Giving Thanks + the Great Pumpkin Cheesecake.

Thanksgiving.jpg

Happy Thanksgiving, everyone! We hope you  had a beautiful day with the ones you love. We had a traditional Thanksgiving dinner with Sam’s family, ate pie and played games. Thanksgiving always reminds me how lucky I am, I know that sounds like bragging, but maybe just today showing gratitude for what we have is okay. My life isn’t perfect, it never will be, but when I think back to how lost I felt a few years ago, it makes me realize how grounded and whole I’ve become, and I have to give some credit the boy passed out in a carb coma beside me for that. I’m so filled with love for everyone the universe has brought my way. There’s so much to be thankful for.

Okay enough with the sappy, on to the food! As usual, we completely stuffed ourselves. Me with stuffing, Sam with corn casserole. Now, I have a confession, I don’t like pumpkin pie. As much as I love all things fall, I’ve never been able to actually enjoy one of the staple autumn foods, until Sam made pumpkin cheesecake. I think part of what makes me dislike traditional pumpkin pie is the texture, but with pumpkin cheesecake, it’s the same flavor with a more appealing feel to me. We made some tonight and I loved it just as much this time as I did the last so I’ll post the recipe below. Enjoy! 

INGREDIENTS: For the crust: 30 graham crackers, 5 tablespoons of melted butter,  2 tablespoons of white sugar. For the cheesecake: 16 ounces of softened cream cheese, 1/2 cup of white sugar, 1/2 cup of brown sugar, one 15 ounce can of pumpkin puree, 2 teaspoons of vanilla extract, 1 tablespoon pumpkin pie spice, 16 ounces of heavy whipping cream

DIRECTIONS: 

  • Crush graham crackers, then stir in melted butter and sugar.
  • Grease a 9 inch springform pan. Press crust mix into the bottom, then refrigerate for half an hour.
  • In a large bowl, mix cream cheese, brown sugar, and white sugar until smooth.
  • Stir in pumpkin puree, vanilla, and pumpkin pie spice.
  • Whip heavy cream until stiff peaks form.
  • Fold into pumpkin cheesecake mixture, spreading evenly into graham cracker crust.
  • Refrigerate until solid, approximately two hours.
  • Top with plenty of whipped cream!

Take care,
The Wiesenbears

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s