Are you ready for fall yet?
If you had asked me that a week ago I would have said a resounding “NO!”
I’ll be honest friends, I’ve really had a difficult time getting into the fall spirit this year.
Maybe it’s because even though the nights are a bit cooler, the day temps have been warm and sunny.
Or maybe it’s because summer seemed to go by so fast that I can’t believe it’s over already!
But the reality is fall will officially be here and the signs are all around me.
So I’ve decided-ready or not, it’s time to embrace fall and enjoy all the wonderful things I LOVE about this season!
Like all things pumpkin.
Pumpkin Spice Lattes-Pumpkin muffins-Pumpkin bread -oh, and my latest obsession.
My friend, Amy emailed me this recipe last fall for pumpkin cheesecake, but it involved making mini pie crusts with dough and I thought that sounded like too much work, so I filed it away and forgot about it.
But the other day I was at the grocery store and I found these mini graham cracker crusts. At first, I was going to make an apple dessert with them (I’m still going to) but when I got home I started looking through my recipes and found that one Amy had sent me.
They were the perfect vessel for that creamy-spicy cheesecake filling!
And of course, so much easier than regular pie crust!!
The best part?
All you need is five ingredients!
Okay, six if you count the fresh whipped cream!
I just know you’re going to love it!
Here’s the recipe!
Mini Pumpkin Cheesecakes
A mini graham cracker crust filled with creamy pumpkin filling.
- 1 6 count mini ready graham pie crusts
- 1 15 oz can of pumpkin
- 2 tbsp white sugar
- 2 tbsp pumpkin pie spice
- 1 8 oz cream cheese softned
- whipping cream (optional)
- ground cinnamon (optional)
Combine pumpkin, cream cheese, sugar, and pumpkin pie spice in a large bowl. Whip until fluffy. Spoon into mini crusts. Top with whipped cream and a pinch of ground cinnamon.
Blessings and hugs,