Today is Thanksgiving Monday way up here in the North!
I thought about sharing a healthy Thanksgiving recipe with you all. A low carb stuffing (does such a thing exist?). Fancy brussels sprouts (I hate them, no matter how they’re prepared). No-sugar sweet potato casserole (I actually prefer my sweet potatoes roasted and plain; not really a post-worthy topic).
Instead, I’m giving you my recipe for full-fat, sugar-laden, chocolate-ganache covered pumpkin pie cheesecake. (This recipe is a hodge-podge of recipes I’ve tried over the years, always tweaking things to get the best possible result!)
Everybody deserves a culinary indulgence from time to time and this one is ‘da bomb’. Warning: eat slowly and savour mindfully. A small piece is really all you need!
Fitknitchick’s Full-Fat, Sugar-Laden, Chocolate-Ganache Covered Pumpkin Pie Cheesecake Recipe
- 1 1/2 crushed graham wafers
- 1/2 cup crushed pecan pieces
- 1/3 cup butter, melted
- 1/4 cup brown sugar
- 1 Tbsp cinnamon
- Stir all ingredients together until combined.
- Press into the bottom and part way up the sides of a lightly buttered, 10 inch springform pan.
- Cook at 350 degrees for 10-15 minutes. Or until lightly browned.
- Remove from oven and cool.
- 3 packages (250 g each) cream cheese, softened at room temperature (I do use the lower fat kind myself)
- 1 1/2 cups pumpkin puree (not pumpkin pie filling)
- 2 Tbsp pumpkin pie spice
- 3/4 cup brown sugar
- 2 Tbsp whipping cream
- 3 eggs
- Combine all ingredients in a food processor and pulse until consistency is uniform.
- Pour over cooled crust.
- Bake in a 350 degree oven for 50-60 minutes. Cake will be done when it’s firm to the touch and slightly brown on top.
- Remove from the oven and cool for 10 minutes on a wire rack.
- Run a sharp knife around the edge of the pan to loosen cake. Otherwise, cake will crack as it cools.
- Cool completely before serving. Can be refrigerated for 24 hours first.
- 6 ounces, good quality, dark chocolate pieces, coarsely chopped
- 2 cups whipping cream
- whole pecans, for decoration
- Heat cream in a heavy bottomed saucepan, over medium-high heat. Stir constantly.
- When cream starts to bubble (but not boil), reduce heat and add chocolate pieces.
- Whisk until chocolate is melted and ganache has a thick, creamy consistency.
- Pour over individual cake slices while still warm (alternatively, you can use the ganache as an icing; pour it over the entire cake, then refrigerate until it’s time to serve)
- Garnish slices with whole pecans and additional whipped cream, if desired.
Nutritional info? You really don’t want to know how many calories, grams of fat, sugar and carbohydrate are in this treat, do you? Good! Neither do I!
P.S. Tomorrow we shall return to clean eating. Check out my healthy turkey soup recipe if you’re in need of a way to use up those Thanksgiving leftovers!
Do you have a favourite Thanksgiving indulgence?
Hit me up with your recipes in the comments below!