holiday dessert

These Makeover Cranberry Bliss Bars are SO good, with less than half the calories and fat of the ones you buy at Starbucks and so much cheaper to make yourself!

Skinny Cranberry Bliss Bars

all purpose flour (Gold Medal)

tsp baking soda

tsp salt

cinnamon

sugar

brown sugar (unpacked)

unsalted butter

apple sauce

tsp vanilla extract

white chocolate chips chocolate

cranberries (chopped)

oz 1/3 less fat cream cheese (softened)

chocolate

Preheat oven to 350°F.  Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.

In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.

In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

Fold in white chocolate chips and 1/3 cup cranberries. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.

Bake 10 - 14 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry. Let it cool completely on wire rack.

Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and sprinkle with remaining cranberries. Drizzle with the melted white chocolate.

*To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.

When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Store in the refrigerator until ready to serve.

A light and creamy pumpkin cheesecake with all your favorite fall spices and a crunchy graham cracker crust. Getting the perfect no crack bake is easier than you think!

Pumpkin Cheesecake

Graham Crackers (200 grams)

unsalted butter (56 grams, melted)

sugar (24 grams)

cinnamon (1 grams)

cream cheese (1.13kg, room temperature, 4 packages)

sugar (200 grams)

brown sugar (150 grams)

tsp vanilla extract (10 milliliters)

eggs (large, room temperature)

tbsp all-purpose flour

pumpkin purée (225 grams)

sour cream

tsp ground cinnamon (2 grams)

tsp nutmeg (freshly grated if possible)

ginger

tsp allspice (optional)

tsp cardamom (optional)

Preheat oven to 350F.

Add Graham crackers to your food processor and pulse until broken into small pieces. Add sugar and cinnamon then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. See post above for instructions on making this without a processor or stand mixer.

Transfer mixture to your springform pan and press into a flat layer using a measuring cup or glass. bake for about 10-15 minutes, or until fragrant and a darker golden color. Remove from oven, set aside and reduce oven temperature to 300F.

Once cooled, wrap the bottom and sides of the springform pan in two layers of foil. The best foil to use is the extra wide type so water can&#x27;t seep into your cake while baking.

For the Crust:

Add Room Temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.

Add both sugars and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.

Add eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix a few seconds more until smooth.

Once your eggs are incorporated sprinkle in the four, add the pumpkin puree, sour cream, spices, and vanilla. Mix until incorporated and scrape the bowl down one last time. I sometimes will take a whisk to the batter just to make sure there are no unmixed bits hiding in the bowl.

Pour the batter into the foil-wrapped 10 inch springform pan. The batter will not rice much at all during this low and slow bake so you can fill it up past 2/3rds. If you&#x27;re using an 8&quot; pan then you will have some extra batter for individual/mini cheesecakes.

Place springform pan into a large roasting pan. Fill with very hot or boiling water a little over an inch deep and transfer to oven.

Bake for about 60 minutes or until cake is set but center is wobbly. Turn oven off but leave door closed and allow cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then cover with a towel or paper towel and chill overnight. You can enjoy the cheesecake after a few hours of chilling but it&#x27;s MUCH easier to cut if you&#x27;ve chilled it overnight.

Run a knife around edge of cake before releasing from pan.  You can garnish the cake with dollops of whipped cream or enjoy plain.

For the Filling

This easy pumpkin cheesecake recipe has a light and creamy filling with all your favorite fall spices, and lots of pumpkin flavor in a crunchy graham cracker crust all topped with dollops of whipped cream. It's the perfect dessert for thanksgiving, the holidays and any fall day! 

RECIPE: https://preppykitchen.com/pumpkin-swirl-cheesecake/

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The BEST Pumpkin Cheesecake

A rich, creamy, decadent chocolate cheesecake in a chocolate cookie crust that&#x27;s just plain delicious. This easy cake will become a go to fo all you chocolate lovers.

Chocolate Cheesecake

Chocolate sandwich cookies (more if you'd like a thicker crust)

tbsp unsalted butter (g, melted)

coffee (hot)

semisweet chocolate

oz cream cheese (608 grams, room temperature)

salt

tbsp vanilla extract (15 milliliters)

tbsp All purpose flour

cream

heavy cream

tbsp cocoa powder (plus more if needed)

Add chocolate sandwich cookies to your food processor and pulse until broken into small pieces. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. See post above for instructions on making this without a processor or stand mixer.

Transfer mixture to your springform pan and spread our with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well.  Press into a flat layer using a tall glass and really try to compact the side to it keeps it&#x27;s shape after cutting. Your crust can be a flat layer or have a bit of a side to it but does not need to go all the way to the top of the pan. Bake for about 10 minutes at 350, or until fragrant and a darker golden color. Remove from oven, set aside. Reduce oven temperature to 325F.

Place chocolate chips in a bowl then pour the hot coffee over them. Mix a bit then microwave in a few 20 second intervals as needed, stirring in between. Once almost all of the chocolate is melted cover and set aside, the residual heat should melt the remaining chocolate while you make the batter. I used a combination if semi sweet and bittersweet but you can use the chocolate you like best for this recipe.

Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a paddle attachment and mix at medium speed to cream.

Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.

Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Sprinkle in the flour and continue to mix. Scrape the bowl down and mix until completely smooth.

Pour in the melted chocolate and mix on low until combined. Scrape the bowl down and mix once more.

Pour the batter into the prepared 8 or 9 inch springform pan. The batter will not rise much at all during this low and slow bake so you can fill it up almost to the top.

Place springform pan into a large roasting pan or on a baking sheet (this makes sure there are no leaks and it&#x27;s easier to remover from the oven.

Bake at 325F for 20 minutes then reduce temperature to 300F and bake another 30 minutes or until cake&#x27;s edge is set but center is still wobbly. Turn oven off but leave door closed and allow cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then cover with a towel or paper towel and chill overnight. You can enjoy the cheesecake after a few hours of chilling but it&#x27;s MUCH easier to cut if you&#x27;ve chilled it overnight.

For the Filling:

Melt the chocolate and cream in a small bowl. You can use a double boiler, microwave or heat the cream before mixing in.

Spread the ganache onto the cake and return to refrigerator to chill while you make the chocolate whipped cream.

For the Ganache:

Add the cold cream, vanilla extract, and powdered sugar to the bowl of your stand mixer. Sift in the cocoa powder then mix with a whisk attachment until semi-stiff peaks from.

Transfer whipped cream to a piping bag fitted with a star attachment and pipe onto the cake&#x27;s edge using small circular motions.

For the Chocolate Whipped Cream:

A light and creamy cheesecake in a crunchy graham cracker pecan crust that&#x27;s beyond delicious. Getting the perfect no crack bake is easier than you think!

Cheesecake Recipe

Graham Crackers (more if you'd like a thicker crust)

pecans (70 grams, toasted)

cream cheese (1.13kg, room temperature, 4.5 packages)

sugar (350 grams)

Add Graham crackers and toasted pecans to your food processor and pulse until broken into small pieces. Add sugar and cinnamon then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. See post above for instructions on making this without a processor or stand mixer.

Transfer mixture to your springform pan and spread our with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well.  Press into a flat layer using a tall glass and really try to compact the side to it keeps it&#x27;s shape after cutting. Bake for about 10-15 minutes at 350, or until fragrant and a darker golden color. Remove from oven, set aside.

Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.

Pour the batter into the foil-wrapped 10 inch springform pan. The batter will not rise much at all during this low and slow bake so you can fill it up almost to the top. If you&#x27;re using an 8&quot; pan then you will have some extra batter for individual/mini cheesecakes, which you can bake in cupcake papers.

Bake at 350F for 20 minutes then reduce temperature to 300F and bake another 40 minutes or until cake&#x27;s edge is set but center is still wobbly. Turn oven off but leave door closed and allow cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then cover with a towel or paper towel and chill overnight. You can enjoy the cheesecake after a few hours of chilling but it&#x27;s MUCH easier to cut if you&#x27;ve chilled it overnight.

You can garnish the cake with dollops of whipped cream, berries, or enjoy plain.

My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!

Full Recipe: https://preppykitchen.com/cheesecake-recipe/

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Light and Creamy Cheesecake Recipe

Give your cheesecake an eggnog inspired upgrade with this recipe from Delish.com.

Mini Eggnog Cheesecakes

gingersnap cookies

(8-oz.) blocks cream cheese, softened

c. sugar

c. eggnog

pure vanilla extract

eggs

tbsp. flour

nutmeg

kosher salt

Whipped topping,

Caramel, warmed,

I didn't really investigate this recipe before I started to make it.  My mistake!  I doubled the recipe for my husbands's holiday office party.  Thankfully, the cheesecakes came out very good and were a huge hit, but the directions and ingredient list are incomplete and sketchy!  I added 2 tsp. vanilla (1 teas. is customary in most recipes) as noted in the directions, but not on the ingredient list.  I added the dry ingredients, increasing salt to 1/4 teas., after the eggnog and vanilla, but before the eggs.  A hand electric mixer was used to beat it all together.  I completely filled each muffin cup with batter since cheesecakes tend to not expand much.  I also cooled cheesecakes in the muffin pan about 20 minutes and then moved to a wire rack about 1 hour before refrigerating.  This saved me from having to buy another pan as I doubled the recipe.  The rest was followed as written.  Very good!!  Made about 24-25 mini eggnog cheesecakes.

https://streaming.hearstdigitalstudios.com/77ef2a90-26d6-4179-9f5b-4c9ee237d3c7/video_rover_16x9_1080p_hd_1545427998_13619.mp4

Turn your favorite holiday drink into these bite-sized cheesecakes.

These Mini Eggnog Cheesecakes Have the Most Brilliant Crust Hack

<p>This seasonal cheesecake is creamy and delicious - a perfect mix of a traditional cheesecake with a hint of eggnog and  cinnamon and nutmeg in a delicious gingersnap crust!</p>

Eggnog Cheesecake With Gingersnap Crust

tsp nutmeg

Tbsp salted butter, softened

(8 oz.) bricks cream cheese, softened to room temp.

eggs,

½ cups eggnog

tsp rum extract

– 1 tsp cinnamon (to taste)

Original Reddi-wip®

cinnamon,

Eggnog Cheesecake with Gingersnap Crust

To make the crust. I used my blender to crush the gingersnaps, then poured them into a bowl and added the sugar, cinnamon, nutmeg, and melted butter. Mix it all up until the crust is all soaked with butter!

Pour the crushed cookies into a 10″ spring-form pan and up the sides at least an inch.

I have two little tricks when making a cheesecake crust. First, I line the bottom (removable) circle with a piece of parchment cut to the exact circle size. I didn’t photograph this, but doing it allows you to get the cheesecake completely out of the spring-form pan and off the bottom piece without damage.

Second, I use my favorite juice glasses to press the crumbs into the corners and up the sides of the pan and to press them down in the bottom! It makes the crust very compact and “clean”.

Now, in a large mixing bowl, beat the cream cheese until very light and fluffy. Then add the eggs, one at a time, mixing after each addition and scraping down the sides as needed.

Next you’ll need to add in the eggnog and mix until smooth. After that, add the sugar, flour, rum extract, and cinnamon. And yes… mix again until smooth and creamy. (that’s the last time to mix, by the way… and I promise those pics are of different steps)

Now pour that dreamy mixture into your crust and you’re ready to bake it! Bake for 1 hour**, then turn the oven off and crack the oven door. Leave the cheesecake there for another hour. After that, you can move it to a cooling rack to come to room temp or cover it and move it directly to the frig.

After it’s cooled and chilled for 6-8 hours, you can finally enjoy the fruit of all of your labor! Serve with a generous topping of Reddi-Wip and a sprinkle of cinnamon.

Gingersnap crusts are the best this time of year! Your cheese cake looks amazing! I love ReddiWip when we need something quick. Pinning!

Jury is still out, it is baking in the oven. I find that 1 1/2 c of eggnog is double what other eggnog cheese cakes called for. All others I have found called for 4 blocks of cream cheese, 4 eggs etc. but only 3/4 c of eggnog. The batter is really runny compared to other cheesecakes I have made. I hope it bakes okay and sets.

This recipe has become my go-to dessert! The compliments when I bring this out never stop and it's gone in a blink. I find that it likes to get canyons on the top during baking but I just take an offset spatula dipped in very hot water and just kind of work from the inside of the crack to the outside where I smooth it all down. It works like a charm and I have a cheesecake that looks as heavenly as it tastes.

Thank you for this amazing recipe!

I'm thinking this will be my thanksgiving dessert contribution!!

What is your favourite eggnog recipe? We tend to make it separate over here.

I made this GF and it worked well. Mi-Del makes an excellent gluten free gingersnap cookie I have used multiple times to make baked goods. If you can't find the gingersnap version they also make a cinnamon cookie that works well and Pamela's makes a GF graham cracker. If you can't find any of those, any gf hard cookie including Biscotti cookies in vanilla or cinnamon flavor can be used. 

Using rice flour alone as a substitute for the batter won't work very well because it can get grainy (as Treicia said above). I used corn starch (same amount) with this and other cheesecakes and have never had a problem with taste or texture. Plus, if you don't regularly cook gf, it's easier and less expensive. Just make sure you have a brand that doesn't share equipment.

The only downfall I had with this recipe was not increasing the bake time when I used an 8 inch pan instead of a 9 inch pan.

I believe I just found my Thanksgiving dessert, thanks!  I bake cheesecake (Sweet Potato being my favorite), but I've never used parchment paper. I'm trying to picture how you get the cake off of it?

I made this today after seeing the recipe link on Facebook.  It is DELICIOUS. Now, the only thing I changed is that I made a chocolate ganache with semi-sweet morsels to pour over the top instead of using whipped cream, and I sprinkled a bit more of the ground gingersnaps over the ganache.  The final cheesecake was rich and the slightly bittersweet of the chocolate kept it from being cloying.  It is a really sophisticated taste.  I'd make this for a dinner party any time!

Not enough Redi-whip - LOL  I have a similar recipe I've made for years and use rum in it. Mix rum and eggnog and then measure.

This looks delicious but I have a question.  After creating what looks to be a fantastic recipe that I am definitely going to try this holiday season, how can you recommend canned whipped cream instead of whipping your own?  It seems like a travesty.

Recipe sounds delicious.
I found a Pumpkin pie recipe that uses Fireball whiskey (cinnamon flavored) in place of cinnamon spice.  Tried it and it was delicious.
Could the whiskey be used in this eggnog cheesecake recipe - cutting down eggnog liquid and eliminating cinnamon spice?  What proportions would you suggest?
Thanks for your help

I JUST took this out of the oven! It looks amazing!! My mom makes eggnog from scratch every year and it is INSANE! It’s super boozy so I think it will add to it vs. store bought. I used that, and I can’t wait to taste it:))) so far, all of your directions were on point and it looks PERFECT;)))

Great recipe!  Thank you, Rose.  I did use a 9" springform pan.  I had to cook it about 20-25 minutes longer.  And it did cap the pan, but didn't spill over the edge.  I am sure this is going to be a huge hit for Thanksgiving!  :D

I made this last weekend to try before making it for Thanksgiving... Bravo! It was delicious and im positive it will be a hit tomorrow.  Thank you for this awesome recipe I've already shared it with friends.

Can I just use a disposable pie pan with this recipe?

So, would you call it "The Ultimate Cheesecake" ? It looks delicious and perfect for Christmas as well.

Dear Rose.....our daughter just made this for Thanksgiving and it was just superb...thank you for posting this recipe!!  It was perfect in every way .....

This cheesecake was amazing!  I made it for Thanksgiving and everyone LOVED it!  My son ate 4 pieces and I had to stop him!

This cheesecake was delicious.  I make cheesecake every year for Thanksgiving and wanted something a bit different and I can't tell you how happy I was with this recipe.  
My cheesecake cracked on top and I've not had this happen before.  What can I do to prevent that from happening in the future?

Just a heads up to anyone making this... 

I TOTALLY missed the part where it said 10" springform pan, and put the entire thing in my 9". It's a complete disaster!!!!!! So make sure you have the right size pan, unless you want a cracked, overflowing cheesecake that's completely brown and gross on the top 

Made this cheesecake for Christmas and it turned out perfectly.  I made it a couple of weeks early and froze it.  It was delicious!!

This cheesecake was a hit at the family thanksgiving dinner! So yummy!
I just baked my second one for news Years party. Absolutely love the flavor, enhanced by the ginger snap crust. 
By the way, this was the very first cheese cake I've ever made and I'm 63

Even though I don't care for eggnog, I decided to make this for the Christmas season.  It is amazingly delicious.  However, I would like to share that I had a lot of problems getting it to be thoroughly cooked.  Not sure if I did something wrong.  I followed the instructions to a T.  I did use 2 light cream cheeses and 2 regular.  I was using a powerful new-to-me stand beater, and don't know if beating the mixture too long did something, but when I removed the cheesecake from the oven after the 2nd hour, it was extremely jiggly.  I was sorry I did not test it for doneness after the first hour.  I ended up putting it back in a reheated oven for another 40 minutes plus another 40 minutes with the oven door cracked.  It turned out looking exactly like yours, except it was noticeably looser, with moisture, close to the crust.  

I'm open to hearing whatever you may like to suggest, but for now, I plan to cook it much longer next time.  I know everyone's oven can be a bit different (mine is gas), but this was significantly undercooked for me.  Nevertheless, it tasted FABULOUS, and I do plan to make it again.  Thanks for sharing this wonderful recipe.

I made this for Christmas and it was a big hit! Used the 10” pan and added extra cinnamon and run extract.... super creamy and the gingersnap crust was perfect!!!

I'll be baking this recipe for Christmas and I have a feeling it's going to become a perennial favorite.
Just a note; the short form of refrigerator is fridge, not frig which has a totally different meaning.

Please help. How do I get the Money No-Bake cheesecake recipe? Everytime I tap the link, it brings me back to this recipe. (Which looks Divine, btw)

I couldn’t get my crumbs to stay on the side. I guess I might have needed more butter.   I still hope it comes out ok.

Hi there! I’ve made this twice now trying to perfect it. It tastes heavenly but doesn’t look as pretty as I’d like. My filling is not as thick as yours is when I pour it into the pan. It also comes out not as solid as I’d like it to, and I assume it’s because of the filling texture. Any ideas why mine is not as thick as yours? Could it be the way I’m mixing? Thanks!

I've narrowed down the issue and it seems to be affecting readers with ad blockers. If you disable your ad blocker, the post will appear. Thanks!

I have made this twice and it is delicious. I used a 9" spring pan instead of the 10". Everybody loves this cheesecake and now I'm in charge of bringing one to holiday outings. My only issue is by going to a smaller pan I have issues with the top cracking. It is still delicious though.

Two tries, two fails.  The first one probably would have been good, but it never did set in the center. I cooked it for an hour and 15 minutes, let it stand in the oven for an hour, cold, and refrigerated, hoping it would solidify when it was cold. It did not. Also, the butter from the crust leaked  all over my oven, Even though I had put foil around the bottom of the springform. I tried it again today to take to my friend’s for Thanksgiving, realizing I had to be more vigilant regarding jiggle.  I cooked it for one and a half hours and it still looks like a rather wide area of jiggle. I turned off the oven and let it sit for another half hour with the door closed.  I’m still not positive it is done, plus it now has a crack all the way around the edge - which is preferable to being half soupy. It also leaked butter.

I didn’t tweak anything. This was absolutely delicious. It turned out way better than I thought it would bc it had cracked before coming out of the oven. It cracked bc it wasn’t done at the given time so I wasn’t sure when to take it out. However once it cooled the cake settled &amp; you couldn’t see the cracks anymore. My family loved it. I’ll save this one for the future! It might be my holiday donation every year :)

I made the egg nog cheesecake tonight for Christmas Eve family gathering and it was a hit!!!  Thank you so much!

Delicious cheesecake.  Needed an extra 20 minutes baking because it was too liquid after an hour.  That did the trick and it turned out beautifully.  I didn’t have enough ginger snaps to make the crust so I mixed in speculose and that worked out well.  Next time I will use all ginger snaps for the crust and cut the sugar to one cup in the filling.  I found it to be a bit too sweet as the eggnog had a lot of sugar as well.  Didn’t have rum extract so I used equal parts rum.  Thanks for a great recipe.

A holiday take on the traditional blossom cookie: a cakey chocolate cookie with a festive peppermint Kiss.

Chocolate Peppermint Blossoms Recipe

all purpose flour

baking powder

unsweetened cocoa powder,

espresso

unsalted butter,

vanilla

peppermint Kisses

Adjust oven rack to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, salt, cocoa powder, and espresso (if using). Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined. Add dry ingredients and mix just until dough comes together. 

Use a 1-tablespoon cookie scoop to drop dough onto prepared cookie sheets. Cook until starting dough just starts to crinkle at the top, 12-15 minutes. 

Press a kiss into the center of each cookie. Let cool completely before serving or storing in an airtight container.

This Holiday Chocolate Fudge takes 2 minutes to make in the microwave &amp; is full of egg nog, bourbon, cinnamon, &amp; nutmeg! The easiest holiday candy recipe!

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