Pumpkin Cheesecake {recipe}

Catharsis:  the act or process of releasing a strong emotion or tension, especially by expressing it in an art form

My art form this week has been baking. I enjoy baking when I have the time and a specific reason, and I had THREE specific reasons this week. Yes, my kitchen has been a disaster all week, but I’m very happy with how all of my desserts turned out.

{Red velvet cupcakes for our Walking Dead premiere party}

{Pumpkin + cream cheese cupcakes for our community group fall festival. I won’t tell you what happened to them in the car on the way over there … let’s just say I was glad I took a picture beforehand.}

{Pumpkin Cheesecake for a dinner party … and a leftover piece for breakfast}

This recipe is so quick and easy and tastes delicious. In all honesty, it tastes more like pumpkin pie than cheesecake, but it does add a little creamier texture than traditional pumpkin pie. I’ll definitely be making this again for Thanksgiving.

P U M P K I N  C H E E S E C A K E

Puree 1 c pumpkin, 8 oz. cream cheese, 1/2 c sugar, 3 eggs, 1/4 c each sour cream and maple syrup, 1/2 tsp cinnamon and a pinch of salt into a food processor or blender.
Pour into 9-inch graham cracker crust.
Bake at 350 until set, 45 minutes.
Serve with whipped topping.

Enjoy! xo

You might also enjoy: Pumpkin Lovin’, PB&J Bars, {Almost} Better Than Sex Cake