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.

MAPLE PECAN PUMPKIN CHEESECAKE.



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'.

INGREDIENTS

* 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)


DIRECTIONS

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! :)