This caught my eye today....

Saturday, November 13, 2010

Can you believe that Thanksgiving will be here in just a couple of weeks?  Thanksgiving is absolutely my favorite holiday, because it's family time, and the focus is on gratefulness and hospitality.  I love everything about it!  The smells, the weather, the colors, the flavors!!!  Even in Hawaii, where we have everything you can imagine on our Thanksgiving dinner table:  Sushi, kalbi ribs, Chinese noodles, and of course, the traditional Turkey and mashed potatoes!

Speaking of flavors, I wanted to share a couple of recipes with you!  One is a wonderful pumpkin cheesecake recipe, and the other is for a guiltfree version using chocolate Shakeology!  Enjoy!

Pumpkin Cheesecake
Recipe courtesy Paula Deen, 2007

Prep Time: 15 min
Inactive Prep Time: 4 hr 15 min
Cook Time: 1 hr 0 min
Level: Easy
Serves: 8 servings

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.

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Pumpkin Cheesecake Shakeology
1 scoop chocolate shakeology
1/2 cup pumpkin
1 tbs of sugar free fat free cheesecake pudding mix
1/2 cup milk (dairy, almond, soy, rice, or coconut)
1/2 cup water
lots of  ice to taste

Blend in a blender. Enjoy!

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