Thanksgiving pt 3: dessert!

Dessert! Both of these turned out well, but the cheesecake was definitely the star. It was super creamy but not falling-apart, perfect level of spice, and the best part for me was the topping: super boozy bourbon whipped cream and tart fruit. The decorating scheme, which I did with raspberries, sugared cranberries, and flecks of cranberry chutney, was ripped off from here : http://zoebakes.com/?p=1217, and though not quite as beautiful, I thought it still looked very nice. I expected the raw cranberries to be painfully tart, but they're actually delicious! I definitely plan to buy a bag to snack on in the upcoming week. The pecan pie was made in hopes of replicating Pawley's Pie, a delicious melty, chocolatey, nutty mess served with vanilla ice cream at Pawley's Deli in South Carolina where my family visits every year... alas, our pie was good, but no where near Pawley's level. I think a lot of the problem was that there wasn't enough pie to fill the crust, so if you make it, make double filling - I also might recommend mixing the chocolate chips right in with the nut filling instead of piling them all on top.


Pumpkin Cheesecake with Bourbon Whipped Cream

10 graham crackers, broken into pieces
3 tbs sugar
1 tsp each ginger, cloves, and cinnamon (adjust to taste)
6 tbs unsalted butter, melted

1 c sugar
1 tsp each ginger, cloves, nutmeg, and cinnamon (adjust to taste)
1/2 tsp salt
1 can pumpkin
1 1/2 lb creamcheese (we used about 2/3 creamcheese and 1/2 drained ricotta, which worked great)
1 tbs vanilla
1 tbs lemon juice
5 large eggs, room temperature
1 cup heavy cream

Make the crust: Preheat to 325. Smash up the graham crackers (or food process them) into small crumbs, and then mix them with the sugar and spices. Melt the butter and mix it in. Press your crust into a springform pan, using a flat-bottomed cup to get it really flat - you can do just the bottom (the crust will be really thick) or go up the sides. Bake the crust for about 15 minutes, until it starts to color. Take it out and cool it while you make the filling.

If you're using ricotta, drain it by lining a colander with paper towels or cheesecloth, plopping in the ricotta, and letting it sit (you can push in it a little with more paper towels if you'd like). Dry out your pumpkin by spreading it out on a triple layer of paper towels and pressing it with more paper towels.

Beat your creamcheese (and optional ricotta) to soften it up, then beat in the sugar in three parts, mixing well after each one. Add the pumpkin, vanilla, and lemon, and beat more. Then add the eggs in two additions. Finally, add the cream, beat one last time, and scrape the bowl to make sure it's all mixed.

Wrap your springform pan TIGHTLY and THOROUGHLY with tin foil (not over the top, just the bottom and sides. You're going to put it in a water bath, so this is to keep the water from sneaking in the cracks and soaking your crust. Ours got a little wet, and it wasn't the end of the world, but it could have been crispier. Bring a pot of water to boil. Set the springform in a roasting pan and pour in the filling, then set it in the oven. Pour your boiling water in the roasting pan (careful not to get it in the cheesecake!). Bake for 1 - 1 1/2 hours - the edges should look set but the center should still be wobbly. Take it out of the water bath and cool to room temp, then refrigerate for at least 4 hours.

For the topping, whip some cream and then fold in some vanilla and bourbon (I like it without additional sugar to contrast the pie, but if you have a sweet tooth, toss in some sugar). Top with raspberries and sugared cranberries (which you can make by rolling cranberries in egg whites, then in sugar, then letting them dry).


Chocolate Chip Pecan Pie