Embrace the magic of the holiday season with our exquisite lineup of festive desserts that promise to elevate your celebrations to new heights. From the cool and creamy Candy Cane Pie, adorned with a decadent chocolate sandwich cookie crust, to the rich and velvety Eggnog Cheesecake, perfectly perched on a graham cracker base, and the irresistibly addictive Christmas Crack that strikes a flawless balance between sweet and savory – our collection is designed to enchant your taste buds and spread joy throughout your holiday gatherings:
Candy Cane Pie
Indulge in the festive spirit with our delectable Candy Cane Pie recipe! This delightful dessert features a velvety, cool, and creamy filling infused with the refreshing essence of peppermint, nestled within a decadent chocolate sandwich cookie crust. The perfect combination of rich chocolate and vibrant peppermint flavors makes this homemade pie a showstopper at any holiday gathering.
Candy Cane Pie
Ingredients
- 1 chocolate sandwich cookie crust
- 1 cup heavy cream
- 1 1/2 cup powdered sugar
- 16 oz cream cheese softened (two 8 oz packages)
- 10 drops red food coloring
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 1/2 cup peppermint candy canes or mints crushed
- 1 tub Whipped topping
- Crushed peppermint candy for decoration
Instructions
- In a large bowl whip the heavy cream until stiff peaks form. Set aside.
- In a medium bowl cream together the powdered sugar and cream cheese.
- Add the food coloring, peppermint extract, and vanilla extract to the cream cheese/powdered sugar bowl and mix until a uniform color.
- Mix in the 1⁄2 cup of peppermint candy bits with the cream cheese/powdered sugar.
- Add the powdered sugar/cream cheese mixture to the bowl of heavy whipping cream and mix together on low speed until combined.
- Pour mixture into chocolate sandwich cookie crust.
- Top pie with whipped topping and crushed peppermint.
- Chill for 1 to 2 hours or until ready to serve.
Video
Notes
Eggnog Cheesecake
Satisfy your eggnog cravings with our Eggnog Cheesecake, a decadent holiday delight that’s impossible to resist! Nestled atop a perfect graham cracker crust, this cheesecake is a creamy celebration of the beloved seasonal flavor. Indulge in the rich and velvety texture that harmonizes with the warm spices of eggnog, creating a symphony of festive flavors.
Eggnog Cheesecake
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp white sugar
- 3 tbsp melted butter
- 3 (8 oz) pkgs cream cheese softened
- 1 cup white sugar
- 3 tbsp all-purpose flour
- 3/4 cup eggnog
- 2 eggs
- 2 tbsp rum
- 1 pinch ground nutmeg
Instructions
- Preheat oven to 325 degrees F.
- In a medium bowl combine graham cracker crumbs, 2 tbsp sugar and butter.
- Press into the bottom of a 9 inch spring form pan.
- Bake in preheated oven for 10 minutes.
- Place on a wire rack to cool.
- Preheat oven to 425 degrees F.
- In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth.
- Blend in eggs, rum and nutmeg.
- Pour mixture into cooled crust.
- Bake in preheated oven for 10 minutes.
- Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch.
- Remove from the oven and immediately loosen cake from rim.
- Let cake cool completely before removing the rim.
Video
Notes
Christmas Crack
Get ready to be hooked on the irresistible charm of Christmas Crack! This delightful chocolate dessert strikes the perfect balance between sweet and savory, making it the star of any holiday gathering. Picture a delectable medley of rich chocolate and crunchy crackers that melds together in a symphony of flavors. But beware – its addictive nature may just make it the most sought-after dish at your festive gatherings.
Christmas Crack
Ingredients
- 1 sleeve saltine crackers enough crackers to line the tray
- 1 cup packed dark brown sugar
- 1 cup unsalted butter
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 2 cups chopped good-quality semi-sweet chocolate
Instructions
- Preheat the oven to 400 degrees F.
- Line a 10x15-inch jelly roll pan with nonstick aluminum foil (preferred) or regular heavy duty foil, making sure that the foil completely covers the bottom and sides of the pan. If using regular foil, spray lightly with baking spray.
- Line the saltine crackers in a single layer on the bottom.
Caramel Sauce
- Place the brown sugar, butter and salt in a medium sized saucepan.
- Cook on medium heat, stirring frequently, until the butter melts.
- Continue to cook, stirring occasionally, for another 3 to 5 minutes, just until the mixture comes to a boil and starts to darken.
- Remove from heat and stir in the vanilla extract.
- Pour the hot brown sugar mixture over the saltine crackers. Spread to evenly coat the crackers.
- Move the pan to the oven and bake for 5 minutes. The caramel will be hot and bubbly.
Chocolate
- Place the chocolate in a microwave-safe bowl. Cook it in the microwave in 30-second intervals at full power, stirring between each cook time, until the chocolate has melted.
- Once the crackers are done baking, remove from oven and allow to cool for 1 minute exactly, until the caramel is no longer bubbling.
- Then pour the melted chocolate over the crackers. Use a spatula to spread the chocolate evenly over the top.
- Let the crackers cool to room temperature then move to the refrigerator and cool overnight.
- The crackers will form a single sheet once cool. Remove from pan and gently peel the foil away, being careful not to tear the foil. (If any bits of foil tear and get stuck in the caramel, break those bits away and discard.)
- Cut the candy into snack-sized pieces using a chefs knife.
- Store in an airtight container in the refrigerator for about a week.
