Today is a big day in the Bird house; our favorite little boy turns 2! Oliver has been such a joy and fun addition to our family. I cannot believe he is already 2 years old. We woke up singing Happy Birthday followed by lots of love and ending with Birthday gifts. If I didn’t have to rush off to work this morning I’d be home baking him a cake. However, seeing that he cannot really eat Birthday cake and I shouldn’t after the yummy pumpkin cheesecake I made this past weekend in celebration of Fall, we’ll just settle the day with lots of puppy hugs and playing with his new toys later on today.
"Mooooom, don't take my picture AGAIN"
"Yay! New Toys!!"
Oliver loves to give a good 'handshake'
And for those who think a pumpkin cheesecake sounds like just the dessert they need to whip up, here’s the recipe! It was very good if I do say so myself. :)
The Cheesecake Factory Pumpkin Cheesecake
Servings: 8
Ingredients:
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Whipped cream
Directions:
Preheat oven to 350 degrees F.
Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
Keep it crumbly.
Put foil partway up the outside part of an 8-inch springform pan.
Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
You don't want the crust to form all of the way up the back of each slice of cheesecake.
Bake the crust for 5 minutes, then set aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
Mix with an electric mixer until smooth.
Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
Pour the filling into the pan.
Bake for 60-70 minutes.
The top will turn a bit darker at this point.
Remove from the oven and allow the cheesecake to cool.
When the cheesecake has come to room temperature, put it into the refrigerator.
When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
Serve with a generous portion of whipped cream on top.