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Pumpkin Spice Cheesecake...


The Adams Family (yes, that's really their names!) threw an excellent Halloween Party last night! They went all out  - they had witches brew, monster brains, chopped fingers, and other creative fun foods that we all enjoyed even though the names kinda freaked me out. It made it all the more yummy! I'll post pics soon of the party but I wanted to share the recipe for the dessert that Dan and I brought- it was quite tasty, and very "fallish"- but be forewarned - it's over the top rich! (or it was for me anyway...) I combined two different recipes for this because I loved the crust of one and the filling of another.

Oh, and you'll never guess what/who Dan & I were?!? You'll have to wait to find out...

Enjoy the recipe...

Pumpkin Spice Cheesecake

Spiced Crust

  • 1 1/4 cup graham crackers crumbs
  • 3 tbsp granulated sugar
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • 6 tbsp unsalted butter, melted
  1. Combine butter, granulated sugar, ginger, cinnamon and cloves in a bowl. Stir until sugar has dissolved.
  2. Add graham cracker crumbs and toss in the spiced butter mixture.
  3. Transfer the crumbs to the springform pan and press firmly into an even layer on the bottom of the pan. 
  4. Bake until browned at the edges for about 12 minutes at 350F. Set aside and allow to cool. Wrap the outside 9-inch springform pan tightly with foil.

Cheesecake Filling

  • 3- 8oz.pkgs. cream cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 cup canned pumpkin (or you can use fresh pumpkin)
  • 3 eggs
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  1. Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer.
  2. Add pumpkin eggs, and spices, beat till smooth and creamy.
  3. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker.
  4. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides. 

Cheesecake Topping

  • 1 cup of chopped pecans
  • 1/3 cup brown sugar
  • caramel topping 
  1. Toast the pecans and brown sugar together (I did this on a cast iron over medium heat just until the brown sugar started to melt) 
  2. Remove from heat, pour into a small bowl, stir it together well and let cool. 
  3. Spread over the cheesecake and top with as much caramel as you like! 


Oh--- were you waiting to see what/who we were last night...

Steve Jobs & an IPod... 

Yes, that was my hubby's idea, of course!

 Recipe was adapted from and

(The filling is apparently the Cheesecake Factory pumpkin cheesecake recipe, but don't quote me on that, I found it on the internet?!?)