Any Day Now...

It's going to become fall. Or is it? I feel deceived by mother nature. By this time of year, it should be chilly, day and night. Cold drizzling rain should plaster hundreds of multi-colored leaves to my windows- inspiring me to spend the day cozied up on the couch with a book. This time of year also offers hundreds of products from candles to gourmet blended drinks, all tainted with the alluring pumpkin scent and flavor. Candied and caramel apples call to you from their shelves at the supermarket...mmmm. Autumn isn't all food and chilly-day sweaters! No sireee! It is a time to slow down, to reflect, recollect yourself for another busy year. I put my heart and soul into so many things in my life that I manage to leave a little piece of it everywhere. For the next three months, I can invest myself in my family and friends. I can go shopping for nothing in particular with my mother-in-law or make Christmas cookies with my niece. I can spend a whole afternoon gabbing to my grandma, hanging out with my mom, or taking the dogs for a walk. My job loses much of its expectations at this time of year and I take full advantage of it.
So in short- I guess I want you to grab a sweater, bake a pie and do something you really enjoy and not feel guilty. Because Fall is your time.

Super Easy Cheesecake Recipes

As of lately, I have had mad cravings for cheesecake! If you love cheesecake and want to try a few new twists on this very famous old recipe, you'll love these!

Caramel Apple Pecan Cheesecake

1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
1/2 cup chopped pecans

Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. (you can heat it in the microwave as well!) Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Sprinkle the top with chopped pecans and drizzle caramel back and forth across pie! Refrigerate the cake until ready to serve.

Pumpkin Pecan Cheesecake


1/2 cup chopped pecans
1/4 cup packed brown sugar
2 tablespoons butter, softened
¼ tsp Vanilla
1 (8 ounce) package cream cheese, softened
1/3 cup packed brown sugar
2 eggs
3/4 cup pumpkin butter
1 (9 inch) prepared graham cracker crust


Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin butter. Pour mixture into crust. Bake at 350 degrees for 40 minutes. Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.

*****Both of these recipes are sooo easy! You can substitute 1/3 less fat cream cheese for regular cream cheese, but not fat free!