Never eat plain old cheesecake again! The sweetness of maple, the richness of pumpkin and the crunch of pecans make this decadent dessert an autumn staple. From crust to cheesecake to topping, the flavors complement each other through to every last bite.

Crust:
13 pecan shortbread cookies, crumbled (about 1 3/4 cups)
2 tablespoons butter, melted
1/2 cup chopped canned pecans

Cheesecake filling:
3 packages (8 ounces each) cream cheese, softened
1 1/4 cups packed brown sugar
1 can (16 ounces) solid pack pumpkin
2 eggs
2/3 cup canned fat-free evaporated milk
2 tablespoons cornstarch
1 1/2 teaspoons maple flavoring
1/2 teaspoon ground cinnamon

Topping:
1/2 cup chopped canned pecans
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon maple flavoring

Heat oven to 350º F.

For Crust: Mix the cookie crumbs and butter until uniformly moistened. Press onto the bottom and 1-inch up the sides of a 9- or 10-inch springform pan; sprinkle with pecans. Bake for 6 to 8 minutes. Do not allow to brown. Remove from oven; cool.

For Cheesecake Filling: Beat the cream cheese and brown sugar until creamy in a large bowl of an electric mixer at medium speed.  Add the pumpkin, eggs, evaporated milk, cornstarch, maple flavoring, and cinnamon; beat until well blended. Pour into the prepared crust. Bake in the oven for 55 minutes or until the edge is set.

For Topping: Combine pecans, brown sugar, butter and maple flavoring. Sprinkle over the surface of cheesecake. Return the cheesecake to 350º F oven for 10 minutes or until topping is bubbly. Cool on wire rack. Chill several hours or overnight.

Calories 400; Fat 28g; Saturated fat 13g; Cholesterol 85mg; Sodium 200mg; Carbohydrate 34g; Fiber 2g; Protein 7g; Vitamin A 100%DV*; Vitamin C 0%DV; Calcium 10%DV; Iron 8%DV

*Daily Value