Vanilla Bean Cream Cheese

Well it is safe to say this past weekend was way to much fun and went way to fast.
I hope you all had a great holiday!
I will spend the next few days playing catch up...please forgive me as I send late packages and emails.

Today I have something decadent for you!

I wanted to share the yummiest cream cheese spread I recently created. I used it to top my pumpkin cheesecakes for Thanksgiving...then spread it on a cinnamon raisin bagel....and ate some from spoon. It is very good, and the best part is that it is very simple to make. I hope you'll try it and satisfy your sweet tooth.

{Mini Pumpkin Cheese Cakes Topping with Vaniila Bean Spread}

Vanilla Bean Cream Cheese

What you need
`8oz organic cream cheese
`1/2 cup organic whipping cream
`1/4 tsp vanilla bean (from vanilla bean pod)
`1/2 cup organic raw sugar

Directions
`Make sure the cream cheese is at room temp. Whip it for a good minute till it gets nice and smooth.
`Add in sugar and whip for another minute till the sugar is dissolved into the cream cheese
`Add the vanilla bean and whipping cream
`Whip until it is all mixed together well
`Chill for an hour before serving/using
(Keep in air tight container for up to 5 days)

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I had to throw in a picture of my little man on Thanksgiving.
He sported a mini bow {Thanks Alissa for making these for B's bday}