Pumpkin Cheesecake Turned Out!

Good morning! So, first thing I had to do this morning was check on my cheesecake and see if and how well it set. I actually did it correctly! Having a spring-board really helped. The pictures above show it. Of course I had to “try” a piece….for breakfast…..I did have hot Orange Spice tea to balance the sweetness! It was good, though I wasn’t very fond of the graham cracker crust. It tasted bitter to me. I’ll have to find another recipe for the crust. Overall I am pleased with the results. Today is one of our scheduled off days from school. Nothing very special planned, just hang around!

Have a great day!

Cheesecake Factory Pumpkin Cheesecake

Have I mentioned that I LOVE pumpkin?  I have craved a pumpkin cheesecake for a couple of weeks, so I think I may have to make one today.  It will go along with my broccoli cheese soup and Ramon Noodle salad.   Sounds like a great meal for a cold, windy day!

I stumbled across a cookbook with ‘supposed’ recipes from various restaurants.  This includes recipes for Girl Scout Mint Cookie, A&W Onion Rings, Heinz 57 Sauce and Red Lobster‘s Cheese Biscuits.  There are many, many recipes in this book!  If you are interested in more recipes, place a comment and I will get back to you.  There m,ay be a recipe for something you are looking for!
I have decided my recipe for the day will be the Cheesecake Factory Pumpkin Cheesecake.  I am going to try it later on, after I exercise!  Ha!  I probably better exercise longer today!  I will let you know how it tastes tomorrow!

Here’s the recipe:
Crust:
1−1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:
3 − 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream
Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8″ springform pan. Bake for 5 mins. at
350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth
and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a
bit darker. Remove from oven and allow to come to room temperature, then
refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.

Pumpkin Spice Latte

I REALLY like pumpkin.  Pumpkin pie, pumpkin rolls, pumpkin cheesecake.  I especially liked Maxwell House‘s International Cafe Pumpkin Spice, but I believe it was discontinued!  I was very distraught….ok, not really distraught, but was sad because I really looked forward to it in the fall and winter months!  Now, my favorite doughnut shop in town has a very delicious pumpkin latte, but I don’t want to spend $3 each time I have a desire for one!  So, I figured I could find a recipe myself and jumped on Pinterest.  Lo and behold, there were recipes on there!  I always look for the recipe that calls for the ingredients I already have and below is the one I chose and tried.  It was good, but not quite the same so I think I needed to make my coffee stronger next time.  I’m not a coffee drinker so I used some coffee but must need more.  The pictures are my cup I made.  One is without the garnish and the other is with.  It turned out nice looking!

This recipe is compliments of The Kitchen (http://www.thekitchn.com/diy-pumpkin-spice-latte-9627%5D

Pumpkin Spice Latte

Makes 1 to 2 servings2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon Torani Pumpkin Spice Syrup (your choice)
1 to 2 tablespoons sugar or sugar substitute
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice, plus more to garnish
1 to 2 shots espresso, about 1/4 cup of espresso or 1/2 cup of strong brewed coffee
Whipped cream, to garnishIn a saucepan whisk together milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it — just whisk the mixture really well with a wire whisk.Pour into a large mug or two mugs. Add the espresso on top.Top with whipped cream, if desired, and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

For more recipes, follow me on my Pinterest page under Shelly Boynton.

Enjoy your day!