Cheesecakes and mousse cakes tend to do fine in the freezer. You can even leave them in the springform pan and cover the top with plastic wrap. Take them out and put them in the refrigerator the day before. Before serving you can cover the top with fruit, chocolate sauce or whipped cream and you're ready to go. For Thanksgiving how about a pumpkin cheesecake.
Rich Pumpkin Cheesecake
CRUST
1 package Duncan Hines(R) Moist Deluxe Spice Cake Mix
1/2 cup butter or margarine, melted
FILLING
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (16 ounces) solid pack pumpkin
4 eggs
1 tablespoon pumpkin pie spice
TOPPING
1 package (2 1/2 ounces) sliced almonds
2 cups whipping cream, chilled
1/4 cup sugar
Preheat oven to 375'F. For crust, combine cake mix and melted butter in
large bowl; press into bottom of ungreased 10-inch springform pan.
For filling, combine cream cheese and sweetened condensed milk in large
bowl. Beat with electric mixer at high speed for 2 minutes. Add pumpkin,
eggs and pumpkin pie spice. Beat at high speed 1 minute. Pour over prepared
crust in pan. Bake at 375'F for 65 to 70 minutes or until
set. Cool completely on rack. Refrigerate 2 hours. Loosen cake from sides of
pan; remove sides of pan.
For topping, preheat oven to 300'F. Toast almonds on baking sheet at 300'F 4
to 5 minutes or until fragrant and light golden brown. Cool completely. Beat
cream in medium bowl until soft peaks form. Gradually add sugar; beat
until stiff peaks form. Spread over top of chilled cake. Garnish with
toasted almonds. Refrigerate until ready to serve.
TIP: To prepare in a 13x9 inch pan, bake at 350'F for 35 minutes or until
set.
The other thing I make, which is meant to be frozen, is a Margarita pie. You can use a prepared graham cracker crust if you'd like. It's filled with a creamy lime flavored filling spiked with liquor. Before serving decorate it with whipped cream and lime slices.
Frozen Margarita Pie
1 1/4 cups finely crushed pretzels
1/4 cup sugar
1/2 cup plus 2 TBS margarine or butter, melted
14 oz can sweetened condensed milk
1/3 cup lime juice
3 to 4 TBS tequila
2 tablespoons triple sec or other orange flavored liqueur
green food coloring, optional
1 cup (1/2 pint) whipping cream, whipped
Combine pretzel crumbs, sugar, and margarine; press firmly on bottom
and up side to rim of lightly buttered 9-inch pie plate. In large
bowl, combine sweetened condensed milk, lime juice, tequila, triple
sec, and food coloring; mix well. Fold in whipped cream. Pour
into prepared crust. Freeze 4 hours or until firm. Let stand 10
minutes before serving. Garnish with lime slices and whipped cream,
or as desired. Freeze leftovers.
