Thanksgiving Menu 6: Desserts

Spiced Pumpkin Cheesecake
16 servings
3 doz. ginger snaps, finely crushed
1/4 c. pecans, finely chopped
1/4 c. butter, melted
4 x 8oz. pkg. good quality regular (not low-fat) cream cheese, softened
1 c. sugar
1 c. (15 oz.) pure pumpkin (not pumpkin pie filling)
1 T. pumpkin pie spice
1 tsp. vanilla
4 eggs
Heavy whipping cream
1/2 tsp. ground nutmeg (preferably fresh ground)

Equipment: 9-inch springform pan, standing mixer.

Heat oven to 325 degrees. Mix crumbs, nuts and butter in a medium bowl; press onto bottom and 1 inch up side of 9-inch springform pan. Beat cream cheese and sugar in bowl of standing mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing after each until just blended. Pour into crust. Bake 1 hour 20 minutes to 1 hour 30 minutes, or until center is almost set (it may crack in the center slightly, this is OK). Loosen crust from rim of pan; cool on rack before removing rim. Refrigerate at least 4 hours. Just before serving, whip heavy cream until firm peaks form. Serve cheesecake slices topped with cream and a dusting of nutmeg.


Chocolate Walnut Tart
A riff on the classic pecan pie, this is rich and chocolaty. It goes without saying that the better the quality of the chocolate, the better the result. Use 60% chocolate liquor brands - but not higher (e.g 72%) otherwise the chocolate may separate.
12 servings
1/3 c. packed brown sugar
2 T. all-purpose flour
1/4 tsp. salt
1/2 c. light-colored corn syrup
2 T. butter, room temperature
4 oz. bittersweet chocolate, finely chopped
1 c. walnut halves
1/2 tsp. vanilla
3 large egggs, lightly beaten
 
Fool-proof pie dough (recipe follows)
cooking spray (if using metal pie plate)
 
Equipment: 9-inch glass pie plate (such as Pyrex) or metal removable-bottom tart pan.
 
Fool-proof pie crust dough
(for one 9-inch single crust pie)
1 1/4 c. (6.5 oz) unbleached all-purpose flour
1/2 tsp. salt
1 T. sugar
6 T. (3/4 stick) cold unsalted butter, cut into 1/4-inch slices
1/4 c. chilled soild vegetable shortening (Crisco), cut into 4 pieces
1/8 c. vodka, cold*
1/8 c. water, cold* (in other words 1/4 c. water/vodka mixture)
 
* gluten is both essential and a problem in pie crusts. Too much makes the crust tough. Gluten forms readily in water but not in alcohol. Replacing some of the water with vodka (40% ethanol, only 60% water) allows us to add enough liquid to make the dough soft and pliable without it turning tough. (P.S. The alcohol burns off in the oven, without adding any flavor.)
 
Process 3/4 c. flour, salt, and sugar in food processor until combined, about 2one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven lumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up- 4 to 6 quick pulses. Empty mixture into a medium sized bowl. Sprinkle water/vodka mixture over dough. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Gather the dough into a ball and flatten into a 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes and up to 2 days.
 
Walnut-chocolate filling
 
While dough is chilling, prepare the filling. Combine brown sugar, flour, and salt in a medium heavy saucepan over medium heat, stirring well with a whisk. Stir in corn syrup and bring mixture to a boil. Cook for 1 minute, stirring occasionally until sugar dissolves. Remove from heat. Add butter and chocolate; stir with a whisk until smooth. Cool to room temperature and stir in the walnuts, vanilla and eggs.
 
Bake the pie
 
Place rack on bottom shelf of oven; preheat oven to 325 degrees.
Roll out the chilled pie dough until it forms a round 4 inches larger than the pie plate. Carefully transfer the dough to the pie plate (spray tart pan first if using metal) and gently press it into the plate so that the crust overhangs the edges; trim to 1/2 inch overhang. Roll overhang under to flush with lip of pan; crimp border to suit (either with tines of fork or fluting edge with thumb and index fingers). Spoon walnut mixture into the prepared crust. Bake on bottom rack of oven at 350 degrees for 33 minutes or until set. Cool for 20 minutes on wire rack. Serve cut into wedges.