A Compromising Recipe

Would this make you  mad?

Finally after years of having and never using my springform pan, I found a recipe that called for one - well one that I liked anyways.  So, I made the cheesecake put it in the fridge b/c it was supposed to be chilled overnight.  Went and put D down for a nap - decided to join him.  Woke up, went to the fridge to get something to drink and this is what I saw...



HA HA. Clint must have went to the fridge for the same thing and saw this and thought JACKPOT. He pulled the springform off of it too soon. Like 3 hours too soon.

Since, I didn't get to have the fun of pulling the springform off myself. I made another one. This time it was done right and spent the necessary 4 hours in the fridge. We ate dinner with my parents last night. So at least we won't be consuming two cheesecakes back to back. We don't need to gain anymore weight!



Clint's crazy pay is Cheesecake.  My weakness is Pumpkin Pie.  Everything about mine and Clint's 11 -12 year relationship has been about compromise being that we are polar opposites.  So why should recipes be any different. 

Our dessert compromise:
 
Pumpkin Swirl Cheesecake

(just like everybody else, I change recipes to make it perfect for us. * I've typed out what I used beside what it called for)

• Nabisco Ginger Snaps, finely crushed (about 1 1/2 cups) / INSTEAD I USE *1 1/2 cups of Oats and Honey Bars finely crushed (like Nature Valley)
• 1/2 cup finely chopped Pecans
• 1/4 cup butter, melted / I JUST USE *1/4 cup Fleshman's made w/ Olive Oil - no need to melt
• 4 pkg. (8 oz. each) Cream Cheese, softfened
• 1 cup sugar, divided
• 1 tsp. vanilla
• 4 eggs
• 1 cup canned pumpkin
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• Dash ground cloves

PREHEAT oven to 325F.  Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.

BEAT cream cheese, 3/4 cup of sugar and vanilla with electric mixer until well blended.  Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

REMOVE 1 1/2 cups plain batter; place in small bowl.  Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter.  Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter.  Repeat layers.  Cut through batters with knife several times for swirl effect.

BAKE 55 mins. or until center is almost set.  Cool completely.  Refrigerate 4 hours or overnight.  Cut into 16 slices.  Store leftover cheescake in refrigerator.

Makes 16 servings, 1 slice each.

HOW-TO:  Don't have a springform pan?  You can bake this cheesecake in a 13x9-inch baking dish.  Line the dish with foil, with ends of foil extending over sides of pan.  Prepare as directed, decreasing baking time to 45 min. or until center is almost set.

If you need visuals for making cheesecakes, go to kraftfoods.com and search for "cheesecake."