My husband (and children) will tell you that at least once a week, there is something on our weekly menu that is a “new to us” recipe. This doesn’t always excite them, but it excites me because I like to learn new things and I’m constantly looking for new, fun ways to feed my family.
When RawSpiceBar contacted me about trying their monthly subscription service, I thought it would be fun to try new flavors. RawSpiceBar sends you freshly ground, high quality spices each month – they are global spices to add new dishes and flavors to your table.
I received three fresh spices delivered right to my door – Pumpkin Spice, Berbere and Ethiopian Mitmita. If you are like me, you might wonder how in the world you would use the last two! Fortunately, RawSpiceBar includes a little background on each spice and suggested uses. The website even includes recipes.
For the Pumpkin Spice, I knew I wanted to use it in a cheesecake for Thanksgiving. I was not disappointed!
Recipe (Adapted from one of those amazing church cookbooks – do you all know what I’m talking about or is this a “Midwest thing”?!):
1 1/2 cups graham cracker crumbs
1/4 c melted butter
32 oz cream cheese, softened (4 regular packs)
1 1/2 c sugar
8 oz canned pumpkin
2 teaspoons pumpkin pie spice (I used RawSpiceBar)
In a bowl, combine graham cracker crumbs and melted butter. Set aside.
Heat oven to 300 degrees.
Line a 13×9 dish with parchment paper. Make sure it goes up the sides as well.
Add the graham cracker crust mixture and press in to the bottom of the dish.
Put the cream cheese and sugar in a bowl and mix until blended, then beat in eggs. Pour half of this mixture in to the prepared dish.
Add the pumpkin and pumpkin pie spice to the remaining mixture and blend. Carefully spread this on top of the regular cheesecake mixture in the dish.
Bake for about 45 minutes, until set. Turn off the oven and leave the door ajar to let cool for just over an hour. Refrigerate at least 4 hours before serving.
You can cut these in to any shape you’d like! I sprinkled more pumpkin pie spice over the top and added whipped cream. Garnish however you’d like!
Interested in learning more about RawSpiceBar or want to add some variety to your cooking? They are giving one of you lucky readers a monthly box! Please note that you will need to provide your address to me, upon winning. Open to anyone in the US.
*I received these spices for free in exchange for a review. All opinions are my own.