November is here and it’s time to begin the annual culinary countdown to Thanksgiving. As usual, I’d like to begin with dessert. When company’s coming and dessert has to be extra-special, an impressive cheesecake comes to mind. I like to go the cheesecake route because I can bake it days ahead and chill, or freeze, freeing up precious time for the rest of the meal.

Let’s start with pumpkin cheesecake. The version below has a buttery shortbread crust and the addition of toffee chips to the filling adds extra richness and flavor. A snowy sour cream layer drizzled with caramel topping makes for a beautiful and yummy presentation.

Apple is another favorite Thanksgiving dessert. My Apple Cheesecake Torte starts with a cinnamon-spiced graham cracker crust filled with vanilla cheesecake batter piled high with cinnamon-sugar tossed apples. It’s delectable, and easy, too.

Pecan pie fans, rejoice. You can have your pie and cheesecake, too. Imagine a traditional gooey pecan pie but with a bottom layer of cream cheese filling. The cream cheese seems to cut the richness, making this pie extremely edible. I make no other.

Pumpkin Toffee

Cheesecake

Crust:

1 3/4 cup crushed shortbread cookies (about 14 to 16)

1 T. butter, melted

Cheesecake:

3 (8-ounce) packages cream cheese, softened

1 1/4 cup packed brown sugar

1 (15-ounce) can pure pumpkin

2/3 cup evaporated milk

2 large eggs

2 T. cornstarch

1/2 tsp. ground cinnamon

1 cup toffee chips (available in the baking aisle)

Topping:

2 cups sour cream, at room temperature

4 T. granulated sugar

1 tsp. vanilla extract

Caramel ice cream topping, optional

Directions: For crust, combine cookie crumbs and butter in a small bowl. Press into bottom and 1-inch up the side of ungreased 9-inch springform pan. Bake in a preheated 350-degree F. oven for 6 to 8 minutes (do not allow it to brown). Cool on a wire rack for 10 minutes.

For cheesecake, beat cream cheese and brown sugar in a large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into the crust. Bake in a 350-degree F. oven for 60 to 65 minutes or until the edge is set but the center still moves slightly. Remove from the oven; top with toffee chips.

For topping, combine sour cream, granulated sugar and vanilla extract in a small bowl; mix well. Spread over warm cheesecake. Bake for 8 minutes. Cool completely in a pan on a wire rack. Refrigerate for several hours or overnight. Drizzle with caramel topping before serving. Serves 12.

Apple Cheesecake Torte

1/2 cup butter, softened

1 cup sugar, divided into thirds

1 cup flour

1(8-ounce) pkg. cream cheese, softened

1 egg

1/2 tsp. vanilla

1/2 tsp. cinnamon

4 apples, peeled, cored and sliced

1/4 cup sliced almonds or chopped pecans

Directions: Preheat the oven to 425-degrees F. In a small bowl, with an electric mixer, beat 1/3 cup sugar and the butter until light and fluffy. Add flour; mix well. Press onto bottom and 1-inch up the side of a 9-inch springform pan.

Beat cream cheese and 1/3 cup of the remaining sugar in the same bowl on medium speed till well blended. Add egg and vanilla; mix well. Spread evenly over the crust.

Combine remaining 1/3 cup sugar and cinnamon. Add to apples in a large bowl; toss to coat. Spoon over cream cheese layer. Sprinkle with almonds or pecans.

Bake at 425-degrees F. 10 minutes. Reduce temperature to 375-degrees F. and continue baking 25 to 30 minutes, or till center is set. Cool on a wire rack. Loosen torte from the rim of the pan. Refrigerate for 3 hours. Serves 12.

Pecan Cheesecake Pie

1 unbaked 9-inch pie crust

Filling:

8-ounce package cream cheese, softened

1/3 cup sugar

1/4 tsp. salt

1 tsp. vanilla

1 egg

1 1/4 cups chopped pecans

Topping:

3 eggs

1/4 cup sugar

1 cup light or dark corn syrup

1 tsp. vanilla

Directions: In a small bowl, combine cream cheese, 1/3 cup sugar, salt, vanilla and an egg. Beat at medium speed of electric mixer until well blended. Spread into the bottom of the crust. Sprinkle with pecans.

In another small bowl, combine the topping ingredients. Beat on medium speed just till blended. Do not overbeat. Gently pour topping over pecans. Bake in a 375-degree F. oven for 35 to 40 minutes or till the center is firm to touch. Refrigerate any leftovers. Serves 8.