Rachel Adams
Every year I make this cheesecake and everyone loves it! It's the perfect mix between pumpkin and cheesecake. I got my recipe from my Treasury of TOP Secret Recipes. I love making this cheesecake despite the crack that always happens. I really could care less about this I care more for the ohh's and ahh's I get from it when people try it.


1 1/2 cup graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3 80z. pkg. of 1/3 less fat cream cheese, softened
1 tsp. vanilla
1 cup pumpkin puree (see my note in the pumpkin pie recipe)
3 eggs
1 tsp. pumpkin pie spice

Preheat oven to 350. Make the crust by combining the first 3 ingredients, stirring well enough to coat all the crumbs with butter. Press the crumbs onto the bottom of a springform pan. Bake the crust for 5 min.

In a large bowl combine the cream cheese, sugar, and vanilla. Mix with an elevtric mixer until smooth. Add the pumpkin, egges and pumpkin pie spice and continue to beat until smooth and creamy. Pour batter into the pan. Bake for 60-70 min. The top will be a bit darker at this point. Remove from the oven and allow the cake to cool. When the cake has come to room temp. place in the fridge. Serve with whipped topping or some other kind of topping.

Rachel Adams
With Thanksgiving around the corner I've been busy these past 2 days baking my pecan pie for DH and pumpkin pie. So here are the baked desserts that I make twice a year. I do hope that you enjoy them and let me know how they work for you!


1 cup Karo syrup...I use light
3 eggs
1 cup sugar
2 Tbsp. butter,melted
1 tsp. vanilla extract
1 1/2 cups pecans
1 unbaked 9-in. deep dish pie crust

Stir the first 5 ingredients thoroughly using a spoon. Mix in pecans ( I don't stir my pecans I lay them on top to get more on the pie). Pour into pie crust. I then place my pecans on top. Bake on center rack of oven for 55-60 min. Cool for 2 hours.


2 eggs
2 cup pumpkin puree *I make mine ahead of time*
1 1/2 cup evaporated milk, or 3/4 cup milk and 3/4 heavy whipping cream
1/2 cup sugar
1/3 cup packed brown sugar ( I use light)
1-2 tsp. pumpkin pie spice
1/2 tsp. salt

*I make my puree using pumpkin pie pumpkins. I roast them in my toaster oven at 350 degrees for 45-50 min. I let them cool till they are warm enough to handle and use a knife to slide the pumpkin flesh off the peel. I then use my mini food processor to chop all the flesh up into a smooth puree and add my pumpkin pie spice to that.*

Preheat oven to 375 degrees. Combine all ingredients and whisk thoroughly. For the pie crust I use Pillsbury ready to use pie crust. When the mixture is of a smooth consistency pour into the pie crust. Bake for 30-35 min. Check to make it's done the same way you check for a cake. If done, set aside and let cool.