We'll be traveling to my sister-in-laws house (3 and 1/2 hours away) this year for Thanksgiving. It's her turn in the rotation to host the festivities. Her original request to me was "would mind bringing some pumpkin pies for dessert?" Sure I would, but on second thought I think I'd like to try something a bit different this year and asked if she minded if I bring a pumpkin cheesecake instead. I hope she wasn't just being polite when she said that would be fine. Somehow I think she'll be glad I did.
Keep reading and I'll show you how I plan on transporting this cheesecake, 3 and 1/2 hours away with no worries AND having it arrive looking fresh and festive. Now, if I could only say the same for myself, I'd be in business :)
This recipe was adapted from one I found on http://www.foodnetwork.com/ courtesy of Anne Thornton.
For the crust you'll need:
1 and 1/3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
1/4 cup chopped pecans
Preheat your oven to 325 degrees.
Place the graham cracker crumbs in a large bowl along with the sugar and pecans. Stir to mix and add the melted butter. Press crumb mixture firmly into the bottom of a 9 inch springform pan.
For the filling you'll need:
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can pumpkin
3 large eggs, at room temperature
1/4 cup pure maple syrup
1 teaspoon vanilla
1 and 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
In a stand mixer with the paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. Switch to the whisk attachment, add additional filling ingredients and whisk on high speed until whipped, light and airy. Pour pumpkin mixture over pre-baked crust into your prepared 9 inch spring form pan.
Bake until the center of your cheesecake appears nearly set, but jiggles a little when shaken, approximately 1 hour and 15 minutes. Cool for one hour. Run a knife around the rim of the pan to loosen the cake but DO NOT remove from the pan. Cover and chill for at least 4 hours.
To prepare your pecan glaze:
1 cup heavy whipping cream
3/4 cup pure maple syrup
3/4 cups chopped pecans
In a medium-sized saucepan, combine the whipping cream and maple syrup. Bring to a boil, stirring occasionally. Continue boiling and stirring until slightly thickened, 15-20 minutes. Stir in the copped pecans. Cool slightly and spoon the mixture over your chilled maple pumpkin cheesecake.
Now, unfortunately I won't have a final shot of this lovely cheesecake all sliced and sitting pretty on a plate waiting to be eaten because I really don't want to bring a cheesecake with a missing slice to the Thanksgiving table. However, I will show you my brilliant idea (if I do say so myself) for transporting this pretty baby in the car tomorrow.
I made a collar out of parchment paper and wrapped it around the outside of my already glazed cheesecake. Then, taking the outside walls of the WASHED and OPEN springform pan I slipped it over my parchment sheet collar and gave a quick trim to the excess paper "wall".
I wrapped my beauty with plastic wrap and she is spending the night in the freezer to become nice and frozen. By the time we get to our destination, it should be well thawed and ready to be stuck in the fridge or left on the counter for all to see and drool over. LOL.
Happy Thanksgiving everyone! Enjoy your family, friends and lot's of good food. Live, laugh.... let's eat!!!