Well this seems to have been my lucky year. I was able to make a new dessert and present it at our timeless Thanksgiving table. Usually we make a pecan pie and something (that something had been the Minimalist’s Sweet Potato Pie or pumpkin pudding or pound cake). But this year pound cake was decided as one of our two contributions and the pecan pie was being brought, which made room for a little creativity. I was thrilled, my wishin’and hopin’ paid off (and so did my relentless Thanksgiving meal research). It was time to try something new, and I knew exactly what I wanted— Joy the Baker’s Salted Caramel Cheesecake Pie. Sweet, savory, salt, and cheesecake, yes please!
The recipe was not severely difficult (unless you mess up like I did, which could result in double the cheesecake pies), it is just a little time consuming. The crust has to bake and cool before the cheesecake filling can go in the shell. The cheesecake pie has to bake for 50 minutes to an hour, and then cool for 45 minutes in the oven (timing is important if you are planning on making a big, festive meal, because this recipe dominates the oven for a bit). And on top of that the salted caramel and the cake have to be completely cool before assembly. There is just a lot of waiting in between delicious parts.
But in the end, it turned out beautiful ( and sticky). Oddly enough, the cheesecake got better with time, allowing all the layers from the spicy gingersnap crust, to the creamy filly, to the salty sweet caramel, to firm up and assert their presence. The salt helped to balance out the sweetness in the filling, and the spicy crust added another dimension to the other flavors. Even the textures gave an interesting twist to cheesecake; there was more crunchy crust, as it rode up the edges of the pie plate; a thinner layer of smooth and luscious cheesecake, skating in the middle of the pie; and a pronounced layer of the tacky, sticky and fun salted caramel topped with the faintest crunch of sea salt.
It was a definitely a delicious addition. What changes did you make to your Thanksgiving table this year? Any revived sides or new desserts? Any newbies worth keeping?