Cheesecake

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With Fall upon us and everything being available in pumpkin spice, I have been craving some Pumpkin Cheesecake. I have love pumpkin desserts since a young age, rejoicing when our pumpkin patch finally gave us those huge green-orange globes of goodness. I do love me some cinnamon, ginger, clove, cardamom, anything. Which as we all know goes great with pumpkin, hence the season of pumpkin spice everything. However, I have also noticed, as I get older that not everybody shares that love with me. I can understand not wanting pumpkin spice Swedish Fish, but I would never turn down a pumpkin pie or a pumpkin cheesecake. My current boyfriend, much like my previous ones does not enjoy a good pumpkin pie, sad, I know. Which brings me to the realization that whatever pumpkin theme baked good I make, will be eaten by me and me alone. This isn’t always bad, but when you are suppose to be training and watching what you eat, it is horrible.

On my way to work, I always drive by this tiny coffee shop/bakery that always advertises whatever bread and pastry they are selling during the week. Recently, they have been advertising their pumpkin cheesecake. As soon as I was able to, on my way back from work I stopped and asked for a slice. Imaging my surprise when the girl at the register told me that they did not sell by the slice. If I wanted a cheesecake I had to purchase it all, all $25 of it. Which again, meant that I would be buying a whole cheesecake for myself. I skiped the cheesecake and saw that they had pumpkin pie flavored macarons, I ordered two. As delicious as they were, a couple of days later, I still have a craving for pumpkin cheesecake.

I found this single serve microwave mug recipe for cheesecake and decided to adapt it for pumpkin cheesecake. I decided to go all healthy for it, protein powder, egg whites, blah, blah… SO SAD! It was edible, but so not pumpkin cheesecake.

Here it is:

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Note to self: If you are going to indulge, INDULGE.

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