This is the first year I will be spending Thanksgiving without my family. Usually, each year we all get together and we all bring one dish and have an all day feast… However, this year, I will be spending it alone with my boyfriend.
Since I’m a novice in the kitchen with entree’s, I thought I would try see what everyone else makes for this awesome holiday (ooh gluttony how I love thee!).
So, post your favorite Thanksgiving recipe. I’ll start.
Each year I make pumpkin cheesecake, and it’s quite good if I do say so myself.
For the crust:
1 1/2 cups graham cracker crumbs
5 tablespoons butter – melted
1 tablespoon sugar
For the filling:
24 ounces cream cheese – softened
1 cup sugar
1 teaspoon vanilla
1 cup canned pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Preheat the oven to 350 degrees F. Make the crust by combining the graham
cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.
Stir well enough to coat all of the crumbs with the butter, but not so much as
to turn the mixture into paste. Keep it crumbly.
Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan. You don’t want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs,
cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a
bit darker at this point. Remove from the oven and allow the cheesecake to cool.
When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and serve with whipped cream.