Thanksgiving is right around the corner! For a lot of us, Thanksgiving might be a bit different this year. I know for me, it won't be the huge family gathering that I'm used to. Instead, just my immediate family is getting together for a little while at my parent's house. If we are even able to have it together in person at all. Even if we have a zoom Thanksgiving, I am not passing up on my favorite foods! I will still be making turkey, potatoes, green beans, and of course dessert! Pumpkin and apple pie are at the top of my list, but I know not everyone likes pie! So I have been experimenting in the kitchen to come up with a delicious holiday alternative.
If you need something to bring to Thanksgiving dinner that is sure to "wow," I have you covered. This pumpkin cheesecake with dark chocolate crust is heavenly. Brandon and I have been enjoying a slice with our morning coffee every day this week. It's a very simple recipe that is sure to impress your family! (Or just keep it all for yourself)
Ingredients
For the crust:
1 1/4 cup all-purpose flour
3/4 cup special dark 100% cacao powder
3/4 cup brown sugar
Dash of salt
1/2 cup (1 stick butter) cubed and chilled
4-8 tbs ice cold water
For the Pie Filling:
2 8oz packages cream cheese softened
3/4 cup organic 100% pumpkin puree
1/2 tsp vanilla
1/2 tsp cinnamon
1/8 tsp nutmeg
Egg whites from 2 eggs
1/2 cup of sugar
Directions
Heat oven to 350 degrees F
Make the crust by combining flour, brown sugar, salt, cacao powder, and butter in a food processor and pulse while slowly adding water to the desired consistency. The dough should be a bit sticky but still workable. Add more water to make it more sticky, more flour to make it more moldable. If the dough comes together when you press it between your fingers, then it is ready!
Sprinkle a bit of flour and cacao powder onto your work surface. Roll out dough to fit a 9 in pie dish. Mold the dough into the pie dish and chill in the refrigerator for 30 minutes.
Parbake pie crust for 10 minutes
Raise oven temp to 400 degrees F
Make the filling by combining cream cheese, sugar, pumpkin, vanilla, cinnamon, and nutmeg. Beat until well blended. Slowly add egg whites and continue to beat until well mixed and creamy.
Carefully pour filling into pie crust smoothing with a rubber spatula or butter knife if needed.
Bake for 30-40 minutes or until center is set.
Chill for at least 3 hours before chilling
Enjoy!
Tips: Chilling the cubed butter before adding it to the dough is key to achieving the right consistency in the dough
If you don't have a food processor you can use a blender! I use my ninja blender to make all my dough!
Parbaking the crust will ensure that it remains crisp and flakey even though the filling is creamy. It will also help it not stick to the dish after baking!
If you try this recipe let me know what you think! Please share your creation with me if you post it by tagging me on instagram @_sincerelylovely or using #sincerelylovely
