My mom spent most of the week with us so we got to celebrate a little bit of Mother's Day each day. One cake she really likes is cheesecake and I ran across this recipe that is super yummy, pretty and actually very light on the calories for a dessert so no guilt! Everyone who tried it liked it and I have to say my girls loved it. We ate the first batch still warm and the second batch chilled. If you're looking for an easy recipe to wow your mom this weekend try this out
Recipe Modifications
- Used 1/3 less fat cream cheese
- Used graham crackers and honey in the recipe
- Made homemade whipped cream. Whip with mixer until light and fluffy and a little bit denser. 1 cup heavy whipping cream, 1 tbsp confectioners or powered sugar, 1 tsp vanilla. Refrigerate any leftovers or whipped cream if you make it early. This will keep for a few days.
Ingredients
8 oz Cream Cheese, softened (I softened mine on a plate for 20 seconds in the microwave)
1 15 oz Can Pumpkin Puree
2 Eggs
1 Tsp Cinnamon
1/4 Tsp Nutmeg
1/2 Cup Agave or Honey
Accompaniments: Crushed Gingersnap Cookies or Graham Crackers, whipped cream or ice cream
Recipe
This recipe comes from weelicious
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