It's my party! FotoFeedMe is officially one year old. Can't believe I haven't skipped a beat since last December! I've been pretty obsessed about styling, photographing, and cooking up a storm and what better way than to share them with you on this blog.

Thanks everyone for keeping me company through this insatiable and experimental journey. There are terrific days, blah days, sunny days, dreary days, healthy and not so healthy days, freezing your butt off days—on top of that there are mindless tasks and chores to do or on the To Do list/lists. No matter what, sprucing up my food has been a delight for me and I hope it brings you some cheer too.

Pumpkin Cheesecake With Granola Crust

INGREDIENTS//6 muffin size cakes

• 200 grams kefir cream cheese or regular cream cheese
• 120 grams pumpkin, purée
• 60 grams brown sugar
• 1 egg
• 1/2 teaspoon cinnamon
• pinch of nutmeg

FOR GRANOLA CRUST

• 100 grams plain granola, blended
• 25 grams butter, melted

INSTRUCTIONS

Prepare the crust first. In a small pot, melt your butter on low heat.

Preheat your oven to 175° C or 350°F.

Blend your granola and transfer it into a small bowl.

Add the melted butter and stir.

In your muffin mold, fill the bottom with the granola mix and press down on it with your fingers.

Put it in the oven for 10 minutes. Take it out and let it cool.

Prepare the pumpkin cheesecake filling.

In a medium size mixing bowl, combine all your ingredients and beat until smooth.

Preheat the oven to 165°C or 325°F.

Fill your granola crusted muffin molds three quarters full and place it in the oven for 30 minutes.

Allow it to cool and then place it in the refigerator for at least a few hours or overnight before serving.

NOTE

I used my kefir cream cheese in this recipe which brought a citrusy taste to this cake. It was almost as if I added lemon juice or something of that nature. It slightly overpowered the pumpkin flavor of this cake but nevertheless, it was still delish!