Still Blogging

 

Hi Guys,

You might be surprised to receive an e-mail from my blog! 🙂

You might have wondered what happened to “now at home mom”?

Well, last October, I decided to go self-hosted! YAY!

It was not easy and I’m still figuring things out.

I’ve been wanting to write a post about self-hosting, I started writing one to help bloggers but it has not been easy because I still haven’t figure everything out and would not like to confuse you guys with incomplete information.

During the transfer of my blog, I lost all my subscribers but thankfully many of you found me and re-subscribed to my blog! 🙂 thank you very much guys, it’s appreciated and thanks for your support! 🙂 For those who didn’t find me and enjoyed reading my posts, it would be nice and appreciated if you subscribe to my new blog at http://nowathomemom.com/ Thanks!

Now, for the fun part; I am still blogging about my DIY projects and stay-at-home mom experiences. Even if I had some technical issues with the “self-hosting”, I am enjoying sharing my experiences with you.

Thank you! 🙂

Pumpkin Cheesecake

    

Believe it or not, I had never tasted pumpkin pie before and the idea never seemed very appealing to me. Most of the blogs I follow, have mentioned pumpkins this month in some dish or dessert, they all look delicious, so I thought, why not try one myself. Turns out well, I remember seeing a pumpkin cheesecake recipe on the October 2012 House and Home issue (page 205), the pumpkin cheesecake picture appealed to me (looked yummy and I LOVE cheesecake).

Remember, in one of my earlier posts, I did some sweet mini pumpkin cakes, but those weren’t made out of pumpkin, so I wasn’t scared of eating them! 🙂

This time, I have to admit, I was a little nervous when I went to the supermarket to get some ingredients because I wasn’t sure if I was going to like the cake and if it would turn out good enough  for us to eat, I am not an expert when it comes to cheesecakes or baking, but writing this blog has opened me to new experiences and for those who know me very well, you know I like sharing and eating. So, here it goes: please let me share with you this recipe, PUMPKIN cheesecake.

P.S.: No pictures of the whole-finished cake will be shown to you guys 😦 , because I didn’t like how the entire cheesecake looked, it was ugly but yummy!

houseandhome.com  has a similar recipe in their website to the one in their October issue, you can get access to it via : http://houseandhome.com/food/recipes/pumpkin-pie-cookie-crumb-crust-recipe

Ingredients:

For the crust:

. 1 1/4 cups ground gingersnap cookies

. 1/4 cup unsalted butter, melted (I used the Lactantia, Semi-Salted Butter)

For the filling:

. 3 of the 250-g pkg. cream cheese (at room temperature)

. 1 cup granulated sugar

. 2 tablespoons of all-purpose flour

. 1/4 tablespoon of salt

. 1 cup canned pumpkin purée ( I used E.D. Smith purée, recommended by my sister-in-law)

. 1/2 tablespoon of ground cinnamon

. 1/4 tablespoon of nutmeg

. 1/8 tablespoon of ground cloves

. 1 tablespoon of pure vanilla extract

. 3 large eggs (at room temperature)

. whipped cream (only for garnish)

Directions:

. Start by preheating your oven at 350 degrees (if you have a convection oven, I recommend reducing the temperature by 25 degrees, we all have different ovens, so please make sure it doesn’t overheat

. Grease the pan (this recipe is for a 9” pan)

. Prepare the crust by mixing cookie crumbs with butter in a bowl until moistened

. Pat evenly into the bottom of your pan to make your crust

. Bake for about 10 minutes (depending on your oven) until is browned

. Prepare the filling by mixing sugar and cream cheese in a bowl (or use a stand mixer fitted with a paddle), beat until is smooth.

. Add pumpkin purée, spices and vanilla extract to the mix and mix until is smooth

. Add 3 eggs to your mix until is all blended (add one egg at the time)

. Pour filling on top of crust, smooth out the top  (there was some filling left, enough to prepare 12 medium size cupcakes)

. Bake for 55 to 60 minutes at a lower temperature: 325 degrees or 305 degrees if using a convection oven.

. Let pumpkin cheesecake cool for 1 hour (House and Home recommends to let cheesecake cool in oven for 1 hour, then at room temperature and to cover and refrigerate)

. Add icing and/or whipped cream when serving

I served the pumpkin cheesecake Sunday evening after supper to my hubby and he loves caramel and chocolate, so, I heated caramel sauce for 10 seconds in the microwave and added on top of the icing and whipped cream with 1 chocolate chip (I was trying to imitate those big chefs, but did not succeed)

We both loved it, and I can now say, I am a fan of pumpkin cheesecakes! Hope, this encourages those whom are reluctant to try pumpkin in their cakes, to give it a try, like me!

Thanks again for stopping by!

IV

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