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November 21, 2012
DIY

Pumpkin Cheesecake

(As if you didn’t already love me.)

I made pumpkin cheesecake, for the first time, a few Thanksgivings ago and it was a big hit. I mean, c’mon, it combines pumpkin and cheesecake…how can it not be awesome? Want me to share a recipe? Sure. It is Thanksgiving eve, after all…

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Pumpkin Cheesecake

2 pkgs of cream cheese (softened)

1/2 c sugar

1/2 tsp vanilla extract

2 eggs

1 pre-made graham cracker crust

1/2 c pumpkin puree

1/2 tsp cinnamon

A dash of nutmeg

Preheat oven to 325. Combine ingredients and spread your mixture in the crust. Bake for 35-40 minutes or until the middle is nearly set. After it has cooled, refrigerate it for 3 hrs-overnight. I suggest overnight.

Make it. You’ll love it. And you’ll want to have it for breakfast the next morning. Forget Black Friday. Leftover Cheesecake Friday, it is.

I hope your Thanksgiving is lovely.

Enjoying the Good Life,

Kendra

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