Sabrina's Maple Pecan Pumpkin Cheesecake

South Florida Sun-Sentinel / Food Section

Crust Mixture:
2 cups gingersnap crumbs
4 teaspoons butter spread, melted
1/2 cup chopped pecans

Filling Mixture:
3 (8-ounce) packages reduced-fat cream cheese or Neufchatel cheese
1 (16-ounce) can solid pack pumpkin
1 cup well-packed dark brown sugar
2 eggs, beaten
2/3 cup evaporated reduced fat milk
2 tablespoons cornstarch or arrowroot
1 teaspoon pumpkin pie spice

Maple Pecan Topping:
1/2 cup chopped pecans
1/4 cup lightly packed dark brown sugar
1 tablespoon butter spread, melted

To make crust: Preheat oven to 350 degrees. Combine crumbs and melted
butter spread, press firmly onto bottom and 11/2 inches up the side of a
9-inch springform pan. Sprinkle pecans over bottom. Bake 5 to 7
minutes; crust will not be brown. Remove from oven and set aside to cool.

To make filling: With an electric hand mixer or wire whisk, beat cream
cheese, pumpkin and brown sugar until creamy. Add remaining ingredients
and combine well. Pour into crust; bake in center of oven, uncovered,
45 to 50 minutes or until filling is set around outside edge.

To make topping: Combine all ingredients in a small bowl and spread
evenly over surface of cheesecake. Bake an additional 5 to 10 minutes
until mixture begins to brown and bubble. Cool and serve. Makes 8 to 10 servings.