Friday, November 26, 2010


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
  • 1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
  • 1/4 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 4 packages (8 ounces each) bar cream cheese, very soft
  • 1 1/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 cup canned pumpkin puree
  • 2 tablespoons pumpkin-pie spice
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature


  1. Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
  2. Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
  3. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
  4. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
  5. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

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.



    1. I just looked at that pumpkin cheesecake and I wish we still had some. It was so good!

    2. Oh man, srsly that pumpkin cheesecake was the TRUTH. And the chocolate pie was such a good balance to it, I kept taking alternating bites so they were like palate cleansers for each other. Let's have Thanksgiving again ok?!