Thanksgiving weekend is here! the house is in disarray, I don’t have any fall flowers, we are still wearing shorts, I have been rampaging through forests looking for the perfect colours and always missing the peak times. However the weather has been incredible so I really cannot complain!
For the last few years, we have spent Thanksgiving with good friends and it has become a tradition to spend the day eating, cooking and just being merry! This year I was assigned potatoes and dessert, the potato part was easy! Good old-fashioned Aussie potato bake loaded with bacon and for dessert I wanted to make something somewhat traditional! Marbled Pumpkin Chocolate Cheesecake!
Our kitchen has been out-of-order for 2 days due to our floor being re-tiled so I have been in Cooking withdrawal! On top of our evening dinner and Thanksgiving assignments, I made an extra dessert that I have been dying to try, Salted Caramel upside down cake which I will share with you soon! A lot of cooking and so much food, so it was a great when our friends came over at the last-minute! We must have been reading each others minds.
House league hockey has officially started and a whole new world for our family! Committed weekends to the team is the first one that we need to get used to, everything now revolves around hockey! The boys do love it though, just hard being in a weekend routine.
I found this recipe on Very Best Baking and I love the fact that there is chocolate in the crust as well as swirled in on the top! It’s one of the most indulgent times of the year so why hold back! Bring on the chocolate and bacon!
Living away from Canada for over 5 years in the past has made me really appreciate and miss certain things! Especially the Autumn season, fall colours, the fall harvest, apple picking, the brisk days, bundling up in sweaters and scarves and most of all I missed Thanksgiving! The smell of the turkey roasting in the oven all day, cranberry sauce, gravy, mashed potatoes, stuffing, apple pie, pumpkin pie and being in a melatonin coma afterwards. There is something so comforting and nostalgic about his holiday, but most of all spending the day with family, good friends and just taking a moment to be thankful!
This was another one of our ‘fall colour’ hunting expeditions! It was beautiful, but the red leaves had mostly fallen and there were still a lot trees that hadn’t turned. We did find a lot of cray fish though in the icy cold creek!
Happy Thanksgiving to all our Canadian friends and family!!!!
- 1¼ cups graham cracker crumbs
- ¼ cup butter melted
- 2 tablespoons sugar
- 1 cup semi-sweet Chocolate chips divided
- 3 packages (8 oz. each) cream cheese, softened
- 1 cup granulated sugar
- ¼ cup packed brown sugar
- 1 can (15 oz. or 435ml)100% Pure Pumpkin
- 4 large eggs
- ½ cup evaporated Milk
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Preheat oven to 350º F. Grease 9-inch springform pan.
- COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan. Sprinkle with ½ cup chocolate chips
- Microwave remaining chocolate chips in a medium bowl for 30 seconds or until melted
- Beat cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin.
- Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg
- Remove ¾ cup pumpkin mixture; stir into melted chocolate
- Pour remaining pumpkin mixture into crust
- Spoon chocolate-pumpkin mixture over top and swirl
- BAKE for 60 to 70 minutes or until edge is set but center still moves slightly.
- Cool in pan on wire rack. Refrigerate for several hours or overnight
- Remove side of springform pan.