Friday, November 27, 2009
Turkey Trot and Pumpkin Cheesecake - Thanksgiving 2009!
6:08 AM |
Posted by
Kelly |
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We started a new Thanksgiving tradition this year by running the Turkey Trot 5k in Morristown. Zach and I woke up early, dropped Cecily off at my mom's house and headed to Guinty Field (a 5k course we've run 2 other times) to run. We met up with Kathy and her two daughters and joined almost 1500 others in this fun Thanksgiving race. My time was 33:15, definitely not my fastest 5k, but since it was 4 days after a half marathon, I'll take it!
Our Thanksgiving consists of two stops, my Aunt's house for my family and my in law's house. Fortunately they are only 10 minutes apart, but we do a lot of eating on this day!! Good thing we ran in the morning!
My contribution to Thanksgiving was a Pumpkin Cheesecake. I decided to try Paula Deen's Recipe after watching her make it on her Fall Harvest show.
Our Thanksgiving consists of two stops, my Aunt's house for my family and my in law's house. Fortunately they are only 10 minutes apart, but we do a lot of eating on this day!! Good thing we ran in the morning!
My contribution to Thanksgiving was a Pumpkin Cheesecake. I decided to try Paula Deen's Recipe after watching her make it on her Fall Harvest show.
I couldn't get a great picture of it, but it was delicious. Very easy to make and really tasty.
Ingredients
For filling:
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Recipe courtesy Paula Deen, 2007
Ingredients
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
I have to include some other pictures from Turkey Day. Here is my mom's turkey. My sister and I attacked the stuffing with forks before it could even make it over to my Aunt's house. SOOO good!
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