It's been one of those days where there is simply not enough time and energy to complete everything. I started cleaning our place very thoroughly this afternoon being inspired by the gorgeous weather and refreshing breeze coming in the windows. I had every intention of finishing all the dusting, the floors, the sinks and countertops, the dishes and every surface area til it shone with perfection. Now I'm sitting at the table quite spent and my kitchen didn't get cleaned yet. Which to me makes the whole place appear messy since the kitchen is visible from every room. Upsetting to say the least. And I have to stop because it's time to go back to the school and practice piano and then get any last minute homework finished before the morning. Sadly enough, I didn't even make a supper tonight. Oh cereal, here we come! Ah the shortcomings of my housewifery. I'm guessing lots of women can relate.
Tomorrow is James' birthday and he wants more than anything for me to bake him this delicious creamy pumpkin cheesecake. It's a recipe we found in Lunds and Byerly's real food magazine. And in case you wish to join me and bake them for the very first time, here is the recipe...
Creamy Pumpkin Cheesecake, Your Way
24 ounces cream cheese
1/4 cup creme fraiche or sour cream
1/4 cup cornstarch
3 extra large eggs
1 15-ounce can pumpkin puree
1 1/2 cups sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
2 teaspoons real vanilla extract
soft butter for greasing pan
Suggested optional toppings:
1/2 cup finely chopped pecans
1/3 cup white chocolate chips
3 tablespoons candied ginger, finely minced
1. Preheat oven to 350 degrees F.
2. Using an electric mixer, beat cream cheese, creme fraiche, and cornstarch until smooth. Add eggs, pumpkin puree, all but 1 tablespoon sugar, cinnamon, ginger, and vanilla. Mix until smooth.
3. Heavily butter a 10-inch, removable-bottom cake pan. Pour in batter. Bake 30 minutes.
4. Top with pecans, white chocolate chips, and ginger (or toppings of your choice). Bake 40 minutes longer until firm. Remove from oven and let cool completely. Cover and refrigerate 25 hours before serving. If enjoying cheesecake plain sprinkle with remaining sugar.
Enjoy 'em for up to 5 days! If they stick around that long.