Maple Pumpkin Cheesecake with Pecan Praline Topping

No Bake Maple Pecan Cheesecake with Pecan Praline Topping l

Here is the last easy Thanksgiving recipe that I have for you before the big day later this week! I’m pretty sure I saved the best for last. While I would happily eat more of the sweet potatoes and turkey that I shared last week, I could really go for another piece of this no bake maple pumpkin cheesecake! Extra pecan praline topping, please! As far as easy Thanksgiving desserts go, I don’t think it gets much better than this.

Easy Maple Pumpkin Cheesecake with Pecan Praline Topping l

Light, fluffy cheesecake is filled with my new favorite fall flavor combination this year. . .pumpkin and maple. Now I know people have widely varying opinions on what the true texture of cheesecake really is. Take my husband and me for instance. My husband likes a dense, rich cheesecake. I, on the other hand, prefer a light, airy cheesecake. You can see who wasn’t in the kitchen the day I made this cheesecake! (But don’t worry, I also made him a cheesecake the way he likes it!) Whether or not you refuse to call this type of cheesecake an actual cheesecake, I am confident you will like this “dessert”.

No Bake Maple Pumpkin Cheesecake l

I strongly recommend you use real whipped cream for this cheesecake, it only adds an additional 10-15 minutes of prep and the flavor is completely worth it. The rich praline topping is made with a simple homemade caramel sauce and pecans. Plus, it can be made ahead of time and warmed right before serving to save you a bit of time in your planning. If you find that you have some leftover, it makes a great topping for ice cream or french toast. Actually, you may want to make extra just so you can have leftovers! So, if you need an easy recipe and pie isn’t your thing, this cheesecake is worthy of a place at your Thanksgiving table!

Maple Pumpkin Cheesecake with Pecan Crumble
Serves: 8
For the Crust
  • ½ C graham cracker crumbs
  • ¼ C sugar
  • ⅛ tsp salt
  • 6 tbsp butter, melted
For the Filling
  • 12 oz cream cheese, softened
  • ½ C confectioner’s sugar
  • ¼ C brown sugar
  • ¾ C pumpkin puree, not pumpkin pie filling
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • ⅛ tsp cloves
  • 2 tsp maple extract
  • 3 C homemade whipped cream (or 1 (8 oz) tub whipped topping, thawed)
For the Pecan Praline Topping
  • ¾ C unsalted butter
  • ½ C brown sugar
  • ½ C heavy whipping cream
  • ⅛ tsp salt
  • ¾ C pecans
  1. Preheat oven to 350. Lightly spray a 9 inch pie plate with non-stick cooking spray.
  2. In a small bowl, whisk together graham cracker crumbs, sugar, and salt. Stir in melted butter until combined.
  3. Press into the bottom and sides of prepared pie plate. Bake for 8 minutes or until just starting to turn light golden brown. Remove from oven to a wire rack to cool completely.
  4. In the bowl of stand mixer, beat together cream cheese, confectioner’s sugar, and brown sugar until creamy. Beat in pumpkin, cinnamon, nutmeg, ginger, cloves, and maple extract until well combined.
  5. Gently fold in whipped cream until combined.
  6. Pour filling into prepared crust. Smooth top with a spatula. Refrigerate for 3 hours or until set.
  7. In a medium saucepan, combine butter and brown sugar over medium heat. Cook over medium heat until butter is melted and sugar is dissolved. Stir occasionally to prevent scorching.
  8. Stir in whipping cream and salt. Bring to a boil and boil for 5 minutes. Stir constantly to prevent scorching.
  9. Remove from heat and cool for 10 minutes. Stir in pecans. Allow to cool for 15 more minutes before pouring over cheesecake pieces right before serving.
  10. Store leftover cheesecake and praline topping in refrigerator.

 No Bake Maple Pumpkin Cheesecake with Pecan Praline Topping from A Kitchen Addiction

Easy Slow Cooker Herbed Butter Turkey Breast

Easy Slow Cooker Herbed Butter Turkey Breast Recipe l

As promised, I’m back with another easy Thanksgiving recipe! This one covers the main event, the turkey. I’ve been making turkey with herbed butter since the first turkey I prepared a few years ago. When we were first married, we weren’t going to be with family so we decided to make a big Thanksgiving dinner for just the two of us. (Yes, we had tons of leftovers, but that didn’t stop us from continuing the tradition the past few years!) That was the first time I made a turkey and I was slightly terrified of ruining the bird.

I read tons of recipes and finally settled on one that used butter and didn’t require brining, rubbing, or all those other ways you can prepare a turkey! I’m so glad I didn’t go through the extra work, because our little bird was so flavorful and moist! Oh, and it was loaded with flavor. I don’t know about you, but I’ve had a lot of bland turkey over the years and I want to change that!

Slow Cooker Herbed Butter Turkey Breast Recipe l

This year since we don’t have an oven to make a turkey in, we’ll be utilizing our slow cooker and this is the method I’ll be using! This easy slow cooker herbed butter turkey breast is perfect for a small gathering and requires very little prep work. Juicy, tender turkey with little to no effort?! I’ll take it! The meat literally fell off the bone as we cut into the turkey. As the turkey cooks, the herbed butter melts and not only imparts it’s rich buttery flavor into the skin but also helps the herb flavor sink in as well. If you want to make the meat even more tender, you can baste the turkey a few times during the cooking process, but it isn’t necessary.

How was I able to tell when my turkey breast was perfectly cooked? By using a handy Pop Up® Disposable Cooking Thermometer. Since cooking times can vary so much from oven to oven (and slow cooker!), it’s important to use the internal temperature as your guide for when your meat is done. Pop Up® is accurate within +/- 2 degrees, so it provides consistent results allowing you to avoid that dry meat and poultry that we all are afraid we’ll end up with.

Easy Slow Cooker Herbed Butter Turkey Breast Recipe from A Kitchen Addiction

All you have to do is buy a turkey or turkey breast with a Pop Up® Disposable Cooking Thermometer, and you can rest assured that your turkey will be cooked to the perfect temperature every time! These thermometers are available with your favorite brands and butchers nation wide. Once you have your turkey, rub it with some herbed butter, stick it in the slow cooker, and wait for the magic to happen! Oh, and have a much more relaxing day!

5.0 from 2 reviews

Easy Slow Cooker Herbed Butter Turkey Breast
Serves: 8-10
  • 1 (5-7 lb) bone-in turkey breast with a 180° Pop Up® Disposable Cooking Thermometer, thawed and patted dry with paper towels
  • ¼ C butter, softened
  • 1 tsp garlic powder
  • 1 tsp thyme
  • 1 tsp basil
  • 1 tsp sage
  • ½ tsp salt
  • ½ tsp pepper
  • 1 C chicken broth
  • ½ C onion, sliced
  • 3 medium carrots, peeled and cut into 2 inch pieces
  • 3 ribs celery, rinsed and cut into 2 inch pieces
  • 2 garlic cloves, roughly chopped
  1. In a small bowl, whisk together garlic powder, thyme, basil, sage, salt, and pepper.
  2. In a separate small bowl, stir together softened butter and half of herb mixture.
  3. Spread herb butter underneath the skin of turkey breast. (You can use a spoon to get to the edges and spread it around with your hand on the top of the skin.) Sprinkle remaining herb mixture over the top.
  4. Pour chicken broth into a 6 quart slow cooker. Add onion, carrots, celery, and garlic cloves. Place turkey breast on top.
  5. Cook for 6-8 hours on low or until internal temperature reaches 180 degrees F. The red portion of the Pop Up® sensor will pop up when this temperature is reached. You can baste the turkey a few times during the cooking time, but it is not necessary.
  6. Allow to rest for 15 minutes before slicing into pieces and serving.

 Easy Slow Cooker Herbed Butter Turkey Breast Recipe from A Kitchen Addiction

Disclosure: This post is sponsored by Volk Enterprises. All opinions, as always, are my own. Thank you for helping support brands that make A Kitchen Addiction possible!

Want more Turkey Tips and Food Safety tips? Be sure to check out these videos from Volk Enterprises! You can also get more information from their Youtube Channel and Facebook Page.

Cheesy Scalloped Sweet Potatoes

Cheesy Scalloped Sweet Potatoes Recipe l

There’s no denying it (though I’m trying!), Thanksgiving is a week from tomorrow! I am about as unprepared as I’ve ever been. Both my husband and I have been dealing with a couple different sicknesses the last few weeks that have left both of us with little desire to eat let alone think about preparing a large dinner. However, I can’t put it off much longer! I figure that I’m not the only one who hasn’t been able to plan for the big day like they wanted, so I’m sharing a few quick and easy Thanksgiving recipes in the next few days that can be made at the last minute but still taste great!

Easy Cheesy Scalloped Sweet Potatoes Side Dish from A Kitchen Addiction

The first of these easy recipes is cheesy scalloped sweet potatoes. Cheesy potatoes are a must at Thanksgiving! It just isn’t the same without them, and doesn’t get much easier or tastier than these potatoes! Instead of your typical scalloped potatoes, I’ve switched them up with sweet potatoes and a hint of nutmeg. Combined with a creamy sauce and gooey cheese, these cheesy scalloped sweet potatoes will become the star of the dinner!

Quick and Easy Scalloped Sweet Potatoes Recipe from A Kitchen Addiction

All you need to do is mix together the sauce and slice some sweet potatoes. Layer the two in a dish and bake. When it’s almost done, sprinkle with cheese and bake or broil until cheese is brown and bubbly. See? I told you it was easy! You now have one less side dish that you have to worry about for the big meal!

5.0 from 2 reviews

Cheesy Scalloped Sweet Potatoes
Serves: 6
  • 2 lbs sweet potatoes, peeled and thinly sliced
  • 1½ C milk
  • 1½ tsp garlic powder
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp nutmeg
  • 1 C mozzarella cheese, shredded
  1. Preheat oven to 375. Lightly spray a 2 qt baking dish with non-stick cooking spray.
  2. In a small bowl, whisk together milk, garlic powder, thyme, salt, pepper, and nutmeg.
  3. Place a layer of sweet potato in the bottom of the dish. Pour a scant ¼ cup of milk over the top. Repeat with remaining sweet potatoes and milk mixture, ending with the milk mixture. The number of layers will vary depending on the shape of your dish.
  4. Cover with foil and cook for 30 minutes. Remove foil and cook for an additional 30-35 minutes or until potatoes are fork-tender and just starting to turn golden brown.
  5. Top with shredded cheese and cook for an additional 10 minutes or until cheese browns and mixture is bubbling.
  6. Remove to a wire rack to cool for a few minutes before serving.

Eggnog Cinnamon Roll Cake

Eggnog Cinnamon Roll Cake with Eggnog Cream Cheese Frosting l

I broke out the eggnog for the first time of the season this weekend! When it comes to eggnog, I always wait until the first snowfall. That snowfall finally happened this weekend! I’m that way with both eggnog and peppermint. It just doesn’t feel like it’s time for those flavors until snow makes an appearance. (Good thing I live where it snows!) I also made an eggnog cinnamon roll cake this weekend, and it was too good to not share with you right away!

From Scratch Eggnog Cinnamon Roll Cake Recipe l

So, we’re taking a break from fall and Thanksgiving recipes for a winter breakfast/dessert recipe! Don’t worry, I’ll be back later this week with some easy Thanksgiving recipes. But for now? It’s all about the eggnog! Eggnog both in the cinnamon roll cake and in the cream cheese frosting makes this cake burst with that warm, winter flavor. Since I don’t always have time to make cinnamon rolls, but could always eat them, I like to mix things up and make a cinnamon roll cake. All of the flavors of a cinnamon roll, but without all of the work.

Homemade Eggnog Cinnamon Roll Cake Recipe l

No yeast required! No cake mix either! This cake is made completely from scratch. Half whole wheat and half all-purpose, this cake is heartier than a typical cake but is still tender and moist. Swirls of cinnamon, nutmeg, and cloves are dispersed throughout just like the filling of a cinnamon roll. At our house all cinnamon rolls need a cream cheese frosting and so do all cinnamon roll cakes! So this cake has a thin layer of eggnog cream cheese frosting to give it the sweet, tangy flavor that makes this cake irresistible. Since it’s so easy to make, you can make it the morning of and enjoy it warm or make it the night before and have it ready and waiting for you when you wake up! Enjoy!

Eggnog Cinnamon Roll Cake
Serves: 9
For the Cake
  • ¾ C whole wheat flour
  • ¾ C all-purpose flour
  • ⅓ C sugar
  • 2 tsp baking powder
  • ⅛ tsp salt
  • ¾ C + 2 tbsp eggnog
  • ¼ C butter, melted and cooled
  • 1 egg
  • 1 tsp vanilla extract
For the Filling
  • 2 tbsp butter, room temperature
  • ¼ C brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp cloves
For the Frosting
  • 2 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 2 tbsp eggnog
  • 1½ C confectioner’s sugar
  1. Preheat oven to 350. Lightly spray an 8×8 inch baking dish with non-stick cooking spray.
  2. In a bowl, whisk together flours, sugar, baking powder, and salt.
  3. In a small bowl, whisk together eggnog, butter, egg, and vanilla extract. Add wet ingredients to dry ingredients. Stir until just combined.
  4. Spread batter into prepared baking dish. Set aside.
  5. In a small bowl, whisk together brown sugar, cinnamon, nutmeg, and cloves. Stir in butter until completely combined. Drop filling over the top of the batter. Swirl into batter using a knife.
  6. Bake for 18-22 minutes or until toothpick inserted in center comes out clean.
  7. Remove to a wire rack to cool slightly.
  8. While cake is cooling, cream together cream cheese and butter. Beat in eggnog until creamy. Carefully beat in confectioner’s sugar until smooth.
  9. Spread frosting over warm cake if you are eating the cake right away. If you are waiting to eat the cake, spread frosting over completely cooled cake.
  10. Optional, sprinkle with additional cinnamon and nutmeg before serving.

 Eggnog Cinnamon Roll Cake with Eggnog Cream Cheese Frosting Recipe l

Peanut Butter Hot Chocolate Rice Crispy Treats

Easy Peanut Butter Hot Chocolate Rice Crispy Treats Recipe l

We got our first snowfall this week! Well, I don’t know if you could really call it a snowfall. More like a light dusting. But it was still snow! And that’s enough to make this Minnesota girl (who can’t enjoy the snow of MN) happy! Time to break out the warm, fuzzy slippers, fleece blankets, and hot chocolate. Now I know some of you are less than thrilled at the thought of snow, so I’ll try to contain my excitement about the prospect of more snow. Instead I’ll just share with you these peanut butter hot chocolate rice crispy treats.

Easy Peanut Butter Hot Chocolate Rice Crispy Treats Recipe l

If you’re living in a place that’s already experiencing below freezing temps, then you’ll need some of these crispy treats to go with your gigantic mugs of hot chocolate. And, even if you’re not needing to drink hot chocolate to stay warm, you’ll still want to cozy up with a couple of these hot chocolate rice crispy treats!

Peanut Butter Hot Chocolate Rice Crispy Treats Recipe from A Kitchen Addiction

Lots of hot chocolate mix and marshmallows are added to traditional rice crispies to give them authentic hot chocolate flavor. I love rich hot chocolate, so I added in some extra baking cocoa too. Since peanut butter is the natural partner to chocolate, I couldn’t resist stirring in some peanut butter and peanut butter chips at the last minute. Grab a blanket, slippers, your favorite hot drink and warm up with a batch of these peanut butter hot chocolate rice crispy treats!

5.0 from 3 reviews

Peanut Butter Hot Chocolate Rice Crispy Treats
Serves: 24
  • ¼ C butter
  • 1 (10 oz) bag marshmallows
  • ¼ C creamy peanut butter
  • 2 packets dry hot chocolate
  • 3 tbsp unsweetened baking cocoa
  • 6 C crisp rice cereal
  • chocolate chocolate chips, for garnish
  • peanut butter chips, for garnish
  • mini marshmallows, for garnish
  1. Butter or spray with non-stick cooking spray the bottom and sides of a 9×13 inch baking dish.
  2. In a large saucepan (I used a 6qt.), melt butter over low heat. Stir in marshmallows until melted. Stir in peanut butter, hot chocolate mix, and baking cocoa until smooth.
  3. Add crisp rice cereal and stir until coated.
  4. Gently press mixture into the bottom of prepared baking dish. Do not press too hard or bars will turn out hard.
  5. Sprinkle with chocolate chips, peanut butter chip, and mini marshmallows. Gently press down.
  6. Allow to cool completely before cutting into bars and serving.

 Peanut Butter Hot Chocolate Rice Crispy Treats Recipe from A Kitchen Addiction

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