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Thanks GIVING (and a Pumpkin Cheesecake)

November 22, 2015

“Reach out your hand if your cup be empty
If your cup is full may it be again”

I like to take time during this season to give thanks for all I have and to try and share some of that. So I am thankful that each year because of you, my customers, I am able to donate a percent of my sales from Brocante Home in Irvington to the Northumberland Animal Shelter. As an animal lover, the shelter is near and dear to my heart. I’ve spent many a morning with the cats and kittens there and only wish they all could find a loving home. (Pictured above – “Kris”)

Please take time out of your busy schedule to think of those less fortunate or who need a little care. You will enjoy the season that much more!

To make a charitable donation to the Shelter:

P.S. You’ll love this favorite holiday desert – Pumpkin Cheesecake.


Nothing says a holiday dinner to me quite like pumpkin pie. My husband, however, is not such a fan, so I found this compromise, a pumpkin cheesecake. It will make everyone happy, even us pumpkin pie purists! Here’s the recipe:


1 box gingersnap cookies
1/4 cup dark brown sugar
1/2 cup unsalted butter, melted


Three 8-ounce packages cream cheese
One 15-ounce can 100% pure pumpkin
1 cup granulated sugar
1/4 cup dark brown sugar
1/4 cup all-purpose flour
Pinch of salt
4 eggs
1/2 cup heavy whipping cream
1 tablespoon pure vanilla extract


1. Put crust ingredients into the food processor and pulse until cookies begin to break into pieces. Continue processing until the mixture is coarse, like cornmeal. Press the cookie mixture into the bottom of a greased 10-inch spring-form pan. Set aside.

2. Preheat oven to 300- 325 degrees (a slow oven helps prevent cracks and keep it from drying out). In mixing bowl of an electric stand mixer fitted with a paddle, beat the cream cheese until smooth. Add the pumpkin and continue beating until just combined. Add the sugars, flour, and salt. Mix well. Add the eggs one at a time. Blend. Scrape down the sides and around the bottom of the bowl. Continue beating about two minutes, until smooth (but don’t over beat).

3. Add the whipping cream and vanilla. Blend on low speed. Scrape down the sides and around bottom of bowl. Continue beating about one minute, until smooth.

4. Pour the filing onto the crust in the prepared 10-inch spring-form pan. Shake the pan back and forth to evenly spread the filling. Bake for 60 minutes (don’t over cook, the middle should be “jiggly”). Cool completely. Refrigerate overnight for best results before removing the spring-form side of the pan.

Add a drizzle of caramel or whipped cream over the top – and don’t forget a sprinkle of nutmeg. Happy Thanksgiving!


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