Marbled Pumpkin Cheesecake

I own a spring form pan and I take it out exactly once a year just for this dish. Pumpkin cheesecake is a staple at our Thanksgiving dessert table. Growing up back east, it was my favorite aunt who always made this autumnal-flavored decadence. Once I started celebrating the holiday out west, I knew I had to continue the tradition.

This particular recipe is adapted from one of my oldest and most beloved vegetarian cookbooks, Beyond the Moon. It’s incredibly easy to assemble and the ginger snap crust is amazing.

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Cranberry, Cranberry, How I Love Thee!

It’s a busy week. As I mentioned before, our contractor is finishing up construction this week, and the family starts rolling in tonight. Me, I’ve got some cooking to do!

With all the delicious dishes to get ready for the holiday tomorrow, I try to cook as many ahead of time as I can. Cranberry is always one of the first on my list as it will keep for days in the fridge. Every few years, I experiment with a new variation. This year, I tried a recipe from Brown Eyed Baker that I have to pass along.

The addition of apples, lemon, and orange give it a fabulous flavor and it was a breeze to make. Get the recipe here

Now, with cranberry out of the way, it’s pumpkin cheesecake on my mind. Let’s just hope my contractor makes as good a progress as I am!