Friday, December 3, 2010
I know I am late with the Thanksgiving recap but life has been all consuming and I am just now getting a moment to sit down and write about the dishes I served at our Thanksgiving table.
I will start at the end of the meal, with dessert. Mostly, because this was every one's favorite dish. I highly recommend it! It is part pumpkin pie and part cheesecake, what could be better?
[I also served this apple pie.]
I will start at the end of the meal, with dessert. Mostly, because this was every one's favorite dish. I highly recommend it! It is part pumpkin pie and part cheesecake, what could be better?
[I also served this apple pie.]
Pumpkin CheesecakeAdapted from Branny Boils Over
Pumpkin Filling
1 15oz can packed pumpkin puree
1/2 c. evaporated milk
1/2 c. brown sugar
1 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp salt
3 eggs
Cheesecake
8 oz cream cheese
1 egg
1 tsp vanilla
1/2 c. white sugar
graham cracker crust
To make the pumpkin filling, beat eggs with sugar. Add spices, pureed pumpkin, and evaporated milk. Whisk to combine.
To make the cheesecake filling, beat cream cheese until softened. Add sugar and incorporate beaten egg. Add vanilla. Whisk until smooth.
To assemble pie: pour pumpkin filling into cracker crust. Pour cheesecake filling on top of pumpkin. Using a clean knife, drag the blade of a knife from the outside of the pie towards the center, to create the swirl effect.
Bake in a 300 degree oven for 60 minutes.
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