This Thanksgiving season, we searched near-and-far to find the perfect Love Potion romantic recipe to bake for your sweetheart, while showing gratitude for your relationship.
With over 1500 rave reviews on AllRecipes.com, this double layer pumpkin cheesecake recipe tops our list for Thanksgiving.
If you have four hours of time on your hands, along with a spare 425 calories, this recipe must be on your list this year.
Not spending Thanksgiving with your sweetheart? Don’t fret. This yummy recipe can be shared throughout the holidays. Let your cyber-date know what’s on the menu and he’ll happily schedule you in his calendar.
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping, thawed
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
This recipe and photo are provided courtesy of AllRecipes.com For more love potions recipes, click here
We are getting close to Thanksgiving, so it’s time to eat your heart out, or at least try a new recipe for the holiday season.
This PecanPumpkin Butter Pie with Butterscotch Cream courtesy of WILLIAMS-SONOMA, will make him call you sweetheart after dessert and all month long.
For the Pie
For the Butterscotch Cream
Position a rack in the lower third of an oven. Place a cookie sheet on the rack. Preheat the oven to 325°F. (The pie dish will sit on the cookie sheet, which will help the bottom of the crust to brown.)
To make the pie, in a large bowl, gently whisk the eggs. Add the pecan pumpkin butter and evaporated milk and whisk until well combined. Pour the filling into the prebaked piecrust and bake until the center of the pie is just set, 1 to 1 1/4 hours. Check the crust after 30 minutes; if the edges begin to brown too quickly, cover them with aluminum foil. Transfer the pie to a wire rack and let cool for at least 2 hours before serving. If making in advance, cover the cooled pie with plastic wrap and refrigerate up to overnight.
To make the butterscotch cream, in a heavy saucepan over medium heat, combine the brown sugar, corn syrup, butter and salt. Cook until the sugar has dissolved and the mixture starts to bubble, about 5 minutes; stir with a wooden spoon during the first 2 minutes of cooking (use pot holders to protect your hands), but do not stir after this point. Remove the pan from the heat and very carefully stir 1/2 cup of the cream into the hot syrup, then stir in the bourbon. Let the butterscotch sauce cool to room temperature. You will need 1/3 cup of the sauce for the butterscotch cream; reserve the remaining sauce to drizzle over the pie, or use as a topping for ice cream or cake.
In the bowl of an electric mixer fitted with the whisk attachment, combine the remaining 1 cup cream and the 1/3 cup butterscotch sauce. Beat on high speed until stiff peaks form, 2 to 3 minutes.
To serve, cut the pie into slices and serve with a dollop of the butterscotch cream. Serves 8 to 10.
The Love Potion is provided courtesy of WilliamsSomona.com