Charlie and the Sideways Pumpkin
Posted in QOTD on 11/07/2005 11:26 pm by enjanerdDid a date night thing [with Ian] on Friday night and went out to Dominion for the evening. Came back and watched Sideways. I was unimpressed. None of the characters were likeable (I’m not even sure if they were supposed to be…) and the whole pinot/merlot thing got too overplayed by the 2 million yuppies who watched before me, so that was just annoying. Eh. Overrated.
Saturday was a pretty lazy day. Did some sudoku, reading, and baked a cake. I downloaded sudoku to my visor and I am totally addicted now. I found some pumpkin cheesecake recipes and picked the one that looked the easiest to test out for Thanksgiving. It turned out quite well, I think. And it worked out well because I made it in time for Ian’s Sunday family dinner thing, which, this week, included Ian’s brother’s girlfriend’s family. (I’ll give you a second to follow that chain all the way through.)
Ready? Ok.
So, Saturday was Ian’s brother’s girlfriend’s father’s birthday and then they had the dinner thing on Sunday, so it was experimental Thanksgiving birthday cheesecake. Woo!
Went out on Sunday before the dinner to watch Charlie and the Chocolate Factory. Oh, it was so good. I haven’t seen a movie in so long that made me laugh that much. Granted, I have a weird sense of humor. And Ian kept telling me that I was Grandma Georgina. But I do like grapes!
QOTD:
“i made out with 2 different girls on halloween”
“at the same time?”
“no, serial”*
*5 points to whoever can guess the person being quoted
Marbled Pumpkin Cheesecake
INGREDIENTS:
* 1 1/2 cups crushed gingersnap cookies
* 1/2 cup finely chopped pecans
* 1/3 cup butter, melted
* 2 (8 ounce) packages cream cheese, softened
* 3/4 cup white sugar, divided
* 1 teaspoon vanilla extract
* 3 eggs
* 1 cup canned pumpkin
* 3/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.
Notes: Replaced 1 package of cream cheese with non-fat stuff and only baked the crust for about 5-8 minutes. Swirl after each spoonful, or spread/swirl in layers. Do not shake the cinnamon so hard that you spill half the bottle.




