Easy Pumpkin Cheese Cake Recipe

Hello readers,

It has been a really.  Long.  Time…since I’ve posted anything.  Homeschooling has been in full swing and with co-op visits, lessons, lesson planning, cooking, cleaning (or the lack of it) all while still being a momma to 4 littles, I hardly have any time to sit down and think, much less write.  Thanksgiving is just a few days away.  I am often tempted to stress about it.  All the meal planning, cooking, prepping, cleaning (there’s that word again!) often sends me into a full swing panic attack.  Not this time.  I’m taking a deep breath and just letting things happen as they might, perfect house or NOT.  Life isn’t about being perfect.  We don’t have to be.  Because a marvelous Someone did it for us.  So in being thankful this week for my very obvious imperfections here’s a little yummy something to maybe brighten your kitchen up.  Or your tummy.  A really simple no fuss no muss cheese cake recipe for fall.  Yum.

Cheesecake crust recipe:

  • To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.

Easy Pumpkin Cheesecake Recipe:

  • 16 oz softened cream cheese
  • ½ cup of sugar
  • ½ cup of canned pumpkin
  • ½ tsp Vanilla
  • ½ tsp ground cinnamon
  • Dash of ground cloves
  • Dash of ground nutmeg
  • 2 eggs

Directions:

  • Heat oven to 350°F.
  • Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with whipped cream just before serving.
Enjoy!  🙂