Winning Pumpkin Cheesecake Recipe

Ingredients:
3/4 Cup graham cracker crumbs
1/2 cup chopped pecans
2 Tablespoons white sugar
2 Tablespoon brown sugar
1/4 butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 Tablespoons whipping cream
1 Tablespoon cornstarch
1/2 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees F
2. Combine the graham cracker crumbs, group pecans 2 TBS white sugar, 2 TBS brown sugar, and the melted butter and mix well. Firmly press mixture into one 9 inch springform pan.
3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, allspice, ground ginger, and slat in a medium bowl. Mix well, and set aside.
4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 TBS white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla, beat batter until smooth. Add pumpkin mixture and mix well. Pour into the prepared pan.
5. Bake at 350 degrees F for 50 to 55 minutes. Do not overbake. center may be soft but it will firm up when chilled. Let cheesecake cool on a wirerack, then add pecan glaze topping. Refrigerate.

Pecan Glaze Topping: 1 cup whipping cream, 3/4 cup real maple syrup cook on low heat 20 minutes add 1/2 cup chopped pecans. Cool and then place on top.