Pumpkin-Cheesecake Cake

I had no idea what to name this cake. What do you call two separate cakes when they get rolled into one dessert-bomb like this?

It's cheesecake and cake that's piled high on top of each other. Yep! As if it could get any better, this dessert was kind of amazing because... Well, I am afraid to tell you why. You're going to laugh and think I'm lying.

...This cheesecake-cake was kind of amazing because it was so very easy to make (!)

Stop being skeptical! I'll tell you why it was so easy and when we're done you're going to believe me and then go run and make one yourself. Two words: semi-homemade.

This cake is inspired by Junior's Cheesecakes, which is a New York-based company that layers their incredibly dense, New York Style cheesecakes between layers of moist cake and rich

frosting. If you like staring at photos of ridiculously delicious food almost as much as I do, click on the link to the website and salivate away.

The best way to show you how I put this cake together is through photos. Here's what you need:

one quality store-bought frozen cheesecake

(I used Trader Joe's Frozen Pumpkin Cheesecake)

one box of store bought cake or bread mix

(I used Trader Joe's Pumpkin Bread mix)

Your favorite frosting recipe

(I made cream cheese frosting, recipe below)

First I baked the pumpkin bread according to the box directions, in a round cake pan the same size as the cheesecake. I cooled it completely, then froze it overnight. You don't have to freeze it, but it helped to cut it into two layers when it was very firm.

In the meantime, I made cream cheese frosting:

1 8oz. package of cream cheese, room temperature

1 stick of butter, room temperature

4 cups powdered sugar

2 t. pure vanilla extract

Then, I sliced the cake into two cake layers from one. I put one cake layer on top of the frozen cheesecake, as shown below. Keeping the cheesecake frozen keeps it firm and prevents it from getting squished while you're frosting and layering everything.

I topped that with about 1/3 of my frosting and spread it out. Then I added the second cake layer on top of that and frosted it with a thin layer all over to catch the crumbs (about another 1/3 of the frosting). I refrigerated that for one hour to set the crumb layer.

Then I used the rest of the frosting to frost the cake completely. I garnished it with toasted

walnut pieces.

Then I kept the whole thing in the fridge until an hour before it was time to eat it. The cheesecake had thawed itself out underneath the cake layers, just as it should. The cake layers were the perfect balance to creamy cheesecake and sweet frosting.

The whole thing was just plain fun to make, serve and enjoy with our friends. And if that's not what Thanksgiving is all about, I'm not sure what is!

Sage-Butter Roasted Turkey with Cider Gravy

It simply does not get any better than this moist and succulent roast turkey. Brining is the key to a wonderfully juicy bird, but the cider gravy is an amazing accompaniment to this perfectly cooked main.

Brining and Prep Method: Place the thawed turkey in a large bucket (that can fit in the fridge). Add 1/2 cup of salt to each gallon of water, and add enough of this mixture to cover the turkey completely. Usually 2 gallons is enough. Allow the bird to sit in the brine for 12-14 hours. Remove the bird from the brine, discard, and pat down completely, then follow the method below (which involves allowing the bird to sit uncovered overnight in the fridge for an extra crispy skin). 

Sage-Butter Roasted Turkey: adapted from Epicurious

Turkey:
3 tablespoons coarse kosher salt
1 tablespoon dried rubbed sage
1 16-to 18-pound turkey, rinsed, patted dry; neck, heart, and gizzard reserved for turkey stock
1/4 cup (1/2 stick) unsalted butter
2 T. dried rubbed sage
3/4 cup fresh refrigerated apple cider or apple juice

Gravy:
2 cups (or more) turkey stock or low-salt chicken broth
3/4 cup fresh refrigerated apple cider or apple juice
2 tablespoons all purpose flour
1 t. dried sage

Turkey: The night before the turkey will be cooked, rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Chill turkey overnight, uncovered. Remove turkey from refrigerator. Set the oven rack at the lowest position and preheat to 375°F. Pat turkey dry. Tuck wing tips under; tie legs together loosely. Melt the butter in the microwave, then stir together with the sage. Brush all over the turkey, taking care to get into all the crevices, then sprinkle with pepper.

Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 350°F. Roast turkey 45 minutes. Pour 3/4 cup apple cider over the bird and turn the pan around. Continue to roast the turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F or the breast reads 180°F basting and turning pan occasionally for even cooking, about 11/4 hours longer. Transfer turkey to platter; tent with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees). Slice the turkey, baste with hot chicken broth to re-warm and moisten, and serve with gravy, below.

Gravy:
When the turkey comes out of the oven, pour the pan juices through a strainer into a bowl. Spoon off fat that rises to surface. Transfer 2 tablespoons fat to heavy large saucepan and discard remaining fat. Place turkey roasting pan over 2 burners. Add 2 cups stock or broth and 3/4 cup cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 1 1/2 cups, about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 3 1/2 cups stock mixture.
Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk the sage. Season with salt and pepper. Serve turkey with gravy.

Sweet Potato Casserole with Pecan Streusel Topping

 

This sweet potato casserole is a favorite! Guests can't stop digging in to the sweet, smooth mash hidden beneath a crisp streusel and pecan topping.

Ingredients: 

2.5 lbs sweet potatoes

1/4 cup packed light brown sugar

1/2 cup packed dark brown sugar

1 stick butter, softened

3 t. salt

1 t. vanilla extract

Topping:

1/2 cup pecans, toasted

1/2 cup all purpose flour

1/2 cup packed light brown sugar

1/4 cup cold butter, cut into small pieces

Directions: Prick the tops of each potato with a fork, then lay on a baking sheet. In a 350 degree oven, roast the sweet potatoes whole until tender (varies on size, but approx. 40 minutes). Allow them to cool enough to handle, then peel away the skins or scoop the insides out with a spoon, and put into a big bowl. Add the butter, brown sugars, vanilla, and salt and mash with a masher until smooth and all ingredients are evenly incorporated.

Next, prepare the topping by processing the flour, brown sugar, and butter together until it resembles a coarse meal. Or, use hands and work them together until the mixture is crumbly and the butter incorporated. Stir in the pecans. Transfer the sweet potato filling to a baking dish, then sprinkle the streusel topping evenly over the top. Bake at 350 degrees for 25 minutes, or until topping is crispy. 

This can be made ahead. Simply prepare the filling but not the topping, and keep the filling in the baking dish in the fridge covered with plastic wrap. When ready to eat, poke holes in the plastic wrap and microwave the baking dish on high for 4-5 minutes. Remove the plastic wrap, cover with streusel topping, and bake as directed.

Arancini (Fried Risotto Balls)

Crispy on the outside, but steaming hot and creamy on the inside, these risotto balls are a uniquely delicious treat.

Ingredients:
Approx. 3 cups cold leftover prepared risotto
1 package goat cheese, crumbled
1 cup all-purpose flour
2 large eggs, beaten
1 cup fine dry breadcrumbs (I used a 1:1:1 ratio of cornmeal, panko breadcrumbs, and regular breadcrumbs for extra crispy texture)
vegetable oil for frying

Directions: In a large bowl, stir together the risotto and goat cheese until well incorporated. Place the flour, eggs, and breadcrumbs into separate bowls. Using wet hands, roll a generous spoonful of risotto into a ball, then roll first in the flour, shaking off excess, then the egg, letting excess drip off, then finally in the breadcrumbs. Transfer to a plate as you do this with all of the risotto. Heat about 1-2 inches of oil in a saucepan over medium-high heat and drop in 4-5 of the rice balls at a time. Cook, rotating, until the balls are crispy on each side. Remove with a slotted spoon onto a paper towel and allow to drain, then serve immediately or keep warm in a 300 degree oven as you finish frying the entire batch. Serve with red sauce or pesto.

Brussels Sprouts with Bacon and Breadcrumbs

 

Brussels sprouts will be come a holiday favorite with this recipe. The sprouts are tender, fragrant, and wonderfully flavorful.

Ingredients:

3 slices thick Applewood smoked bacon slices, cut into 1/2" pieces

1/4 large white onion, thinly sliced

4 lbs. brussels sprouts,halved with bottoms trimmed 

3 cups water

1 t. sea salt

1/4 t. ground black pepper

2 T. Earth Balance butter or regular butter, cut into small pieces

1/2 cup fresh breadcrumbs (unseasoned)

Directions:

In a large dutch oven, cook bacon over medium heat until crispy, then remove with a slotted spoon, leaving the drippings in the pan. Add the onion to the pan drippings and cook for a few minutes until golden and tender, then add the Brussels sprouts and the water and increase the heat to high. Bring to a boil, then cover the pan and cook until sprouts are just tender (about 6 minutes), stirring once to distribute the sprouts. Using a slotted spoon, scoop the sprouts and onions into a baking dish, then top with the bacon, breadcrumbs, small pieces of butter, and salt, and pepper. Place in the oven and allow to sit with the rest of your Thanksgiving dishes at 350 degrees until ready to serve, or broil for 3 minutes until breadcrumbs are golden brown.

Yukon Gold Mashed Potatoes

 

These mashed potatoes are fluffy, buttery, and ready to be smothered in gravy!

Ingredients: serves 8

4 lbs. Yukon Gold potatoes

3 t. salt

1.5 cups whole milk

1 stick unsalted butter

1/4 t. pepper

Directions: Peel potatoes and dice into 1" pieces. Bring to a boil in a large saucepan, covered with cold water and 1 t. salt. Reduce heat and simmer, partially covered, until the potatoes are tender (10-15 minutes). Drain potatoes in a colander, then return to the pan and let dry out for 1-2 minutes over the heat. Add the milk, butter, pepper, and salt and gently stir, then smashing using a masher until they are just smooth (there will be some lumps). Do not overwork, or potatoes will become gummy. Serve immediately.

 

Caramelized Pearl Onions

 

Using frozen pearl onions is a huge time saver, but sacrifices nothing in flavor.  If you'd rather use fresh, simply cover the onions in very hot water and let sit for 5 minutes, then peel, leaving the small end of the root attached.

Ingredients:

2 16-oz. bags frozen pearl onions

2 T. sugar

1 T. brown sugar

2 T. butter

1/2 t. salt

1/4 t. coarsely ground black pepper

Directions: In a large non-stick skillet, stir together the onions, sugars, butter, salt, and pepper with 1/2 cup water. Vent the lid and cook over medium-high heat for 10-15 minutes until onions are very tender. Remove the cover and cook for 5-10 minutes longer, until the onions are golden to dark brown, stirring frequently. Serve immediately, or transfer to a microwave safe bowl for up to 1 day. To reheat, simply microwave on high 4 minutes, stirring halfway.

Nonna's Sausage Stuffing

My Nonna's stuffing recipe is wonderfully simple, but ridiculously delicious.

Ingredients:
2 T. olive oil
1 lb. sausage (I used sage-Turkey sausage)
1 Spanish or white onion, diced
1.5 loaves of Tuscan pane or other Italian bread
1/2 gallon of milk
6-8 T. Parmesan cheese
2 eggs
salt and pepper

Directions: In a large pot or pan, preheat the olive oil over medium heat, then add the sausage and begin to brown. Add the onions, some salt and pepper, and brown them together until the onion is tender and golden and the sausage is evenly browned. Meanwhile, cube the bread and put into a large bowl. Pour the milk over the bread until evenly soaked, tossing and pressing with a fork to ensure each piece is coated in milk.

Add the bread to the pot with the onions and sausage and stir quickly, as it will stick. Add the Parmesan cheese and stir again. Beat the eggs, the pour over the stuffing as you stir (quickly to avoid scrambled eggs). Turn off the heat, season with salt and pepper. Serve immediately, or if desired, spoon into a baking dish and store up to 1 day, baking covered for 20 minutes then uncovered for 30 minutes at 350 degrees before eating.


 

Pumpkin Snowballs

While this dessert would be particularly kid-friendly to both make and eat, its whimsical and festive play on a petit-four is equally fun for adults.

Ingredients:
1 recipe pumpkin squares, without glaze
1 8-oz. package cream cheese, room temp
1 stick butter, room temp
1 cup powdered sugar
zest of 1/2 a lemon

1 t. pure vanilla extract
1.5 cups sweetened coconut flakes

Directions: Cut pumpkin squares into equal sized cubes (about 1.5 inches). Make sure they are completely cooled. In a large bowl, beat together the cream cheese and butter, then add the powdered sugar, lemon, and vanilla and beat again. Pour the coconut into a microwave safe bowl and microwave in 30 second intervals, mixing each time and watching carefully. When the coconut is just toasted, remove and let cool while you frost the squares.
To frost each square, place a generous dollop of frosting on top of each, then run a knife across the top and spread the frosting down and around each side. Be careful not to break your squares, but crumbs in the frosting won't matter since they get covered up with coconut. Frost the squares on all sides but the bottom.
When the coconut is completely cool, drop each square into the coconut using a spatula, then gently toss and press coconut on all sides. You'll be able to pick them up with your hands, place in a container and refrigerate to firm up the cream cheese, then serve.

Pumpkin Pie with Shortbread Crust

It isn't Thanksgiving without a rich and creamy pumpkin pie. 

Ingredients:
1 recipe press-in shortbread crust 
16 oz. (2 cups) solid pack pumpkin (not pie filling)
1 12-oz. can of evaporated milk
2 large eggs
3/4 cup packed brown sugar
1.5 T. ground cinnamon
1/2 t. ground nutmeg
1/2 t. pumpkin pie spice (or ginger)
1/2 t. salt

Directions: Preheat oven to 400 degrees. Mix together all of the ingredients on medium speed with an electric mixer, until well incorporated. Place the prepared pie crust in its dish on the oven rack and pour the filling into the crust. Bake for 40 minutes or until a knife inserted 1" from the edge comes out clean. Cool on a wire rack for 1.5-3 hours. Serve with whipped cream.

Chocolate Nut Pie

A hidden chocolate layer adds a decadent touch to a classic Thanksgiving dessert. 

Ingredients:
1 1/4 cup light corn syrup
1/2 cup packed brown sugar
1/4 cup granulated sugar
3 large eggs
2 T. unsalted butter, melted
2 t. pure vanilla extract
1/4 t. kosher salt
2/3 cup walnut halves
2/3 cup pecan halves
2/3 cup hazelnuts, halved
1/2 cup semi-sweet chocolate chips
1 recipe press-in shortbread crust 

Directions: Heat oven to 350 degrees. Whisk together the corn syrup, brown and granulated sugars, eggs, butter, vanilla, and salt in a large bowl. Mix in all of the nuts. Place your pie plate (with crust already in it) on a rimmed baking sheet, then pour the chocolate chips evenly over the bottom of the pie pan. Pour the filling over the chips and into the crust. Bake until the center is set and firm, about 45-50 minutes. Allow to cool for at least 4 hours before serving. adapted from Real Simple magazine.

Cranberry Apple Chutney

This chutney is easy to make and ready in minutes -- without any need to use the stove. Its flavors are more complex than traditional cranberry sauce. It yields an interesting citrusy, sweet, and slightly spiced flavor that will keep guests reaching for more.

Ingredients:
12 oz. bag fresh cranberries, rinsed and drained
1 apple, peeled and cored (sweet, firm varieties best, such as Fuji, Braeburn, or Jonagold)
1 orange, cut into wedges, skin and peel left on
3/4 cup granulated sugar
1/2 t. salt
3/4 t. apple pie spice (can also use ginger)

Directions: Add all of the ingredients to a food processor and process until all the ingredients are incorporated, scraping down the sides occasionally. It will resemble a coarse meal. Allow to sit for a day in the fridge so that the flavors combine.

Can be made up to four days in advance.

Traditional Cranberry Sauce

Traditional, sweet, and slightly tart. It's not Thanksgiving without this seasonal accompaniment.

Ingredients:
12oz. bag of fresh cranberries, rinsed and drained
1 cup granulated sugar
1 cup water
zest of 1/2 small orange

Directions: Bring the water and sugar to a gentle boil over medium heat. Reduce to a simmer for five minutes, then add in the cranberries and stir. Simmer for ten minutes, or until the cranberries pop, then remove from the stove and cool. The sauce will thicken as it sits.

Can be made up to four days ahead.

Tiny Turkey Day 2010

Tiny Turkey Day is holiday that M and I began as a way to celebrate Thanksgiving twice. It started four Thanksgivings ago, when M lived in Philly and I in Manhattan, and we decided to have our own Thanksgiving dinner for two before parting ways to spend the holiday with our families. It had been a tumultuous Fall and we had a lot that to give thanks for... especially that somehow we were still together.

On the first Tiny Turkey Day, M and I roasted a tiny turkey for two (this is how the day got it's name). We spent the entire day cooking in his big, barely equipped brownstone kitchen. While the turkey was in the oven, we made every dish from scratch: stuffing, gravy, sweet potato casserole, mashed potatoes, brussels sprouts, and cranberry sauce.

That night, after the dinner feast, we bundled up and took a walk. It began to snow. When we got to Fitler Square Park, we found a bench and sat in the darkness talking for two hours as snow fell on us. I still wonder how neither of us felt the cold, but we both could have sat there all night. Fitler Square is where I found M's proposal two years later, written in sidewalk chalk.

I said:

Back to 2007. It got late, so we returned home and finished off three small pies. We were stuffed and happy. Our first Tiny Turkey Day left us with memories that M and I still look back on with much love. It's definitely a day that solidified our love, despite all the difficult changes that surrounded us.

When I moved to Philadelphia, M and I decided that our Tiny Turkey Day would be even more wonderful if we spread the love around and shared it with friends. After all, it began as a day to give thanks for and share the holiday with people in life who make it all worthwhile.

Tiny Turkey Day is in its fourth year, and as M and I say, "the turkey isn't so tiny anymore!" We have a 17 lb. bird and friends coming in from far and wide. We couldn't be any happier to share the day with them, and all of the recipes with you!

 

Tiny Turkey Day 2010 Recipes: recipes will be posted as they are made.

Cranberry Apple Chutney

Traditional Cranberry Sauce

Nonna's Sausage Stuffing 

Caramelized Pearl Onions

Chocolate Nut Pie

Pumpkin Pie with Shortbread Crust 

Pumpkin Snowballs

Apple Walnut Sour Cream Pie

This pie is simply out of this world. A co-worker provided me the recipe, promising that it was unique, delicious, and most importantly, worth the effort! Rather than baking a traditional apple pie or crumble, I decided to tackle this one. It's like a pie and a crumble, a sweet, savory and a sour all in one: a real tin full of sin.

The topping is a crunchy layer of walnuts, brown sugar, and cinnamon that does everything it can to hide what lies beneath... hoards of thinly sliced, tender and sweet apples in a perfectly balanced filling of lemon, sour cream, and natural juices. The sour cream plays the role of the best supporting actor, never taking center stage over the simple delight of this special nutty apple crumble, yet gently prompting every flavor forward to shine on its own. And underneath it all, the perfect buttery pie crust, just for good measure.

In the oven as it baked, the filling oozed out from underneath the topping, pouring onto the pan and creating a hot brittle that was the grand prize for this baker to eat when it finally came out! This pie is a winner on all accounts.

Sour Cream Apple Pie: courtesy of Evelyn Coleman, Laverock, PA via Evelyn Olivieri
Makes two pies
Filling: 
8 oz. carton sour cream
8 oz. package cream cheese
1 egg
1.5 cups sugar
1/4 cup flour
2 T vanilla extract
1/2 t. salt
6-9 large cooking apples, sliced
2 (9-inch) pastry shells

Topping: 
1/2 cup butter or margarine
1/2 cup flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 T. cinnamon
1/4 t. salt
2 cups chopped walnuts

Filling: Combine sour cream, cream cheese, egg, sugar, flour, vanilla and salt in a large bowl. Beat until mixture is well blended. Add sliced apples to mixture (paring and slicing apples into cream mixture helps to delay browning), stirring to coat. Pour filling mixture into pastry shell(s) and bake at 350 degrees for 40 minutes until cream mixture is firm.

Topping: Blend together butter, flour, sugars, cinnamon, salt and walnuts. After pie is baked, remove from oven and stir top of filling gently. Place topping mixture evenly over top of pie. Return to oven for 15 minutes more.

Pumpkin Cake with Orange Cream Cheese Frosting

I know, I know. It's the wrong season for pumpkin cake (though it is never the wrong season for cream cheese frosting!). I simply could not help sharing an old creation: a four-layer pumpkin cake with orange cream cheese frosting. It's secret ingredient, Chinese five-spice, adds a mysterious kick to every bite, its spicy notes balanced by the sweet tang of orange in the cool cream cheese frosting. This cake is a real winner, as well as a sure bet to impress a crowd of guests!

Four-Layer Pumpkin Cake with Orange Cream Cheese Frosting

Cake:

* Nonstick vegetable oil spray
* 3 cups all purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon Chinese five-spice powder*
* 1/2 teaspoon fine sea salt
* 1 cup (2 sticks) unsalted butter, room temperature
* 2 cups (packed) golden brown sugar
* 3 large eggs, room temperature
* 1 15-ounce can pure pumpkin
* 1/3 cup whole milk

Frosting:

* 1 cup (2 sticks) unsalted butter, room temperature
* 2 8-ounce packages cream cheese, room temperature
* 1 tablespoon finely grated orange peel
* 2 cups powdered sugar, sifted
* Chopped walnuts or walnut halves, toasted

For cake:
Position rack in bottom third of oven; preheat to 350°F. Spray two 9-inch cake pans with 1 1/2-inch sides with nonstick spray. Line bottoms with parchment; spray parchment.

Whisk flour and next 4 ingredients in large bowl. Using electric mixer, beat butter in another large bowl until smooth. Beat in brown sugar. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions. Divide batter between pans.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool in pans on rack 15 minutes. Run knife around cakes to loosen. Invert cakes onto racks. Remove parchment. Using tart pan bottom as aid, turn cakes over onto racks, top sides up, and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.

For frosting:
Using electric mixer, beat butter in large bowl until smooth. Add cream cheese and orange peel; beat until smooth. Add powdered sugar and beat on low speed until smooth.

Trim rounded tops from cakes. Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on large platter. Spoon 2/3 cup frosting atop cake in dollops; spread to edges. Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down. Spread remaining frosting over top and sides of cake (layer will be thin). DO AHEAD: Can be made 2 days ahead. Cover with cake dome; chill. Let stand at room temperature 1 hour before serving.

Decorate cake with walnuts and serve.

* A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets.
Recipe taken from November 2009 Bon Appetit