What am I thankful for this year? Cheesecake. Pumpkin cheesecake, to be exact. This is my second Thanksgiving in a row to make this recipe. I was considering going back to the standard pumpkin pie, but the cheesecake must have left a good impression because the Martins requested that I do this one again. And I must admit that after a healthy slice I'm glad I did. It's got that great combination of being very moist and creamy but still fluffy. It sits on a crumbly cinnamon graham cracker crust, and it's nestled under a semisweet chocolate drizzle. (Heavy on the drizzle. Who can't use a little extra chocolate in their life?) C'mon now... who couldn't use a slice of this after their turkey?
Because Thanksgiving is all about indulgence we can't just stop at one dessert. (Or at least I can't.) The holiday would not be complete without a pie, so I did my go-to apple pie based off of Rombauer's recipe in The Joy of Cooking. Mine has a few more spices and uses brown sugar. I think a lattice top is always pretty, and I added a few leaves and acorns to look very autumnal. Some chose to top it with ice cream, others whipped cream, I went solo. I think we all agreed on one thing-- it was a great way to end Thanksgiving.
Stay tuned-- a little birdie tells me I have an early Christmas baking gift coming my way in the next couple of days...
Sus: I think that both of your deserts look terrific...and tasty. I am especially keen on your pie. The cutout flowers and acorns make it such a Thanksgiving/fall thing.
ReplyDeletePretty pretty please keep making both of these, all the time. I usually don't like apple pie, but the apples in this one are so fresh and crunchy that I can't resist!
ReplyDelete