James sent me a great website with 50 autumn recipes to make in a crockpot. The first recipe listed was for hot cider, but with a slight twist. Inside of traditional apple juice, this beverage uses apricot nectar combined with spicy nutmeg and cinnamon sticks. Visit the website for more information and recipes here at Keeping the Castle. The original recipe comes from About.com. This recipe can be halved. We made this tasty drink for Thanksgiving, but it would be great at any holiday party…just set the crockpot on the table and let guests help themselves to a glass of cheer.

36 oz (4 1/2 cups) apricot nectar
2 cups water
1/4 cup lemon juice
1/3 cup sugar
1/4 tsp cloves
2 (3 inch) cinnamon sticks

Combine all ingredients in a 4 quart or larger crockpot. Stir well and set crockpot to low. Heat for 2-3 hours, stirring halfway through.

Serve with a cinnamon stick if desired.

Here is a sneak peak at my Thanksgiving dessert, a cheesecake recipe from Real Simple magazine made with fresh pears and crushed gingersnap cookies. This dessert can be made up to 2 days ahead of time and stored in the refrigerator until after the turkey dinner. Remember to keep a pan filled with water in the oven to keep the moisture and prevent cracking, althought the sweetened sour cream topping will disguise any small cracks in the cheesecake.

Tips: Crush the gingersnaps in a zip-locked bag using a rolling pin or empty wine bottle. Save leftover cookies for garnish. Do not use reduced-fat or fat-free cream cheese or sour cream, and be sure ingredients are room temperature. The recipe does not specify what type of pear to use, but I used Bartlett.

This recipe calls for a 9 inch springform pan. I used a 9 1/2 inch pan, which worked fine, but my crust did not extended up the sides of the pan.

6 tbsp unsalted butter, melted
1 1/2 cups crushed gingersnap cookies (about 40 small cookies)
2 small, ripe pears (any kind), peeled, cored, and sliced 1/8 inch thick
1/4 tsp ground ginger
2 bars (16 oz) cream cheese, room temperature
1 1/4 cups granulated sugar, divided
2 large eggs, room temperature
3 tsp vanilla extract, divided
1 cup sour cream, room temperature

Preheat oven to 350F and prepare springform pan as necessary (nonstick varieties may need cooking spray or parchment paper).

In a medium bowl, combine melted butter and crushed gingersnaps. Press mixture into pan, working the crumbs over the bottom and then up the sides. Bake for 15-20 minutes. Remove from oven and place on a wire rack to cool.

In a small bowl, toss the pear slices with ginger. Line the cooled crust with the pears, overlapping the slices slightly. Set aside.

In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of sugar and beat for 2 minutes. Add the eggs, 1 at a time, and beat until combined. Stir in 2 tsp of vanilla. Pour mixture over the pears.

Bake until the top is barely set but still slightly wobbly, about 30-45 minutes, depending on your oven. Transfer pan to a wire rack but keep oven on.

In a small bowl, combine sour cream, remaining 1/4 cup sugar, and remaining 1 tsp of vanilla. Pour over cheesecake and bake an additional 5-8 minutes. Transfer to a wire rack to cool to room temperature. Cover and refrigerate for at least 4 hours before serving.

Slice the cheesecake just before serving, running the knife under warm water after each cut. Serves 8 to 12.