Thanksgiving Recipes: Pumpkin-Bourbon Cheesecake

I'm still here! Less than 9 days until my due date....and I've been a cooking and baking machine lately. It always seems like a great idea when I start, but by the time the food is ready and the timer is going off, I have booked it to the couch to relax and enjoy. And let me tell you, we definitely enjoyed this dessert...oh my.

The crust is different than your typical cheesecake crust, because it includes brown AND white sugar, in addition to crushed pecans. They give it a maple flavor that is so delicious, you'll never go back to the typical graham cracker crust after this. At least I won't.

If you're wondering what the top layer is, it's a sweet, creamy bourbon-sour cream sauce. I think it goes so well with this because it cuts the richness of the actual cheesecake. It's brilliant!

Let's talk about the filling for a moment, too. I whipped this with my Kitchen Aid mixer for a couple of minutes. Best idea ever. Jeff's remark after one bite was that it was really light and fluffy. It's a cheesecake, people. When are they EVER light and fluffy? The pumpkin filling is almost like a soft mousse, and then it's topped with the silky sour cream layer. I LOVE this cheesecake. Ten times better than a pumpkin pie, in our opinion. 

I'm not making this for Thanksgiving....only because I think after Jeff and I polish this one off, we may overdose on pumpkin cheesecake. You should though! It can be made up to two days in advance - and it will thoroughly be enjoyed by everyone, I promise.

PUMPKIN-BOURBON CHEESECAKE

Adapted from The Splattered Apron

Ingredients

For crust

• 3/4 cup graham cracker crumbs {5 crackers}
• 1/2 cup pecans {1 3/4 ounces}, finely chopped
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 stick {1/4 cup} unsalted butter, melted and cooled

For filling

• 1 1/2 cups canned solid-pack pumpkin
• 3 large eggs
• 1/2 cup packed light brown sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla
• 1 tablespoon bourbon
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 3 (8-ounce) packages cream cheese, at room temperature

For topping

• 2 cups sour cream (20 ounces)
• 2 tablespoons granulated sugar
• 1 tablespoon bourbon

• Garnish: pecan halves

Method

Prepare the baking pan; flip the bottom of a 9-inch spring form pan so that the flat side is facing up. Close the latch and butter the pan.

Melt and cool the butter.

To make the crust, combine the graham cracker crumbs, finely chopped pecans, sugars and butter.  Press the mixture evenly into the bottom of the pan.  Allow to chill in the refrigerator for at least an hour.

After 30 minutes, prepare the filling and preheat the oven to 350 degrees.

Whisk together the pumpkin, eggs, brown sugar, cream, vanilla and bourbon until well combined.

In the bowl of a stand mixer {a hand mixer can also be used}, combine the granulated sugar, cornstarch, cinnamon, ginger, nutmeg and salt.

Add the cream cheese, then beat on high until smooth and creamy.

Next, add the pumpkin mixture to the mixer and mix in on medium speed until well combined and smooth.  Then pour the filling into the pan.

Place the pan on a shallow baking sheet in case of leaks and put it in the oven for 50-60 minutes until the center is just set.  Be sure to put the pan on the middle rack.

Meanwhile, prepare the topping.

Whisk together the sour cream, sugar and bourbon, then refrigerate it until the cheesecake comes out of the oven.

Once it is set, remove it from the oven and place it on a wire rack to cool for 5 minutes.  Leave the oven at temperature when you do this.  After 5 minutes, spread the topping on the cheesecake then put it back in the oven for another 5 minutes.

Allow the cheesecake to cool on a wire rack for 3 hours.  Then cover and store in the refrigerator, covered, for 4 hours.  After 4 hours it will be ready to serve, garnish with the pecan halves. Enjoy!

Thanksgiving Recipes: Sweet Potato Casserole....and Freezing Tips!

TGIF- I hope everyone is having a great week! It's been a week of cooking, prepping, and keeping up on household chores all week long, just in case our baby decides to come a little early :)

I've made three Thanksgiving side dishes so far this week, and hope to make a fourth on Sunday. I feel so much more prepared for the holidays, that I think I'll do this prep work a couple of weeks beforehand every year! It'll make the day so much more enjoyable for us. A friend of mine asked for some freezing tips the other day, so I thought I'd share a few on the blog for quick reference. I've been freezing meals for weeks now, in preparation for having a newborn, and for the holidays. It is such an easy way to spread out some time-intensive cooking.

ALL ABOUT FREEZING

First things first - you should NEVER freeze these foods:

-Salad greens and crisp raw vegetables to be used in salads and sandwiches — such as celery, onions, and sweet peppers — will lose their crispness and become limp after freezing. 
- Eggs in the shell will expand and crack the shell. Hard cooked egg whites will become tough and rubbery.
-Creamed cottage cheese will change texture, becoming grainy. Freeze only uncreamed or dry-curd cottage cheese. 
- Sour cream will separate when frozen and thawed.
- Heavy or whipping cream will not whip high after freezing. 
- Potatoes become mushy if frozen raw, and watery and tough if boiled and then frozen (a casserole where the potatoes have been whipped is an exception).

*Read more: Guide to Freezing Food - Good Housekeeping

WRAPPING AND LABELLING

-Once you have done the prep work for your dish, you can assemble it as you would if you were baking it right away.

For example, I made this White Cheddar Mac N' Cheese earlier in the week. I combined the melted cheese sauce with the noodles, and topped it with extra cheese....just like I would if I were baking it. After it was fully prepped, I set it on the counter for an hour or so to bring it to room temperature. Then I wrapped, labelled and froze it. The only step I left out was the baking.

-Once the food has cooled, wrap it with two sheets of plastic wrap, then one sheet of heavy duty aluminum foil.

This will ensure that there will be no freezer burn when it's time to thaw. Watery macaroni sounds less than appetizing, right? Once it is all wrapped up, I label the dish, and write the baking instructions on a post it. Here's my freezer stocked with some side dishes already.

You have no idea how happy this makes me. To me, it means more snuggle time with my new baby and catching up time with the fam, instead of slaving away in the kitchen all day (not to mention the clean up!)....that my friends, is priceless.

GOOD THINGS TO FREEZE

-Soups/Stews/Chilis

-Casseroles

-Baked Pastas/Mac n' Cheese

-Meatballs*

-Cookies*

-Ravioli*

-Sauces

*When freezing individual things, first place separated on a baking sheet (uncovered) and put in freezer for an hour or so, then transfer to a large freezer storage bag. This way, they won't stick together. I also freeze sauces (marinara, meat sauce, etc), in storage bags on their side, so they don't take up too much room.

The best part? Most frozen food will stay good for up to 6 months!

Now on to this casserole! I love sweet potato casserole. What I don't love are marshmallow topped versions, or sticky, syrupy, yams that are incredibly sweet.  This casserole is savory, slightly sweet from the brown sugar (and sweet potatoes - obviously), then crunchy on top, thanks to pecans, brown sugar, and a little butter. Delish!

Start by baking or microwaving your sweet potatoes, then peeling them all. Once cooled, I cut them into chunks, then beat them with my hand mixer.

Next, add in some yummy spices. I used brown sugar, cinnamon, nutmeg, allspice, salt, pepper, along with two eggs and some melted butter.

(I always go a little generous with the nutmeg - it's my favorite!)

Next, spray or butter your casserole dish and spread the mixture.

Top with whole pecans and more brown sugar. At this point, you can cool and freeze it. If you are baking it right away, be sure to top it with melted butter, then bake. This will make a yummy crust!

I can't wait to bake this on Thanksgiving....I love it so, so much. Another great touch would be a 1/4 cup of bourbon, but we were fresh out. Enjoy!

SWEET POTATO CASSEROLE

 pounds yams
2 eggs
1/4 cup brown sugar
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg (or more, to taste)
6 ounces pecan halves
1/3 cup brown sugar
1/4 cup melted butter

1.     Preheat oven to 375 degrees F (190 degrees C).
2.     Poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl.
3.     Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy.
4.     Transfer mixture to an ungreased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top.
5.     Bake for 25 minutes in the preheated oven, or until browned and bubbly.

Thanksgiving Recipes: Pomegranate-Cranberry Sauce

Hey Hey! So, with only 2.5 weeks until I go into labor (hopefully!), I've decided to be proactive and make some of our sides for Thanksgiving. I am freezing these so that if I'm not around for prep, or heaven forbid - I'm still pregnant - Thanksgiving will be a breeze. I think this might be something that I do every year from here on out. It's nice to not have to dirty up your kitchen and major appliances any more than you need to in one day. And let's be honest....this baby is coming SOON. Here I am at 37 weeks and 3 days:

Any day that you're ready, Kenley...

In other baby-related news, the nursery is almost complete, minus a few things that we have to hang on the walls. I am waiting until we get some pics of her, so until mid-December, the nursery is done! I'll post a little tour on the baby page :)

Now for one of the easiest (and most underrated) recipes you'll make for Thanksgiving. This cranberry sauce is good, and makes plenty with only 3 little ingredients.

Start with a bag of FRESH cranberries. Pour them into a pot.

Next, dump in a bottle of pomegranate juice.

Along with about 3/4 cup of sugar (you can use more or less, depending on your taste).

Stir this together and let it simmer over medium-low heat for 20 minutes. That's it. I stir it pretty frequently so that the bottom doesn't burn, and I try to crush some of the cranberries on the side of the saucepan with my spoon...this last part is optional. While it cools, it thickens a bunch.

And it becomes the perfect consistency. Jeff and I even had some with dinner last night....it's that good. Please don't buy the can of cranberry sauce with the lines this year....take 20 minutes to make this one. You can cool it to room temp and freeze it like I did. Done and done!

POMEGRANANTE-CRANBERRY SAUCE

Adapted from Pioneer Woman

1 bag fresh cranberries

1 16 oz bottle POM juice

3/4 cup sugar

Stir all ingredients together and simmer on medium low for 20 minutes. Cool and transfer to a serving dish. Chill until ready to serve.