Foodie Friday | A Gorgeous Pumpkin Caramel Cheesecake plus Some Reminiscing on Gratitudes + The Best-Ever Roast Turkey
Confession time: it’s been a rough week. Health wise some old gremlins {aka car accident injuries that still have yet to heal} have been kicking up a fuss, and there have been some new challenges added to the mix. I’m not one for pity-parties and I much prefer to focus on the positives, but I share this by way of an explanation and an apology for being so MIA this week.
I don’t know about you, but in the midst of challenges sometimes it can be hard to unearth the gratitudes. Like hidden treasures buried beneath the dirt of the mess and struggle, they are there waiting to be revealed but we have to work to get at them some days.
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| {Photo: Gabriela Hansen} |
For me, this week they seem to have somehow been right there at surface-level; less evasive than usual. Perhaps the Harvest season is a metaphor for my life right now? Keep digging in the dirt and eventually you’ll turn up some pretty abundant, beautiful and life-sustaining revelations. Work with them a little, combining their flavours and unique qualities in a way that brings them all to their fullest potential, and you’ve got a recipe for a beautiful life.
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| {Photo: Gabriela Hansen} |
I do love this time of year, and I so love crafting a gorgeous Harvest meal for my loved ones. While I may be an incorrigible experimenter in the kitchen on any given day, I am a bit of a traditionalist when it comes to my Thanksgiving meal. My turkey and stuffing are always the same {my stuffing even won the little known but very meaningful “Golden Pear” award last year!}. I always make Roasted Garlic Butter and Caramelized Balsamic Onions instead of cranberry sauce {my version of “traditional” as I really can’t stand cranberry sauce}. I change up the veggies from year to year, but otherwise, the meal remains one we simply look forward to with fondness, building upon the memories of savouring it together each year.
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| {Photo: Gabriela Hansen} |
One thing I do change up from year to year, however, is dessert. At Harvest time there are always certain flavours that beckon, but I try to do something a little different each Thanksgiving. This year I went back to a favourite that I created 2 or 3 years ago to rave reviews: Pumpkin Caramel Cheesecake. This is a gluten-free and egg-free recipe, but it is far from calorie-free, my friends. And that is why we make these things just once a year, so we can indulge and enjoy them without guilt, knowing we have an entire year to work it off before we lull ourselves into another food coma 365 days later.
PUMPKIN CARAMEL CHEESECAKE
INGREDIENTS:
Crust:
2 cups walnuts
1/2 cup organic, unsalted butter
1 cup coconut sugar
2 Tbsp ginger
1/4 cup chia seeds
Filling:
3 8oz packages full fat cream cheese {preferably organic}, softened
1 cup coconut sugar
2 cups canned pumpkin purée
1/2 cup heavy cream
1/3 cup maple syrup
1 Tbsp vanilla
Egg substitute equivalent to 4 eggs
2 tsp ginger
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground cloves
Sauce:
1/4 cup unsalted butter
1/4 cup maple syrup
1/4 cup heavy cream
METHOD:
Preheat oven to 325˚F.
To make the crust, grind the walnuts in a high quality blender. Melt butter and combine ground walnuts, chia seeds, butter, coconut sugar and ginger. Allow to rest for a few minutes so that the chia seeds can absorb the moisture and expand. Press into bottom and sides of a 9″ springform pan. {I find I don’t need to butter the pan as there is enough butter in the crust recipe to keep it from sticking.}
With a stand mixer, beat together the softened cream cheese and coconut sugar until light and fluffy. Add in the pumpkin, heavy cream, maple syrup, vanilla, spices and egg substitute and mix until smooth. Pour the batter into the prepared crust.
Place oven rack in the middle with another one underneath and put a rimmed baking sheet on the lower rack. Pour in enough water to fill the rimmed baking sheet. {This just adds steam to the oven and keeps the cheesecake from cracking. It also catches any drips while the cheesecake bakes.} Place the cheesecake on the centre rack and bake for 80-90 minutes or until a bamboo skewer comes out clean. Allow it to cool for an hour.
Meanwhile, make the caramel sauce by combining the butter and maple syrup in a microwave-safe glass dish {yes, I actually make this in the microwave!}. Start by microwaving on high for 1 minute and then whisk to combine. Continue cooking the caramel sauce in 30 second intervals for a total of another 2-3 minutes until it has thickened and is bubbling. Be sure to whisk it after each 30 second interval. Add the heavy cream and cook another 30 seconds. Whisk to combine and cool in the refrigerator for 5 minutes. Remove and pour into the “crater” that will have settled on the top of the cheesecake {the perfect vessel for the gorgeous, golden caramel sauce!}.
Chill overnight in the refrigerator and serve with maple whipped cream and lots of love.
Wishing all of my Canadian friends a very Happy Thanksgiving weekend! As you gather together with the ones you love, I hope you find yourselves struck by the harvest of gratitudes that you have unearthed from the soil of your life this year. Because in the midst of the dirt and decay, new life really does keep springing up. Searching for those treasures and savouring them really is what it’s all about.
xo
s.
