Thanksgiving: Pumpkins, Peanut Butter, and Limes

I have baked/cooked quite a few things over the past few months or so that I have been meaning to take pictures of and blog about, but I never seemed to remember the camera; when I did remember the camera, I just never go around to writing about it.

Because of this lack of updates, I am sharing my three Thanksgiving desserts for this year: pumpkin cheesecake, peanut butter pie, and key-lime pie.  As it is not yet Thanksgiving day, I have not yet sampled any of these desserts in their finished state.  I have, of course, sampled during the process of making these desserts and I am very excited about the pumpkin cheesecake and the peanut butter pie.  The key-lime pie I am less sure of.  The crust tasted great (how could a graham cracker crust not taste good?)  The key-lime filling seemed completely overpowered by the texture/flavour of the condensed milk and the sour-cream topping seemed nothing more than 'fine'.  While the two main parts of the concoction seemed less-than-desirable, I am hoping that when they're put together they'll create something decent.  I suppose I will find out tomorrow.

*EDIT*  The key-lime pie tasted fine.  I apparently didn't cook it quite enough, so the middle wasn't completely set and the crust was moist, but, since it was chilled, it was not a soggy crust. */EDIT*

(As you might notice in the photos, we have a new kitchen!  The courters are taller (which means they are now an acceptable height to prepare food on), and we have more counter space! )

Cheesecake Factory Pumpkin Cheesecake

Adapted from Cheesecake Factory Pumpkin Cheesecake recipe and The Joy of Baking blog

 

Crust:

1 cup graham cracker crumbs (about 7 crackers)

½ cup gingersnap crumbs (about 18 cookies)

5 Tbsp. butter, melted

1 Tbsp. sugar

Filling:

3- 8oz.pkgs. cream cheese, softened

1 cup sugar

1 tsp. vanilla extract

1 cup canned pumpkin

3 eggs

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

Whipped Cream:

1/2 c. heavy/whipping cream

1/2 tbs. confectioner's sugar

1/2 tsp vanilla extract

Preheat the oven to 375°.

Combine the graham crackers, ginger snaps, melted butter, and sugar together till mixture is crumbly (a food processor makes the crust very easy to make, you do not need to pre-grind anything!).  Transfer the crust mixture to a 9" springform pan.  Press the crumbs onto the bottom and 2/3 up the sides of the pan.  Bake the crust for 5 minutes at 350°.

In the bowl of an electric mixer or food processor, combine the cream cheese, sugar, and vanilla.  Mix until the mixture is smooth.   Add the pumpkin, eggs, and spices and mix.  Pour the mixture into the crust and bake at 350° for 60-70 minuted or until only the centre of the cake wiggles like Jello.  Allow the cheesecake to cool to room temperature before refrigerating.  Garnish or serve with whipped cream (to make: whip cream, sugar, and vanilla till stiff peaks form).

Peanut Butter Pie

Adapted from Southern Food blog and Baked!

Chocolate crust

1 ½ c chocolate graham cracker crumbs (about 10 crackers)

6 tbs melted butter

Fudge

1 cup granulated sugar

2 ounces bittersweet chocolate

1/3 cup evaporated milk

1 tablespoon corn syrup

1 heaping tablespoon peanut butter

Filling

8 oz cream cheese, room temp

1 c peanut butter

2 tbs vanilla

1/3 c dark brown sugar

1 ½ c heavy cream

Preheat the oven to 375°.

Combine the chocolate graham crackers and melted butter together till mixture is crumbly (once again, a food processor makes the crust very easy!).  Transfer the crust mixture to a 9" pie plate.  Press the crust onto the bottom and up the sides of the plate.  Bake at 375° for about 7 minutes and set aside. 

You are supposed to make the fudge layer by melting the chocolate, sugar, evaporated milk, and corn syrup in a medium saucepan until it reaches the soft-ball stage (234° to 240° on a candy thermometer).  Once the fudge has reached this stage, add the peanut butter and beat for a few minutes.  I did not read the directions before I made the fudge so I just put everything in the saucepan (peanut butter, chocolate, sugar, evaporated milk, and corn syrup), made sure it all melted and poured in the bottom of the pie crust.  It was only after that I realized I didn't do anything correctly, but I don't think it will harm the pie in any way, I will let you know after tomorrow, though!

*EDIT* The fidge may have had less of a fudge-consistency and more of a thick, gooey chocolate syrup consistency, but I liked it that way */EDIT*

Once you pour the fudge (which ever way you make it) into the bottom of the pie crust, transfer it to the refrigerator and let it cool completely.

To make the peanut butter filling, beat the cream cheese, peanut butter, vanilla and brown sugar together until smooth.   Whip heavy cream till soft peaks form and gently fold whipped cream into peanut butter mixture.  Transfer the mixture to the chilled pie crust and freeze for at least 4 hours.

Key Lime Pie

Slightly adapted from Food Network

Crust

1 1/2 cups graham cracker crumbs (about 10 crackers)

1/4 cup granulated sugar

4 tablespoons (1/2 stick butter) melted

Filling

2 (14-ounce) cans sweetened, condensed milk

1 cup key lime or regular lime juice

2 whole eggs

Topping

1 cup sour cream

2 tablespoons powdered sugar

1 tablespoon lime zest

Preheat the oven to 375°.

Combine the graham crackers, sugar, and melted butter together till mixture is crumbly.  Transfer the crust mixture to a 9" pie plate.  Press the crust onto the bottom and up the sides of the plate.  Bake at 375° for about 20 minutes and set aside.

Lower the oven temperature to 325° degrees F.

Mix the condensed milk, lime juice, and eggs in a medium bowl.  When blended, transfer the mixture to the pie shell and bake in the oven for 15 minutes.  When the pie is cooked, let it cool to room temperature and transfer it to the refrigerator for at least two hours.

In a separate bowl combine the sour cream and powdered sugar.  Once the pie is cooled, spread the mixture on top of the pie.  Zest the lime over the top of the pie for garnish and serve chilled.