THANKSGIVING IS HERE

Thanksgiving always reminds me of FOOD, FAMILY and FUN. This year is no different, especially at Blackhawk Grille. I love sitting out on the patio on those warm(ish) Fall nights chatting with friends and reminicising about the year past and the one that is upon us. So much change. I'm eager and excited about what is ahead and to share it with all of you. Speaking of sharing; I'd like to share a recipe that my mom makes every year. Maybe you'd like to try it at your table this year? Or better yet, join Chef Ryan for our Thanksgiving Harvest Menu next week and leave the cooking (and cleaning) to us.

SPICED PUMPKIN CHEESECAKE

yields 1, 10” cheesecake

Filling:

2 lbs. cream cheese, room temperature

1-1/2 cups sugar

1-15 oz. can of pumpkin puree

2 tsp. vanilla extract

2 tsp. cinnamon, ground

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1/2 tsp. ground allspice

1/2 tsp. ground cloves

1 cup heavy cream

3 eggs

Crust:

15 gingersnaps, crushed

Butter, melted (approximately 1/2 stick)

Crush gingersnaps in food processor creating crumbs. Pour into bowl and add melted butter until mixture resembles wet sand. Pat into the bottom of a spring form pan forming an even layer. Pat crust onto sides of spring form, about half way up the sides. Bake at 350 degrees for 8 minutes (or until golden brown) and set aside to cool.

In standing mixer with paddle attachment, beat cream cheese until light and fluffy.

Wrap the spring form pan two times with heavy-duty aluminum foil making sure there are no tears and the pan is completely covered. Pour the cream cheese batter into prepared pan. Place the pan into a large roaster and set into oven. Pour in enough water that comes half way up the sides of the spring form pan.

Bake at 350 degrees for 1-1/2 hours or until cheesecake if puffed and softly set.

Note: Cheesecake needs to chill overnight so plan accordingly.