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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Drunken Nutella clementine cake

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Now, I am not by any stretch of the imagination, a baker. Give me some flour, eggs and sugar, and you are somehow sure to find yourself eating a sweet omelette with bread. However, Friday afternoon I found myself in the kitchen with a bag of clementines, some self-raising flour, eggs and a bottle of Cointreau. Adding a few other household ingredients and loosely following Nigella Lawson’s Clementine Cake recipe, I got my baking on. What transpired was a whole lot of fun and the resulting cake, while needing slightly more sugar, was yummy in my tummy once a layer of Nutella was slopped on in the end.

someone get this kid a napkin...

someone get this kid a napkin…

I don’t even know how it started really. Actually, like most of my adventures in the kitchen, I wanted something fresh and went looking for a clementine in the fridge. From there, the next 3 hours of my life were spent boiling little round oranges, looking for the flour, counting eggs and trying not to burn those little oranges. (Does anyone know why clementines are named as such?)

So before I get to how we start to create this orangy deliciousness, here are the things you’ll need:

  • 4 to 5 clementines (about 1 pound total weight)
  • 6 eggs
  • 3/4 cup of brown sugar
  • 1/2 cup of shredded cocount (feel free to substitute for more sugar)
  • 2 1/3 cups self-raising flour
  • 3 heaping shots of Cointreau
Before

Before

The Instruction Manual:

1. Wash the clementines with hot/warm water and try to take off most of the wax (just leaves less wax in the pot after boiling…my pot became a candle after boiling)

2. Place your juicy clementines in a pot of water, bring to a boil for 20 minutes or so and then reduce to medium heat allowing your little orange treats cook for 2 hours total.

3. 2 hours is a long time. Go for a run, read a book, clean your room…it’ll end in cake!!!

4. Drain pot, and once cool enough to handle, cut each clementine in half and gently take out the seeds.

5. Either finely chop the skins, pith and fruit in a food processor or simply chop everything by hand. Trust me, everything. It takes soooo good later on…

6. Preheat the oven to 190°C/375°F

7. Butter/hemp oil up and line an 8-inch springform pan with parchment paper or aluminum foil.

8. Beat the eggs up.

9. Add the sugar, shredded coconut and self-raising flour. Mix it up really well.

10. Add the Cointreau and chopped clementines by hand and lightly stir it all into the mix.

Optional: Find someone closeby and high five with sticky, mix covered hands.

11. Pour the cake mixture into the pan and bake for 1 hour or until a fork comes out clean. If the top is getting too brown, cover with foil (remember this! I forgot to and then had to cover with Nutella :D) and continue until baking is complete.

12. Remove from oven, spread Nutella all over top, allow to cool, then remove from pan. Voila! You just made a Drunken Nutella Clementine Cake.

After

After