the wife bakes the pie.

I’m not quite at a point in my life where I am mentally equipped to host Thanksgiving dinner. But I do look forward to that day. I have big dreams of hosting a holiday feast, where I can finally put all that good china and silver, new and old, to good use. Too bad I’ve broken every single crystal wine glass. The way I see it, though, is that it clearly demonstrates I am the one doing all the dishes. They tend to break in the sink.

We are headed to a family friend’s house this Thursday to celebrate all that we are thankful for. Since I’m not doing the hosting, I thought I’d do some baking. I’m kind of a cake-girl but this year, I’ve decided to step out of my comfort zone and bake something delish and Thanksgiving-ish.

Because I am an over-achiever, I decided to ask my friend Tariq Hanna, confection extraordinaire and executive pastry chef/owner of Sucre, for his best Thanksgiving desert recipe. His response:

Since I spend each and every day playing with desserts and confections, during the holidays, I look forward to cooking all the savory food. This is the time when my beautiful and talented wife, Jennifer Hanna, hairstylist to the stars (and many nolaParents), shines with her Amazing Pumpkin Cheesecake. And since everyone still gives me credit for this delicious pie, I’d love to take this opportunity to let everyone know that she is the true Pastry Chef at home!

So if you’re looking for a great dessert recipe that is pastry chef-approved, here you go!

Jennifer Hanna’s Amazing Pumpkin Cheesecake

Crust

1 1/2 cup crushed ginger snaps
1 tablespoon granulated sugar
5 tablespoon melted butter

Filling

2/3 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon ground clove
1/8 teaspoon nutmeg
1/4 teaspoon salt
2 8oz packs of creme cheese
3 whole eggs
1 tablespoon vanilla extract
1 cup pumpkin puree

1. For the crust: Combine all ingredients, press into bottom of 10″ spring form pan. Bake at 350 degrees for 7-9 minutes. Allow to cool and turn oven down to 300 degrees.

2. For the filling: Combine cream cheese, sugar, and spices in a mixing bowl and cream with paddle attachment for 7-9 minutes or until smooth.

3. Add eggs and vanilla, then pumpkin and combine till smooth.

4. Pour over crust and place in 300 degree oven for 40 minutes.

5. Check to see if center is barely set (a little jiggle, but not wet).

6. Turn oven off but leave cake in oven for an additional 20-25 minutes.

7. Remove from oven, allow to cool to room temperature and then refrigerate. When cold and fully set, remove from pan.

8. Enjoy with some sweetened whipped cream!

thumbnail image source: Real Simple

Written by Ashley Bond

Ashley Bond

Founder of parenting blog, entrepreneur, underestimated disorganized overachiever.

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Comments

  1. AAAWWWW!!! I love them! So awesome that Jen bakes the pie! Thanks for sharing the recipe….I might have to steal. I vouch for the hairstyling talents…I wouldn’t trust my locks to anyone but Jen!

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