Friday, November 20, 2009

Let us eat cake!

We have the great fortune of celebrating Thanksgiving twice this year, which means....two days of dessert! The Pumpkin Gingerbread Trifle will make its appearance at feast #1, and for the second go-around, we'll enjoy a parade of cheescakes. After searching high and low, I've found a set of mini springform pans - only about 4-1/2 inches across. This means I'm going to try a few different kinds and we can all have tiny pieces of each. No one should have to suffer through only one cheescake choice, after all!

Pumpkin Cheesecake Deluxe (from the Taste of Home website)

3/4 cup chopped pecans, toasted
32 gingersnap cookies, coarsely crushed
3 tablespoons brown sugar
6 tablespoons butter, melted

3 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1-1/2 cups canned pumpkin
1/2 cup heavy whipping cream
1/4 cup maple syrup
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
4 eggs, lightly beaten
Sweetened whipped cream, optional
Pecan brittle, optional

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil; securely wrap foil around pan. Place pecans in a food processor; cover and process until ground. Add gingersnaps, brown sugar and butter; cover and pulse until blended. Press onto the bottom and 2 in. up the sides of prepared pan; set aside.

In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, cream, syrup, vanilla and spices. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Garnish with whipped cream and pecan brittle if desired.


Anonymous said...

oh YUMMMMMMMMMMMMMM I can hardly wait.

Troy and Beth said...

This looks good too...but I still am partial to the trifle!

Anonymous said...

Hola senora Pearson, wishing you and Juan Miguel Happy Thanksgiving!!! Looks yummmmmmmmy!!!!!

Hilary said...

Carmen, is that you?! Of course it is, nobody else calls Jan Michael Juan Miguel! :) How are you?! It's been too, too long!

Carmen said...

Yessssssssssss it is me, you remembered : ) I am thankful for that, miss you guys, have fun and say hi tu your esposo. xoxoxox

P.S. Both of you look great!!!

Hilary said...

Carmen, you are impossible to forget, silly! Just the other day I was remembering your most amazing tacos & all of the work you did to make them for us. Do you still have my email? Or are you on Facebook? We need to catch up!!!

Carmen said...

Hilary!!!!!!!! I don't have your email but I have your p.o. box from Redmond, do you still use it? I am @ facebook, not that long ago I send you a message but no response, I do want to keep in touch with you, happy holidays to both of you and have fun on your weekend dates ; )

Hola Juan MIguel!