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Thanksgiving recipes tryouts!

Just as I promised I am sharing two recipes a week over the next three weeks for you to try and see if you would like to serve them for Thanksgiving this year. As always I try them out first to make sure that everyone will be pleased. Last week I included the recipes for Scallion Mashed Potatoes and Creamed Spinach. Both dishes are a family favorite and I always include them no matter what. Besides how can you NOT serve mashed potatoes with your turkey.

This week I’m going to skip right to the dessert and give you recipes for an outstanding Pumpkin Cheesecake and Blackberry Cobbler.

The Pumpkin Cheesecake is a definite crowd pleaser. It has a creamy smooth consistency with just the right amount of pumpkin flavor that is surprising light. The crust adds just the right amount of crunch thanks to the gingersnap cookies and the warm flavors of ground ginger and cinnamon that adds the perfect touch to what will become a family favorite.

 

Give this Blackberry Cobber a try, it has an intense blackberry flavor that’s juicy and not too sweet. Having something that is too sugary after such a big meal is just too heavy. Serve the Cobber warm with vanilla ice cream or vanilla frozen yogurt. I love the sensation when I take my first bite of the warm cobber with the cold melting ice cream. It’s just so good!

If you have any left over store in the refrigerator over night. It tastes great right out of the refrigerator cold.

I hope you enjoy these recipes!

 

PUMPKIN CHEESECAKE

10 TO 12 SERVINGS

This is the perfect cheesecake for the holidays, and I always end up making two because this is the first dessert to go. When it’s baking, you can smell the aroma of the cinnamon and spices all over the house. It’s a beautiful dessert too, with its rich, creamy texture and deep golden color. Add a dollop of fresh whipped cream, if you like, and your favorite store-bought caramel sauce over and serve with spiced hot tea. It tastes like Christmas.

Preheat the oven to 325°F. Put an oven rack in the lower-middle part of the oven. Spray a 9-inch springform pan with nonstick cooking spray.

To make the crust, in a food processor, combine the graham crackers, ginger snap cookies, pecans, sugar, ginger, and cinnamon. Process until evenly ground. Add the melted butter and process for 5 to 8 seconds. Turn the crumbs into the prepared springform pan, and spread the crumbs into an even layer using your hands and pressing gently. Bake for 15 minutes. Cool on a wire rack to room temperature, about 30 minutes. When the crust is cool, wrap the outside of the pan with two 18-inch square pieces of foil, and set the springform pan in a roasting pan.

To make the filling, in a food processor, process the cream cheese, sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Add the eggs one at a time, processing after each addition. Add the cream and pumpkin, and process until well blended. Add the vanilla and lemon juice. Pour the filling into the crust, and spread evenly. Tap the pan on the counter 4 to 5 times to remove air bubbles.

Place the cheesecake in the roasting pan, and place the roasting pan in the oven. Quickly fill the roasting pan with water halfway. Bake for 1 hour and 15 minutes, or until the top is set. To test, insert a toothpick; if it comes out clean, the cake is done. Remove the cheesecake from the water bath, and place it on the counter to cool to room temperature. Refrigerate overnight.

To release the cake from the springform pan, run a knife under warm water, and run the knife all around the cheesecake to loosen the sides. Release the sides of the springform, and gently lift it away from the cake. Slice and serve with fresh whipped cream.

Crust

9 whole graham crackers

12 ginger snap cookies

½ cup chopped pecans

2 tablespoons sugar

½ teaspoon ground ginger

½ teaspoon ground cinnamon

6 tablespoons unsalted butter, melted

Filling

3 (8-ounce) packages of cream cheese, at room temperature, cut into chunks

1 ¼ cups sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

½ teaspoon salt

5 large eggs, at room temperature

1 cup heavy cream

1 (15-ounce) can plain pumpkin

1 tablespoon vanilla extract

1 tablespoon fresh lemon juice

 

BLACKBERRY COBBLER

4 TO 6 SERVINGS

 

I love to make cobblers. They’re easy to do, and you can make most of them with your favorite fruit. Big juicy blackberries are my choice, and in a cobbler warm and sweet, there is nothing better!

 

Filling

6 cups blackberries

1/3 cup sugar

1 tablespoon all-purpose flour

2 teaspoons lemon zest

Pinch of salt

Topping

1 ¼ cups all-purpose flour

¹?3 cup sugar

2 teaspoons baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

1 large egg yolk, beaten, at room temperature

½ cup buttermilk

6 tablespoons unsalted butter, melted

½ teaspoon pure vanilla extract

Fresh mint, for garnish (optional)

 

Preheat the oven to 375°F. Lightly grease a glass pie plate.

 

To make the filling, in a large bowl, gently toss the blackberries with the sugar, flour, lemon zest, and salt in a large bowl until blended. Pour into the prepared baking dish and set aside.

 

For the topping, stir together the flour, sugar, baking powder, cinnamon, and salt in a large bowl. In another bowl, whisk together the egg yolk, buttermilk, butter, and vanilla, blending well. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough.

 

Drop heaping spoonfuls of the topping onto the fruit filling, spacing them evenly over the surface. Don’t worry if the topping doesn’t cover all of the fruit.

Bake until a toothpick inserted into the topping comes out clean, about 45 minutes. The fruit should be bubbling and the top browned.

 

Serve warm, at room temperature, or right out of the refrigerator with a scoop of vanilla ice cream or frozen yogurt and a sprinkling of fresh mint (if using).

Thanks,

Love,

Cristina

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