easy thanksgiving dessert

This 5 ingredient easy corn casserole recipe is versatile and bakes up into a savory side dish that will complement any meal.

5 Ingredient Corn Casserole {Easy Jiffy Recipe}

Jiffy Corn Muffin mix

kernel corn ((drained))

creamed corn ((not drained))

sour cream

butter

Preheat the oven to 350 degrees.

In a bowl, mix all of the ingredients together and pour into a greased 8"x8" baking pan.

Cook uncovered for 45-50 minutes or until lightly browned.

https://www.youtube.com/watch?v=eDMgars4Yz4

This no-fail corn 5 ingredient corn casserole recipe is versatile and bakes up into a savory side dish that will complement any meal. There are many variations of this corn casserole. You can add egg, a touch of sugar, or cheese. But in our favorite? These 5 simple ingredients. Print the Recipe: https://www.tastesoflizzyt.com/5-ingredient-corn-casserole/

How to Make The Best Corn Casserole Recipe {Jiffy Corn Casserole}

This Pear Cranberry Pie is the perfect balance of sweet, tender pears and tart, fresh cranberries encased in an all-butter, flaky, crisp crust. Plus, there's a touch of fresh ginger that gives this fruit pie a bright, fresh taste. It's the perfect non-traditional pie to celebrate Thanksgiving.

Pear Cranberry Pie

Pastry

water

lbs Bosc pears ((peeled, halved, cored and sliced))

sugar

cranberries

brown sugar

fresh grated ginger*

cinnamon

salted butter

Prepare your favorite pie crust (enough for a double crust) or use store bought pie crust.

Transfer the one sheet of rolled dough into a 9-inch round pie plate. Fold over any hanging edges and crimp to your desired design.

Place the dough lined pie plate in the refrigerator to keep chilled while you prepare the pie filling.

For the Crust:

Place the pears and 2 tablespoons of sugar in a large bowl.

Mix to combine.

Microwave for 4 to 8 minutes or until the pears are translucent and release their juices. Stir once, half way through cooking. (I cooked mine for a total of 6 minutes.)

Remove the pears from the microwave and allow to cool for about 30 minutes.

While the pears cool, make the cranberry portion of the filling.

Place the cranberries in the work bowl of a food processor.

Add the remaining granulated sugar, 1/4 cup brown sugar, ground cinnamon and grated fresh ginger to the processor.

Pulse the cranberries about 5 times until roughly chopped.

Mix the cranberries with the now cool pear mixture.

Turn the filling into the chilled crust lined pie plate. Dot the top with the butter cubes. Return to refrigerator while preparing the top crust.

For the Filling:

Place the second rolled out pie dough over the filling.

Use a knife to trim any excess pie crust, leaving enough dough to tuck the top crust under the bottom crust. Flute the edges of the pie crust to seal.

Cut slits in the top of the crust and make small cut outs with the extra pie dough if desired.

In a small bowl, whisk together the egg and water.

Brush the crust with egg wash and sprinkle with coarse sugar.

Preheat the oven to 400º Fahrenheit. Bake the pie in the preheated oven for about 50 to 55 minutes.

Allow the pie to cool for about 4 hours until serving.

Once the pie is cooled, store in an airtight container at room temperature.

To Assemble the Pie:

This Chocolate Chip Pumpkin Cheesecake is thick, creamy and full of pumpkin and chocolate! It's a great flavor combination and such a fun Thanksgiving dessert idea!

Chocolate Chip Pumpkin Cheesecake

tbsp (56 grams) butter, melted (salted

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

pumpkin

(58 grams) sour cream

tbsp vanilla extract

nutmeg

cloves

tsp ginger

eggs, room temperature

(169 grams) semi sweet chocolate chips

chocolate chips

tbsp (90 milliliters) heavy whipping cream

(240 milliliters) heavy whipping cream, cold

(29 grams) natural unsweetened cocoa powder

(86 grams) powdered sugar

tsp vanilla extract

Mini Chocolate Chips

Pumpkins

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see method here) so that water from the water bath cannot get in. Set prepared pan aside.
CHEESECAKE FILLING

id=&#8221;instruction-step-6&#8243;>5. Reduce oven to 300°F (148°C).
6. I

a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
7. A

d the pumpkin, sour cream, vanilla extract and spices and mix on low speed until well combined.
8. A

d the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
9. A

d the chocolate chips and gently fold to combine.
10.

our the cheesecake filling into the crust and spread evenly.
11.

lace springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
12.

urn off heat and leave cheesecake in oven with door closed for 30 minutes.
14.

rack oven door and leave the cheesecake in the oven for about 20 minutes.
15.

emove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
16.

hen the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
TOPPING

=&#8221;instruction-step-18&#8243;>17. To make the chocolate ganache, put the chocolate chips in a heat proof bowl.
18.

icrowave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
19.

our the ganache onto the cheesecake and spread into an even layer. Allow to cool and firm.
20.

o make the whipped cream, add the heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
21.

ipe the whipped cream around the edge of the cheesecake, then top with some mini chocolate chips and pumpkin decorations, if desired.

This cheesecake was wonderful.  I followed the recipe for the most part, just used special dark cocoa powder for the whipped topping to get a real dark chocolate flavor and it worked great.  I'd attach a photo if it were possible.

Homemade Olive Garden Pumpkin Cheesecake, a seasonal delight with pure pumpkin puree and rich caramel sauce. A copycat recipe for a pumpkin dessert that&#039;ll make your holiday special.

Olive Garden Pumpkin Cheesecake

ginger snap cookie crumbs

cream cheese ((2 3/4 blocks (room temperature)))

vanilla extract

pumpkin puree

sour cream ((room temperature) (about 1 cup + 2 tablespoons))

eggs ((whisked, room temperature))

**Plan ahead so that the refrigerated ingredients reach room temperature. This will help the ingredients cream together more smoothly.**

Spray a 9" springform pan with cooking spray.

Preheat the oven to 325º Fahrenheit.

In a medium bowl, mix together the gingersnap crumbs, melted butter and sugar. Press the crumbs into the bottom of the springform pan. 1 1/2 cups ginger snap cookie crumbs, 6 tablespoons salted butter, 1 tablespoon granulated sugar

Bake the crust for about 6 minutes or until golden brown. Allow the crust to cool completely.

Place the pan in the silicone water bath mold. Or you can wrap the outside of the springform pan with two layers of foil. This will help seal the bottom so that water doesn&#x27;t get in.

Make the crust:

Place the cream cheese in a large bowl. Use 22 ounces of cream cheese which is 2 8-ounce blocks and then an additional 6 ounces. Use a hand mixer on low speed to cream the cream cheese until it is smooth. Don&#39;t beat too much air into the cream cheese. Mix on low speed just until smooth and any lumps are out. 22 ounces cream cheese

With the mixer on low speed, mix in the sugars, vanilla extract and pumpkin. Scrape the sides of the bowl as needed. 2/3 cup granulated sugar, 2/3 cup light brown sugar, 1 teaspoon vanilla extract, 15 ounces pumpkin puree

Mix in the cinnamon, nutmeg and cloves. Mix in the sour cream and mix on low speed just until blended. 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 10 ounces sour cream

Crack the eggs into a small bowl. Use a hand whisk to gently whisk the eggs together to break up the yolks. Don&#39;t whisk them too much. You don&#39;t want them frothy. 3 large  eggs

Add the eggs to the cream cheese mixture and blend the eggs into the cream cheese mixture. Scrape the sides of the bowl and mix just until combined.

Pour the batter into the springform pan with the pre-baked crust. Tap the pan on the counter 4-5 times. This will help bring any air bubbles to the top so that they pop. Allow the mixture to sit for about 10 minutes. Tap again if any more air bubbles surface. This will help your cheesecake have a nice thick texture.

Heat 4 quarts of water on the stove or in the microwave until steaming but not necessarily boiling.

Pour about an inch and a half of water in a 10×15&quot; baking pan. Place the wrapped springform pan into the water bath. The water should come about halfway up the side of the pan. Pour in additional water if needed.

Place the cheesecake (in the water bath) in the preheated oven. Allow the cake to bake for 65 minutes. Do not open the oven.

After 65 minutes, turn off the oven and allow the cheesecake to sit in the oven for another 5 hours. Don&#039;t open the oven. Just allow the cheesecake to sit in the oven while the oven cools.

After 5 hours, remove the cheesecake from the oven and the pan. Remove the foil wrap.

Loosely cover the cheesecake and place it in the refrigerator to firm up overnight. Serve the next day with whipped cream and caramel sauce.

Make the cheesecake filling:

This was the best pumpkin cheesecake ever! Made it for birthday and everyone loved it!

I was excited to make this cheesecake. I followed the directions. The consistency was great nice and creamy but it lacked flavor. I used fresh pumpkin purée.

This was my first attempt at making a REAL cheesecake ever!  It came out perfect and it tastes sooo yum!  :)

Best recipe! I took a different approach and sous vide them, absolutely outstanding!

I made this cake for Thanksgiving dinner and while the taste was good, it wasn't firm enough and hard to serve nice slices.

Whip up Paula Deen&#039;s Pumpkin Bars with this easy recipe that&#039;s perfect for pumpkin season. With cream cheese frosting, they are a family favorite and feed a crowd.

Paula Deen's Pumpkin Bars

all-purpose flour

baking powder

baking soda

salt

eggs

vegetable oil

cream cheese (softened)

2% milk

pecans

Preheat the oven to 350ºF. Spray a 10x15x1&quot; baking pan with nonstick cooking spray. 

In a medium bowl, combine flour, cinnamon, baking powder, baking soda and salt. Set aside.

In a separate bowl, combine eggs, sugar, oil and pumpkin using an electric mixer on medium speed. 

Gradually add the dry ingredients to the pumpkin mixture and mix well. Scrape sides of the bowl as needed.

Pour into the prepared pan. Bake for 25-30 minutes or until the cake tests done.

Make the Bars:

In a bowl, use a hand mixer to cream together the cream cheese and butter. Add the sugar, vanilla and milk. Mix until smooth.

Spread frosting over cooled bars. Sprinkle with chopped pecans if desired.

Make the Frosting:

OMG I made these today and added the extra teaspoon of pumpkin pie spice you suggested!  These are incredible!  Keeper for sure!  Thank you for sharing!

https://content.jwplatform.com/videos/fbH9SrEP.mp4

Whip up Paula Deen’s Pumpkin Bars with this easy recipe that’s perfect for pumpkin season. With cream cheese frosting, they are a family favorite and feed a crowd.

Paula Deen’s Pumpkin Bars

Pumpkin Slab Pie is the easy way to serve pie to a crowd. This Thanksgiving pie bars are easy to make in a sheet cake pan.

Pumpkin Slab Pie

All-purpose flour (for dusting)

pie crusts

heavy cream

milk

light brown sugar

maple syrup

pumpkin pie spice

ginger

whipped topping (optional topping)

Preheat oven to 400 degrees Fahrenheit and have a 15x10x1-inch jelly roll pan ready.

Lightly flour a work surface.

Unroll the pie crusts on top of each other on the floured work surface. Depending on how thick you want your pie crust, use 2-3 crusts. I found that I preferred using 2 ½ pie crusts to get the thickness I liked.

Top 6 easy thanksgiving dessert recipes from across the web

The most viewed easy thanksgiving dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

5 Ingredient Corn Casserole {Easy J...

Pear Cranberry Pie

Chocolate Chip Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake

Paula Deen's Pumpkin Bars

Pumpkin Slab Pie

Top 6 easy thanksgiving dessert recipes from across the web

The most viewed easy thanksgiving dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

5 Ingredient Corn Casserole {Easy J...

Pear Cranberry Pie

Chocolate Chip Pumpkin Cheesecake

Olive Garden Pumpkin Cheesecake

Paula Deen's Pumpkin Bars

Pumpkin Slab Pie

The most viewed easy thanksgiving dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine