Christmas dessert recipes
Everyone loves dessert on Chirstmas; try something different with these recipes
During the holiday season, there are many opportunities to share delicious Christmas dessert recipes with your friends and family. You probably already have your favorite desserts, but it's fun to try something new and different. Grab your mixing bowls, measuring cups, and other kitchen gadgets, and give one of these Christmas dessert recipes a taste test.
3 ½ cups chocolate cookie crumbs, divided
2 tablespoons butter, melted
¼ cup brown sugar, packed
1 teaspoon cinnamon
2 pounds cream cheese, softened
1 1/2 cups sugar, divided
1 1/3 cup heavy whipping cream, divided
2 tablespoons flour
3 teaspoons vanilla, divided
16 ounces sour cream
1 ½ cups semisweet chocolate chips
Preheat oven to 350 degrees Fahrenheit.
Mix 2 cups cookies crumbs, melted butter, brown sugar, and cinnamon in a medium bowl. Press onto the bottom and one inch up the sides of a 10-inch spring form pan. Bake for 5 minutes and set aside.
In a large mixing bowl, beat cream cheese until smooth. Add 1 ¼ cups sugar, 1/3 cup whipping cream, flour and 1 teaspoon vanilla, beating after each addition. Add eggs, one at a time. Pour 1/3 of this mixture into the prepared spring form pan. Top this with 1 ½ cups cookie pieces, then pour in the rest of the cream cheese mixture. Bake for 45 minutes and remove from oven.
In a small bowl, combine sour cream, ¼ cup sugar, and 1 teaspoon vanilla. Spread evenly over cheesecake. Bake for an additional 7 minutes. Turn oven off and leave cheesecake inside oven for 30 minutes. Remove and let cool completely.
Combine 1 cup whipping cream and chocolate chips in saucepan and stir over low until the chocolate melts. Stir in 1 teaspoon vanilla. Pour the mixture over the cheesecake while the chocolate is still warm. Refrigerate for 8 hours. Remove from fridge one hour before serving. Remove ring from spring form pan and serve.
Candy Cane Cake
1 package white cake mix (18.25 oz.)
1 cup water
¼ cup vegetable oil
Crushed candy canes
3 egg whites
½ teaspoon peppermint extract
½ teaspoon red food coloring
1 cup powdered sugar
1 tablespoon milk
½ teaspoon vanilla
Grease and flour 12-inch bundt cake pan. Preheat oven to 350 degrees Fahrenheit.
Beat cake mix, egg whites, oil, and water in a large bowl, using low speed, until just mixed. Mix for two more minutes on medium speed, scraping sides of bowl frequently.
Pour two cups of the batter into the bundt cake pan. Pour ¾ cup batter into a small bowl and add the food coloring and peppermint extract, stirring to combine. Pour pink batter over white batter in bundt pan. Pour remaining white batter on top.
Bake 45 to 50 minutes, until cake pulls away from sides of the pan. Cool for ten minutes, then remove cake and place on serving platter. Set aside.
Combine powdered sugar, milk and vanilla. While beating, add more milk one teaspoon at a time if necessary to get the proper consistency of frosting. Frost cake, then sprinkle with crushed candy canes.
3/4 cup Frangelico hazelnut liqueur, divided
1 small box instant vanilla pudding mix
1 box yellow cake mix (18.25 oz.)
½ cup cold water
½ cup vegetable oil
½ cup chopped pecans
1/8 pound butter
½ cup sugar
1/8 cup water
Preheat oven to 350 degrees Fahrenheit. Grease and flour 10-inch cake pan.
Combine ½ cup Frangelico, cake mix, pudding mix, 4 eggs, ½ cup cold water, vegetable oil, and pecans in a large mixing bowl, mixing completely. Pour into prepared pan and bake for one hour.
Melt butter in a saucepan, and then stir in 1/8 cup water and sugar, bringing it to a boil. Boil for three minutes, stirring constantly. Remove from heat and stir in ¼ cup Frangelico.
Cool cake completely on rack, then invert onto serving platter. Poke holes in the top of the cake with a toothpick, and then drizzle ½ of the glaze onto the cake. Let the cake cool again, and then reheat remaining glaze and brush over top and sides of cake.
Pumpkin Cream Trifle
1 package spice cake mix (18.25 oz.)
1 package instant vanilla pudding (3.4 oz.)
1 cup canned pumpkin
½ cup vegetable oil
½ cup water
2 teaspoons pumpkin pie spice
2 cups milk
2 packages cheesecake instant pudding and pie filling mix (3.4 oz. each)
2 cups whipped cream
1 cup chopped pecans
1 cup toffee-flavored baking bits
Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 baking dish with cooking spray and set aside.
Combine the vanilla pudding mix, cake mix, pumpkin, oil, eggs, water, and pie spice in a large mixing bowl. Beat until completely combined and pour into prepared baking dish.
Bake for 45 to 50 minutes. Allow cake to cool completely and then cut into 1-inch cubes.
Whisk together the milk and cheesecake pudding mix. Allow to set in the fridge, about 2 to 5 minutes. Fold the whipped cream into the pudding.
In the bottom of large glass or crystal bowl, layer 1/3 of the cake cubes. Spread with 1/3 of the pudding mixture and sprinkle with 1/3 of the nuts and toffee pieces. Repeat two times. Refrigerate for at least one hour before serving.