Happy Thanksgiving, friends!
We have so much to be thankful for! Whether you have made a list of gratitude or just recounted your blessings, I hope you’ve ended up with a heart that overflows like this:
Give thanks to the Lord, for he is good! His faithful love endures forever. Has the Lord redeemed you? Then speak out! Psalm 107:1-2
Tomorrow, many of us will gather with friends and family. For some, this is a difficult time as relationships are not always what we want them to be. I pray you will ask the Lord for grace before you walk through or open your door tomorrow.
I wanted to pass along a quick and easy Pumpkin Cheesecake that I’ve been making for years. By quick, I mean you’ll have the whole thing put together in about 15 minutes! Can’t beat that. I first learned of this recipe through Kelly Ripa from LIVE! with Regis and Kelly. If you’re looking for a tasty, last-minute dessert, this is it!!
9 inch store bought frozen crust in a tin. (I always buy the deep dish ones.)
Cream Cheese layer:
1 8oz package of cream cheese
1/4 c granulated sugar
1 tsp vanilla
1 15 oz can pumpkin puree
1/3 cup evaporated milk
1/2 cup granulated sugar
1 tsp cinnamon
1/4 tsp ground ginger
dash of ground nutmeg
dash of salt
Combine softened cream cheese, 1/4 c sugar, and vanilla, blending with electric mixer. Blend in egg. Pour cream cheese mixture over crust.
Combine remaining ingredients in another bowl; mix to blend well. Pour over cream cheese mixture. Bake at 325 degrees for about an hour and 15 minutes or until set. Chill before serving. Serve with whipped cream.