Happy Thursday-and a HUGE HAPPY, HAPPY 32nd Birthday
to my daughter, Mel!!!
I can still remember the day this beautiful lady was born! I fell in love with her
the moment she looked up at me with those big blue eyes!
Now she is a mother-and I marvel every day at how she
juggles so much, and yet not a day goes by that she
still makes time to call her mom!
Since we’ll be heading up to Mel and Andy’s tomorrow to spend the weekend,
I decided to whip up a special birthday treat to bring along!
Instead of the standard birthday cake-I thought I would combine two of Mel’s favorite
Pumpkin bars-and cheesecake!
When Mel takes a bite of this light and fluffy
(no-bake) cheesecake-she’s going to think
I spent all day in the kitchen making it!
But the truth is-it only took 15 minutes-and it would have been
even less, had I used a ready made crust!
Once I cut into the cheesecake and poured
warm homemade caramel sauce over it for it’s photo op-
my stomach immediately started to growl.
One bite wouldn’t hurt-right? After all-a cook should always
taste their creation-just to make sure it’s…perfect.
The buttery crust- the creamy pumpkin filling-the spices
and that caramel sauce-oh my!!
And of course, once hubby saw what I had done-
he HAD to have a piece too!
So….you guessed it-I ended up making TWO Pumpkin-Spice Cheesecakes!
But let’s keep that between you and me, okay?
On a side note this quick and easy dessert would be a great alternative
to pumpkin pie this Thanksgiving season!
Here is what you’ll need!
Crust (you can also use ready made)
1 1/2 cups graham cracker crumbs
1/3 cup white sugar
6 Tablespoons melted butter
8 ounce cream cheese (room temperature)
1/4 cup white sugar
1/4 cup brown sugar
1 cup pumpkin (puree)
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
8 ounce whipped topping
1 cup packed brown sugar
1/2 cup half and half
4 Tablespoons butter
1 teaspoon vanilla
pinch of salt
Combine ingredients for crust in mixing bowl. Press firmly into a pie pan. In a large bowl-combine
cream cheese and sugars. Beat until creamy. Add pumpkin, vanilla, and spices. Mix well. Fold in whipped topping. Pour over crust. Chill for 2 hours. Serves 8.
Meanwhile. In a medium saucepan-
combine sugar, half and half, butter, and salt. Cook over medium heat for 5-7 minutes until thickened. Remove from heat and add vanilla. Return to heat and cook 1 minute more. Let cool.
Pour into jar and refrigerate.
I hope you enjoy!
Have a FABULOUS Thursday!
Blessings and hugs,
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