What types of desserts are part of your Thanksgiving traditions? Classics like Pumpkin, Apple & Pecan Pie? A dessert buffet with a mish mash of all types of candy? All the foregoing? I personally want to have a healthy mix of classics and some new and fun desserts. A pumpkin dessert of some sort is a must, a classic Pecan Pie for my brother, and Salted Caramel Apple Pie as well. Beyond that, I want to change it each year with at least one unexpected and something a little different.
I like a creamy, rich cheesecake and it is exactly that. Add a swirl of cranberries and season it may be my new favorite holiday dessert. These are crazy good, as so good that I can not be trusted around them
Confession :. I never cook cheesecake in a water bath even when the directions say. What can I say? Sometimes I not jump and that there always seems to get cut. I can not say it has made a difference in the past, but I went for it with these babies and oh my God. Sainte creamy, dreamy cheesecake sticky! The texture of these was like no other- so wonderful.
Cranberry swirl adds a nice touch pie makes these the perfect holiday mouthful. I love a spread of various dessert and it would be a nice addition do not you think? And an important question :? there desserts / dishes you would like to see here on the blog before Thanksgiving Let me know and I'll try to get it for you
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- ¾ cups graham cracker crumbs
- 2 c. unsalted butter, melted
- 2 teaspoons of sugar
- ½ cup fresh or frozen cranberries
- ⅛ cup white granulated sugar water
- ½ cup
- ½ teaspoon lemon zest
- 16 oz cream cheese, at room temperature sugar
- ¾ cup
- Pinch of salt
- ½ c. vanilla extract
- 2 large eggs, at room temperature
- Preheat oven at 325F. pans small line cake with paper liners- set aside
- Combine zest cranberries, sugar, water and lemon in a small saucepan and cook over medium-high heat until boiling, stirring to dissolve sugar. Reduce heat to medium-low and cook gently filling, stirring frequntly to prevent burning, until it becomes thick. Let cool while you prep the rest
- In a small bowl, combine the graham cracker crumbs, butter and sugar. Mix until well combined and moistened. Pour a tablespoon of crust in each folder and press with your fingers. Bake for 5 minutes and transfer to a cooling rack
- Beat the cream cheese on medium high speed in the bowl of an electric mixer until fluffy. Stir in sugar until smooth. Mix salt and vanilla. Beat in eggs one at a time, mixing well after each addition.
- To assemble, fill each little cake covering ¾ of the road with the cheesecake filling. Dot sauce teaspoon of cranberry on top of the cheesecake filling. Use a toothpick or wooden skewer to swirl slightly and create a marbled effect.
- Place the cake pan in a roasting pan filled with water hit halfway up the side of the cupcake box. * Bake until the filling is set, about 22 minutes.
- Transfer to a wire cooling rack and cool to room temperature. After cooling cover with plastic wrap and let cool completely in the tin cans.
Recipe adapted from Martha Stewart