While it may be news that you can freeze baked pies, it's certainly not news that checking off elements of your meal—especially a big meal like, say, Thanksgiving—ahead of time is a really really good idea.
Dessert, in particular, lends itself to be making a week in advance. A spectacular failure in the twelfth hour (when guests are at the table, expecting something onto which to plop whipped cream), cakes, cookies, and cheesecakes come together with greater success when there's less immediate pressure. You'll have better desserts—and more energy (and oven space) to devote to more pressing matters.
Shape the dough into a log as usual, wrap it well, and seal in a freezer bag. Thaw it in the fridge (in the bag) then let the dough warm up at room temperature for a few minutes until pliable enough to slice without cracking. Slice and bake as usual.
Make the cakes ahead and cool them completely. Wrap them in plastic wrap, then place in a freezer bag. Thaw the cakes in the bag, at room temperature. When you're ready to serve, make the filling and ganache and assemble the cake.
Once the cheesecake has cooled completely, unmold the sides of the springform pan. Wrap the whole cake, along with the base of the pan, with several layers of plastic wrap, then cover with aluminum foil. Thaw overnight in the refrigerator.
What desserts will you be making ahead this weekend? Share with us in the comments!
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.