Thanksgiving Dessert

I apologize for the late post. I got so caught up and excited about decorating for Christmas, that I completely forgot to post the recipe for the pumpkin cheesecake I serve every year at Thanksgiving.

Healthier Pumpkin Cheesecake



3 tbsp butter, melted (I used Smart Start)
3 tbsp Splenda blend sugar
1 1/2 cups graham cracker crumbs

4 packages (8oz) reduced fat cream cheese
1 1/2 cups Splenda blend sugar
4 eggs, room temperature
2 tbsp maple syrup
1 tsp ground ginger
1/2 tsp nutmeg
1 tsp cinnamon
1/4 cup fat free evaporated milk
1 cup pure pumpkin

2 cups reduced fat sour cream
1/4 cup Splenda blend sugar
1 tbsp maple syrup


Preheat oven to 325 degrees.

Combine graham cracker crumbs, sugar and butter until well incorporated. Press into the bottom (and slightly up sides) of a 9″ springform pan. Bake for 10 minutes.

In another bowl, beat together the cream cheese and sugar until well blended. Add eggs, one at a time, on low speed. Add maple syrup, ginger, nutmeg, cinnamon, evaporated milk, and pumpkin. Mix until all ingredients are combined. Pour mixture over crust. Bake at 325 degrees for 1 hour, or more, until center is set.

In another bowl, combine sour cream, sugar, and maple syrup for topping. Remove cheesecake from oven and top with sour cream mixture. Return to oven and bake an additional 15 minutes.

I then sprinkled with extra cinnamon on top.

Let rest at room temperature for 1 hour. Place in refrigerator for at least 4 hours before serving.


When I cut and serve, I typically top with a spoon of Cool Whip.

**I wish I was able to take credit for this recipe, but I can’t! I found this recipe about 5 years ago when I was clipping some coupons. I have since held on to that clipping, and made this cheesecake every year since for Thanksgiving.



Is it Fall yet??

I have to admit, one of the things I miss most about Pennsylvania (other than my family, of course) is the changing of seasons, especially Fall! The weather is always perfect, and the food is always better! There are so many great flavors and foods associated with Fall, including squash, soup, sweet potato, and my favorite, PUMPKIN!

Let me begin with sweet potato. I did not always like them. I remember as a kid REALLY disliking them. And, man, was I missing out! I could eat them every day now. To be honest, I think what I didn’t like was those candied sweet potatoes always served at Thanksgiving. However, a plan baked sweet potato is delicious, but of course I’m always looking for new ways to prepare them. Below is how I made them tonight to accompany my lemon baked fish (see “Let’s Go Greek” post) and fresh steamed green and wax beans.

Baked Sweet Potato Slices


2 sweet potatoes
Cooking spray
Salt, to taste

Directions: Preheat oven to 350 degrees. Slice sweet potatoes about a 1/2” thick. Spray foil lined baking sheet with cooking spray. Place sweet potato slices on baking sheet. Spray other side with cooking spray. Sprinkle with salt. Bake at 350 degrees for 30-35 minutes, turning once to evenly cook both sides.


Now for the pumpkin!!!

Every Thanksgiving for the past few years, I have been making a pumpkin cheesecake which is absolutely delicious. A couple years ago I came across a pumpkin sausage lasagna recipe (yummy!). And today, on this hot summer day in Florida, I was craving something sweet, but I also wanted it to be relatively healthy. So I took to my pantry to see what I had on hand. I came across a box of angel food cake mix and a can of pumpkin purée. After a search online, I found the recipe below.

Pumpkin Angel Food Cake


1 box Betty Crocker white angel food cake mix
1 tbsp. Gold Medal all-purpose flour
1 tsp. cinnamon
¼ tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. cloves
1 cup canned pumpkin purée
1 cup cold water

Directions: Preheat oven to 350 degrees. Put all ingredients into a bowl and mix until combined. Pour into a greased 13×9 glass baking dish. Bake at 350 degrees for 25 minutes, or until a toothpick comes clear from center. Let cool before serving. I simply topped it with a spoon of Cool Whip.


Recipes inspired by: Edible Perspective