• Preheat oven to 325 °F.

For the Crust

• Combine graham cracker crumbs, sugar, nutmeg, allspice and butter; press firmly into the bottom of 9-inch springform pan lined with parchment paper. Place in the refrigerator while making the cheese cake mixture.

For Cheesecake Filling

• In a large mixing bowl, beat cream cheese until fluffy.
• Gradually beat in sweetened condensed milk until smooth.
• Add pumpkin, eggs, maple syrup, pumpkin pie spice and salt and mix well.
• Pour into prepared pan.
• Bake 1 hour 15 minutes until centre appears nearly set when shaken.
• Remove from oven and cool for 1 hour.
• Cover and chill at least 4 hours before removing from the springform pan.
• To serve, spoon some Maple Pecan Sauce over cheesecake.

For Maple Pecan Glaze

• In a medium-sized saucepan, combine cream and maple syrup.
• Bring to a boil and cook for 15 to 20 minutes or until slightly thickened, stirring occasionally.
• Stir in chopped pecans. Cover and chill.