Preheat oven to 350°F. Grease a 9-inch springform pan.
In large mixing bowl, combine Pumpkin Bread & Maple Glaze Mix packet 1, 1 cup water and 6 tablespoons melted butter. Stir to combine. Spread in the bottom of the pan. Wipe out bowl.
In same bowl, combine cream cheese and Autumn Apple & Pumpkin Cheese Ball Mix. Using an electric mixer on medium speed, beat until well combined and fluffy. With mixer running, add eggs, one at a time, until well combined, scraping sides occasionally.
Spread cream cheese mixture over bread batter in pan. Bake 45-50 minutes or until top layer is set. Remove from oven. Cool completely.
In small bowl, combine Pumpkin Bread & Maple Glaze Mix packet 2, 1 tablespoon water and 1 tablespoon melted butter. Whisk to combine. Cut cheesecake into 10-12 wedges. Drizzle with glaze and sprinkle with pecans, if desired.