Thanksgiving is, for me, a day of self-indulgence. We don’t entertain (having Kate the Great up from DC doesn’t count), we wear pajamas all day, and this year we ate in front of a hockey game on TV. I love the idea of doing all kinds of stressful, inventive and exciting cooking, but in practice, it’s just not going to happen. For one thing, I want to maximize my four-day weekend by being lazy and unproductive, and for another thing, Pookie and Boomer would kill me if I deviated from our traditional menu. So this year I didn’t bother trying to sneak anything tricky onto our holiday table, and got fancy with just the dessert: Salted Caramel Cheesecakes.
I made this recipe a few years ago when it was first published in Food + Wine, and it was awesome. Crazy simple (there are only, like, 10 ingredients total), completely non-labor-intensive, and very impressive in execution, it’s an idiot-proof yet totally holiday-appropriate recipe. Of course I couldn’t find my small ramekins, so instead of making six normal-sized individual cheesecakes I ended up with four huge ones. After a massive turkey dinner, there’s nothing like a bucket of rich, sumptuous caramel and cheesecake to make you feel streamlined and light. But even though we were all well past the point where we felt we couldn’t possibly dream of eating another bite, it was well worth it. These cheesecakes rocked.