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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Chorizo, Emmental and egg buckwheat galette (crêpe) at 3am

Saturday night’s gonna be alright…and it was! Until about 2:30am-ish when the mix of 4 different countries’ beers, a couple cancer sticks and some sheesha combined to create the munchies. In most countries, that shouldn’t be too big of a problem as there is usually someone willing to sell you something digestible at 3am on a Sunday morning. There’s a reason though that Paris has rightfully earned the title of “The City That Sleeps”. In fact, they make cloth handbags that even brag about it by proclaiming to the world: “Please keep quiet, Paris is sleeping.”

If you’ve reached this paragraph, thanks for continuing to read into my very 1st post! As a reward, here is the secret to eating when no one will take your money to feed you…

1) Turn on element full blast

2) Place galette (thankfully bought earlier in the day) in pan on element

3) Place 6 slices of chorizo, heaps and heaps of cheese, and a dash of love

4) Fold your galette into the appropriate cone shape

5) Crack egg open on galette (i know this is not where the egg should go but the final result looks so much cooler)

6) Turn off the element so you don’t wake up to fire alarms and smoke covered furniture and clothes (yes, i speak from experience…spaghetti at 4am always seems like a great idea; it’s not)

7) Enjoy!

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