Almost everyday, I end up with an “oh Erin” story where as the person I am recounting the story can’t help but sigh at the end and simply say, “oh Erin.”  So, for your humor, I will share today’s story:

I walked out of the gym this morning on a high.  I hadn’t worked out in two weeks (boo for the gym being closed) and I was glad to get back.  I got to my car and thanks to my stubborn remote, my car wouldn’t unlock.  Unfortunately for my make/model of my car, using the key to unlock the car sets off the alarm and so I always try the remote as many times as I can before using the key.  Giving up hope, I started towards my door only to see a huge ding in the side.  Needless to say, I was angry!  So now, angrily trying to get into my stubborn car I look up and realize the visor is down on the driver’s side.  “I didn’t leave that down,” I say to myself and then (and only then) do I realize I have the wrong car.  My car was parked behind this car.  Anger soon turned into a panic of someone thinking I was trying to break into a car and I quickly turned and ran to my car.  There you have it, today’s “oh Erin” moment.

Beyond the silly moments I have, the other news comes in the form of weather.  For good majority of the United States, people are experiencing cold temperatures.  I for one, wish this sub zero weather would go away.  I would even be happy if the temperature would be in the 20’s!  Since turning up the heater to 80 degrees is not really an option, I tried my best to bake something that we couldn’t help but think warm thoughts with:  and orange cheesecake with candied oranges on top.  I don’t know about you, but there is something about an orange that makes me think warm and sunny weather.  The result was a bright and sunny dessert that may have not warmed the house (or us) at all but at least made me smile.  I mean really, how can you not smile as such a cute cheesecake?

Orange Cheesecake
Prep time
Cook time
Total time
Recipe type: Desserts
Serves: 8
  • 3 tablespoon flour
  • 4 cup graham crackers, crushed
  • ½ cup sugar
  • 4 tablespoon of butter, melted
  • Cheesecake:
  • 3 package (8oz) cream cheese
  • 1 cup sugar
  • 4 eggs
  • Juice from half an orange
  • 3 tablespoon of zest
  • 1 tablespoon vanilla
  1. Preheat oven to 325˚.
  2. In food processor, pulse graham crackers until finely crushed. Pour in melted butter and ½ cup sugar and pulse to combine mixture. Pat in bottom of pan and place bake for 10-12 minutes until crust is set.
  3. Beat cream cheese, flour, and sugar until combine and mixture is smooth.
  4. Add eggs, vanilla, juice, and zest. Continue to beat until batter until well combined (but be careful not to over beat.)
  5. Pour into prepared crust and bake for 50-60 minutes or until middle appears to be set. Remove from oven and let cool in pan for 30 minutes. Loosen the cheesecake from the side of the pan (be careful not to rip out a lady finger) and let sit for another 30 minutes. Place in refrigerator and let cool until set (at least 4 hours but even better to let the cheesecake sit overnight)
I also thought about putting rum or chocolate inside the cheesecake. For a more orange flavor- add more zest.
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