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Dessert to FALL Over For.

My title is a bit corny, but it doesn't matter because I am corny. And I love corny people. Because they make the world go 'round and 'round and 'round. Okay. On to the dessert.

Something about Fall makes us want to forsake fast food and jump into the kitchen to whip up warm, gooey, decadent, hearty, hot, heaping, fabulous meals for our lovely little families, right? Well, it does for me anyway. And it should for you.

Because I said so.

I am going to share with you a recipe for an excellent dessert that I made last Fall. I think you will like it.


Isn't it just so pretty? I love how it looks.

Guess what is better than how it looks?

Give up?

How it tastes!

Is that possible?

Mmmm, yes it is. This cheesecake just screams all-things-Autumn, doesn't it? The color, the texture, the beauty, the .... ah, the taste.

(And yes, that IS my springform pan bottom underneath the cheesecake. I didn't want to take it off and destroy my creation, so I left it on.)

Let me share the recipe.

Go to the grocery store and grab these items as fast as possible, so you can go home and get to cookin'.


* 1 1/4 cups graham cracker crumbs
* 1/4 cup sugar
* 1/4 cup butter or margarine, melted
* 3 (8 ounce) packages cream cheese, softened
* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
* 1 (15 ounce) can pumpkin
* 3 eggs
* 1/4 cup maple syrup
* 1 1/2 teaspoons ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 cup whipping cream
* 3/4 cup pure maple syrup
* 1/2 cup chopped pecans
* whipped cream (optional)
* pecan halves (optional)


1. Preheat oven to 325 degrees.

2. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.

3. With mixer, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.

4. Bake 1 1/4 hours or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.

5. To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with whipped cream and pecans (optional). Pass remaining sauce. Store leftovers covered in refrigerator.

6. Maple Pecan Glaze: In medium-sized saucepan, combine 1 cup (1/2 pint) whipping cream and 3/4 cup pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.

I hope you make it and I hope you love it.

Enjoy! :)
I am a modern day homemaker with a passion for family, cooking, celebrating, decorating, travel, and memory making! The Lord has blessed me with the desires of my heart in my husband and our two sons. We recently built our dream home and cultivating a loving and happy haven for my family is where I find so much joy.


  1. MMM that looks divine! And I love the colors - you are right, it is totally "fall-ish".

    Thanks for sharing the recipe!

  2. That looks delicious....will definitly have to try it out.

  3. Wow, I could fall for eating that:)
    Loos delicious!

  4. looks yummy...and very autumn-y...I am cutting a pasting the recipe right this instant...Thanks!

  5. I totally just printed off this post.

    We're having people over this weekend...looks like I know what the dessert is going to be!

  6. well, i just so happen to have a dinner coming up where i am supposed to bring a fall dessert...thanks for the idea! i will definitely be making THIS!

  7. Can't wait to make it! Thanks Whitney!

  8. oh YUM! I love pumpkin cheesecake - but the maple and pecan part sounds new. Glad you posted the recipe. Looks absolutely delicious!

  9. Oooh, that looks yummy! I know what you mean about fall making you want to cook, bake and cook and bake some more.

  10. Yum! We are finally getting temps that are a little cooler, so I've been craving pumpkin desserts. This looks like it would hit the spot!

  11. That looks so good and thanks for sharing the recipe! I'm going to write this one down.

  12. Looks delectable. I'll forgive you the cheesy title thanks to your sharing the recipe, which I'm copying immediately. :-)

  13. That looks amazing! Now, if I only liked cheesecake or pecans....

  14. Yummy! Love it and will have to try this one.

  15. What is the pumpkinly looking stuff on top? Is that how it bakes or is it an additional pumkinly like topping?

  16. Oh, I love the smell of pumpkin. So I would love for this to be cooking in my home.. The smells drifting from room to room.. but I can't do the taste.. I am thinking it is the texture.. This truly does look devine though..

  17. Mmm... that looks decadent!

    If you put a piece of waxed paper over the bottom of your springform pan before attaching the sides, when the cheesecake is done you can just slide the bottom out, then slide the waxed paper out once it's on a plate.

    I used to make a LOT of chocolate cheesecakes!

  18. that looks AMAZING.

    i LOVE your title. Pun's get me everytime! :)


  19. Anything Maple is for me, I love it. I absolutely have to indulge in this! Thank you!

  20. Ok that DEFINITELY looks amazing.

  21. I had something similar to this a couple of weeks ago and it was delicious! Thanks for sharing the recipe...Now am I brave enough to try it??

  22. You will have to make one for me to try. I just can't bring myself to do a recipe with that many ingredients and instructions and a special pan.......Although, it does look wonderFALL.

  23. omigoodness! That looks deelicious. This may be a good thing to make instead of pie for Thanksgiving! Thanks for sharing the recipe!

  24. I will definately try it. That looks awesome!!! thanks for sharing!

  25. oh my gosh that looks divine!! Now I must go buy a sprigform pan. When I get in trouble for spending more money, I'm blaming it on you ;-)

  26. my mouth is word: YUM

  27. Whitney, that looks so good! I am SO going to make that!


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