Do you have weekend plans? Mark and I are driving to a cute town to walk around their super pretty downtown/parks and then to their Italian pizza place that we’ve heard good things about. The last time we were there we went to a steakhouse and had the best steaks and calamari of our lives.
We ate so much we wanted to die. Literally, we had a 45 minute walk back to the car and it was the worst 45 minute walk EVER. We just wanted to be rolled home. Admittedly, the walk was really beneficial since by the time we got to the car, we both felt a lot better and learned that next time we probably shouldn’t eat as much. It was worth it, but not something we want to repeat.
We’ve only actually ever done that one other time. It was at an incredible Italian restaurant in a different town where we ate so much pasta and bread we thought we were going to explode. There was a very long 45 minute drive home before we could put stretchy pants on and lie down. I swore we’d never go back there because I never wanted to be that full again.
We went back. We learned to NOT eat everything they bring (haha) and then we got married there. Oddly enough, neither of us ate very much at the wedding because we were both so stressed/busy all day that neither of us had an appetite. At least, not by the time we were married and at the reception. I definitely stress-ate cheese and crackers and timbits (donut holes) before the wedding.
It isn’t like we’re people who don’t know our limits, it’s that when we find new restaurants and the food blows our minds, we have trouble listening to our stomachs. So this Saturday we’re actually going to stop and bring leftovers home. What a novel idea.
Tonight, however, we have pumpkin cheesecake. Yes, I shared a ‘healthier’ pumpkin cheesecake a little while ago but at the same time, my momma had also made this pumpkin cheesecake from Martha Stewart. We changed the crust and used gingersnaps because gingersnaps but everything else we kept the same. It’s richer, bigger and definitely more of a Thanksgiving dessert. Or, really, anytime dessert. I go back and forth on what my preferences are. Sometimes I’m like, give me all the decadence! And Sometimes not so much. It waxes and wanes, as bodies do, and for the holidays, I’m all about the decadence. Plus, this guy serves a crowd which is pretty necessary at any family get together.
I’m aware I said I wouldn’t share another cheesecake recipe until my birthday (next month) but I guess I lied.
NOW there won’t be another one until November. Psssst, it’ll be eggnog cheesecake. You want it. You need it. But for now, pumpkin cheesecake.
Cheers! Happy Weekend!
- 1¼ C gingersnap cookie crumbs
- ¼ C butter, melted
- ¼ C sugar
- 4 8oz packages full fat brick style cream cheese
- 1¼ C sugar
- 3 tbsp all purpose flour
- 1 C canned pumpkin puree
- 2 tbsp pumpkin pie spice
- 1 tbsp vanilla extract
- ½ tsp salt
- 4 large eggs, room temp
- Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
- Make the crust: In a medium bowl, mix cookie crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
- Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
- Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening).
- Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.
Recipe Source: Martha Stewart