Thanksgiving Dessert Ideas
Thanksgiving is just weeks away and in your your mind the day begins to play out. All the family and friends have gathered. The table is set perfectly. Everyone is in their place. Anticipation fills the air for the appearance of the magnificent bird. As you enter with the perfectly golden brown gallinaceous bird it hits you, what about dessert? Do you have the normal pumpkin pie with the standard whipped cream or do you prepare a ending to your fantastic meal with a dessert that will be as memorable as the rest of the meal. This year go for the exceptional. Make your dessert as spectacular as the rest of the meal. This cake can be made up to a week in advanced an keep in the freezer until Thanksgiving day.
Pumpkin Cheesecake with a Chocolate Graham Cracker Crust
1 ½ cups chocolate graham crackers (about 30 crushed crackers)
5 tablespoons butter (melted and cooled)
¼ cup white sugar
1 cup heavy cream
1 tablespoon white sugar
½ teaspoon pumpkin extract
½ teaspoon chocolate extract
1 package (8 oz) Cream Cheese (softened)
1 cup canned pumpkin
½ cup white sugar
½ teaspoon pumpkin pie spice
Preheat oven to 375 degrees
You will need an 9″ cake pan. Spray the bottom with a non stick spray. The finer crushed the crackers are the smoother the crust will be. The butter should be melted but not hot or it will form lumps.
Step 1: Mix all ingredients together in a bowl.
Step 2: Place the mixture into the cake pan and press onto the bottom and up the sides of the pan. Be sure that it is as evenly spread out.
Step 3: Bake for 10 minutes.
Step 4: Set aside to cool before filling.
You are going to make 2 bowls of whipped cream so half the cream and sugar. The following instruction will be done in two bowls with each getting their own flavoring. The chocolate flavor should be done first as it is going into the cake. The pumpkin will be used for the topping.
Step 1: In a chill mixer bowl beat the all three ingredients on a medium setting with a mixer. You will beat until soft peaks form.
Step 1: In a mixing bowl beat the cream cheese, sugar, and pumpkin spice with an electric mixer. Use a medium speed until well blended.
Step 2: Remove 1 cup of the batter and set aside.
Step 3: Fold in the chocolate flavored whipped cream.
Step 4: Spoon the mixture into the cooled crust.
Step 5: Spoon on top the cup of plain batter. With a knife swill the plain batter around onto the darker batter.
Step 6: Cover and refrigerate for 30 minutes.
Step 7: Use the rest of the whipped cream to ice the cake.
Refrigerate at least 3 hour.