Fluffy Pumpkin Cheesecake {Make It, Why Dontcha?}

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It's nutty.


It's crazy.


It's almost here.


THANKSGIVING!!!!!


Okay, wasn't I just scrambling around to put the finishing touches on my Thanksgiving recipes and rushing to get to Grams' house on time last year???? What the what??


If you're like me, you wait to the last minute to do most things.


Look up "procrastination" in the dictionary and there I'll be.


But, I hope you're sitting down, I am ready for Thanksgiving this year!


Yep, a whole whopping 2 days early!! I'm also almost done with my Christmas gifts. I just need to get them wrapped, but that's a different story. . .


Anyway.


Actually, the hubs and I had Thanksgiving this weekend with his side of the fam and we'll spend Thanksgiving day with my crazy side.

I made a couple of dishes this weekend, so I thought I'd share one of my favs with you:

Fluffy Pumpkin Cheesecake!

It's so good and it's so easy!



The recipe comes from this book, which is chock-full of easy-to-do recipes:

I highly recommend it!

Alrighty, let's get movin' with the recipe!

1 package *8 oz) cream cheese, softened

1 canned pumpkin

1/2 cup sugar

1/2 teaspoon pumpkin pie spice

1 tub (8 oz) whipped topping, thawed

1 prepared graham cracker crust (6 oz or 9 in)

(I make my own crust because it's cheaper, but a prepared one can save time. Your call.)

Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer on high speed until smooth. Gently stir in whipped topping. Spoon into crust.

Refrigerate 3 hours or until set. Garnish with additional whipped topping.

I garnished my pie with pecans since my wonderful grandparents gave me about 5 lbs of them from their pecan tree! This pie definitely needs some sort of decoration because, on its own, it's rather bland looking. As in, "ewww, that-looks-gross-I'm-not-eating-that" kind of bland looking. The cookbook suggests garnishing with sliced kiwi and curled orange peel. You can also sprinkle the pie with ground cinnamon. Store the remaining cheesecake (if there is any!) in the fridge. Yum!

Yummo! Lemon Cheesequake Cake {w/Blueberry Topping}

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Okay, let's get one thing straight--I am not a cook. I've tried, I've failed, my husband and I live on restaurant food, end of story. And we're cool with that. Don't get me wrong, we do eat at home sometimes, and the hubs can grill a mean steak. But, for the most part, we are let's-go-out-to-eat kind of folk. However, I'm not trying to toot my own horn here, but I can actually bake. I suppose my baking ability has something to do with the fact that baking involves exact measurments, not the natural talent to throw various ingredients together and make an amazing meal--I don't know.

I got to flex my baking muscles this past week since I was summoned to make a birthday cake for the hubs. I asked him what kind of cake he wanted, and he requested a blueberry cream cheese cake. I was cool with that. Problem was, I had never actually made a blueberry cream cheese cake. . . But, I had made a lemon cheesequake cake before, and I figured I could turn it into a lemon blueberry cheesequake cake if I dumped a can of blueberry pie filling on top. And that's just what I did. I have to admit, it was pretty doggone good. So, I thought I'd share the recipe with you guys. The complete, print-out-a-copy version follows the nifty pics.

IMPORTANT: BE SURE TO LICK ALL SPOONS, BOWLS, AND BEATERS USED WHEN COMBING CAKE MIX INGREDIENTS!

ANOTHER OPPORTUNITY TO LICK THE BOWL AND SPOON. DON'T PASS IT UP!

And that's it! I hope you enjoy your cake as much as we (me, the hubs, and the fam) enjoyed this one!

Here's the actual recipe:

Lemon Cheesequake Cake {w/Blueberry Topping}

1 cup chopped walnuts

1 (18 oz) package lemon cake mix

1 1/4 cups water (or as called for by the mix directions)

3 eggs (or as called for by the mix directions)

1/2 cup of oil (or as called for by the mix directions)

1/2 cup of margarine, softened

8oz cream cheese, softened

2 cups powdered sugar

1 can blueberry pie filling

1. Grease 9x13 cake pan and preheat oven to 350 degrees F

2. Cover bottom of pan with chopped walnuts

3. Mix cake as directed on package

4. Pour cake batter over nuts

5. Mix margarine and cream cheese until smooth (whip it, whip it good)

6. Gradually add powdered sugar and mix well

7. Spoon over cake batter

8. Bake approx. 30 -35 min (or as called for by mix directions)

9. Cool completely

10. Top with blueberry pie filling

11. Put on a pot of coffee

12. Eat up! : )

Happy Baking, Peeps!

I'm a-linkin' up here: