Finally posting my Thanksgiving recipes! Family and praise to God is the most important part of the holiday so I was kind of preoccupied with that.
I did bake up some tasty treats for them for the holiday, though.
Today we will begin with the one of the cheesecakes I made: Pumpkin Cheesecake with an Apple Cider Caramel Filling and a Pumpkin Glaze with a Pepita Brittle on top, sitting on top of a Ginger Cookie. I know it sounds like a lot going on, but it really wasn’t that difficult. The cheesecake is actually a non-bake.
We’ll just dive right in on these. I did use someone else’s ginger cookies, they are delicious and sometimes I don’t want to mess with something that someone has tested to perfection. These are perfection and I don’t even really like ginger. This made so much filling, I got 12 domes, plus enough left over that people could dip into them.
Pumpkin Cheesecake Domes on Ginger Cookies with Apple Cider Caramel
- 16 oz. cream cheese
- 1/2 cup coconut sugar
- 1/2 cup organic powdered sugar
- 15 oz. pumpkin puree
- 1 tsp vanilla
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of cardamom
- 16 oz. heavy whipping cream
- 150 grams white chocolate (I have a recipe that I make my own)
- 100 grams water
- 50 grams pumpkin puree
- 25 grams maple sugar
- 1/2 packet gelatin