Tuesday, November 23, 2010

Non-traditional Thanksgiving Treats

Sometimes it is nice to alter or change a tradition or two surrounding the festive season. Thanksgiving has come and gone in Canada but all of you who celebrate south of the border are looking forward to festivities beginning this Thursday.

Traditionally I have always served pumpkin and apple pie for desert at Thanksgiving and Christmas, but I was thinking this year for Christmas it might be nice to serve something different and a friend suggested pumpkin cheesecake. I'm given to understand, it is very decadent, but VERY tasty. So I found 3 recipes, I'm not sure which one I'll use yet but am very open to nominations and/or suggestions for other recipes for said delight to try.

I found these recipes at Hub Pages...

Cheesecake Factory Pumpkin Cheesecake
Originally posted to recipelink.com by Elly, Ohio:

Crust:

1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:

3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice

Whipped Cream

Method

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.


2-step Pumpkin Cheesecake Recipe

2-step Pumpkin Cheesecake originally published at:
CDKitchen


Serves/Makes: 6 | Difficulty Level: 3 | Ready In: 2-5 hrs

Ingredients:

1 package (8 oz. size) cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon pumpkin pie spice
1 container (8 oz. size) cool whip
1 prepared 9" graham cracker crust

Directions:

Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. Gently stir in whipped topping. Spoon into crust.

Refrigerate three hours or until set. Garnish as desired.


Bon Appetit Pumpkin Cheesecake Recipe

Crust

1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

Filling

4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon (about) purchased caramel sauce
1 cup sour cream

For Crust: Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.

Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.

Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)

Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.

10 servings

I think the third picture looks positively yummy.. *g* What about you? Is pie your traditional desert for Thanksgiving and Christmas dinner? Or have you tried something a little different like pumpkin cheesecake?

Tori and I are back for our final day on the island tomorrow and I'm going to talk about a family favorite treat for the holidays, shortbread..

5 comments:

Chris said...

Mmmm... pumpkin...

Dottie (Tink's Place) said...

Hi Lea!

Always have pumpkin pie, apple pie, brownies, and sometimes German chocolate cake, depending on my whim and time. This year, the time got really short on me, probably will be pumpkin pie and brownies... still waiting to see how things shake out.

Dottie :)

Lea said...

Hi Ladies, thanks for your notes. Happy Thanksgiving!

Tracy said...

I'm gonna make the pumpkin cheesecake and send it to Kris in Australia! :)

Patti (Book Addict) said...

Oh those sound delicious! One year for Christmas we ended up with keylime cheesecake which was soooo good! We've also done pumpkin flan which I'd also love to see again :)

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