Double clutch Oreo pumpkin cheesecake

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What do you do when you have too much soft cheese in the fridge? Spread it on some bread, cover some veggies, feed a mouse?  Nope. Take out that can of pumpkin that you’ve found hiding in the back of the cupboard and make a yummilicious cheesecake!

From time to time, I’ve had the occasional slice of cheesecake and I’ve always figured that it must be really difficult to make. After finally making one myself, however, nothing could be further from the truth. In fact, not only is it relatively easy to make, but the cookie crumbling is fun too!

So to start, here is what you will need:

  • 9″ round cake tray (i used one with a moving bottom)
  • 2 x 250g packages of cream (soft) cheese
  • 1/2 cup of honey
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup of pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch of nutmeg
  • whipping cream (for topping)
  • 10-12 Oreo cookies
  • 4-6 digestive cookies

5 steps to a delicious dessert:

  1. Preheat your oven to 325°F/165°C
  2. Split your Oreos in two, take off the filling (get creative…eat it, throw it out, or ???) and crumble the cookie part into little bits in a bowl. Also crumble the digestive cookies in the same bowl and mix them together. Now, pour the cookie bits into your cake tray and spread them to cover the whole bottom of the tray. It should be bumpy but relatively thin as this will be your crust. Set aside.WP_002294
  3. In a large bowl, combine the cream cheese, honey and vanilla. Beat until smooth. Now blend in your eggs one at a time. Remove 1 cup of this batter and spread onto your cookie crust in the cake tray. Smooth it out and set aside.creamcheese
  4. Add pumpkin, cinnamon and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter already in the cake tray to make the top layer.WP_002303
  5. Bake in preheated oven for 35-40 minutes or until center is almost set. Allow it to cool for about 2 hours and then refrigerate it overnight. Slice it and top your slice with some delicious whipped cream before serving. Wait for smiles all around!

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Kimchi spaghetti

It was only a matter of time really. The bag had been opened a week earlier and after eating enough kimchi to ensure sodium overload, I dumped the rest into the requisite plastic container and placed it at the back of the fridge. 

Over the following week, every opening of the fridge door let out a blast of flavourful, pungent odour that only kimchi can produce. A blast. I’m not talking waft, no no no…with kimchi it’s a direct blast to your nose; like when you first step off a plane in India and get hit with that unmistakeable blast of cow, only this is garlic. 

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So after one week of creating the perfect storm in that fridge I thought why not? I’m in the mood for some spaghetti. And how else to rid the kitchen of the cloud of kimchi smoke that had started to penetrate everything around it. Now, at this point, let me tell you that I have seen 1 or 2 episodes of EpicMealTime and my brain has been filled with crazy images of bacon, beef, Jack Daniels, maple syrup, and ridiculous gluttony, so infusing thin strands of pasta with the power of kimchi seemed absolutely reasonable. But you can’t just have a kimchi sauce. You need to infuse the kimchi sauce with stuff.

Zucchini, mushrooms, red wine, some kind of weird looking thick, round bacony looking discs, nuts, more mushrooms, maple syrup, cane sugar, half an Oreo cookie, a shot of Vodka, tamarind sauce, a splash of soya sauce, tomatoes, and of course, half a Cadbury Creme Egg. What that created can only be described as the sweet stench of kimchocochoink!

Still, the final product was actually good! Surprised the heck out me and more importantly, that kimchi nuclear cloud that looked to take over the entire house everytime the fridge door opened, was now gone.