One of the most cherished traditions during Christmas must be indulging in delicious desserts that bring smiles to our faces and warmth to our hearts. To make your Christmas celebrations even sweeter, we’ve scoured the culinary world and tapped into the collective wisdom of dessert lovers to compile a list of the yummiest Christmas dessert ideas, all voted by the people.
In this article, we’ll present you with a mouthwatering selection of five delightful Christmas dessert ideas, each accompanied by a short recipe to help you recreate these festive treats in your own kitchen. So, put on your apron, gather your ingredients, and get ready to embark on a culinary journey that will make your Christmas truly special.
Peppermint Bark Cheesecake
Peppermint bark is a classic Christmas treat, and when combined with the creamy decadence of cheesecake, it creates a dessert that’s nothing short of magical.
Ingredients:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
For the Cheesecake Filling:
- 4 packages (32 oz) cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup crushed peppermint bark
Instructions:
- Preheat your oven to 325°F (160°C).
- In a bowl, mix together the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Pour half of the cheesecake batter over the crust.
- Sprinkle half of the crushed peppermint bark over the batter.
- Pour the remaining cheesecake batter over the peppermint bark layer.
- Top the cheesecake with the remaining crushed peppermint bark.
- Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool for one hour inside the oven.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight before serving.
Gingerbread Trifle
Gingerbread and trifle are two beloved holiday desserts, and when combined, they create a festive masterpiece that’s both visually stunning and incredibly delicious.
Ingredients:
For the Gingerbread:
- 2 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
- 1/2 cup hot water
For the Trifle Layers:
- 4 cups prepared gingerbread, cut into cubes
- 2 cups vanilla pudding
- 2 cups whipped cream
- 1/2 cup crushed gingersnap cookies
- 1/4 cup caramel sauce
- 1/4 cup chopped candied ginger
Instructions:
For the Gingerbread:
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the molasses and egg until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with hot water, beginning and ending with the dry mixture. Mix until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the gingerbread to cool completely before cutting it into cubes.
Assembling the Trifle:
- In a trifle dish or large glass bowl, begin by layering half of the gingerbread cubes at the bottom.
- Drizzle half of the caramel sauce over the gingerbread.
- Spread half of the vanilla pudding over the caramel layer.
- Add a layer of whipped cream.
- Sprinkle half of the crushed gingersnap cookies on top.
- Repeat the layers with the remaining ingredients.
- Finish by garnishing the top with chopped candied ginger.
- Chill the trifle in the refrigerator for at least 2 hours before serving.
Eggnog Crème Brûlée
Eggnog and crème brûlée are both holiday favorites. Combining these two indulgent treats results in a dessert that’s rich, creamy, and adorned with a caramelized sugar topping.
Ingredients:
- 2 cups eggnog
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 4 tbsp brown sugar (for caramelizing)
Instructions:
- Preheat your oven to 325°F (160°C). Place six ramekins in a baking dish.
- In a saucepan, heat the eggnog over medium heat until it’s hot but not boiling. Remove it from the heat.
- In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and ground nutmeg until well combined.
- Slowly pour the heated eggnog into the egg yolk mixture while whisking constantly to avoid curdling.
- Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
- Divide the mixture evenly among the ramekins.
- Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins, creating a water bath.
- Bake in the preheated oven for 30-35 minutes or until the custard is set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours or until thoroughly chilled.
- Just before serving, sprinkle a thin layer of brown sugar evenly over each custard.
- Using a kitchen torch, caramelize the sugar until it forms a golden-brown crust.
- Allow the sugar to harden for a few minutes, then serve your eggnog crème brûlée.
Pecan Pie Bars
Pecan pie is a Southern classic, and these pecan pie bars are a convenient way to enjoy the rich, nutty flavors of pecan pie without the fuss of making a traditional pie crust.
Ingredients:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 tsp salt
- 3/4 cup unsalted butter, cold and cubed
For the Pecan Filling:
- 3 large eggs
- 1 cup granulated sugar
- 1 cup light corn syrup
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 2 cups chopped pecans
Instructions:
For the Crust:
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
- In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake the crust in the preheated oven for 20-25 minutes or until it’s lightly golden.
For the Pecan Filling:
- In a bowl, whisk together the eggs, granulated sugar, corn syrup, melted butter, and vanilla extract until well combined.
- Stir in the chopped pecans.
- Pour the pecan filling over the baked crust.
- Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and slightly puffed.
- Allow the pecan pie bars to cool completely in the pan.
- Once cooled, use the parchment paper overhangs to lift the bars out of the pan and onto a cutting board.
- Cut into squares or bars and serve.
Chocolate Peppermint Bundt Cake
Chocolate and peppermint are a match made in heaven, especially during the holidays. This Chocolate Peppermint Bundt Cake is a showstopper that combines the richness of chocolate with the refreshing taste of peppermint.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp peppermint extract
- 1 cup boiling water
For the Peppermint Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp peppermint extract
- Crushed candy canes for garnish
Instructions:
For the Cake:
- Preheat your oven to 350°F (175°C) and grease a bundt pan generously.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, buttermilk, vegetable oil, and peppermint extract to the dry ingredients. Mix until well combined.
- Stir in the boiling water. The batter will be thin; this is okay.
- Pour the batter into the prepared bundt pan.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
For the Peppermint Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and peppermint extract until you achieve a smooth glaze consistency. Adjust the milk or sugar as needed.
- Drizzle the glaze over the cooled cake.
- Sprinkle crushed candy canes on top for a festive touch.
Conclusion
These delightful Christmas desserts, voted by the people, offer a perfect way to sweeten your holiday celebrations. Whether you opt for the indulgent Peppermint Bark Cheesecake, the visually stunning Gingerbread Trifle, the rich and creamy Eggnog Crème Brûlée, the Southern-inspired Pecan Pie Bars, or the irresistible Chocolate Peppermint Bundt Cake, your loved ones are sure to be impressed. These recipes are designed to capture the essence of Christmas, filling your home with the warm, sweet aroma of the holiday season. So, gather your ingredients, embrace the spirit of togetherness, and create lasting memories with these scrumptious Christmas desserts. Happy holidays!
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