Around the Thanksgiving holiday time, it’s always the most chaotic time of the year. I have Chris’ birthday around that time, as well as my nephew and niece all a day or two apart from each other. This year for Chris’ birthday, we took a trip to Napa to celebrate. Then after the trip I had to prep for Thanksgiving. Last year we were in Mexico. We also moved into our new house so we didn’t really have our Thanksgiving dinner in our new home until this year. Having said all that, my blog took a backseat. Anyway, I hope everyone had a lovely Thanksgiving. I know we did. Our bellies were full!
Happy Wednesday friends! I wanted to squeeze a few more pumpkin recipes in before the season ends so here’s another one. I’m not sure if the markets are still carrying pumpkin cream cheese. If they are, you should definitely buy a package and make this. I’m not big on cheesecake in general because they’re huge and so rich (I’m thinking Cheesecake Factory here…). I’m a firm believer in everything in moderation. But cheesecake bars, I love. They’re smaller and for me, it’s plenty to remedy any sweet cravings you may be having.
I’m starting my weekend early this week. Chris is taking today and Friday off so we can have a little R&R and check out some new restaurants for lunch, happy hour and dinner. Yes, I get a break from cooking and lots of it —whoo hoo! I’ll be posting pictures of my meals on Facebook, Twitter, and Google+ so if you’re not following me, there’s still time. 🙂
This is my first time making cheesecake anything. For some reason, I thought it would be difficult. Some of the recipes I have come across sounded overly wordy so it was a bit off-putting. I have to say this recipe is not one bit scary. 🙂
I love the Nutella here. I think that’s the best part for me. Chris really liked the crust. Crust was good, but in my opinion, the Nutella in this cheesecake won me over. Happy Thursday!