Wednesday, November 26, 2008

The night before Thanksgiving

All right I like my pies fresh as well as my other desserts so lets make them the night before so they are still fresh but that is one less thing to worry about.  Lets start off with a pumpkin cheesecake:

Pumpkin Cheesecake:

Lets start with the crust:

1/2 cup of biscotti finely ground
1/2 cup pecans finely ground
1 tsp cinnamon
1 tbsp brown sugar
1 stick melted butter

Combine the above ingredients in a bowl and then press about 1/4 inch thick into the bottom of your pan.

Cheesecake:

24 oz of room temp cream cheese
3 eggs
1 egg yolk
15 oz pumpkin puree
1/4 cup sour cream
1 1/2 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves 
or substitue 2 tsp of pumpkin pie spice for the three spices above
2 tbsp corn starch or flour
1 tsp vanilla

Whip cream cheese until smooth then add eggs and pumpkin puree.  Slowly add the remaining ingredients and beat until smooth.

Pour into pan and spread out evenly.  Bake for one hour remove and let stand for 15 minutes.  Cover with plastic wrap and refrigerate for 4 hours.

Top this off with an amaretto whip cream.

Start with 1/2 cup of heavy cream beat until soft peaks add 2 tsp powdered sugar and 1 tsp vanilla add in the amaretto about 2 tsp.  Beat until medium peaks and then serve.


I will have more desserts and pre-thanksgiving recipes on here today.

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