Who has their Thanksgiving menu planned?
I wish I did. In fact, if I had my way, I’d do nothing but think about what I was making for Thanksgiving until I had every little detail in perfect order. I’m rather fortunate that I’m the only one in my family who truly cares about what gets served on the most wonderful of Thursdays. Our small crew has always lived far away from family and it’s usually just the four of us on Thanksgiving plus whoever we can convince to join us so Armando and I aren’t stuck eating leftovers until Christmas. I inevitably make too much food because well, I just can’t stop myself, but I also never have to worry about pleasing relatives who want their favorite dish served. I can pretty much make whatever I want—basically a chef’s dream come true!
I’ve been working on a few new recipes that’ll be coming at you over the next couple weeks but my favorite so far has been this ridiculous No-Bake Pumpkin Chipotle Cheesecake. It is so, super simple; some gingersnap cookie crumbs, some butter, lots of cream cheese and pumpkin and a little bit of chipotle chili powder but put it all together and you’ve got a stellar Thanksgiving (or anytime) dessert that will blow everyone’s mind.
Tips for Making a No-Bake Pumpkin Chipotle Cheesecake
I’ve made this a few times now. Once for the Tortilla-Making workshop we taught back in September and once for a dinner party with some girlfriends and each time I’m surprised by how effortless it is. That being said, there are some tips to make sure you get a perfect result every time.
First of all, if you don’t have a food processor to turn the gingersnap cookies into crumbs you can place them in a Ziplock bag and beat them with a rolling pin until they are broken up. Mix the cookie crumbs with the melted butter in a bowl.
Secondly, make sure the cream cheese is at room temperature. If it’s not beat it, by itself, in the mixer for an extra minute or so to make sure it is perfectly smooth. Any lumps will not mix in all the way once you add the other ingredients.
Lastly, you can make this up to a week in advance, cover well, and freeze until you’re ready to serve. Transfer the cake to the refrigerator in the morning. It’s actually pretty delicious half-frozen too. Top with lots of fluffy whipped cream!
Photos by Kristen Kellogg
One last thing…
What do you think? I want to know! Leave me a comment and snap a photo for Instagram! Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me.
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