Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.

You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.

And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰

~ Vixon's recipe for Maple Pecan Pumpkin Cheesecake ~

Ingredients

Crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

Pinch of salt (about ⅛ teaspoon)

6 tablespoons melted butter

Filling:

12 oz cream cheese, softened to room temperature

½ cup powdered sugar

¼ cup brown sugar

¾ cup pure pumpkin purée (not pumpkin pie mix)

1 ½ teaspoons ground cinnamon

½ teaspoon nutmeg

¼ teaspoon ginger

⅛ teaspoon cloves

2 teaspoons maple extract

3 cups freshly whipped cream or one (8 oz) tub of thawed whipped topping

Pecan Praline Topping:

¾ cup unsalted butter

½ cup brown sugar

½ cup heavy whipping cream

Pinch of salt (about ⅛ teaspoon)

¾ cup chopped pecans

Instructions

Heat your oven to 350°F and lightly grease a 9-inch pie plate with nonstick spray. In a mixing bowl, combine the graham cracker crumbs, sugar, and salt. Pour in the melted butter and stir until the mixture resembles damp sand.

Press the crumb mixture evenly into the bottom and up the sides of the pie plate. Bake for about 8 minutes, or until it starts turning a light golden color. Let it cool completely on a wire rack before adding the filling.

In a stand mixer, beat the cream cheese with both sugars until smooth and fluffy. Mix in the pumpkin purée, spices, and maple extract until everything is fully incorporated.

Gently fold the whipped cream into the pumpkin mixture until just combined—don’t overmix! Spoon the filling into the cooled crust, spread evenly, and chill in the fridge for at least 3 hours, or until firm.

In a medium saucepan, melt the butter and brown sugar together over medium heat, stirring often. Once the sugar dissolves, stir in the cream and salt. Bring the mixture to a gentle boil and cook for about 5 minutes, stirring constantly so it doesn’t scorch.

Remove from heat and let the mixture cool for about 10 minutes. Stir in the pecans and allow it to cool slightly longer (another 10–15 minutes). Spoon the warm praline sauce over slices of cheesecake just before serving.