This year for Thanksgiving, I had the wonderful privilege to stay in Utah. Luckily some of my best friends in the whole world were also staying here so what could have been a very lonely holiday turned into to A LOT of fun. We had a great dinner, did some shopping and crafting, and most importantly, tried new desserts.
The first one, which was the bestest thing I have tasted in a LONG time, was PUMPKIN CHEESE CAKE. I got some spring form pans for this and it was totally worth it. The cheesecake turned out really nice looking and good tasting. It was the perfect mix of pumpkin pie and New York cheesecake. We were not disappointed.
Martha Stewart Pumpkin Cheesecake
Hershey's Gone To Heaven Chocolate Pie
- One 9-inch pie shell
- 2/3 cup sugar
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 4 egg yolks
- 3 cups milk
- 2 tablespoons butter or margarine, softened
- 1 tablespoon vanilla extract
- 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, divided
- Sweetened whipped cream or whipped topping (optional)
Bake pie shell; cool. Stir together sugar, cornstarch and salt in 2 quart saucepan. Combine egg yolks and milk in container with pouring spout. Gradually blend milk mixture into sugar mixture.
Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add 1-3/4 cups chocolate chips; stir until chips are melted and mixture is well blended. Pour into prepared pie shell; press plastic wrap onto filling. Cool. Refrigerate several hours or until chilled and firm. Garnish with whipped cream and remaining chocolate chips, if desired. 6 to 8 servings.