Here is a perfect fall recipe for ya!
We have been making this dessert for a few years now, it is sugar and gluten free (whoop whoop!) but thankfully it doesn't have any crazy ingredients in it! its super quick and easy :)
I like to cut the cheesecake onto 12 servings, freeze it, and then just pull it out of the freezer whenever I need a quick snack.
Normally I make this with canned pumpkin, but this week cooked up a fresh pumpkin and used that instead...it was sooo good!
but no worries if you don't have a pumpkin fresh from the garden, just pick up a can from the store and your good to go!
2- 8 oz. packages cream cheese, softened
3-4 Tbsp. truvia (or whatever sugar free sweetener you have on hand)
1 tsp. vanilla
2 Tbsp. lemon juice
2 cups pumpkin
- Beat all ingredients together with a hand mixer.
- Spread into greased 9x13 pan.
- Bake @ 350F for 3o minutes, or until cake is set.
(optional place some whipping cream in a bowl, add a little vanilla, and truvia. Beat until its thick for some sugar free whipped cream to top it with)