Pumpkin Cheesecake

Pumpkin is one of the most loved gourds of America, and a cheesecake is no less. Having a combination of these two ingredients in a dessert will make every guest on your dinner lick their fingers. This pumpkin cheesecake recipe is also quite easy-to-make, which means that you will get enough time to prepare other dishes for the dinner party.

Ingredients

For the Crust:

1. 3 tablespoons all purpose flour
2. 1 egg yolk
3. 2 cups gingersnap cookie crumbs or any cookie of your choice
4. ¼ cup melted butter
5. ½ cup brown sugar

For the Filling:

1. 1 cup brown sugar
2. Canola oil cooking spray
3. 1/2 teaspoon ground ginger
4. ½ cup white sugar
5. 1 teaspoon ground cinnamon
6. 4 large eggs
7. 1/4 teaspoon ground allspice
8. 1 tablespoon vanilla extract
9. 1/4 cup all-purpose flour
10. 4 (8 ounce) packages cream cheese at room temperature
11. 2 large egg yolks
12. 1 tablespoon whiskey (preferably bourbon)
13. 1/4 teaspoon freshly grated nutmeg
14. 2 (15 ounce) cans pure pumpkin puree
15. 1/4 teaspoon salt

Preparation

1. In a bowl, mix together 1/2 cup brown sugar, gingersnap crumbs, 3 tablespoons flour, and melted butter.
2. Add 1 egg yolk into the bowl and stir until the crumbs are completely mixed and the mixture is able to hold when pressed.
3. Preheat oven to 325 degrees F.
4. Spray a medium sized pan with cooking spray and spread the crumb mixture over it.
5. Press the crumbs so that they form a firm crust. Once the mixture is one inch thick from the sides, move the pan over a thick aluminum foil sheet.
6. Curl the sheet upwards so that it covers the sides and rim of the pan.
7. Now place the pan with the foil in a roasting pan.
8. In a mixing bowl, add together 1 cup brown sugar, cream cheese, and white sugar.
9. Now mix the ingredients at low speed until smooth.
10. Raise the mixer speed to high and let the mixture get fluffy and light.
11. In a separate mixing bowl, add the pumpkin puree, ginger, nutmeg vanilla extract, cinnamon, salt, and whiskey.
12. Mix the ingredients until thoroughly combined.
13. Mix in 1/4 cup flour, yolks, and eggs into the mixer bowl.
14. Now add cream cheese mixture into the pumpkin mixture bowl and combine so that it is smooth.
15. Pour this filling into the crust and use a spatula to jiggle the mixture so that no bubbles remain.
16. Place the cheesecake in roasting pan and the center rack of the oven.
17. Fill the roasting pan with hot water to reach the middle of the pan.
18. Bake the cake for 1 hour 45 minutes or until the cake is cooked through.
19. Now take out the cheesecake from oven and insert a knife from the edge of the pan.
20. Let the cheesecake settle for 1 hour.
21. Remove the cake from the pan and let it cool at room temperature for 2 to 3 more hours.
22. Cover the cheesecake with aluminum foil and place it in the refrigerator.
23. Once it is chilled, top it with whipped cream.

Cranberry Clafouti

Pancakes might not be counted as a dessert, but this Cranberry Clafouti sure can. This dessert is like a pancake mixture on a plate and topped with delicious fruits and creamy custard. If you don’t want to bake a massive cake for the dinner, try out this yummy dessert which is quite easy to make.

Ingredients

1. 3/4 cup whole milk
2. 1/4 cup plus 2 tablespoons all-purpose flour
3. 1/2 cup plus 2 tablespoons granulated sugar
4. 1 1/2 cups fresh or thawed frozen cranberries, coarsely chopped
5. 1 tablespoon unsalted butter, room temperature, for dish
6. Pinch of salt
7. 2 large eggs
8. 1 cup chilled heavy cream
9. 2 teaspoons finely grated orange zest
10. Confectioners’ sugar, for garnish

Preparation

1. Preheat oven to 400 degrees F.
2. Take a 1-quart baking dish and butter it with the help of a pastry brush.
3. Now spread 2 tablespoons granulated sugar over the baking dish.
4. In a bowl, mix together salt, flour, and ½ cup granulated sugar.
5. Gradually stir in eggs, milk, zest, and ¾ cup cream.
6. Spread cranberries into the baking dish and add the mixture on top.
7. Place the dish in over and bake until it is properly puffed and brown around edges.
8. Once cooked, place the dish on a wire rack for 15 minutes.
9. Now whisk ¼ cup cream until soft.
10. Dust clafouti on top using confectioners’ sugar.
11. Serve to the guests with whipped cream.

Caramel-Apple Ice Cream

If you are not in the mood to play it safe by baking a cake for your guests, this Caramel-Apple Ice Cream is the right kind of dessert that you should try. This recipe is a perfect combination of caramelized apples and vanilla ice cream. Could it get any better?

Ingredients

1. Crumbled gingersnaps for garnish
2. Chocolate shavings for garnish
3. 2 tablespoons unsalted butter
4. 2 pints vanilla ice cream
5. 2 apples peeled, quartered, and very thinly sliced
6. 1/8 teaspoon cinnamon
7. 1/4 cup dulce de leche
8. 1 tablespoon sugar

Preparation

1. In a medium skillet, melt the butter and add apples.
2. Cook apples over medium heat while stirring the apples until they are soft and brown.
3. Add ¼ cup water, cinnamon, and sugar, and cook for 2 minutes.
4. Now add dulce de leche and stir until it has completely melted.
5. Once done, transfer this mixture into a bowl and refrigerate until chilled.
6. Add the apple mixture into softened vanilla ice cream and freeze for 4 hours.
7. Scoop the dessert into glasses and garnish with chocolate shavings or anything that you like.

Chocolate Mousse

Chocolate mousse can never get old. Even if this dessert is common, it is still widely loved by many, which is the reason it is a must-have dessert for dinner or lunch. This chocolate heaven is all you need.

Ingredients

1. 4 tablespoons butter
2. 3 ounces espresso or strong coffee
3. 12 ounces good quality semisweet chocolate chips
4. 1 teaspoon flavorless, granulated gelatin
5. 1 tablespoon dark rum
6. 1 3/4 cups whipping cream

Preparation

1. Let 1 ½ cup whipping cream chill in refrigerator.
2. Combine coffee, chocolate chips, butter, and rum in top of a boiler.
3. Let the ingredients melt over very slightly simmering water.
4. Keep stirring constantly so that the chocolate gets melted.
5. Remove the mixture from heat when only a few chunks are remaining.
6. Cool the mixture and stir occasionally.
7. Now add the ¼ cup whipping cream into a metal measuring cup and add in the gelatin.
8. Let the gelatin settle for 10 minutes.
9. Now carefully heat the mixture by swirling the measuring cup on top of a slight flame.
10. Do not over-heat as the gelatin might get damaged.
11. Add this mixture into the cool chocolate and set aside.
12. In a mixing bowl, beat cream at medium speed.
13. Mix in ¼ cup of whipping cream into the chocolate mixture and stir gently.
14. Add the remaining whipping cream in two portions into the bowl and stir.
15. Do not over mix the mousse.
16. Spoon the mousse into martini glasses and place in the fridge to cool for 1 hour.
17. Once chilled, sprinkle fruits on top or more cream and serve.

Pear-Dried Cranberry Crisp

Dried cranberries taste like tart and are totally irresistible. So if you want to impress a special friend, give this Pear-Dried Cranberry Crisp dessert a spin. If you don’t like this combination, you can go for apples and dried cherries, which will be as delicious as this original dessert.

Ingredients

For the Topping:

1. 2/3 cup packed dark brown sugar
2. 1 1/4 teaspoons cinnamon
3. 1/2 cup all-purpose flour
4. 1/2 cup old-fashioned oats (not instant)
5. 1/2 teaspoon ground ginger
6. 1/2 teaspoon salt
7. 8 tablespoons (1 stick) unsalted butter, cold, cut into pieces

For the Filling:

8. Pinch of salt
9. 3 tablespoons all-purpose flour
10. 3 pounds ripe pears, peeled, cored and thinly sliced
11. 1 tablespoon lemon juice
12. 1 cup dried cranberries

Preparation

1. Preheat oven to 400 degrees F.
2. Coat an 11-by-7-inch baking pan with cooking spray.
3. Take a large rimmed baking sheet and line it with foil.
4. Start with the topping by mixing salt, ginger, brown sugar, cinnamon, oats, and flour in a food processor.
5. Now add butter in the mixer and blend until a thick mixture is formed.
6. Now for the filling, take a bowl and combine together all the filling ingredients.
7. Transfer the filling to pan and spread the mixture evenly.
8. Now sprinkle topping mixture over the fruit.
9. Place the pan on the baking sheet and cook until its top is golden.
10. Remove the pan from oven and let it cool for 20 minutes on a wire rack.

Pumpkin Crème Brulee

Minimal ingredients and simple recipe – that’s what we all love! This Pumpkin Crème Brulee is one of the easiest pumpkin and spice recipes that you will ever find. The crunchy caramel coating with creamy custard underneath will definitely melt everyone on the dinner table.

Ingredients

1. 4 teaspoons granulated sugar, for bruleeing
2. A pinch of kosher salt
3. 4 egg yolks
4. 3 tablespoons dark brown sugar (loosely packed)
5. 1 teaspoon vanilla bean paste or vanilla extract, or the seeds scraped from 1 vanilla bean
6. 1 cup heavy cream, divided
7. ½ teaspoon ground cinnamon
8. ⅓ cup pure pumpkin puree
9. ¼ teaspoon ground ginger
10. ¼ teaspoon ground allspice

Preparation

1. Preheat the oven to 300 degrees F.
2. In a small mixing bowl, add the egg yolks and set aside.
3. In a small pan, add brown sugar, salt, and half the cream, and let it simmer over low heat.
4. Now stir in the vanilla and spice into the pan while taking the pan off the heat.
5. Let the spices steep in the mixture for a couple of minutes and then add the remaining cream into the mixture.
6. Now gently begin adding the warm cream into the egg yolk bowl whisking it lightly.
7. Once the egg yolks are warmed, combine the pumpkin and move to a spouted vessel by dividing between 4 ounce canning jars.
8. Line a baking dish with towel and place the canning jars inside.
9. Now pour hot water around the jars.
10. Bake for 40 minutes or until the edges are hard with loose center.
11. Remove from the oven and refrigerate for 2 hours.
12. After taking it out of the refrigerator, sprinkle one teaspoon of granulated sugar on top and brulee using a kitchen torch.

White Chocolate Butterscotch Bars

A fusion of chocolate and nuts can never go wrong. But if you want to try something less ordinary, this White Chocolate Butterscotch Bars recipe is all you need to try. It is simple and tastes heavenly. We don’t need to say anything else!

Ingredients

1. 3/4 cup butter, softened
2. 3/4 cup packed brown sugar
3. 1 packet (3.4 oz.) Butterscotch Flavor Instant Pudding
4. 1 1/4 cups flour
5. 1 1/2 packet (4 oz. each) White Chocolate, divided
6. 1/2 cup chopped dry, roasted peanuts
7. 1 teaspoon baking soda
8. 1 egg

Preparation

1. Preheat oven to 350 degrees F.
2. Take a 13x9 inch pan and line it using foil.
3. Let the ends of the foil extend over the sides.
4. Spray the pan with cooking spray.
5. Cut 4 oz. white chocolate and combine baking soda and flour.
6. In a mixing bowl, add butter, brown sugar, butterscotch pudding, and one egg and blend well.
7. Now gently add the flour mixture into the blender.
8. Combine nuts and chopped chocolate into the mixing bowl.
9. Add this mixture in the pan and press it using a spatula.
10. Place the pan into the oven and bake for 15 minutes.
11. Keep a toothpick inserted in the center to see whether it is properly baked or not.
12. Take out from the oven and let it cool.
13. Remove dessert from pan and cut into bars.
14. Melt the remaining white chocolate according to package instructions and drizzle over the bars.

Pumpkin Flan

This Pumpkin Flan is a great dessert to prepare for invited guests. It is not only delicious, but is also quite easy to make as opposed to other desserts.

Ingredients

1. 6 large eggs
2. 6 large egg yolks
3. 5 whole cloves
4. 3 whole star anise
5. 2 cinnamon sticks
6. 2 1/3 cups heavy cream
7. 1 teaspoon vanilla extract
8. 1 teaspoon orange zest
9. 1 cup milk
10. 1 cardamom pod, cracked
11. 1 3/4 cups sugar
12. 1 15-ounce can pumpkin purée

Preparation

1. In a large heatproof bowl, mix together ¾ cups sugar, egg, egg yolks, and orange zest.
2. Simmer milk, 2 cups heavy cream, star anise, cinnamon sticks, cloves, and cardamom pod, in a large saucepan over medium heat.
3. Slowly mix this into the egg mixture.
4. Let it steep for 30 minutes and strain.
5. Add in vanilla extract and pumpkin puree, and let it cool for 3 hours.
6. In a small saucepan, add ¼ cup water and 1 cup sugar and cook over low heat to let the sugar dissolve.
7. Increase heat and let the mixture cook until it gets a deep amber color.
8. Brush the sides of the pan with a wet brush by swirling the pan occasionally.
9. Add in 1/3 cup cream and divide caramel among ramekins and place in a large pan.
10. Now add hot water into the pan.
11. Cover the pan with foil and place it in the oven.
12. Bake for 25 minutes or until the center is set.
13. Let it cool and serve on plates.