Hi Everyone! Long time no see. First I want to thank GrowCookEatShare for the thoughtful comment, reminding me that I need to make time for the things that are important to ME, otherwise I get completely stuck in my head and roll through my days as just a routine.
Recent life events have cause me to rethink my obsession with opening my own restaurant/food cart business. After a couple weeks of constant pondering, I have come to the conclusion that starting a family and working 18 hours a day running a business don’t really go together. I want a family, and I want to start that family soon.
I have also come to the conclusion that I want to feed the people I love, and a majority of restaurant customers do not fit into that category. Instead, I will be the person who causes dinner guests to not eat all day so they can save room for my food. I want my husband and children to have dinner to look forward to all day, my desserts as motivation to do well in school/work, and my breakfasts to provide the nourishment to make that happen.
And on that note, this is what is left of the Pumpkin Cheesecake I made a week ago. Keep in mine, my husband does not eat pumpkin anything… so yeah……
As you can see by the fork marks, we abandoned actually cutting slices a while ago.
This was my first time making cheesecake, and I must say I am quite pleased with myself. It baked perfectly, no cracking or anything, and it came out AMAZING. Since it was my first attempt at making cheesecake, I went off of a recipe. You can find that recipe here.
Notes: I used Ginger Snaps and Honey Graham Crackers for the crust. The sugar and butter melted them all together to make an almost toffee like cracker crust. SO GOOD. Seriously try it out. If you have a spring form pan, you are set. Most cheesecake recipes call for baking in a water bath. I was concerned with water getting into the pan, so I place a baking dish full of water on the shelf below, and allowed the oven to preheat with the dish of water in there. This kept a nice moisture level in the oven, and it work great.