Dessert Ideas For Thanksgiving

Marbled Pumpkin Cheesecake

INGREDIENTS:

1 1/2 cups crushed gingersnap cookies 1/2 cup finely chopped pecans 1/3 cup butter, melted   2 (8 ounce) packages cream cheese, softened

3/4 cup white sugar, divided 1 teaspoon vanilla extract 3 eggs 1 cup canned pumpkin 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
2.	In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
3.	Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
4.	Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving. Pumpkin Roll

INGREDIENTS:

3 eggs 1 cup white sugar 2/3 cup solid pack pumpkin puree 1 teaspoon lemon juice 3/4 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger

1 cup chopped pecans confectioners' sugar for dusting   1 (8 ounce) package cream cheese 4 tablespoons butter 1 cup confectioners' sugar 1/2 teaspoon vanilla extract confectioners' sugar for dusting

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
2.	In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
3.	Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.
4.	In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar. Candied Yam Cupcakes INGREDIENTS: 1 pound yams, peeled and cubed 4 eggs 1 cup canola oil 1 cup white sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon salt   3 ounces cream cheese 1/2 cup butter, softened 1 teaspoon vanilla extract 2 cups confectioners' sugar DIRECTIONS: 1. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the yams, recover, and steam until very tender, about 15 minutes. Remove yams from steamer and allow to cool slightly. 2. Preheat oven to 350 degrees F (175 degrees C). Line 2-12 cup cupcake tins with paper liners. 3. Place eggs, oil, sugar, vanilla extract, and cooked yams in a large bowl; beat with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon, and salt. Stir dry ingredients into yam mixture, mixing just until combined. Pour batter into paper liners, filling 2/3 full. 4. Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Cool in pans for 5 minutes, transfer to wire rack to cool completely. 5. Beat together cream cheese and butter until fluffy. Beat in the vanilla extract and confectioners sugar; mix until smooth. Frost cool cupcakes with cream cheese frosting.