Christmas White Chocolate Cheesecake

Amazing Christmas Cheesecake to make your Holiday season as delicious and magical as you imagine! Simple to make and deliciously creamy with a crumbly Gingerbread crust, white chocolate filling, and more!

For the Crust:

2 ½ cups Gingerbread cookies crumbs
6 tablespoons unsalted butter, melted
¼ cup granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
10 ounces white chocolate-chopped

For the red topping:

½ cup red Wilton candy melts
3 tablespoons heavy whipping cream

For the garnish:

½ cup crushed candy cane candies, optional
Green sprinkles, optional
Snowflakes, optional

• To make crusts: Finely crush the cookies in a food processor
• Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
• Add melted butter, sugar and blend until it's all moistened
• Place in the freezer while you make the filling
• To make white chocolate cheesecake filling: Melt 10 ounces white chocolate 
• Set aside to cool
• In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside
• In separate bowl whip heavy cream until soft peaks form 
• Add vanilla extract and continue mixing until stiff peaks form
• Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
• Add melted chocolate and mix on low speed until well incorporated
• Spread white chocolate cheesecake filling into bottom of the crust
• Set in the fridge to firm
• When the cheesecake is set and cooled run a thin knife around the sides 
• Remove the springform pan sides
• To make topping: In a small bowl, place the red candy melts, set aside
• Heat the heavy whipping cream just until it begins to boil
• Pour over candy melts and whisk to melt
• Use a zipper lock bag with the end snipped off to drizzle some of melted red candy around the edges of the cheesecake
• Sprinkle the sides of the cheesecake with crushed candy cane candies, green sprinkles, snowflakes or other festive sprinkles if desired
• Serve

Recipe: Yummiest Food

Cranberry and Brie Filo Christmas Crackers

Packed with the heavenly combo of cranberries and brie, these edible crackers are guaranteed to be the showstopper on your entertaining table. The flaked almonds add textural interest to the filo parcels. Deliciously perfect way to celebrate the holiday season

6 sheets frozen filo pastry, thawed
50 g butter, melted
250 g brie, cut into long slices
275 g cranberry sauce
1/4 cup flakes almonds
1 tbsp black sesame seeds

• Preheat oven to 180 C / 350 F. 
• Line two baking trays with parchment paper. Set aside.
• Place thawed filo sheets on a flat surface. 
• Divide into 3 lengthways and then cut in half widthways, so you have 36 squares.
• Place one pastry sheet on a flat surface. 
• Cover remaining sheets with a damp towel. 
• Brush pastry sheet with melted butter. 
• Place a brie slice, 1 teaspoon cranberry sauce and 1 teaspoon almond flakes at one end of the square, then roll up the pastry. 
• Pinch both ends to form crackers. 
• Repeat with the remaining filo sheets.
• Transfer filo crackers to the baking trays. 
• Brush with remaining butter. 
• Sprinkle with black sesame seeds. 
• Bake for 15 minutes or until golden.

Recipe: Nish Kitchen

Eggnog Bread Pudding

This eggnog bread pudding is the quintessential holiday breakfast and dessert. Warmly spiced with notes of nutmeg, vanilla, and cinnamon, this delicious holiday recipe is tender thanks to a rich eggnog custard.

1 loaf stale challah or brioche bread, cut into 1-in / 2.5 cm pieces (1 lb, about 13-14 cups total)
6 cups / 1.4 l / 48 fl oz eggnog, at room temperature
6 large eggs, at room temperature
1/2 cup / 100 g / 3.5 oz white granulated sugar
2 tbsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt

• Preheat the oven to 350°F / 180°C / gas mark 4. 
• Grease a 13 in x 9 in / 33 cm x 23 cm baking dish with butter or cooking spray.
• Whisk in the eggs and gradually add the eggnog.
• To assemble bread pudding... place the bread cubes into the prepared baking dish. 
• Pour the custard over the bread cubes and gently toss to combine.
• Use a spoon or spatula to gently press down the bread, so it’s mostly covered and saturated. 
• Cover with foil and let sit for 30 minutes.
• Remove the foil and bake for about 45 to 55 minutes, until golden brown and puffed, and a knife inserted in the center comes out clean.
• Let the bread pudding stand 20 to 30 minutes before serving. 
• If desired, dust with powdered sugar and serve with eggnog sauce, vanilla bread pudding sauce, ice cream, and/or whipped cream. 
• Enjoy!

Recipe: Country Hill Cottage

Gingerbread Popcorn

Gingerbread Popcorn is a fun winter treat that you and your family will enjoy while watching your favourite Christmas movies this winter.

14 C popped popcorn, approx 1/2 C un-popped
3/4 C dark brown sugar
1/2 C butter
1/4 C light karo syrup
1/4 C molasses
1 1/4 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
1/2 tsp baking soda
1/2 tsp vanilla

• In a large pot over medium heat, combine dark brown sugar, butter, light karo, molasses, ginger, cinnamon, nutmeg, and salt.
• Boil while constantly stirring for 4-5 minutes.
• Remove from heat, add vanilla and baking soda- soda will foam.
• Quickly pour over popcorn and toss to coat.
• Let cool; stirring every 2-3 minutes to separate while cooling.
• Enjoy!

Recipe: Cooking with Ruthie

Peppermint Crunch Fudge

Perfect for your Christmas cookie and candy trays, this delicious Peppermint Crunch Fudge is a must-have this holiday season! Topped with mini-chocolate chips and peppermint crunch, this double layer fudge is easy to make and super-delicious!

Chocolate Layer:

14 oz can, sweetened condensed milk
3 c. semi-sweet chocolate chips
1 tsp. peppermint extract

Peppermint Layer:

14 oz can, sweetened condensed milk
3 c. white chocolate chips
1 tsp. peppermint extract
red food coloring a few drops

Topping:

1/2 c. mini chocolate chips
1/2 c. peppermint crunch like Andes Mints Peppermint Crunch Baking Bits

• Line a 9x9" baking pan with aluminum foil, and spray lightly with non-stick cooking spray. 
• Set aside.
• In a microwave safe bowl, add the chocolate chips and 1 can of the sweetened condensed milk. 
• Heat on high for 1 minute, stir. 
• Heat for 30 second increments, and stir until the chocolate chips have completely melted. 
• Stir in the peppermint extract. 
• Mixture will begin to thicken as it cools. 
• Evenly press into the bottom of the prepared pan.
• For the pink layer, add the white chocolate chips to other can of sweetened condensed milk. 
• In the microwave, heat for one minute on high. 
• Stir. 
• Heat for 30 second increments, and stir until the chocolate chips melt completely.
• Be careful not to overheat
• Add the peppermint extract and a few drops of red food coloring, and stir until completely pink. 
• Press on to the top of the chocolate layer.
• Top the fudge with the mini chocolate chips and peppermint crunch. 
• Refridgerate for at least 2 hours before cutting. 
• To make cutting easier, lift the fudge out of the pan by the sides of the foil. 
• Cut into 1" squares.

Recipe: Real Housemoms

Chocolate Peppermint Cookie Sticks

Mint flavor cookies get drizzle with chocolate and sprinkled with peppermints for dessert bliss!

1/2 cup powdered sugar
3/4 cup unsalted butter softened
1/2 teaspoon salt
1 teaspoon peppermint extract
1 1/2 cups all-purpose flour

Topping

1 cup semi-sweet chocolate chips
1 tablespoon unsalted butter
1 tablespoon light corn syrup
1/2 teaspoon peppermint extract
Peppermint candies crushed

• Cream together the sugar, butter, salt, and peppermint extract in a large mixing bowl.
• Stir in the flour until just combined.
• Roll dough into a ball and flatten into a disc. 
• Wrap the cookie dough in plastic wrap and chill for at least 1 hour. 
• (Dough can be left in the fridge overnight.)
• When you are ready to bake the cookies, preheat oven to 350 degrees F. 
• Line baking sheets with silicone mats or parchment paper.
• Roll dough into a rectangle on a lightly floured surface. 
• Trim the sides so the edges are straight. 
• Cut the dough in half longways and then cut the dough in the opposite direction to make cookie sticks (about 1-inch thick).
• Place cookies on baking sheets and bake for 12 minutes, or until the edges are just beginning to brown.
• Remove from oven and cool completely on a wire rack before adding toppings.
• For the Topping: Melt chocolate and butter over low heat in a small saucepan. 
• Take off heat and stir in the corn syrup and peppermint extract.
• Drizzle chocolate over cooled cookies with a spoon
• Sprinkle with crushed peppermint candies.
• Let chocolate set before serving

Recipe: Real Housemoms

Bailey's Irish Cream Chocolate Poke Cake

A homemade chocolate cake with the added flavor of Bailey's is then topped with a  homemade chocolate whipped cream to create the ultimate cake recipe. 

 

2 cups (260g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
3/4 cup (180ml) milk
1 cup (240ml) vegetable oil
1 cup (240ml) Baileys Irish Cream, divided
1 tsp vanilla
3/4 cup (180ml) boiling water
1 cup (240ml) sweetened condensed milk
3/4 cup (127g) semi sweet chocolate chips

Whipped Cream Topping

2 cups (480) heavy whipping cream, cold
3/4 cup (86g) powdered sugar
1/4 cup (29g) natural unsweetened cocoa powder
2 tbsp (30ml) Baileys Irish Cream, optional
1/2 tsp vanilla extract

Additional
Mini chocolate chips
Chocolate sauce

• Prepare a 9×13 inch cake pan by greasing the sides. 
• Preheat oven to 300°F (148°C).
• Add all dry ingredients to a large bowl and combine.
• Add eggs, milk, vegetable oil, 1/2 cup of Irish cream and vanilla to the dry ingredients and mix well.
• Slowly pour the water into the batter, mixing well and being careful of splashing.
• Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs.
• Remove the cake from the oven and poke holes all over with a wooden spon handle
• While the cake is still warm, add the chocolate chips to a medium sized bowl. 
• Set aside.
• Add the sweetened condensed milk and remaining 1/2 cup of Irish cream to a microwave safe measuring cup. 
• Heat heat the milk and cream until they begin to boil
• Pour over the chocolate chips.
• Whisk the chocolate until smooth
• Immediately pour over the cake, spreading it into the holes. 
• Don’t let the mixture sit before pouring it over the cake or it’ll start to thicken and not soak in the holes as well.
• Set the cake in the fridge to cool and soak.
• When the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
• Spread the whipped cream evenly over the cake. 
• Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. 
• Refrigerate until ready to serve.

Recipe: Life, Love and Sugar

Eggnog Spiced Blondie Cheesecake

A no-bake cheesecake packed with eggnog flavor is the top layer to a cinnamon blondie- a perfect dessert for Christmas!

Blondie:
3/4 cup butter
1 1/2 cup brown sugar
1 Tbsp vanilla
1 egg
1 egg white
1 1/2 cup flour
3/4 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ginger
1/2 tsp all spice
pinch of cloves
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Eggnog Cheesecake:
1/2 + 1/8 cup eggnog
1 Tbsp cornstarch
1/4  oz bag powdered gelatin
16 oz cream cheese, room temperature
3/4 cup sugar
3/4 tsp nutmeg
4 oz cool whip

Whipped Cream:
1/2 cup whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla extract (or rum extract!)

• Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. 
• Preheat oven to 350 degrees.
• Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
• Add brown sugar and whisk to combine.
• Add the vanilla, egg and egg white and whisk until incorporated.
• In another bowl, combine dry ingredients.
• Slowly add dry ingredients to wet ingredients and mix until combined.
• Pour batter into springform pan and bake for 30-33 minutes.
• Allow to cool for about 5 minutes, then remove from pan to finish cooling. 
• Once the blondie is cool, make the cheesecake. 
• Add cornstarch and eggnog to a small sauce pan 
• Heat on medium-high until eggnog is hot and just starting to simmer around the edges. 
• Do not boil.
• Sprinkle gelatin over eggnog and turn heat to low. 
• Whisk gelatin into eggnog until smooth, then remove from heat and set aside to cool. 
• In another bowl, beat cream cheese and sugar until smooth.
• Add eggnog mixture and nutmeg to cream cheese mixture 
• Mix until well combined.
• Fold in Cool Whip. 
• Place blondie back into the springform pan.
• Spread cheesecake evenly on top of blondie 
• Put in refrigerator until firm about 3-4 hours.
• To make whipped cream, add heavy whipping cream to a large mixing bowl 
• Whip on high speed until it begins to thicken.
• Add powdered sugar and whip until it you get stiff peaks.
• Pipe whipped cream around edges of cheesecake. 
• Refrigerate cheesecake until ready to serve.

Recipe: Live, Love and Sugar