First Time For Everything

For my past birthday, my boyfriend got me a photography lesson by one of the most talented photographers in our area. If you haven't noticed from my previous posts, my photography skills are lacking.  After my one-on-one session, I learned so much! I obviously couldn't wait to use what I learned on my dessert.  My mom has been asking me to make this pumpkin and chocolate cheesecake in her Woman's Day mag, so I decided this would be the perfect opportunity to take pictures. I've also never made a cheesecake before! I know, shocking. With the thousand springform pans I have, I decided to put one to use finally!

The bittersweet chocolate mixed with the pumpkin was phenomenal!  Here is the recipe. Enjoy!

Recipe Ingredients

• 1/4 cup (1/2 stick) unsalted butter, melted, plus more for the pan
• 1 9-oz pkg chocolate wafer cookies (such as Nabisco Famous Wafers)
• 3 8-oz pkgs cream cheese, at room temperature
• 1/2 cup fat-free Greek yogurt
• 1 cup sugar
• 2 Tbsp all-purpose flour
• 2 tsp pumpkin pie spice
• 2 tsp pure vanilla extract
• 3 large eggs
• 1 15-oz can pure pumpkin
• 1/3 cup bittersweet chocolate chips (2 oz)

Recipe Preparation

1. Heat oven to 375°F. Coat a 9-in. springform pan with melted butter.
2. In a food processor, pulse the chocolate wafers to form fine crumbs. Add the melted butter and pulse to incorporate. Press the crumb mixture into the bottom and 2 in. up the sides of the pan. Bake until the crust is set and fragrant, 10 to 12 minutes. Transfer to a wire rack to cool. Reduce oven temperature to 325°F.
3. Meanwhile, using an electric mixer, beat the cream cheese, yogurt, sugar, flour, pumpkin pie spice and vanilla in a large bowl until smooth. Beat in the eggs one at a time. Transfer 1 cup of the batter to a bowl. Beat the pumpkin into the remaining batter until fully incorporated. Pour the pumpkin batter into the cooled crust.
4. Melt the chocolate in the microwave according to package directions. Add the chocolate to the reserved plain batter and stir until fully incorporated.
5. Dollop the chocolate batter over the pumpkin batter. Using a table knife, make decorative swirls by pulling the chocolate through the pumpkin (do not overdo it or the colors will turn muddy).
6. Bake the cheesecake until the edge is set and center still wobbles slightly, 50 to 55 minutes. Let the cheesecake cool completely in the pan, then refrigerate until chilled, at least 4 hours and up to 1 day.

Halloween Recap...

I normally don't go crazy on Halloween with different desserts, but this year was much different. Being that this is my first year teaching first grade, I went ALL out. I made different Halloween Cake Pops, Frankenstein cone cups, chocolate chip cookies (because I dressed up as the cookie monster), and got my students about every kind of Halloween candy possible.  I knew I over did it when one of my students came up to me and said..."ms teeeef (still cant say my name), my stomach hurts, I feel like I might bomit (yes with a B)"  

Halloween Venetian Hour!