Sweets

The Ten Best Thanksgiving Desserts

November 26, 2019

If you’ve been following along here for a bit, you know that my favorite part of any meal is dessert! […]

If you’ve been following along here for a bit, you know that my favorite part of any meal is dessert! Just in time for the big day, I’ve rounded up my ten best {like, the very best!} Thanksgiving desserts to wow your friends and family.  End your holiday meal on a sweet note with any of these show-stopping recipes. Most of these desserts can be made ahead for the perfect treat to serve at your own table or to tote along wherever you are enjoying Thanksgiving.

BROWN BUTTER CHOCOLATE PECAN TART

Browned-butter-chocolate-pecan-tart

I have a feeling this brown butter chocolate pecan tart is going to become your new favorite Thanksgiving tradition. It’s a breeze to make, tastes over the moon delicious, and it involves my two favorite things…brown butter and chocolate!

FLOURLESS MOLTEN CHOCOLATE CAKES

warm-molten-chocolate-cakes

These rich and ultra chocolatey molten chocolate cakes come together in just minutes with simple ingredients you probably already have stashed away in your pantry. Chocolate always has a place at my holiday dessert buffet and these naturally gluten free, individual cakes are the perfect chocolate lover’s dessert with just the splurge factor that every holiday meal deserves.

ALMOND TOFFEE

almond-toffee

A rich, buttery toffee topped with dark chocolate and sprinkled with toasted almonds makes the most indulgent sweet-meets-salty dessert. Nothing says the holidays quite like a fresh batch of almond toffee to satisfy your sweet tooth after all that turkey and mashed potatoes. This irresistible treat can be made days ahead of time and makes the perfect holiday dessert or hostess gift.

CHOCOLATE HAZELNUT TART

chocolate-hazelnut-tart

No Thanksgiving feast is complete without a stellar dessert and this is itttttt!!! This chocolate hazelnut tart is rich, ultra smooth, and perfectly sweet. And it gets major bonus points for being an almost no-bake dessert which means it won’t compete for oven time on Thanksgiving day. Easy AND delicious?? That’s my kind of dessert!

CHOCOLATE ESPRESSO CUPCAKES WITH SALTED CARAMEL BUTTERCREAM

salted-caramel-buttercream-cupcakes

These cupcakes are an epic trifecta of chocolate, espresso and salted caramel in one seriously delicious dessert. No one will miss the pumpkin pie after one bite of these super decadent and simply irresistible cupcakes. The best part about these cupcakes, aside from how ridiculously good they are, is that they can be made a day or two ahead which means you can check dessert off your list before the big day.

BETTER THAN CRACK BARS

A heavenly mash up of fudgy brownie meets chewy cookie with a dash of chopped pecans and coconut flakes for good measure. These bars are super easy to make and perfect for noshing on late night after the sweet potato casserole is long gone. Pro tip: make two batches, they freeze beautifully!

CHEWY MAPLE SNICKERDOODLES

chewy-maple-snickerdoodles

Soft and chewy with a hint of maple flavor and a sprinkle of sugar, these snickerdoodles are a cookie lover’s dream. A simple twist on the classic cookie, these treats will be a big hit at the kiddie table!

GINGERBREAD BUNDT CAKE WITH MAPLE BOURBON GLAZE

gingerbread-bundt-cake-maple-bourbon-glaze

If you love gingerbread, this cake is for you! Bursting with warm, holiday flavors like nutmeg, cinnamon, ginger and cloves, this cake will make you wonder why you aren’t making gingerbread all year long. And the maple bourbon glaze makes this a boozy cake everyone will want a slice of!!

BROWNED BUTTER CARAMEL APPLE BLONDIES

browned-butter-caramel-apple-blondies

Thick and chewy brown butter caramel apple blondies should be at the tippy top of your holiday baking list! Dusted with cinnamon sugar and drizzled with vanilla glaze, these blondies are seriously next level. Wrap a few up in a goodie bag to go for your guests as they head out the door.

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST

I may not be a fan of pumpkin pie, but give me a pumpkin cheesecake with gingersnap crust any day!! Perfectly spiced, light and creamy cheesecake layered on top of a crispy gingersnap crust makes the ultimate pumpkin dessert to serve at your Thanksgiving table. Add a mile high toasted meringue topping and you have yourself a real showstopper! Grab the recipe below and make it a day ahead for a fuss-free turkey day.

I hope you find a few new delicious desserts to make your Thanksgiving feast the most memorable ever. I can’t wait to see what you whip up so be sure to tag @brownedbutterblondie on Instagram if you make any of the recipes from the blog.

Wishing you all kinds of happy this Thanksgiving. Hoping it’s filled with good food, great company and all the dessert your foodie heart desires. Hugs and blondies from me to you!!

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Pumpkin Cheesecake with Gingersnap Crust

  • Author: Browned Butter Blondie
  • Prep Time: 40 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 40 mins
  • Yield: 1 9 inch 1x
  • Category: Dessert

Description

Perfectly spiced pumpkin cheesecake with a crunchy gingersnap crust and topped with a mile high toasted meringue. End your holiday dinner on a sweet note with this show stopper of a dessert!


Ingredients

Scale

For Gingersnap Crust

  • 2 1-2 cups gingersnap cookies, crushed
  • 2 TBSP light brown sugar
  • 1/2 cup [1 stick] unsalted butter, melted
  • Pinch of salt

For Pumpkin Cheesecake

  • 3, 8 ounce blocks of cream cheese, room temperature
  • 1/4 cup full fat Greek yogurt, room temperature
  • 2 cups granulated sugar
  • 1 15 ounce can of pumpkin purée, not pumpkin pie filling
  • 5 large eggs, room temperature, lightly beaten
  • 2 tsp vanilla
  • 1/2 TBSP pumpkin pie spice

For Meringue

  • 5 egg whites, room temperature
  • 1 cup granulated sugar

Instructions

For Gingersnap Crust

  1. Preheat oven to 350 degrees.
  2. Wrap the bottom and sides of a 9 inch springform pan with aluminum foil. Be sure it is tightly wrapped so that the cheesecake is protected from the water bath.
  3. Very lightly grease the inside of the springform pan with non stick baking spray.
  4. To the bowl of a food processor, add the gingersnap and pulse to combine until only small crumbs remain.
  5. Transfer the crumbs to a medium bowl and add brown sugar. Mix to combine.
  6. Add melted butter and stir together with a fork to combine well. The entire mixture should be covered in butter and moist.
  7. Pour the gingersnap mixture into the prepared pan and using your fingers, press the crumbs into the bottom and halfway up the sides of the pan evenly. Use the flat bottom of a measuring cup to firmly press the mixture down.
  8. Bake for 12 to 14 minutes or until golden brown and fragrant.
  9. Remove from the oven and set aside to cool slightly.
  10. At this time, reduce oven temperature to 325 degrees.

For Pumpkin Cheesecake

  1. As the gingersnap crust cools, make the filling.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combined the softened cream cheese, Greek yogurt and granulate sugar. Beat on medium speed for 4 minutes until smooth and fluffy.
  3. Add pumpkin and vanilla.
  4. Continue to mix at medium speed until well combined, stopping to scrape down sides of the bowl with a spatula as needed.
  5. Reduce the mixer speed to low and add eggs and pumpkin spice.
  6. Combine well but do not over mix.
  7. Pour the cheesecake mixture into the prepared gingersnap crust, filling just to the top of the pan.
  8. Smooth with an off set spatula if needed.
  9. Tap the pan firmly against the countertop to release air bubbles and set the pan in a larger baking or roasting pan.
  10. To prepare the water bath, bring a medium pot or kettle of water to a boil.
  11. Place the cheesecake in the pan in the center rack of the oven and carefully pour the hot water into the pan, The water should come halfway up the sides of the springform pan.
  12. Bake for 1 hour and 40 minutes or until edges are set and center of the cheesecake no longer jiggles. The center may not be fully set, but it will cook more as the cheesecake sits.
  13. Turn the oven off and leave the cheesecake in the water bath for 50 to 60 minutes while the oven cools down.
  14. Remove the cheesecake from the oven and the water bath and place in the refrigerator overnight [8 to 12 hours] to chill.
  15. Once chilled, run a butter knife around the edges of the springform pan and then release. Top with toasted meringue or heavy whipping cream before serving.

For Meringue

  1. Heat egg whites and sugar over a double boiler on medium high heat for 3 to 4 minutes or until temperature reaches 160 degrees.
  2. Transfer mixture to a stand mixer fitted with the whisk attachment and mix on medium speed for one minute. Increase speed to medium high and mix for 8 to 10 minutes or until smooth, glossy peaks form and the mixer bowl is cool to the touch.
  3. Using a large spoon or spatula, scoop meringue onto the top of the chilled cheesecake and use a large spoon or off set spatula to create swoops.
  4. Use a kitchen torch to carefully brown the top of the meringue.
  5. Refrigerate until ready to serve.

 

  • Reply
    Irina
    November 26, 2019 at 11:28 pm

    Can I use a GF wafer cookie?

    • Reply
      Heather Mubarak
      November 27, 2019 at 8:18 am

      Yes, that should work! Enjoy!!

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