10 Easy Thanksgiving/ Christmas Dessert Recipes

Need some ideas for this upcoming festive season? Check out some of these easy recipes that are sure to delight your dinner guest and keep them wanting for more :)

Sweet Potato Cheesecake

• 2 medium sweet potatoes (1 1/2 pounds total)
• 18 graham crackers (9 ounces total)
• 1 cup sugar, divided
• 1 stick plus 3 tablespoons unsalted butter, melted, divided
• Fine salt
• 1 1/2 cups ricotta
• 1/2 cup low-fat plain Greek yogurt
• 4 large eggs
• Lightly sweetened whipped cream, for serving

1. Preheat oven to 375 degrees. Bake sweet potatoes until tender, about 1 hour. Remove from oven and let cool slightly, then discard skins and mash flesh with a fork (you should have 1 1/2 cups).
2. In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/3 cup sugar, 1 stick butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees.
3. Meanwhile, in clean food processor, puree sweet potatoes, ricotta, yogurt, eggs, 1/4 teaspoon salt, and remaining 3 tablespoons butter and 2/3 cup sugar. Pour into crust and bake until just set in center, 30 to 35 minutes. Let cool on a wire rack, 30 minutes, then refrigerate until cold, 3 hour (or overnight). Cut into squares and top with whipped cream.

Cranberry Cobbler

• 6 tablespoons unsalted butter, melted, plus more for pan
• 1 1/4 cups cranberries, partially thawed if frozen
• 3/4 cup plus 2 tablespoons sugar, divided
• 1 cup all-purpose flour (spooned and leveled)
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/2 cup milk
• 1 large egg

1. Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 tablespoons sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining 3/4 cup sugar. In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until combined.
2. Pour batter into skillet and scatter cranberries on top. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool 15 minutes before serving (or let sit at room temperature, up to 8 hours).

Hazelnut Caramel Bars

• 2 sticks unsalted butter, room temperature, divided, plus more for pan
• 1 cup packed light-brown sugar, divided
• 1 1/2 cups all-purpose flour
• Fine salt
• 1/3 cup light corn syrup
• 2 tablespoons heavy cream
• 1 1/2 cups (6 ounces) hazelnuts, toasted and loose skins rubbed off
• 1/3 cup coarsely chopped semisweet chocolate (optional)

1. Preheat oven to 375 degrees. Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a large bowl, using a mixer, beat 1 stick butter and 1/3 cup brown sugar on medium-high until light, 1 to 2 minutes. Add flour and 1/4 teaspoon salt and beat on low until combined. Increase speed to medium and beat until clumps form. Press dough evenly into pan. Bake until golden and dry, about 20 minutes. Let cool 15 minutes. Reduce temperature to 325 degrees.
2. In a medium saucepan, combine corn syrup, cream, 1/4 teaspoon salt, and remaining stick butter and 2/3 cup brown sugar. Bring to a boil and cook 1 minute. Stir in nuts, then pour over crust.
3. Bake until bubbling in center, about 15 minutes. Sprinkle with chocolate, if desired. Let cool 1 hour. Using parchment, lift out of pan and refrigerate until set, 1 hour. Cut into 24 pieces.

Chocolate Pecan Pie

• 4 ounces semisweet chocolate, finely chopped
• 4 large eggs, lightly beaten
• 1 1/2 cups light corn syrup
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
• 1 cup pecans

1. Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.
2. In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar,vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
3. Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

Basic Pie Crust Recipe

• 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup (1 stick) cold unsalted butter, cut into pieces
• 2 to 4 tablespoons ice water

1. In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don't overmix.
2. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days) before use.

Maple Cheesecake with Pear

• 2 bars (8 ounces each) cream cheese, room temperature
• 3/4 cup pure maple syrup
• 1 cup cold heavy cream
• 2 tablespoons confectioners' sugar
• 2 medium pear  sliced lengthwise 1/8 inch thick
• 6 ounces of cookies
• 5 tablespoon unsalted butter, melted

1. Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add butter and pulse until combined.
2. Firmly press crumb mixture onto a pie plate. Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.
3. In a large bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add 1/2 cup maple syrup; beat until smooth. In a medium bowl, beat cream and sugar on high until soft peaks form, about 3 minutes. With a rubber spatula, stir about one-third the whipped cream into cream cheese mixture, then fold in remainder. Transfer to crust and refrigerate until firm, 3 hours (or up to 1 day).
4. Preheat oven to 450 degrees. Coat a baking sheet with cooking spray or butter and arrange the  pear slices in a single layer on sheet and brush with 2 tablespoons maple syrup. Roast until pears are soft, 20 minutes. Remove from oven and heat broiler. Brush pears with 2 tablespoons maple syrup and broil until browned in spots, about 4 minutes, rotating sheet frequently. Let cool. To serve, arrange pear slices, overlapping slightly, on cheesecake.

Pear Bread Pudding

• 6 tablespoons butter
• 3 pounds (about 6) pears, peeled, cored, and thinly sliced
• 1/2 cup granulated sugar
• 1 tablespoon freshly squeezed lemon juice
• Salt
• 10 to 12 slices white sandwich bread, crusts trimmed

1. Preheat oven to 375 degrees. Heat 2 tablespoons butter over medium heat; add pears, sugar, lemon juice, and a pinch of salt. Cook over medium heat, stirring frequently, until pears are very soft and most of the liquid has evaporated, 20 to 25 minutes; remove from heat.
2. Melt remaining 4 tablespoons butter; set 1 tablespoon aside. Working with one slice at a time, brush butter onto bread, and arrange, buttered side down, along the sides of a 5-to-6-cup ovenproof bowl, overlapping slightly. Cover bottom with a single slice of bread. Reserve remaining bread to cover fruit.
3. Fill lined bowl with pear mixture, mounding in center. Cover all with remaining bread slices; trim to fit tightly to edges of bowl. Brush with reserved butter, and press in firmly, sealing edges.
4. Bake until golden, 20 to 25 minutes. Cool 5 to 10 minutes in pan; turn out onto serving plate. Serve with whipped cream if desired

Chocolate Mousse Tart

FOR THE CRUST

• 6 ounces cookies, coarsely crushed
• 1/2 teaspoon coarse salt
• 2 tablespoons granulated sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted and cooled

FOR THE TOPPING AND FILLING

• 1/3 cup peeled raw hazelnuts
• 1/4 cup granulated sugar
• 1/4 teaspoon coarse salt
• 1 3/4 cups heavy cream
• 5 ounces bittersweet chocolate, coarsely chopped
• 2 tablespoons confectioners' sugar

1. Make crust: Preheat oven to 325 degrees. In a food processor, combine cones, salt, and sugar; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs into a tart pan. Bake until crust is golden brown and set, 25 minutes. Let cool completely in pan on a wire rack.
2. Meanwhile, make topping: In a small saucepan, combine hazelnuts, granulated sugar, salt, and 1/4 cup water. Bring to a boil; cook 1 minute. Strain hazelnuts and spread in a single layer on a parchment-lined baking sheet. Bake until nuts are toasted and shiny, 15 minutes. Let cool completely.
3. Make filling: In a medium saucepan, bring 3/4 cup cream to a simmer; remove from heat and add chocolate. Let stand 5 minutes; whisk to combine, then let cool to room temperature. In a large bowl, whip 1 cup cream with confectioners' sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into cooled crust and refrigerate until chilled and completely set, about 1 1/2 hours (or wrap tightly with plastic and refrigerate, up to 2 days). To serve, top tart with hazelnuts.

Apple and Cranberry Sorbert

• 2 cups cranberry juice
• 1 1/2 cups apple cider
• 1/3 cup sugar
• 1 tablespoon freshly squeezed lemon juice

1. In a large saucepan, bring cranberry juice, cider, and sugar to a boil over medium-high heat. Cook, stirring, until sugar is dissolved, 2 to 3 minutes. Remove from heat; stir in lemon juice.
2. Transfer to a 9-by-13-inch baking dish. Freeze for 2 hours, then mash with a fork. Cover, and continue freezing until set, at least 2 hours and up to overnight.
3. Transfer sorbet to a food processor; puree until smooth. Transfer to an airtight container; refreeze until ready to serve.

Pumpkin Spiced Cake

FOR THE CAKE

• 1/2 cup (1 stick) unsalted butter, melted
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
• 2 large eggs
• 1 1/2 cups sugar
• 1 can (15 ounces) solid-pack pumpkin puree

FOR THE HONEY FROSTING

• 1/2 cup (1 stick) unsalted butter, very soft
• 1 bar (8 ounces) regular cream cheese, very soft
• 1/4 cup honey

1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
2. In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
3. Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
4. Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
5. Spread top of cooled cake with honey frosting. Cut cake into squares to serve.

Pumpkin Cookies with Chocolate Glaze

• 2 cups all-purpose flour, (spooned and leveled)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon pumpkin-pie spice(or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg
• 1 can (15 ounces) pure pumpkin puree
• 4 ounces semisweet chocolate, chopped

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
2. Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
3. Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
4. When cookies have cooled, set them over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.

If you do not want to step into the kitchen or have no time to do so, simply contact us today for some delicious, customised desserts to suit your palette.