from Cooking Light just will not do. (Save them for the next day.) Full fat, over the top, and lots of food, that’s what Thanksgiving dinner should be. For dessert, I favor pies, pumpkin and pecan for sure, and perhaps a lemon meringue for the lemon
lovers in the crowd, but occasionally I like to throw in a slightly non-traditional dessert, such as this Pecan Bourbon Cheesecake. It’s rich, yes, but you only need a sliver, and it will complement your pies very nicely. I use Demerara sugar for
the cake, a slightly crunchy light brown sugar that has a lovely flavor. If you have trouble finding it, feel free to use Turbinado (aka “Sugar in the Raw”) instead.
