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While the main course at Thanksgiving often takes center stage, no Thanksgiving meal is complete without an array of tasty desserts. Whether you’re hosting a Thanksgiving meal or trying to decide what to bring to someone else’s, here are two Thanksgiving desserts that are sure to please the whole crowd.
Gingersnap pumpkin pie
No Thanksgiving dessert spread is complete without a classic pumpkin pie, and this gingersnap pumpkin pie adds an interesting burst of flavor that’s sure to excite your guests. For the gingersnap crust, start by preheating your oven to 350°F. In a food processor, pulse together enough gingersnap cookies to get two to two and ½ cups of crumbs. Next, pulse in two tablespoons of brown sugar and a teaspoon each of ground ginger and cinnamon. Pour in ½ cup of melted butter and pulse until combined.
Spoon the crumbs into an ungreased 9-inch pie pan, then use your fingers to shape the mixture into a layer on the sides and bottom of the pan. Use the flat bottom of a measuring cup or glass to firmly pack the crust into the pan. Bake for five to eight minutes, then remove from the oven and let cool for at least 10 minutes. Fill the crust with your favorite homemade or store-bought pumpkin pie filling and serve.
No-Bake Cranberry Cheesecake
Cheesecake is one of the most delicious desserts to make if you can get it right, and a no-bake cheesecake makes the process significantly easier. This recipe pairs the tartness of cranberries with creamy cheesecake for a perfect fall-inspired Thanksgiving dessert.
To make the cranberry topping, start by mixing well ⅓ cup of granulated sugar and a tablespoon of cornstarch in a small saucepan. Add ½ cup plus two tablespoons of cold water and two cups of fresh or frozen cranberries and keep mixing the combination over medium heat until it comes to a boil. Reduce the heat to low and simmer for 10 minutes before removing it from the heat.
For the graham cracker crust, mix together one and ½ cups of graham cracker crumbs, a tablespoon of sugar, ½ cup of melted unsalted butter, and ¼ teaspoon of kosher salt in a large bowl. Press the mixture into the bottom and sides of a nine-inch springform pan, then refrigerate the pan while making your cheesecake filling.
Finally, to make the cheesecake filling, beat 16 ounces of softened cream cheese with an electric mixer for a few minutes or until it’s light and fluffy. Add 14 ounces of sweetened condensed milk, a tablespoon of vanilla extract, and ¼ cup of lemon juice, then beat the mixture until smooth.
Pour the cream cheese mixture into your chilled crust and even it out using a spatula. Top it with the cranberry mixture, spreading it out evenly. Cover and refrigerate the cheesecake for at least four hours to give the filling time to firm up, then open the springform pan and carefully lift off the sides to serve.