Pecan Pie Cheesecake

Thanksgiving is just 2 days!

This is one of my favorite meals of the year.

We don't like Pumpkin Pie in our family (it's a texture thing!)

That is why we have Pumpkin Cheesecake on Thanksgiving.

Recipe {HERE}

It got me thinking...what if I converted another popular pie into a Cheesecake?

Pecan Pie Cheesecake was born!

You guys....this recipe is TO DIE FOR.
Perfect for Thanksgiving or Christmas or just because!

I am so excited to share it with you! 

Here is what you need:

Crust:

• Package of Fudge Stripe Cookies (24 cookies)
•  1/4 cup of sugar
• 1/4 cup melted butter

Place fudge stripe cookies & sugar in a ziplock bag:

Use a rolling pin to crush them:

 Once they are crushed, add the melted butter to the bag & mix together.

Press into a Springform Pan:

Cheesecake Filling:

•  4 packages of cream cheese (I use 1/3 fat, don't use fat free, it will change the flavor & consistency!)
• 4 eggs
• 1 cup Sour Cream (I use light)
• 3/4 cup sugar
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon almond extract

Melt the cream cheese in the microwave for 1-2 minutes to soften it up.

In a mixing bowl, add the cream cheese & eggs and mix for 4 minutes.

Add  sour cream, granulated sugar, powdered sugar, vanilla & almond extract.

Mix for another 3-4 minutes, you want this mixture to be very, very smooth!

Add cream cheese mixture to Springform pan.

Bake at 350 for 45- 50 minutes until the center comes out clean.

Remove from oven & keep in Springform pan.

Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.

Put in the fridge to cool.

I keep it in the fridge overnight, but if you were making this the day of, you can keep in the fridge for 4-5 hours (or the freezer if you need to speed up the cooling!)

Pecan Topping:

• 1/4 cup melted butter
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/4  cup heavy whipping cream
• 1 cup chopped pecans

In a small saucepan combine butter and brown sugar. 

Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
Release the sides of springform pan and spoon the topping over cooled cheesecake.

Store the cake in the fridge until you are ready to serve.

 I also like to add fresh whipped cream to my cheesecake...go big or go home ;) 

(or use store bought, if you prefer!)

Fresh Whipped Cream:

• Half pint of whipping cream
• ¼ cup white sugar
•  1 teaspoon vanilla

Keep your beaters in the freezer & when you are ready to serve, you can whip up the fresh whipped cream.

Add the whipping cream, sugar & vanilla and whip it all together for several minutes until desired consistency!

Add a dollop to each slice!

This Pecan Pie Cheesecake is SOOOO decadent. 

I have never made anything like it before.

Another great subsitution for Pie on Thanksgiving....you get the best of both worlds, Pie & Cheesecake.

You can make this cheesecake 1 or 2 days before you serve it, (make sure you keep it refrigerated before & after serving it) Then right before you serve it you can make the whipped cream.
Pecan Pie + Cheesecake...YUM!

Enjoy!
 +++++++++++++++
Don't forget to link up with us tomorrow for What's Up Wednesday!

The bonus question is:
What is your favorite Christmas tradition?

Running for a Cause

Several of my friends & family (and, you!) asked me if I was going to keep running after I ran the Nike Women's Half Marathon in October.

(You can read about my race experience HERE)

I started training for that 1/2 marathon in July.....after a 10 year running hiatus.

You see, I used to run all the time. I was a runner (and soccer player) in high school and college.

After I graduated college, I kept running. 

Kevin and I ran together almost everyday after work when we first became friends & then started to date.  He actually proposed to me when we were on a run...up in the hills. 

Running was a big part of my life.

Then in 2005, we decided to start trying for a family.

Summer of 2005 was the last time I ran.

I got pregnant in September 2005 and then had a miscarriage at 10 weeks in October 2005. 

I was in a funk for several months & then in May 2006 I found out I was pregnant with Kate.

Even after my pregnancy with Kate I didn't start running. 

Then when Kate was 11 months old, I became pregnant with Claire.

These were my excuses:

"I'm nursing....it will hurt to run with all that milk in the ladies"

 "I'm too tired"

"I don't have enough time"

"I'm too out of shape"

"I don't want to"

Kevin would beg for me to run, when we moved into our current house, it backs up to a running trail. I promised him we would start running together.

I broke my promise....I kept making excuse after excuse on why I couldn't run. 

Again, these were my excuses:

 "I'm too tired"

"I don't have enough time"

"The jogging stroller is too heavy to run with"

"I'm too out of shape"

Again, these were all excuses & lies that I was telling myself.

I did have the time, I just wasn't making it a priority to work out & run.

But, the real reason I wasn't running was because of 2 things:

PRIDE & FEAR.

I had too much Pride to start running again because I knew that I wasn't the runner that I used to be. When I was in my teens & early 20's I was a really fast runner. 

(I still hold a school record in track at my high school) 

I had too much pride to start running again because I knew that I wasn't going to be as fast as I used to be. 

It was also Fear. 

I was scared to start running again because I know how much it hurts to start from scratch.

You are so sore those first few weeks back.

I was fearful of the pain & also fearful that I would be slow.

I knew that taking years of running off, plus having 3 kids & now being in my 30's would mean that I would be slower. 

It was pride & fear getting in the way of starting to run again. 

Thankfully, I FINALLY pushed that aside when my friends Jackie & Steph asked me to sign up for the Nike Women's 1/2 marathon. I actually laughed when they asked me & said "No Way"

Then I realized it was a lottery to get in, so even if I signed up with them, we might not get in. 

I decided to humor them & agreed to sign up for the lottery with them.

Imagine my shock when we got in. 

 We got in for a reason, so I needed to suck it up, swallow my pride & fear and start running again.
So on July 16th, I started running again.
The first couple of weeks running were pretty brutal.
I was sore & I was winded.
I was SO out of shape.
But, I kept running.
As the weeks of training turned into months of training, it became easier & easier to run.
I was enjoying it and I felt stronger and fitter.
I couldn't believe I wasted 10 years of NOT running.

When October 18 arrived & it was time for the Half Marathon, I was ready, I had trained hard for 3 months.  The race was hard, but amazing...lots of hills. But, when I crossed the finish line, I had tears in my eyes...I had done it. I ran a half marathon. It was a great feeling.

After the 1/2 marathon I didn't run for 2 weeks because I hurt my left knee at mile 11...it was all downhill. Those 2 weeks that I took off, I was missing running! I couldn't wait to start running again.
It made me realize what a waste those past 10 years had been...I could have been running for 10 years, but instead I made excuse after excuse.

It made me realize that I didn't want to make excuses any more.
So,  a few weeks ago when my older sister asked me to join Team World Vision and run another 1/2 marathon in December, I knew I couldn't say No.

My sister Elyse has been running with Team World Vision for several years.
World Vision is a non profit organization and Team World Vision is a team of runners & a community of people helping each other get to the finish line while changing lives around the world.
My sister has done many races with Team World Vision, including the Chicago Marathon in October.

I always donate to her runs, but now I joining her and running the Walnut Creek 1/2 Marathon on December 12th with Team World Vision.

My goal is to raise $1310, which is $100 for every mile I run...13.1 miles.
A $50 donation will provide clean water for LIFE for 1 person.

Water changes the lives of children in Africa.
They have better health, improved nutrition, and can go to school instead of spending the day fetching water. Through World Vision’s comprehensive and sustainable water projects across Africa, $50 will provide clean water for one person for a lifetime.
 
If you can't donate $50, any amount helps....$5, $10, $15, $20, $25, etc.
Would you be willing to give up your Starbucks money one day and donate $5 to my run?
All donations are tax deductible.

You can donate {HERE} on my fundraising page.

In October I ran my first 1/2 marathon for myself, but on December 12th, I am running for something bigger & better than myself.

 I am running for a cause.
I am running for those who can't run & for those who don't have access to water.
I am running for others. I am running for water. I am running for life.

Bacon Wrapped Dates

Tis the Season for Holiday Parties.

I don't know about you, but we have several holiday parties that we are going to between now & Christmas.  

I always offer to bring something to parties we are invited to, and often times I bring either an appetizer or dessert. 

This is one of my go-to's!

Need a SUPER easy appetizer?

Look no further!

 You just need 2 ingredients!

 Bacon & Dates

I use Hormel Bacon (thick or thin)

I use pitted dates (so I don't have to cut the pit out!)

Cut your bacon slices in half:

 Wrap the 1/2 slice around the date & secure with a toothpick.

 Place on baking sheet:

 Bake at 400 for 10 minutes:

 After 10 minutes, take out of oven & turn over.

 Bake another 10 minutes.

 Place on a paper towel to soak up the bacon grease.

 Let cool for 5 minutes & they are ready to serve!

These are a perfect little appetizer to have a parties because they are so easy to make & eat...just pop them in your mouth & it's an explosion of flavor!

They take less than 5 minutes to prepare (and 20 minutes to bake) if you need a last minute appetizer, these Bacon Wrapped Dates are where it's at!
YUM!

They will be gone so fast...they are a real crowd pleaser.

What's not to like?

Bacon? Good.

Dates? Good.

Disclosure: This post was written as part of my participation in the Hormel Foods Extended Family Blogger Program. While Hormel Foods provides me material and necessary resources to complete various activities, the thoughts and statements in this post are my own.

Enjoy!

And, I am LOVING all your comments on my Regional Differences post {HERE}

I am working on my replies back to you.

I love how different & diverse our country is. 

Kevin and I are both born & raised in California, so we are having fun learning about different foods we have across the US that we have never heard of... Runza? Jello Salads? Whiz? 

Some of you mentioned Fried Pickles....I have never had them...but now I can't stop thinking about them...I need them!!!!! They sound amazing!

And, some asked about California stereo types...No...we don't all surf!

We do have some celebrities in our town (but they mostly live in Southern California.) We also have some famous Bay Area professional sports players live in our town.

Another fun thing about California that is unique is that because of our warmer climate, we have Farmers Markets year round. That means we can get fresh fruits & veggies all year long, which is something I take for granted! One of Kevin's co workers grew up in Boston and one of the things he loves most is all the fresh produce year round!

Have a great weekend!