Stir together sugar, cinnamon, nutmeg, and pinch of salt in a small heavy saucepan over medium heat. Add chopped pecans to the saucepan and cook over medium heat, stirring constantly, until the sugar melts and coats the pecans. This will take 7 to 8 minutes. Remove from heat and spread candied pecans on parchment paper. Let cool for 20 minutes.

With a hand mixer, beat the cream cheese, sugar, and vanilla extract in a medium bowl for 1-2 minutes, until smooth. Add the egg and mix on low until just combined. Set aside.

Preheat oven to 400 degrees F (205 degrees C). Grease and flour a 10-cup bundt pan. Set aside.

Using a stand or hand mixer, beat the butter and sugar in a large bowl until light and fluffy. The mixture will be very pale. Add eggs one at a time, incorporating each one before adding the next. Mix in the vanilla extract and maple extract/flavoring.

Combine the sour cream and pumpkin together in a measuring cup.

Combine the flour, baking soda, and baking powder in a medium bowl. Mix the flour mixture into the cake batter alternately with the 1 cup of sour cream/pumpkin mixture. End with the dry ingredients. Spoon half the batter into the prepared bundt pan.

Carefully spoon the cheesecake filling over the batter in the bundt pan, trying to keep away from the sides. Spoon the remaining cake batter over the cheesecake filling. Swirl through the batter once or twice with a knife if desired.

Bake in the 400 degree F (205 degree C) oven for 8 minutes. Then, lower the oven temperature to 350 degrees F (175 degrees C) and bake for 40 minutes more, or until a tester comes out clean.

Let the cake cool on a rack for 10-15 minutes before tipping the cake out of the pan onto a wire rack. Allow to cool completely before frosting.

Whisk the sugar, milk, maple syrup, and maple extract together. If needed, add more milk 1/4 - 1/2 tsp at a time until desired consistency.

Pour maple icing over the cake and allow to drip down the sides. Decorate the top of the cake with candied pecans.