Weekend In Seattle

As I shared, a couple weeks ago we spent the weekend with my friends from Canada in Seattle. We had an amazing time. We hadn't seen each other in over two years, and since we were going to San Francisco for our meeting we decided to all meet up in Seattle. My friend's sister lives there and she let us all stay at her house for the weekend. We spent our time drinking coffee and having long conversations, doing a bit of site seeing in Seattle, going to a corn maze and pumpkin farm and celebrating Canadian Thanksgiving. It was just what I needed. Time with friends who are more like sisters to me, time to just relax and be together. Whenever we get back together, I feel like I am home and it doesn't matter how long we haven't seen each other it is always like we were never separated. Those are the best kind of friends. I had to share some pictures of our time in the pumpkin farm. It was so much fun, I really felt like I was having a true American fall experience. The pumpkins are so pretty, the farm had a corn maze which was huge and lots of fun and they had the best pumpkin and apple fresh doughnuts! If you are ever in the Seattle area in the fall I highly recommend going to Bob's farm!

Pumpkin Cheesecake

 Pumpkin cheesecake is the best way to celebrate the beginning of December! The perfect combination between pumpkin pie and cheesecake, makes this a must during the holiday season. Pinterest made me dream about pumpkin desserts with all the amazing recipes, and I really couldn't wait to fill the house with the aromas of cinnamon and nutmeg. Since in Israel pumpkin is used mainly (if not only) for savory dishes and most people don't understand the amazingness of pumpkin pie, my mom and I have a little tradition of making pumpkin pie during this season and enjoying it all to ourselves. This year we decided to make it a little lighter and so we made this cheesecake. 

Here is the recipe: 

Crust:

We made this basic pie crust by Smitten Kitchen.

Filling: 

300 grams of cream cheese

2 c. pureed pumpkin

3 eggs

1 1/2 c. sugar

1 tbsp. cinnamon 

1 tsp. vanilla

1/8 tsp. fresh ground nutmeg 

2 tbsp. flour 

While the pie crust is chilling make filling and heat oven to 175 c.:

Beat cream cheese until smooth. Add pumpkin, eggs, sugar, cinnamon, nutmeg mixing until smooth. Add flour and vanilla. Beat together until well combined. 

Pour into crust, bake for 1 hour or until tooth pick comes out clean. 

Best served after it has been refrigerated for at least 4 hours and with a spoonful of whipped cream on top