Tuesday, September 7, 2010

Big Mouth Sandwich and Pumpkin Cheesecake!

Good evening bloggies! Tonight for dinner I was craving a big mouth sandwich, so that is exactly what I made.

I used that sourdough bread that I bought at the supermarket the other day. Best sourdough I have ever had...so good that I actually had that and only that for dinner last night (trying to own my poor food decisions on the blog). I used roasted chicken breast, avocado, tomato, and a thin spread of spicy mustard. Yum yum yum! It totally hit the spot. Sometimes when you are craving something, you just have to go for it because no substitutions will cure the itch.

After dinner I got started on the pumpkin cheesecake I told y'all about earlier. I do have a confession to make. I did use a pre-made graham cracker crust. I do not usually use the pre-made, but where this is for a work bake off, I tend to never get my dishes back from these things so a pre-made crust was the only way to go. The recipe (including the crust I usually make) is as follows:


15 graham cracker sheets (you can use the regular, but in my experience the honey or cinnamon varieties add a special little something extra)
2 tablespoons of sugar (if you use the honey graham crackers, lessen this to one TBSP or it will be too sweet)
1 stick of unsalted butter

Combine ingredients. Using a 9 inch springform plan, press the mixture to the pan. Cook for 8 to 10 minutes at 400 degrees.


Envelope of gelatin disolved in water
1 8 oz bar of cream cheese, brought to room temperature
1 15 oz can of pumpkin puree
3/4 cup of sour cream (don't use the low or fat free varieties, it alters the texture)
1/4 cup of sugar
2 tsp pumpkin pie spice
1 tsp vanilla extract
1 tsp cinnamon

Using an electric mixer, mix the cream cheese until it's smooth. Add the remaining ingredients, combining well. Pour the mixture into the crust and refrigerate for at least 2 hours.

Whipped Cream:

1 cup of whipping cream
1/4 cup of whipping cream
1 tsp vanilla extract

Beat on a low setting at first, increasing speed gradually. Beat until stiff peaks form. Add whipped cream  to the cheesecake. On top, add a sprinkle of nutmeg and toffee chunks. Enjoy!

It was soooo hard not to take a piece for myself, but hopefully there will be some left over tomorrow that I can bring home and enjoy. Alright I'm off to bed, goodnight!

1 comment:

  1. I am a crazy pumpkin fanatic as well! In fact, I'm thrilled that the summer is ending so that I can officially get my pumpkin fix. Thanks for sharing the cheesecake recipe!