Thanksgiving Dinner : Sweets

Here on my Wed Food blog it’s allabout sweets with a twist. Let’s put something new on the Thanksgiving table :

Pumpkin Pie Dump Cake :

Stop over at Lisa K Creative Life and grab this slow cook version.

Pecan Pie Cheesecake :

  • ½ (15-oz.) package refrigerated piecrusts
  • 1 (8-oz.) package cream cheese, softened
  • 4 large eggs, divided
  • ¾ cup sugar, divided
  • 2 teaspoons vanilla extract, divided
  • ¼ teaspoon salt
  • 1 ¼ cups chopped pecans
  • 1 cup light corn syrup
  • Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
  • Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.
  • Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

Cranberry and Apple Crisp :

  • 3 cups chopped peeled tart apples
  • 2 cups fresh or frozen cranberries
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups quick-cooking oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1/4 cup chopped pecans

Combine apples, cranberries, sugar and flour. Pour into a greased 11×7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender.

Thanks for joining us today on my Food Blog.. I am off to cook for tomorrow… So enjoy… Lisa

3 thoughts on “Thanksgiving Dinner : Sweets

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