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 I spread it on a cinnamon raisin bagel. I then 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.

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)

 My mini pumpkin cheesecakes topped with vanilla bean cream cheese!

My mini pumpkin cheesecakes topped with vanilla bean cream cheese!

 Ryan on Thanksgiving!

Ryan on Thanksgiving!