One of my duties as a blogger is to read as many blogs as I can....food and art blogs, that is. After my posting last night, I knew I needed to give you more recipes, particularly desserts. This morning I dived right into the project....but, my goodness, do you have any idea how many recipes I have for favorite desserts?
I settled in for a long elimination process.
I use MasterCook software to organize and control my multitude of recipes. I can set up an unlimited number of speciality cookbooks, each holding an unbelievable number of recipes. This definitely comes in handy, especially this morning.
There I was, reading glasses perched on my nose, laptop in front of me, Diet Coke with Lime within reach.
Just as I was about to click on MasterCook....as if a gift from above, there it was...Martha strikes again!
Her daily email had just arrived in my inbox.
Yes, I do recommend Martha frequently....the recipes are crisp, clean, easy to read and understand....and if there is a misprint or mistake, it is corrected quickly. You can make comments, or ask questions, which are answered.  Of course, I understand she has a team of hundreds working for her....I am just me. But I am comfortable  passing on a recipe that sounds heavenly to me. And today's recipe is dreamy and I will be fixing it for Thanksgiving.

Maple Cheesecake with Roasted Pears (doesn't that make you drool?)

Maple syrup not only flavors this luscious cheesecake, but it also is brushed on thinly sliced pears that are broiled to create a very unique decoration atop this festive dessert.

Everyday Food, November 2010
http://www.marthastewart.com/329044/maple-cheesecake-with-roasted-pears

Serves 6 to 8
2 bars (8 ounces each) cream cheese, room temperature
3/4 cup pure maple syrup
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1 Easy Press-In Pie Crust http://www.marthastewart.com/285864/easy-press-in-pie-crust, made in a 9-inch springform pan with vanilla wafers
Nonstick cooking spray
2 medium pears, such as Bosc or Bartlett, sliced lengthwise 1/8 inch thick

Directions
1.In a large bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add 1/2 cup maple syrup; beat until smooth. In a medium bowl, beat cream and sugar on high until soft peaks form, about 3 minutes. With a rubber spatula, stir about one-third the whipped cream into cream cheese mixture, then fold in remainder. Transfer to crust and refrigerate until firm, 3 hours (or up to 1 day).
2.Preheat oven to 450 degrees. Coat a parchment-lined rimmed baking sheet with cooking spray. Arrange pear slices in a single layer on sheet and brush with 2 tablespoons maple syrup. Roast until pears are soft, 20 minutes. Remove from oven and heat broiler. Brush pears with 2 tablespoons maple syrup and broil until browned in spots, about 4 minutes, rotating sheet frequently. Let cool. To serve, arrange pear slices, overlapping slightly, on cheesecake.