Thanksgiving Recipe Round-up Desserts

Mini Chocolate Pecan Pies

https://sockfairies.blogspot.com/2020/11/mini-chocolate-pecan-pies.html

Mini Cheesecakes (GF)

Cook's Notes: A dessert that can be made the day before. Refrigerate and cover lightly with wax paper. The next day to serve add the fruits.
Rich and creamy cheesecakes on graham crackers or cookie crusts baked in muffin tins can be served plain or topped with chocolate ganache, soft caramel, strawberry sauce, lemon curd, peanut butter frosting, and even edible flowers. 

Alternative to a graham cracker base include vanilla wafers or gingersnaps. 

Crust Ingredients:

• 2 cups graham cracker crumbs (from 28 square graham crackers)
• 5 tablespoons light brown sugar
• 8 tablespoons butter, melted
• 1/2 teaspoon cinnamon 

Cheesecake Filling:

• 16 ounces (2 blocks) of cream cheese, softened at room temperature
• 2/3 cup sugar
• 2 large eggs, room temperature
• 2/3 cup sour cream, room temperature
• 1 teaspoon vanilla extract or vanilla bean paste
• Decorations: optional toppings: chocolate ganache, caramel sauce, strawberry sauce, blueberry sauce, lemon curd, peanut butter frosting

Directions: 

• Set your ingredients (cream cheese, eggs, sour cream) out on the counter to come to room temperature for at least 1 hour, preferably 2 hours before you plan to bake your mini cheesecakes.
• Preheat your oven to 350 degrees
• Stir together the graham cracker crumbs, brown sugar, and melted butter.
• Press about 2 tablespoons of the crumbs into 18 paper-lined muffin cups.
• Beat cream cheese on low speed, scraping down the bowl, as needed, until smooth.
• Add sugar and beat until smooth.
• Add eggs and vanilla just until combined. Do not overmix at this point.
• Stir in the sour cream.
• Equally divide cheesecake filling among the 18 muffin cups, spooning about 2 tablespoons of filling into each.
• Bake on the middle rack in the oven for 15-18 minutes until the cheesecakes no longer look wet, but the center still jiggles.
• Remove and set on a cooling rack.
• Allow to cool for about 45 minutes then refrigerate for at least 2 hours.
• Before serving, pop the cheesecakes into the freezer for 15 minutes. Then remove and immediately peel away the paper liners.

• Set on a serving dish or individual dessert plates and serve plain or add your favorite topping. 

More Mini Desserts 

These three mini desserts above can be found https://sockfairies.blogspot.com/2016/11/mini-bites-tempting-holiday-desserts.html

Bittersweet Chocolate Baileys Mousse Pie  

scroll down for the recipe at 

https://sockfairies.blogspot.com/2021/01/national-pie-day.html