This is the most wonderful time of the year: November – the beginning of January. First we celebrate Thanksgiving, then we get to celebrate Christmas and finally the New Year. It is a season of; celebration, parties, gift-giving, being thankful, starting a new year.
Today on my blog I am beginning the recipes for the Thanksgiving Table. I think the hardest thing is narrowing the recipes down with my traditional ones mixed in with new recipes. This next week I will be posting all the components of a Thanksgiving Table:
- Pumpkin Cheesecake w/Pecan Praline Sauce (I must start with dessert:)
- My Bread Stuffing with pork sausage, celery & fresh herbs
- Roasted Brussel Sprouts w/Balsamic Vinegar & Sugared Bacon
- Mashed Potatoes w/Garlic
- Roasted Turkey w/Fresh herbs
- The Thanksgiving Tablescape with a DIY element.
Here is the traditional pumpkin cheesecake in all it’s glory, with a shortbread crust and topped with whipped cream. My absolutely, all-time favorite Thanksgiving dessert! I am not allowed to show up at our families Thanksgiving celebration with out it.
I made these crustless, mini pumpkin cheesecakes with pecan praline sauce for a friend who is gluten in tolerant so this dessert was made with her in mind.
I used a DeMarle at home to make the crustless mini pumpkin pies. You can purchase this form at http://www.mydemarleathome.com/TERESEBURNS/ Just make sure you spray the bottom of each cupcake mold with cooking spray first. Otherwise you will have a difficult time unmolding the mini cheesecakes.
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