Pumpkin Cheesecake ~ Gluten Free

Howdy!

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 eggs

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)

- ENJOY!!