1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (15 ounces) pumpkin
1/4 cup maple syrup
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
3 large eggs, room temperature, lightly beaten
topping:
2 cups sour cream
1/3 cup sugar
1 teaspoon vanilla extract
Preheat oven to 325°. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake for 12 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and milk until smooth. Beat in the pumpkin, syrup, cinnamon, nutmeg and salt. Add eggs; beat on low speed just until combined.
Pour over crust. Place pan on baking sheet. Bake at until center is almost set, 70-75 minutes. Combine the topping ingredients; spread over cheesecake. Bake 5 minutes longer.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.