For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast.

Maple Pumpkin Cheesecake

1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 (15-ounce) can pumpkin (2 cups)
3 large eggs
1/4 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Maple Pecan Glaze (recipe follows)

1. Preheat oven to 325ºF (160ºC).
2. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
3. In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
4. Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
5. Top with Maple Pecan Glaze*. Store leftovers covered in refrigerator.

Makes one (9-inch) cheesecake.

Maple Pecan Glaze: In medium-sized saucepan, combine 3/4 cup pure maple syrup and 1 cup (1/2pint) whipping cream; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.

Recipe and photograph provided courtesy of Eagle Family Foods, Inc.