Thanksgiving dinner doesn’t end with the turkey – you’ll need to serve your guests a dessert to remember. Here are two easy desserts that use the harvests of the season – pumpkins (at least the canned kind!) and apples.
These pumpkin cheesecake squares use canned pumpkin and refrigerated cookie dough for an easy delivery (allrecipes.com).
• 2/3 of an 18 ounce package of refrigerated sugar cookie dough
• 10 ounce package of cinnamon chips
• 3 – 8 ounce packages of cream cheese, softened
• ¾ cup sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 cup canned solid-pack pumpkin
• 3 eggs
Preheat the oven to 350-degrees F. Cover the bottom of a 9″x 13″ baking dish with the cookie dough (stretch to fit) and sprinkle with cinnamon chips; bake for 12 to 14 minutes, until crust is golden. In a bowl, beat together cream cheese, sugar, pie spice, and vanilla with an electric mixer until smooth. Beat in pumpkin until combined, then beat in eggs until smooth. Pour mixture on top of crust and bake again for 30 to 35 minutes (until the center of the mixture has set). Cool to room temperature, then refrigerate for four hours; makes 18 squares.
This easy caramel dip can be served all year long, but is perfect for Thanksgiving.
• 8 ounce package of cream cheese, softened
• 1 container T-Marzetti’s Caramel Apple Dip (especially good with cinnamon variety)
• 1 bag of Heath Bar Toffee Bits (with chocolate chips)
• 4 to 6 apples
Whip together cream cheese and a heaping tablespoon of caramel dip and spread on platter or dish; top with remaining caramel dip. Sprinkle with toffee bits. Serve with apple slices (if cutting apples ahead of time, spray them with lemon juice so they won’t yellow).