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Category: Deserts

  • Monkey Bread

    Monkey Bread

    Soft and tender biscuits are covered in a gooey glaze with a sweet caramelized topping in this quick and easy monkey bread recipe! This decadent treat makes mornings or special events a little sweeter.

    If you love dessert-style breads try this Banana Bread Crumb Cake, Coconut Bread Pudding, or even this Pumpkin Sweet Potato Bread.

    Hero image of monkey bread on a white plate.

    Monkey Bread Recipe

    There are many occasions to enjoy monkey bread, but my favorite is simply because it’s delicious and I’m craving some. It’s also a great breakfast for the holidays! It’s a tradition in my family to always have it on Christmas morning. This gooey, caramelized pull-apart bread is extremely easy to prepare and delivers soft, cinnamon sugar goodness with each bite. Prepare this for your next brunch or gathering and your guests will be delighted.

    It’s hard to resist with how soft and ooey-gooey it is. You may want to make a double batch! Monkey bread always flies off the table whenever I make it. You’re going to want to make sure you snag a piece or two for yourself before it’s gone! If you love this traditional monkey bread, you’ve got to try my cinnamon roll monkey bread next!

    Ingredients Needed

    It only takes 5 simple ingredients to make this delicious monkey bread! As long as you’ve got a can of refrigerated biscuits, you likely have the rest of the ingredients in your pantry, ready to go! Check out the recipe card below for exact measurements.

    • Sugars: I use a mix of both white and brown sugar here. Granulated sugar to sweeten the bread overall, and brown sugar for that smoky, caramelized goodness!
    • Cinnamon: You can’t go wrong with cinnamon sugar! A hint of warm spice is the perfect addition to monkey bread.
    • Refrigerated Biscuits: Just the normal kind, not the flaky layers!
    • Butter: Makes the bread moist and soft and adds rich flavor as well!

    How to Make Monkey Bread

    Making monkey bread is easy and quick with only a few simple steps! It’s the perfect thing to whip up for a holiday breakfast. My family always enjoys it on Christmas morning!

    1. Preheat Oven, Prep Pan: Preheat the oven to 350℉ and then grease a bundt pan with butter or oil, making sure to coat the center and all crevices.
    2. Coat Biscuits in Cinnamon Sugar: Place the sugar and cinnamon In a large zip-top plastic bag and shake to combine. Cut each biscuit into quarters and place in the sugar mixture. Toss to evenly coat each piece, then place in the prepared pan.
    3. Butter Mixture: In a small pot over medium heat, melt the butter and brown sugar. Then bring to a gentle boil and let cook for 1 minute after. Pour the mixture over the biscuit in the pan.
    4. Bake: Bake for 35 to 40 minutes or until golden brown. Then let cool for 5 minutes before turning upside down onto a heat-proof plate.

    How to Keep the Bread from Sticking

    Bundt pans are the best pans to use when preparing monkey bread, however, choose one with a very simple style and few crevices. This will allow the biscuits to expand easily and keep the simple shape. Next, generously coat the pan in oil or butter. I prefer to use a coconut oil and sprinkle some of the remaining cinnamon sugar on the pan just before adding the coated biscuits. The sugar will still be warm 5 minutes after removing the pan from the oven, which will help it to easily slide out of the pan and sit beautifully on your dish.

    Chopped biscuits coated in cinnamon sugar and then topped with a caramel glaze and added to a bundt pan.

    Tasty Variations

    Don’t get me wrong, I love classic monkey bread, but here are a few ways you can jazz up this tasty dessert! Customizing this bread to your liking is part of the fun!

    • Add Nuts: Chopped walnuts or pecans are such a great addition to monkey bread! They taste absolutely divine in the caramelized topping.
    • Add Fruit: Chopped apples are great for tossing with the biscuits. They taste so good with the spiced caramel flavor of monkey bread!
    • Add Frosting: Add a little extra indulgence to your monkey bread with cream cheese frosting, marshmallow cream, or caramel sauce!

    A Reader’s Review

    I made it! Super easy to make and DELICIOUS.

    Tishanna Kellman

    Top-down view of monkey bread on a white plate.

    Storing Leftover Monkey Bread

    If you have leftover monkey bread, lucky you! This tasty treat is always devoured in an instant at my house.

    • At Room Temperature: Store wrapped in plastic wrap for 1-2 days.
    • In the Refrigerator: Store in an airtight container or wrapped in plastic wrap for about 5 days.
    • In the Freezer: Store in a freezer bag for 1-2 months. Thaw overnight in the fridge before reheating.

    A piece of monkey bread being pulled apart.

    More Pull-Apart Bread Recipes to Try:

    Pull-apart bread is so easy to make and always a family favorite! Have an extra can of biscuits handy? Here are a few more recipes to add to your lineup! These are just a few of my favorite recipes that make an appearance at the dinner table pretty frequently. I know you’ll love them too!

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    Monkey Bread

    Soft and tender biscuits are covered in a gooey glaze with a sweet caramelized topping in this quick and easy monkey bread recipe! This decadent treat makes mornings or special events a little sweeter.
    Course Dessert
    Cuisine American
    Keyword monkey bread recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    Resting Time 5 minutes
    Total Time 1 hour 5 minutes
    Servings 10 Servings
    Calories 184kcal
    Author Alyssa Rivers

    Ingredients

    • 1/2 cup Sugar
    • 3 teaspoons Cinnamon
    • 2 12-ounce cans Refrigerated Biscuits
    • 1 cup Butter
    • 3/4 cup Brown Sugar

    Instructions

    • Preheat the oven to 350℉ and grease a bundt pan with butter or oil making sure to coat the center and all crevices.
    • Place the sugar and cinnamon In a large zip-top plastic bag and shake to combine. Cut each biscuit into quarters and place in the sugar mixture. Toss to evenly coat each piece, place in the prepared pan.
    • In a small pot over medium heat, melt the butter and brown sugar. Bring to a gentle boil and let cook for 1 minute after. Pour the mixture over the biscuit in the pan.
    • Bake for 35 to 40 minutes or until golden brown. Let cool 5 minutes before turning upside down onto a heat-proof plate.

    Notes

    Originally posted September 23, 2019

    Updated November 18, 2022

    Nutrition

    Serving: 1cup | Calories: 184kcal | Carbohydrates: 26g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 88mg | Potassium: 22mg | Fiber: 1g | Sugar: 26g | Vitamin A: 284IU | Calcium: 18mg | Iron: 1mg
  • Dutch Baby

    Dutch Baby

    Light, fluffy, and deliciously oversized, this Dutch baby pancake is sure to please at the breakfast table! Add all of your favorite pancake toppings for a tasty treat the whole family will go crazy over.

    Since breakfast is the most important meal of the day, start things off right with a few of my favorite recipes! (In addition to this amazing Dutch baby) you can’t go wrong with pancakes, buttermilk syrup, bacon, and some fluffy scrambled eggs!

    Hero image of a cooked Dutch baby topped with powdered sugar and berries.

    Homemade Dutch Baby Recipe

    If you’ve never tried a Dutch baby before, you’re in for a (delicious) treat! It’s a pretty popular brunch item- once you try it for yourself you’ll understand the hype! Also known as a German pancake, Dutch babies are made in a skillet and have a soft, chewy texture.

    Imagine a mashup of crepes, pancakes, and Yorkshire pudding! Dutch babies have a consistency with the best qualities of all three. They’re perfectly sweet and fluffy! Now, a Dutch baby pancake is big enough for 2 people to share, but I definitely won’t judge if you just want to keep one to yourself. (Speaking from experience.) Top it off with fresh fruit, whipped cream, maple syrup, you name it! They’re so tasty! Make some now, you can thank me later.

    Ingredients You’ll Need

    Ditch the pancake mix and switch up breakfast with this quick and easy Dutch baby recipe! This is one of my favorite breakfast recipes because it uses such simple ingredients. Gather all of your favorite toppings and get ready to feast! Note: all measurements can be found below in the recipe card.

    • Eggs: I used large eggs at room temperature! These give your Dutch baby its signature chewy texture.
    • Milk: Whole milk works best here! The high fat content will make your pancake rich and tender.
    • Vanilla Extract: Whatever vanilla you have on hand will work, but if you want to take your Dutch baby to the next level, use pure vanilla extract! Since Dutch babies use so few ingredients, using high-quality vanilla will make a huge difference in the overall flavor.
    • Sugar: I used regular white sugar to sweeten up my pancakes.
    • Flour: I used all-purpose flour! You want to make sure you use a flour with a low protein content or else your Dutch baby will turn out rubbery and dense.
    • Salt: Salt enhances the overall flavor of the pancake and also keeps it from tasting bland.
    • Butter: Butter adds an extra layer of richness and flavor!

    How to Make a Dutch Baby Pancake

    Making a Dutch baby is kind of like making a big popover. You have to make sure you do all of the steps in the correct order to ensure you end up with a light and fluffy pancake, but they’re all super easy to do! This has quickly become a favorite breakfast of mine and I know you’ll love it just as much.

    1. Preheat Oven and Skillet: Preheat your oven to 425℉ and place your 10-inch cast iron skillet in the oven to heat up. Make room for your skillet on the center rack of the oven, removing any racks that might be above it. (Your Dutch baby will blow up like a balloon in the oven and deflate once taken out, so you don’t want it hitting any racks above.)
    2. Blend Ingredients: In a blender, add your eggs, milk, vanilla, sugar, flour, and salt. Blend for 10-15 seconds, stopping to scrape down the blender with a spatula. Continue to blend for another 5-10 seconds. This is a liquidy batter!
    3. Rest: Allow the batter to rest in the blender for 20-30 minutes.
    4. Melt Butter: Once batter is rested and ready, take the skillet out of the oven and place your butter into the hot skillet. Allow the butter to melt and completely coat the entire pan.
    5. Add Batter: Pour your batter over the buttered skillet and rotate to coat evenly. Place skillet back into your oven and check after 10-15 minutes. Your Dutch baby should puff up, and be evenly browned across the top.
    6. Cool and Serve: Once your Dutch baby is ready and golden brown, remove the skillet from the oven. Let it cool somewhat before removing to serve.
    4-photo collage of skillet and batter being prepared.

    Toppings and Serving Tips

    Here are a few quick and easy ways to customize your Dutch baby! These pancakes are super versatile, so use all of your favorite toppings!

    • Fruit in the Bottom: I have seen some made using sliced peaches or apples in the bottom of the pan with the butter so you have a delicious cooked fruit surprise waiting at the bottom of your Dutch baby!
    • Eat Straight From the Pan: You can eat the Dutch baby straight from the pan if you like, or plate it.
    • Savory Toppings: If you are more of a fan of savory breakfasts, take out the sugar and vanilla, and top this with some sausage or bacon.
    • Sweet Toppings: Sprinkle with confectioners’ sugar, add blueberries, strawberries, or raspberries, dust with cinnamon, or add a squeeze of lemon juice for some bright, zesty flavor! Adding caramel sauce or chocolate syrup on top is a great idea as well!

    Top-down view of a Dutch baby in a cast iron skillet, garnished with powdered sugar and berries.

    How Long Will a Dutch Baby Last?

    I would only recommend making and eating these fresh, but you can keep them in the fridge for a couple days if you’d like.

    Storing Leftover Batter: You can make and keep the batter refrigerated for 2-3 days, just be sure to whisk it up before using again.

    A slice of a Dutch baby on a white plate.

    More Amazing Breakfast Recipes

    These are a few more of my favorite breakfast recipes that you need to try! They’re so delicious and will leave the whole family wanting more. These recipes are also easy to throw together, making mornings a little less hectic! Find my full list of breakfast recipes here.

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    Dutch Baby

    Light, fluffy, and deliciously oversized, this Dutch baby pancake is sure to please at the breakfast table! Add all of your favorite pancake toppings for a tasty treat the whole family will go crazy over.
    Course Breakfast, brunch
    Cuisine German
    Keyword dutch baby recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    resting time 30 minutes
    Total Time 55 minutes
    Servings 2 people
    Calories 476kcal
    Author Alyssa Rivers

    Ingredients

    • 3 Large eggs room temperature
    • ½ cup whole milk room temperature
    • 2 teaspoons vanilla extract
    • 3 tablespoons granulated sugar
    • ½ cup all purpose flour
    • 1 teaspoon salt
    • 3 tablespoons unsalted butter

    Instructions

    • Preheat your oven to 425℉ and place your skillet in the oven to heat up. Make room for your skillet on the center rack of the oven, removing any racks that might be above it. (your Dutch baby will blow up like a balloon in the oven and deflate once taken out, so you don’t want it hitting any racks above.)
    • In a blender, add your eggs, milk, vanilla, sugar, flour, and salt. Blend for 10-15 seconds, stopping to scrape down the blender with a spatula, and continue to blend for another 5-10 seconds. This is a liquidy batter!
    • Allow the batter to rest in the blender for 20-30 minutes.
    • Once batter is rested and ready, take the skillet out of the oven and place your butter into the hot skillet, allowing the butter to melt and completely coat the entire pan.
    • Pour your batter over the buttered skillet and rotate to coat evenly. Place skillet back into your oven and check after 10-15 minutes. Your Dutch baby should puff up, and be evenly browned across the top.
    • Once your Dutch baby is ready, remove the skillet from the oven and let it cool somewhat before removing to serve.
    • These are best served fresh, with your favorite toppings, berries, whipped cream, syrup, chocolate drizzle, go crazy!

    Nutrition

    Calories: 476kcal | Carbohydrates: 46g | Protein: 14g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 298mg | Sodium: 1283mg | Potassium: 228mg | Fiber: 1g | Sugar: 22g | Vitamin A: 980IU | Calcium: 123mg | Iron: 3mg
  • Cranberry Apple Pie

    Cranberry Apple Pie

    Prepare your Thanksgiving table because this cranberry apple pie is the best addition to the dinner lineup! It’s delightfully juicy and the best combination of tart and sweet!

    To be completely honest, I think that pie is the best part of Thanksgiving. I don’t make it nearly enough throughout the year! If you need more tasty pies for the holidays, you’ve got to try making this Dutch apple pie, coconut cream pie, or delicious cherry pie! Everyone will want a slice.

    A slice of cranberry apple pie on a stoneware plate.

    Cranberry Apple Pie Recipe

    Apple pie is one of my all-time favorite pies, and to be honest, I didn’t think it could get any better. That’s where cranberries come in! I LOVE cranberries because they add such a mouthwatering tart flavor to whatever you’re making. They’re also great for using in so many different holiday desserts! (Hello cranberry orange cheesecake!)

    But really, there’s a reason that cran-apple is a thing. It’s a holy combination! This cranberry apple pie is everything you could want from a holiday dessert. It’s sweet, tart, and juicy all inside a buttery, golden crust! Trust me, it’s going to be a hit at the dinner table. Serve it as-is or a la mode! In my opinion, pie is always better with a scoop of vanilla ice cream on top.

    Ingredients for Cranberry Apple Pie

    Here’s everything you need to make this gorgeous pie! It’s one of my favorites to make because it tastes just as good as it looks. You’re going to love it! Note: all measurements can be found in the recipe card below.

    • Double Crust Pie Crust: You technically need 2 crusts, one for the bottom and one for the lattice on top. For the holidays, I always like to make my crust from scratch because it just tastes so much better! It’s easy, too! Find my full recipe here.
    • Apples: I used Granny Smith here to really bring out the tart flavor of the pie, but you can use your favorite variety! If you like a sweeter apple, go for Gala or Honeycrisp.
    • Cranberries: I used fresh cranberries, but frozen cranberries work as well! Fresh cranberries can sometimes be tricky to find.
    • Orange Zest: A must-add for holiday desserts! I love the pop of citrus flavor it gives the cranberry apple pie.
    • Sugar: Regular white sugar works great to sweeten up the filling.
    • All-Purpose Flour and Cornstarch: You’ve got to add both because they help the fruit filling solidify.
    • Spices: It wouldn’t be a holiday dessert without the spice, now would it? Time to break out the spice rack! Here I used a blend of allspice, cinnamon, nutmeg, cloves, cardamom, and ginger for that classic fall flavor. It complements the apple and cranberry so well!
    4-photo collage of pie filling being mixed together and added to a pie crust.

    Let’s Make Pie!

    Homemade pies can be intimidating, especially if you’ve never made one before! Follow these quick and easy steps and you’ll be baking like a pro. This cranberry apple pie is too good! You’ve got to give it a try this holiday season.

    1. Preheat Oven, Prepare Crust: Preheat oven to 400℉ and prepare your pie pan by lining it with one of your crusts. Roll the crust out until it is even in thickness and large enough to place inside the pie dish with little excess to trim off.
    2. Fruit Mixture: In a medium saucepan add your prepared apples, cranberries, and sugar. Then bring to a gentle boil, stirring constantly.
    3. Dry Ingredients: In a medium bowl, sift together your flour, cornstarch and all your spices. Whisk thoroughly.
    4. Combine: Pour your flour mixture into your apple and cranberry mixture and whisk constantly to incorporate all the flour, be sure no lumps remain. Cook: Continue to cook the filling until it thickens, about 5-8 minutes, stirring continually.
    5. Add to Crust: Afterward pour your filling into your pie crust and spread it evenly. Then cover filling with your second pie crust, be sure to cut a few slits in the top to vent. This is where I like to be creative and decorate the crust!
    6. Bake: Place your pie pan on a large baking sheet to catch any filling that might spill out. Bake at 375℉ for 10 minutes, then cover your crust with a crust shield to prevent browning and bake for an additional 10-15 minutes.
    7. Cool and Serve: Remove from oven and allow cranberry apple pie to cool for at least 3 hours before serving.
    Top-down view of a whole pie.

    Tips and Tricks

    If you want to make a bakery-worthy pie for the holidays, here are a few simple tips to keep in mind! This cranberry apple pie recipe is one you’ll want to come back to every year.

    • Thaw and Drain Cranberries: If you are using frozen cranberries, allow them to thaw to room temperature and remove any excess juice before mixing with the apples and orange zest.
    • Make a Pie Crust Shield: If you don’t have a pie crust shield, you can fashion one using tin foil, it just needs to cover the edges and wrap around the pie to prevent the edges from getting too dark,
    • Don’t Let Filling Get Too Thick: Filling should thicken up quite a bit while cooking, but remember it will completely set and thicken once the pie is cooled so don’t let it get too thick in the pot.

    A slice of cranberry apple pie being served with a cake spatula.

    Storing Leftovers

    The best part about making homemade pies is munching on them throughout the week. You’ve got to treat yourself!

    • At Room Temperature: Store tightly covered with plastic wrap or in an airtight container for 2 days.
    • In the Refrigerator: Cranberry apple pie will last for about 5 days covered in plastic wrap or stored in an airtight container.

    Top-down view of a slice of pie with a bite taken out of it.

    More Delicious Homemade Pies

    If you really want to impress your guests this Thanksgiving, bring a homemade pie to the dinner table! They’re a lot easier to make than you’d think and you can use a premade crust for easy prep! If you’re feeling ambitious, though, a homemade crust is always the way to go! Any good pie starts with a golden, buttery crust.

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    Cranberry Apple Pie

    Prepare your Thanksgiving table because this cranberry apple pie is the best addition to the dinner lineup! It’s delightfully juicy and the best combination of tart and sweet!
    Course Dessert
    Cuisine American
    Keyword apple cranberry pie recipe, cranberry apple pie recipe, thanksgiving
    Prep Time 30 minutes
    Cook Time 20 minutes
    Total Time 50 minutes
    Servings 8 People
    Calories 300kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pie crust double crust
    • 4 granny smith apples peeled cored and thinly sliced
    • 2 cups cranberries fresh or frozen. I used fresh
    • 1 teaspoon orange zest
    • 1 ¼ cups granulated sugar
    • ¼ cup all purpose flour
    • 2 tablespoons cornstarch
    • 1 teaspoon allspice
    • ½ teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ¼ teaspoon cloves
    • ¼ teaspoon cardamom
    • ¼ teaspoon ginger

    Instructions

    • Preheat oven to 400℉ and prepare your pie pan by lining it with one of your crusts. Roll the crust out until it is even in thickness and large enough to place inside the pie dish with little excess to trim off.
    • In a medium saucepan add your prepared apples, cranberries, and sugar. Bring to a gentle boil, stirring constantly.
    • In a medium bowl, sift together your flour, cornstarch and all your spices. Whisk thoroughly.
    • Pour your flour mixture into your apple and cranberry mixture and whisk constantly to incorporate all the flour, be sure no lumps remain. Continue to cook the filling until it thickens, about 5-8 minutes, stirring continually.
    • Pour your filling into your pie crust and spread it evenly. Cover filling with your second pie crust, be sure to cut a few slits in the top to vent. This is where I like to be creative and decorate the crust!
    • Place your pie pan on a large baking sheet to catch any filling that might spill out. Bake at 375℉ for 10 minutes, then cover your crust with a crust shield to prevent browning and bake for an additional 10-15 minutes.
    • Remove from oven and allow to cool for at least 3 hours before serving

    Nutrition

    Calories: 300kcal | Carbohydrates: 62g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 89mg | Potassium: 148mg | Fiber: 4g | Sugar: 42g | Vitamin A: 67IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 1mg
  • Bread Pudding

    Bread Pudding

    This Bread Pudding is a classic dessert that uses your leftover bread and a delicious vanilla sauce to make the best breakfast dessert you’ve ever had! It’s frugal and cheap to make, but the flavor is out of this world divine.

    I love dishes that use leftovers and make a completely new and delicious dish out of. To me, there is nothing worse than wasting food in the kitchen! We make an effort to eat all of our leftovers, but sometimes you don’t want to eat the same meal 3 times in a row! So if I make Air Fryer Chicken Breast, I want to turn that chicken into Shredded Chicken Tacos and some epic Chicken Salad the next day!

    Bread pudding in a white pan with vanilla sauce on top.

    Easy Bread Pudding

    Bread pudding is one of my favorite desserts! I know what you are thinking, it’s just bread with some eggs. But it’s so much more than that! It’s wisely using up the leftovers that you might have thrown away otherwise, and whipping up a delicious French toast-like breakfast casserole that is easy and delicious. It is so full of warm flavors and I love how the egg mixture makes the bread almost like a custard. It is perfect!

    I love a good custard dessert, like creme brulee! And I also love French toast because it is really easy to make for my kids in the morning and I know they will be full until lunch. This is probably why I love bread pudding so much! It really is the best of both worlds (so is this Creme Brulee French toast that you have to try!). You are going to fall in love with how easy and simple this breakfast dessert is.

    Ingredients

    The best part about this recipe is that you are using ingredients you already have in your home, and you are using up stale bread that you would probably just be throwing away. Some people add raisins, chocolate chips, cherries, blueberries, or nuts! You can add whatever you like, I just kept mine the classic recipe. See the recipe card below for exact measurements.

    Bread Pudding

    • Stale Bread: The bread needs to dry at least a day. Fresh bread cubes will get mushy and not hold it’s shape. If you don’t have stale bread, you can put it in the oven to dry it out a bit before making bread pudding.
    • Butter: The fat in the butter helps everything stick together and taste delicious!
    • Eggs: Eggs also help everything stay together and gives great texture and flavor. I always use large grade A eggs.
    • Milk: Think of French toast and how you add the egg and milk to make a nice batter for the bread. That is exactly what you are doing here.
    • Granulated Sugar: Helps to get a nice caramel and brown color to the dish, and of course adds sweetness.
    • Vanilla Extract: A little vanilla makes this bread pudding taste like a dessert!
    • Cinnamon: Cinnamon goes perfectly with bread pudding and adds a warm spice.
    • Cardamom: This has a piney and fruity flavor that really brightens up the dish.

    Vanilla Sauce

    • Heavy Whipping Cream: The perfect base for this sauce! It makes it so rich and creamy.
    • Whole Milk: Whole milk will help the sauce get thicker than if you were using a milk with less fat the sauce won’t be as creamy.
    • Sugar: Gives a sweet flavor and also helps the sauce thicken.
    • Cornstarch: Cornstarch will help the sauce to set up and thicken.
    • Vanilla Extract: This really helps to bring out all of the flavors in the sauce. And gives it it’s vanilla flavor!
    Process photos showing butter being poured over bread cubes, the egg mixture in a bowl, that mixture being added over the bread cubes in a white pan, and the vanilla sauce in a pan.

    Bread Pudding Recipe

    It really doesn’t get much easier than this recipe. Bread pudding is simple to prepare and has so much flavor. It really is like the gooey insides of a cinnamon roll, but that’s the whole dish! This recipe makes an 8×8 inch pan, if you want it to fill a 9×13 inch pan you will want to double the recipe.

    How to Make Bread Pudding

    1. Prep: Preheat your oven to 350℉ and prepare an 8” square baking dish by coating it with 1 tablespoon of butter.
    2. Cut: Cut your stale bread into about 2” chunks and place in a bowl.
    3. Mix: Melt your remaining 3 tablespoons of butter and pour it over your bread, mix to coat evenly and place in your buttered dish.
    4. Whip: In a separate bowl with a hand mixer, whip your eggs for about 3 minutes. Add in the remainder of your ingredients and mix well.
    5. Pour: Pour your egg mixture over your bread, be sure to coat evenly, soaking each piece. Allow the liquid to soak into the bread for a few minutes before baking.
    6. Bake: Bake for 30-45 minutes, the bread pudding should be a golden brown color and spring back when gently pushed on with a spoon or fork.

    How to Make Vanilla Sauce

    1. Combine: In a small saucepan over medium-high heat, combine your whipping cream, milk, and sugar. Bring to a simmer, continually stirring until the sugar is dissolved.
    2. Whisk: Whisk in your cornstarch until there are no more lumps, reduce heat to low and continue cooking until your sauce thickens up, about 5 minutes.
    3. Cool: Once the sauce has thickened up to a consistency you like, remove from heat and whisk in your vanilla. Allow the sauce to cool slightly before drizzling on top of your bread pudding.
    Bread pudding in a white pan with vanilla sauce on top and a metal spoon taking a scoop out.

    Types of Bread to Use

    You can literally use whatever you have on hand! You want to make sure it has had at least a day to dry out, but any bread will do. Just imagine the possibilities!

    • Croissant: Croissant bread pudding is out of this world delicious! Flaky and buttery croissant bread is probably one of my favorite breads to make bread pudding with.
    • Sourdough: Sourdough bread can be easier on the stomach and has a tangy sour flavor that makes bread pudding unique and oh so yummy! I love making sourdough bread, and if there is enough leftover I love making bread pudding with it.
    • French Bread: French bread is rich and chewy and perfectly golden delicious on the outside. It also makes a great bread for bread pudding!
    • Pumpkin Bread: Pumpkin bread pudding is my all time fall favorite. The sweetness of the pumpkin and the warmth from the spices is everything I want in a fall dish.

    Bread pudding on a plate with fresh strawberries and blackberries and blueberries and a metal spoon.

    Storing Leftovers

    Leftover bread pudding is a treat! It reheats well and is just as yummy the next day. Follow these tips to get the most out of your bread pudding recipe.

    • In the Refrigerator: Store your bread pudding in an airtight container in the refrigerator for up to 5 days.
    • In the Freezer: Store your bread pudding wrapped in plastic wrap or in an airtight container for up to 3 months in the freezer. Put it in the refrigerator the night before serving to let it thaw.

    Bread Recipes

    Is there anything better than the smell of fresh bread? I absolutely love the way that baking bread transforms my house into a bakery. Everyone always comments on how good it smells, and I’m convinced homemade bread tastes way better! So if you are looking for a new bread recipe to try or want to bake your first loaf, these recipes are for you!

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    Bread Pudding

    This Bread Pudding is a classic dessert that uses your leftover bread and a delicious vanilla sauce to make the best breakfast dessert you've ever had! It's frugal and cheap to make, but the flavor is out of this world divine.
    Course Breakfast, Dessert
    Cuisine American
    Keyword bread pudding
    Prep Time 1 hour
    Cook Time 45 minutes
    Total Time 1 hour 45 minutes
    Servings 4 people
    Calories 1008kcal
    Author Alyssa Rivers

    Ingredients

    • 6 cups stale bread cut into 2” pieces
    • 4 tablespoons butter 1 for coating pan 3 for pudding
    • 4 eggs
    • 2 cups milk
    • 1 cup granulated sugar
    • 2 teaspoons vanilla extract
    • 1 teaspoon cinnamon
    • ½ teaspoon cardamom

    Vanilla sauce:

    • 1 cup heavy whipping cream
    • ½ cup whole milk
    • ½ cup sugar
    • 2 tablespoons cornstarch
    • 1 tablespoon vanilla extract

    Instructions

    • Preheat your oven to 350℉ and prepare an 8” square baking dish by coating it with 1 tablespoon of butter.
    • Cut your stale bread into about 2” chunks and place in a bowl.
    • Melt your remaining 3 tablespoons of butter and pour it over your bread, mix to coat evenly and place in your buttered dish.
    • In a separate bowl with a hand mixer, whip your eggs for about 3 minutes. Add in the remainder of your ingredients and mix well.
    • Pour your egg mixture over your bread, be sure to coat evenly, soaking each piece. Allow the liquid to soak into the bread for a few minutes before baking.
    • Bake for 30-45 minutes, the bread pudding should be a golden brown color and spring back when gently pushed on with a spoon or fork.

    Vanilla sauce:

    • In a small saucepan over medium high heat, combine your whipping cream, milk, and sugar. Bring to a simmer, continually stirring until the sugar is dissolved.
    • Whisk in your cornstarch until there are no more lumps, reduce heat to low and continue cooking until your sauce thickens up, about 5 minutes.
    • Once the sauce has thickened up to a consistency you like, remove from heat and whisk in your vanilla. Allow the sauce to cool slightly before drizzling on top of your bread pudding.

    Nutrition

    Calories: 1008kcal | Carbohydrates: 129g | Protein: 21g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 279mg | Sodium: 626mg | Potassium: 482mg | Fiber: 4g | Sugar: 90g | Vitamin A: 1712IU | Vitamin C: 1mg | Calcium: 367mg | Iron: 4mg
  • Pumpkin Pie Icebox Cake

    Pumpkin Pie Icebox Cake

    Layers of graham crackers and a creamy pumpkin filling make up this Pumpkin Pie Icebox Cake — an easy no-bake dessert for fall! Every one of your guests will be licking their plate clean!

    Pumpkin desserts are always a hit at our house! They are baked all season long! And let’s be honest… They are so good that we bake them all year long! Try out some of my favorites like this delicious Pumpkin Tres Leches, this yummy Pumpkin Chiffon Pie with Biscoff Crust, or these super simple and easy Pumpkin Spice Buddies!

    Pumpkin icebox cake on a speckled plate.

    What is Pumpkin Icebox Cake?

    Pumpkin icebox cake is like a lighter and simpler version of a pumpkin cheesecake! I’m a big fan of icebox cakes because they are so simple to throw together and you can customize them in so many ways. This pumpkin version had to happen!

    I really wanted to keep things simple this time — the filling is just a mixture of real whipped cream (<— the only way to go), pumpkin puree, and spices. If you wanted to mix things up, you could definitely add some instant vanilla pudding or some cream cheese or throw some candied nuts on top! The options are endless. It is layered with graham crackers, and that’s my kid’s favorite part!

    Ingredients in Pumpkin Icebox Cake

    This recipe is simple and easy, and so are the ingredients! I’m sure that during the fall season, you have some canned pumpkin on hand; if you do, this recipe is perfect! Check out the recipe card at the bottom of the post for exact measurements.

    • Graham Crackers: These will create layers in between the filling mixture.
    • Heavy Whipping Cream: This adds that perfect light and fluffy texture.
    • Powdered Sugar: The powdered sugar sweetens up the cream creating a delightfully sweet flavor.
    • Spices: Cinnamon, ground cloves, and nutmeg are all classic fall spices that complement the pumpkin so well.
    • Vanilla: A splash of vanilla adds a great, subtle flavor to the filling.
    • Pumpkin Puree: You can use one can of pumpkin puree, or you make it from home using this recipe!

    How to Make Pumpkin Icebox Cake

    As much as the classic pumpkin pie is a big part of many holiday celebrations, this Pumpkin Pie Icebox Cake is an easy option for those who maybe don’t want to bother with pastry or don’t have a lot of extra time on their hands between the turkey, the stuffing, the sides (etc., etc., etc…..) — or maybe those who just want to mix things up!

    1. Beat: Beat cream with an electric mixer on high in a large bowl until soft peaks form. Add sugar and beat until stiff peaks form. Set aside 1 cup and refrigerate.
    2. Add: Add cinnamon, cloves, nutmeg, vanilla, and pumpkin, and beat on low until incorporated.
    3. Layer: Place one single layer of graham crackers into the bottom of an 8×8″ pan. Top with ¼ of the pumpkin mixture (I like to use a piping bag to do this — it goes quickly and is easier to spread!).
    4. Repeat: Repeat layers three more times so that there are four layers of graham crackers, each topped with ¼ of the pumpkin mixture.
    5. Chill: Refrigerate for at least 4 hours until the cake is set and the graham crackers have softened. Cut into squares and serve with reserved whipped cream.
    6 pictures of process shot on how to make pumpkin icebox cakes.

    Variations

    This icebox cake can easily be switched up with toppings or mix in’s to make it fun and different every single time! Here are a few ideas that you can try out!

    • Mix-Ins: You can try adding some cream cheese or instant vanilla pudding to the filling mixture to change up the taste and texture!
    • Toppings: I love adding nuts to any fall treat! My favorites are pecans, but you could use walnuts, almonds, or any kinds of nuts that you love. I also think you can never go wrong adding in some mini chocolate chips to a pumpkin dessert!

    A slice of pumpkin icebox cake being served out of the baking dish.

    Can I Make This Ahead of Time?

    Yes! Pumpkin icebox cake has to chill in the fridge for at least 4 hours, so this is the perfect dessert to make ahead of time! Cover your icebox cake with a lid or foil while it chills in the fridge. Take it out and slice it up just before serving!

    A slice of pumpkin icebox with a bite taken out with a fork.

    More Delicious Pumpkin Treats

    I love pumpkin treats. They hit the spot on any fall day and can be used for any occasion. Try out some more of these fall treats and they will last you all season long!

    Print

    Pumpkin Pie Icebox Cake

    Layers of graham crackers and a creamy pumpkin filling make up this Pumpkin Pie Icebox Cake — an easy no bake dessert for fall!
    Course Dessert, Snack
    Cuisine American
    Keyword icebox cake, icebox cake recipe, pumpkin icebox cake
    Prep Time 20 minutes
    Cook Time 4 hours
    Total Time 4 hours 20 minutes
    Servings 9 Slices
    Calories 297kcal
    Author Alyssa Rivers

    Ingredients

    • roughly 40 square graham crackers (20 if you have the long rectangular ones)
    • 2 1/2 cups heavy whipping cream
    • 1 cup powdered sugar
    • 1 teaspoon cinnamon
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon ground nutmeg
    • 1 teaspoon vanilla
    • 2 cups pumpkin puree

    Instructions

    • Beat cream with an electric mixer on high in a large bowl until soft peaks form. Add sugar and beat until stiff peaks form. Set aside 1 cup and refrigerate.
    • Add cinnamon, cloves, nutmeg, vanilla, and pumpkin and beat on low until incorporated.
    • Place one single layer of graham crackers into the bottom of an 8×8" pan. Top with ¼ of the pumpkin mixture (I like to use a piping bag to do this — it goes quickly and is easier to spread!).
    • Repeat layers 3 more times so that there are 4 layers of graham crackers, each topped with ¼ of the pumpkin mixture.
    • Refrigerate for at least 4 hours until the cake is set and the graham crackers have softened. Cut into squares and serve with reserved whipped cream.

    Notes

    Originally Posted on October 19, 2016

    Updated on November 14, 2022

    Nutrition

    Calories: 297kcal | Carbohydrates: 20g | Protein: 2g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 21mg | Potassium: 177mg | Fiber: 2g | Sugar: 17g | Vitamin A: 9446IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg
  • Scottish Shortbread

    Scottish Shortbread

    Traditional Scottish shortbread is buttery, crispy, and lightly sweetened to perfection. Simply made with butter, flour, sugar, and salt, this classic treat can easily be made for the holidays or any time of year.

    I love a classic holiday cookie that we look forward to making every year. This Scottish shortbread is definitely one that always makes an appearance. It’s so delicious and never disappoints! Try more of my favorite holiday cookies like these pumpkin cookies, my cute grinch cookies, or these yummy Christmas butter cookies.

    Close up view of Scottish shortbread stacked on a cooling rack. One cookie is broken into two pieces. A kitchen towel and glass of milk are in the distance.

    What is Scottish Shortbread?

    Shortbread has been around for centuries. (It’s no secret why with how buttery and delicious it is!) Hailing from Scotland, the name has been attributed to Mary, Queen of Scots, who had a love for this buttery treat. It’s so fun to learn about the evolution of century-old recipes. Shortbread was once called petticoat tails because of its original wedge shape that looked like a woman’s frilly skirt. It’s also fascinating to know that shortbread was originally made from leftover bread dough that was left out to dry and harden into biscuit bread.

    Shortbread today appears in so many recipes and is a great base for some of my favorite treats. It’s amazing because it adds a delicious buttery texture to any dessert! I love the shortbread base in my millionaire shortbread bars and Twix cookies because it compliments the chocolate so well. I also love these lemon shortbread cookies because anything with lemon is a MUST for me!

    A traditional shortbread recipe only requires a few simple ingredients. You probably have all of them on hand! You’re going to love making shortbread from scratch. I love these cookies because they just melt in your mouth! See recipe card below for exact measurements.

    • All-Purpose Flour: A great flour to achieve the perfect shortbread texture.
    • Granulated Sugar: Adds just the right amount of sweetness. Shortbread is mildly sweet.
    • Salt: A pinch is all you need!
    • Unsalted Butter: Using high-quality butter is KEY. It will take the flavor to the next level! You also want to make sure it’s at room temperature before adding it to your dough mixture.

    Scottish Shortbread Recipe

    This shortbread cookie recipe is incredibly easy to make! Pulse your ingredients in a food processor then press the dough into a pan! The oven does all the work. Then you have perfect Scottish shortbread to share or keep for yourself! You won’t be able to get enough.

    1. Preheat Oven/Prepare Baking Dish: Preheat the oven to 350° Fahrenheit. Then line an 8×8 baking dish with parchment paper, leaving a 1-inch overhang on two sides for easy removal. Set aside.
    2. Pulse Ingredients: Add the flour, sugar, and salt to a food processor. Pulse until combined. Then add the butter and pulse until the mixture resembles coarse breadcrumbs.
    3. Press Dough Into Pan and Chill: Press the dough into the prepared pan and chill for 20-30 minutes.
    4. Bake and Prick Shortbread: Bake for 35-40 minutes, until the top begins to turn golden brown. Let the shortbread rest out of the oven for 5-10 minutes. Then prick with a fork in about 6 rows. Carefully lift the warm shortbread out of the pan and cut it into 12 pieces. You can use the fork marks as a guide.
    5. Allow to Cool: Let cool completely before serving.
    First process shot is dry ingredients in a food processor with the butter added in on top. Second photo is the ingredients blended into a pea-size pieces. Third process photo is the dough formed into a ball to chill. Fourth process photo is the dough pressed into a square pan before baking.

    Tips and Tricks

    Here are a few tips that will give you the best results. They’ll ensure a perfect Scottish shortbread cookie every time!

    • High-Quality Butter: Using high-quality butter give these buttery cookies a richer flavor! Standard butter works as well if that’s what you have on hand.
    • Don’t Overwork: Avoid handling the dough too much in order to keep it light and crisp. Pulse just until it begins to come together then press directly into the prepared baking dish.
    • Chill The Dough: Chill the cookie dough for at least 20 minutes before baking. You can prepare the dough the day before, cover it tightly with plastic wrap, then bake it the next day.
    • Make Sure to Poke Holes: To keep the shortbread from puffing up in the oven, poke holes into the dough! Poking holes after it bakes allows the steam to escape. This keeps the cookie dense and holds its shape.

    Try These Delicious Shortbread Variations

    Scottish shortbread is so fun to make! I love it because you can get creative with add-ins. Everyone gets excited to try them all! Here are a few ideas to get you started.

    • Nuts: Add chopped nuts to your dough! Pecans, pistachios, or any nut would be delicious.
    • Extracts: Adding extracts is an easy way to add more flavor. Try vanilla, almond, or hazelnut extract!
    • Chocolate: Shortbread and chocolate is the best combination. Drizzle or dip your shortbread for an elevated look.
    • Fruit: Dried fruit or citrus zest is my favorite way to add fruity flavors.
    • Caramel: Caramel is meant for shortbread. It is the absolute BEST. End of story.

    Top view of pieces of shortbread on a gray counter and a cooling rack. A glass of milk and kitchen towel are next to the cookies.

    Storing and Freezing Leftovers

    This Scottish shortbread recipe is a great one to make in advance. Known for their crumbly texture, they don’t have to be made fresh the day of to be delicious. These buttery cookies are perfect for gifting! You can also make them ahead of time for a special occasion.

    • At Room Temperature: Store cookies in an airtight container for up to 7 days.
    • In the Freezer: Freeze baked cookies in an airtight container or sealed freezer bag for up to 2 months. Let the shortbread thaw completely on the counter at room temperature before serving.

    More Shortbread Desserts To Try

    Shortbread is so versatile and is delicious in many different desserts. I love that it pairs well with nuts, fruit, chocolate, and caramel! You will LOVE these shortbread recipes and I can’t wait for you to try them!

    Print

    Scottish Shortbread Cookies

    Traditional Scottish shortbread is buttery, crispy, and lightly sweetened to perfection. Simply made with butter, flour, sugar, and salt, this classic treat can easily be made for the holidays or any time of year.
    Course Dessert
    Cuisine Scottish
    Keyword Scottish shortbread, scottish shortbread recipe
    Prep Time 15 minutes
    Cook Time 40 minutes
    Chill Time 20 minutes
    Total Time 1 hour 15 minutes
    Servings 12 Cookies
    Calories 244kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups all-purpose flour
    • ½ cup granulated sugar
    • 1 pinch salt
    • 1 cup high quality unsalted butter, room temperature

    Instructions

    • Preheat the oven to 350° Fahrenheit and line an 8×8 baking dish with parchment paper, leaving a 1 inch overhang on two sides for easy removal. Set aside.
    • Add the flour, sugar and salt to a food processor and pulse until combined. Add the butter and pulse until the mixture resembles coarse breadcrumbs.
    • Press the dough into the prepared pan and chill for 20-30 minutes.
    • Bake for 35-40 minutes, until the top begins to turn golden brown. Let rest out of the oven for 5-10 minutes before pricking with a fork in about 6 rows. Carefully lift the warm shortbread out of the pan and cut into 12 pieces, using the fork marks as a guide.
    • Let cool completely before serving.

    Nutrition

    Serving: 1cookie | Calories: 244kcal | Carbohydrates: 24g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 6mg | Potassium: 27mg | Fiber: 1g | Sugar: 8g | Vitamin A: 473IU | Calcium: 8mg | Iron: 1mg
  • Snickers Cheesecake Bars

    Snickers Cheesecake Bars

    With a rich Oreo crust and Snickers-filled cheesecake topping, these Snickers cheesecake bars are one of the best desserts out there! They’re creamy, chocolatey, and sure to be loved by everyone! This is your sign to make a double batch.

    Calling all Snickers fans! Boy do I have the desserts for you! This Snickers salad, no-bake Snickers bar pie, and homemade Snickers bars are a few more delicious desserts you’ve got to try!

    Snickers cheesecake bar slices stacked on top of each other.

    Snickers Cheesecake Bars Recipe

    I apologize in advance for making you gain ten pounds just by looking at the picture. But dang these are good! My three favorite things in a bar. Snickers, oreos, and cheesecake. There’s no better combination!

    In a previous post I mentioned that I used to hate chocolate. Until I was 15! Snickers broke me of my hate for chocolate. I mean, how could it not? Nougat, caramel, and peanuts are the most delicious trio. These Snickers cheesecake bars are quickly becoming one of my favorite desserts because they’re everything good about a Snickers bar and more! The creamy cheesecake filling and Oreo crust really takes the flavor to the next level. Let’s make some!

    Ingredients Needed

    I love these Snickers cheesecake bars because they don’t have a super lengthy ingredient list. You’ll probably have a lot of them on hand already! If you’re looking for measurements, then head down to the recipe card at the end of the post!

    • Crushed Oreos: These are for the crust. I used regular Oreos but feel free to try out different types!
    • Melted Butter: Adds rich flavor to the crust and helps it solidify.
    • Cream Cheese: Because you want the cheesecake filling to be smooth, make sure this is softened to room temperature.
    • Sour Cream: It may seem unconventional, but I love adding sour cream because it adds a hint of tang and makes the filling smooth and creamy.
    • Egg: Binds all of the ingredients together!
    • Sugar: Regular white sugar works great to sweeten up these bars.
    • Vanilla Extract: Deepens the flavor of the bars. Use pure vanilla extract if you can!
    • Snickers Bars: Both regular and snack size Snickers bars work, you just want to make sure you have about 1.5 cups total.
    • Milk Chocolate Chips: Added on top for a little chocolatey goodness! Feel free to use dark, semi-sweet, or white chocolate chips instead.

    How to Make Snickers Cheesecake Bars

    These are so easy to make! I love this recipe because all you have to do is mix and layer. The end result? A delicious Oreo crust with a creamy cheesecake center. The snickers soften and the caramel just oozes out. This dessert is so good you won’t worry about the calories! Another dessert you’ll have to try next are these insanely good Snickers brownies. I just can’t get enough of the delicious chocolatey, peanut flavor!

    1. Preheat Oven, Prep Pan: Preheat oven to 350 degrees. Then prepare a 8×8 baking pan by lining it with aluminum foil allowing the sides to overhang for easy removal.
    2. Form Crust: In a food processor add the Oreos and pulse until they are a fine crumb. Then, in a mixing bowl combine crushed oreos and butter. Press into the bottom of your pan and bake for 8 minutes. Remove from the oven and let cool. 
    3. Cheesecake Mixture: In a medium-sized mixing bowl, beat the cream cheese, sour cream, egg, sugar and vanilla together until combined and smooth. 
    4. Mix In Remaining Ingredients, Bake: Fold in the chopped snickers and spread over the crust. Top with chocolate chips and bake it for 30-35 minutes or until cheesecake is set.
    5. Cool and Serve: You have to cool completely in the refrigerator for 3 hours. The waiting is the hardest part. Once cooled, lift the foil out of the pan and cut into small squares. Enjoy!
    Top-down view of sliced Snickers dessert bars.

    Tips and Variations

    Here are a few easy ways you can customize and perfect these delicious Snickers cheesecake bars! You’re going to absolutely LOVE how they turn out!

    • Let Them Chill: This is the hardest part, I know, but you’ve got to let your Snickers cheesecake bars chill in the fridge in order to set properly. This will help them be cut into nice, uniform slices! I recommend refrigerating them for at least 3 hours.
    • Flavor Variations: One of my favorite things about this recipe is that you can switch up the flavors easily! Try out both different flavors of Oreo for your crust and Snickers variations until you’ve created the dessert bars of your dreams! Another thing I like to do is add a drizzle of caramel sauce on top for a little extra decadence.

    A Reader’s Review

    “I actually made these last night and they were a huge success. They were gone by tonight, so, I made them again. Now that I’ve tasted them your right waiting is the hardest part. Thank you !!”

    Pam

    Storing Leftovers

    These Snickers cheesecake bars are best enjoyed the same day you make them, but can be kept in the fridge and enjoyed a few days after as well!

    In the Refrigerator: Store leftover bars in an airtight container for up to 1 week.

    Closeup of 2 Snickers cheesecake bars stacked on top of each other.

    More Tasty Dessert Bars

    I love dessert bars because they’re so easy to make and always please a crowd. (I don’t blame you if you choose to make a batch for yourself instead!) Here are a few more recipes I know you and your family will love!

    Print

    Snickers Cheesecake Bars

    With a rich Oreo crust and Snickers-filled cheesecake topping, these Snickers cheesecake bars are one of the best desserts out there! They're creamy, chocolatey, and sure to be loved by everyone! This is your sign to make a double batch.
    Course Dessert
    Cuisine American
    Keyword bar recipes, cheesecake bars, snickers cheesecake bars
    Prep Time 15 minutes
    Cook Time 40 minutes
    Refrigerate Time 3 hours
    Total Time 3 hours 55 minutes
    Servings 16 Bars
    Calories 445kcal
    Author Alyssa Rivers

    Ingredients

    • 25 Oreos about 2 ½ cups crushed Oreos
    • 1/4 cup butter melted
    • 16 ounces cream cheese softened to room temperature
    • 1/4 cup sour cream
    • 1 large egg
    • 1/4 cup sugar
    • 1 teaspoon vanilla extract
    • 6 ounces snicker bars chopped (about 1.5 cups total)
    • 1/2 cup milk chocolate chips

    Instructions

    • Preheat oven to 350 degrees. Prepare a 8×8 baking pan by lining it with aluminum foil allowing the sides to overhang for easy removal.
    • In a food processor add the Oreos and pulse until they are a fine crumb. In a mixing bowl combine crushed oreos and butter. Press into the bottom of your pan and bake for 8 minutes. Remove from the oven and let cool.
    • In a medium sized mixing bowl, Beat the cream cheese, sour cream, egg, sugar and vanilla together until combined and smooth.
    • Fold in the chopped snickers and spread over the crust. Top with chocolate chips and bake it doe 30-35 minutes or until cheesecake is set.
    • You have to cool completely in the refrigerator for 3 hours. The waiting is the hardest part. Once cooled, lift the foil out of the pan and cut into small squares. Enjoy!

    Notes

    Originally posted July 30, 2013

    Updated November 11, 2022

    Nutrition

    Calories: 445kcal | Carbohydrates: 44g | Protein: 6g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 57mg | Sodium: 300mg | Potassium: 213mg | Fiber: 2g | Sugar: 34g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg
  • Peppermint Pie with an Oreo Crust

    Peppermint Pie with an Oreo Crust

    If you are looking for the perfect holiday dessert, then this is it! This peppermint pie with an oreo crust has all of the flavors that you want to serve your guests throughout the season. It’s creamy and delicious, and you won’t be able to stop at one slice!

    I LOVE peppermint desserts. If you ask me, it’s the best food that comes out in the month of December! If you love it as much as I do then you have to try this Peppermint Cheesecake, these delicious and easy Triple Chocolate Peppermint Cookies and don’t forget about this Peppermint Bark!

    A slice of peppermint pie being served out of the pie dish with a gold pie server.

    Peppermint Pie Recipe

    I love pie season, so Thanksgiving time is a favorite time of year in our household! However, if I can extend that season throughout Christmas as well…. Then I consider that a win! This peppermint pie (also called Candy Cane Pie) bridges that gap! It is insanely delicious. Filled with the creamiest candy cane filling that has just the right amount of peppermint flavor, you will have a new favorite dessert!

    I love peppermint, but sometimes, if you aren’t careful, then the peppermint flavor can be a bit much. But not in this pie! It’s perfection and gives you all of that holiday spirit that you are looking for. The oreo crust balances it out and complements the flavor perfectly. This pie is great for any occasion during the holiday and it looks like a million bucks on your table. The color even fits the decor!

    Ingredients in Peppermint Pie

    This oreo crust peppermint pie has a lot of ingredients but doesn’t let that scare you! Once you see how easy it is to put this together, you will make this over and over again! Check out the recipe card at the bottom of the post for exact measurements.

    Oreo Crust

    • Oreo Cookies: Take the frosting out of the cookies, you on;y need the cookies for this recipe.
    • Butter: I used salted butter to make this crust.
    • Brown Sugar: This adds in a deep sweet flavor that goes well with the oreo cookies.

    Candy Cane Filling

    • Plain Gelatin: This helps the filling to set so that when you slice the cake, it doesn’t spill over.
    • Water: You mix this in with the gelatin.
    • Peppermint Extract: Use more or less of this depending on how strong you want your peppermint flavor to be.
    • Vanilla Extract: I love adding a splash of vanilla flavor to this pie!
    • Heavy Whipping Cream: This will give your pie filling that delicious and creamy texture.
    • Crushed Peppermint Candy: You will use this in the filling and also in the topping.

    Peppermint Pie Topping

    • Heavy Whipping Cream: This is the base of the topping.
    • Powdered Sugar: This sweetens up the whipping cream.
    • Vanilla Extract: This adds some slight flavor to the topping.
    • Crushed Peppermint: Adding crushed peppermint on the top really adds to this pie.
    4 pictures showing the crust, ingredients and filling of an oreo crust peppermint pie.

    How Do You Make an Oreo Crust Peppermint Pie?

    If you are new to making pies, then this one will be great for you! It has a no-fail oreo crust recipe and the filling is super simple to make! Follow my step by step instructions and you will soon be enjoying the best peppermint pie of the holiday season!

    Oreo Crust

    1. Pulse: In a food processor fitted with the blade, pulse de-frosted Oreos until completely crumbled.
    2. Add Brown Sugar and Butter: Add in butter and brown sugar, pulse until everything is well mixed.
    3. Pour: Pour mixture into a 9” pie pan and press firmly around the bottom and sides until your mixture is well packed evenly around the pan.
    4. Bake: Bake at 350 degrees Fahrenheit for 10 minutes.
    5. Cool: Let cool completely before filling. You can chill it in the fridge to speed up the process.

    Filling

    1. Soften Gelatin: Soften your gelatin by pouring it in a bowl with your cold water, let sit.
    2. Mix Peppermint with Cream: In a small saucepan, heat ½ cup of your heavy whipping cream and 1 cup of your crushed peppermint candy on medium low heat until the candy dissolves, stirring every few minutes. Remove from heat.
    3. Combine: Add your gelatin water, vanilla, and peppermint extract to the hot mixture and whisk to combine, set aside at room temperature to cool, but do not allow it to cool and set completely yet.
    4. Whip: Whip the remaining 1 ½ cups of heavy whipping cream until stiff peaks form
    5. Fold: Gently fold the peppermint mixture, and remaining ½ cup crushed peppermint candy into the whipped cream.
    6. Pour: Pour filling into your oreo crust and spread evenly.
    7. Chill: Allow to set completely for about 2 hours in the fridge before garnishing and serving.

    Topping

    1. Beat: Beat your heavy whipping cream, powdered sugar, and vanilla together until stiff peaks form
    2. Garnish: Garnish the top with your whipped cream and sprinkled crushed candy canes. I piped mine in simple swirls around the edge of my pie and additionally garnished with one whole candy on each swirl. You can get creative with this step, have some fun with it!

    Is This a No-Bake Pie?

    If you buy your crust pre-made, then yes! You don’t have to bake any part of this peppermint pie! I have included instructions on making an oreo crust in this recipe but feel free to swap it out for something pre-made to save some time!

    The top view of an order crust peppermint pie. garnished with dollops of whipped cream and crushed peppermint.

    Candy Cane Pie Recipe Tips

    I have gathered a few baking tips to help your oreo crust peppermint pie turn out perfectly! It’s so delicious, your entire family will love it!

    • Peppermint Flavor: Add or subtract the peppermint extract as you’d like, depending on how potent you want the peppermint to be
    • Use a Pre-Made Crust: If you want to save a little time, using a pre-made oreo pie crust will work
    • When Do I Garnish the Pie? You should garnish this peppermint pie just before serving so it will look it’s best and the crushed peppermint doesn’t get soggy.
    • Decorate: You can take the festivities up a notch by decorating this with actual candy canes on top! I like to use the miniature ones and add one to each dollop of whipped cream! I also like adding on some white chocolate chips to the top as a garnish.

    A slice of peppermint pie on a gray plate.

    Can I Make This Ahead of Time?

    Yes! You can definitely make this oreo crust peppermint pie ahead of time. In fact, because it needs to chill in the fridge anyways, making this the day before and letting it sit overnight is the best way to do it!

    In the Fridge: Follow the instructions on the recipe card and when the pie is finished, before you garnish it, place it in an airtight container in your fridge. I like to use this to store my pies. Then, take it out and add the whipped cream and crushed peppermint to the top just before serving!

    A slice of peppermint pie with a bite taken out of it.

    More Delicious Oreo Desserts

    I love oreo which is why I had to included it as the crust on this peppermint pie! But there are so many other delicious desserts that I have made using it as well! Try some of them out, they are perfect for any occasion!

    Print

    Oreo Crust Peppermint Pie

    Course Dessert
    Cuisine American
    Keyword Oreo Crust Peppermint Pie, Oreo Peppermint Pie
    Prep Time 1 hour 30 minutes
    Cook Time 15 minutes
    Setting time 2 hours
    Total Time 3 hours 45 minutes
    Servings 8 people
    Calories 739kcal
    Author Alyssa Rivers

    Ingredients

    Oreo Crust

    • 2 cups oreo cookie crumbs de-frosted cookies
    • 6 tablespoons salted butter softened
    • 2 tablespoons brown sugar

    Filling

    • 1 package plain gelatin
    • ¼ cup cold water
    • 2 teaspoon peppermint extract
    • 1 teaspoon vanilla extract
    • 2 cups heavy whipping cream divided
    • 1 ½ cups crushed soft peppermint candy divided, plus some for garnish

    Topping

    • 1 cup heavy whipping cream
    • ½ cup powdered sugar
    • ½ teaspoon vanilla extract
    • Crushed peppermint

    Instructions

    Oreo Crust

    • In a food processor fitted with the blade, pulse de-frosted Oreos until completely crumbled.
    • Add in butter and brown sugar, pulse until everything is well mixed.
    • Pour mixture into a 9” pie pan and press firmly around the bottom and sides until your mixture is well packed evenly around the pan.
    • Bake at 350℉ for 10 minutes.
    • Let cool completely before filling. You can chill it in the fridge to speed up the process.

    Filling

    • Soften your gelatin by pouring it in a bowl with your cold water, let sit.
    • In a small saucepan, heat ½ cup of your heavy whipping cream and 1 cup of your crushed peppermint candy on medium low heat until the candy dissolves, stirring every few minutes. Remove from heat.
    • Add your gelatin water, vanilla, and peppermint extract to the hot mixture and whisk to combine, set aside at room temperature to cool, but do not allow it to cool and set completely yet.
    • Whip the remaining 1 ½ cups of heavy whipping cream until stiff peaks form
    • Gently fold the peppermint mixture, and remaining ½ cup crushed peppermint candy into the whipped cream.
    • Pour filling into your oreo crust and spread evenly.
    • Allow to set completely before garnishing and serving. About 2 hours in the fridge.

    Topping

    • Beat your heavy whipping cream, powdered sugar, and vanilla together until stiff peaks form
    • Garnish the top with your whipped cream and sprinkled crushed candy. I piped mine in simple swirls around the edge of my pie and additionally garnished with one whole candy on each swirl. You can get creative with this step, have some fun with it!

    Notes

    Add or subtract the peppermint extract as you’d like, depending on how potent you want the peppermint to be
    If you want to save a little time, using a pre-made oreo crust will work
    This pie can be made the night before serving, in fact it’s probably better to let it sit overnight.
    Garnish just before serving so it will look it’s best.

    Nutrition

    Calories: 739kcal | Carbohydrates: 72g | Protein: 5g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 249mg | Potassium: 188mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1575IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 5mg
  • Best Ever Dutch Apple Pie

    Best Ever Dutch Apple Pie

    Dutch Apple Pie is the best version of apple pie! Instead of a top crust, you enjoy a sweet crumble topping over a mound of delicious apples. Everyone will agree that this is the best apple pie they’ve ever had.

    Use your own homemade pie crust or save some time and use a pre-made store-bought crust. Either way, this pie will knock your socks off. A few more delicious recipes to try this holiday season are pumpkin pie, cherry pie, and this perfect coconut cream pie! I know you’ll love them all!

    A slice of apple pie served with ice cream on top. There is a whole apple pie in the background.

    Homemade Dutch Apple Pie

    Everyone loves to bake this time of year. You just can’t beat the wonderful aroma of apples and cinnamon baking in a warm kitchen. This is the sort of thing memories are made of! As far as holiday desserts go, you really can’t go wrong with an apple pie. Take it one step further with this best-ever Dutch apple pie recipe!

    This Dutch apple pie is so good for so many reasons. I love the combination of the crust and the crumble topping. The sweet topping really balances out the tartness of the apples. And you simply can’t beat a warm slice topped with a scoop of vanilla ice cream! Add this recipe to your holiday baking menu along with my Best Ever Pecan Pie Bars or some Pumpkin Pie Sheet Cake.

    Ingredients Needed

    With how simple all of these ingredients are, you’ll wonder why you didn’t make Dutch apple pie from scratch before! As long as you’ve got some fresh apples on hand, you probably have the rest of the ingredients in your pantry right now! Note: see the recipe card at the end of the post for exact measurements.

    • Pie Crust: I used a 9-inch pie crust. Feel free to make one from scratch (I have a great recipe here!) or instead use a pre-made crust for easy prep.

    Apple Filling

    • Apples: You’ll want these to be peeled, cored, and sliced thin. See my tips below on picking the best apples for your Dutch apple pie!
    • Granulated Sugar: Regular white sugar is great for adding sweetness to the filling.
    • Flour: All-purpose flour thickens the filling. You can also use cornstarch or tapioca.
    • Cinnamon: There’s no better combo than apples and cinnamon! I love adding it to the filling because it gives the pie the perfect fall flavor.
    • Salt: A little goes a long way to enhance the flavor of the filling.
    • Lemon Juice: I like to add lemon juice because it boosts the natural tart flavor of the apples.

    Crumb Topping

    • Brown Sugar: Adds a smoky sweetness to the topping.
    • All-Purpose Flour: Helps to give the topping structure.
    • Butter: For the topping, chill and cut into tiny cubes.
    • Cinnamon: For more tasty fall spice!
    • Salt: You just need a pinch to keep the topping from tasting bland.

    How to Make the Best Dutch Apple Pie

    It’s really a lot easier than you’d think! This homemade Dutch apple pie is going to be a hit at all of your holiday parties this year. The golden, flaky crust, sweet apple filling, and crumbly streusel topping are going to blow everyone away.

    1. Preheat Oven, Prepare Crust: Preheat oven to 400 degrees F and arrange racks so that the pie can cook on the bottom rack. Line an 8-inch pie pan with pie dough. Fold over edges and pinch to flute. Set prepared pie plate on a large baking sheet that is lined with a silpat, parchment paper, or foil.
    2. Apple Filling: In a large bowl, combine apples, sugar, flour, cinnamon, salt, and lemon juice. Then toss to coat.
    3. Streusel Topping: To make the crumble topping, combine the brown sugar, flour, the chilled butter pieces, and cinnamon using a pastry blender in a large bowl. You want your butter to remain in small chunks about the size of a pea.
    4. Assemble: To assemble pie, mound apple pie filling on top of crust. Then carefully spoon on crumble mixture, taking care not to spill too much over the edges and pressing down onto the apples as needed to make it stick.
    5. Bake: Place prepared pie on baking sheet on bottom rack of oven. Then cook for about 1 hour. If topping starts to brown, loosely tent with foil.
    6. Cool: Allow pie to cool at least 30 minutes to an hour, however it will slice best if you allow pie to fully cool.
    4-photo collage of apple filling being added to a pie crust.

    What Are the Best Apples to Use When Making a Dutch Apple Pie?

    Some people are die-hard Granny Smith fans. Don’t get me wrong. I think these tart green apples are a necessary component of any apple dessert recipe, but I firmly believe they need to be mixed with a second variety. When I make things like an apple pie or cobbler, I always use an even amount of Granny Smith apples along with a sweet and juicy apple like a Honeycrisp, Braeburn, Gala, or Pink Lady. Even something like a Golden Delicious or Fuji apple really helps balance out the tart Granny Smith.

    Other Reasons to Use Different Varieties of Apples:
    • Different textures. Some apples get very soft when they’re cooked and others remain firm. If you use a combination of apples, you end up with a wonderful filling that has both crunchy and soft apples.
    • Control the amount of liquid in your pie. Granny Smith apples don’t release much liquid when they cook, but other apples do. By using a combination of apples, you’ll be able to achieve a nice thick sauce without creating a runny pie.
    • Sweet and sour. Each bite should provide a little of both and that’s what will happen when you use multiple varieties.

    Top-down view of a whole Dutch apple pie.

    Pie Baking Tips

    It’s rare that someone can start out as an outstanding pie maker. It takes time and a lot of trial and error to be able to achieve consistent results. Here are the tips that help me when making desserts like this Dutch apple pie!

    • Making Your Own Crust: If making your own pie crust, be sure not to overwork the dough, let it rest in the refrigerator for at least one hour before rolling out, and keep all of the ingredients chilled.
    • Bake on the Bottom Rack: Tall pies like these must be baked on the bottom rack of the oven. This will ensure the bottom crust is cooked all the way through.
    • Apple Slice Thickness: The thickness of your apple slices will determine how crunchy they are after being cooked. I prefer my apples to have a bit of bite to them, so I slice them into bite-sized pieces that are a little under a quarter inch thick. If you want your apples to fall apart, be sure to slice them very thin.
    • Add Aluminum Foil: To prevent the top from burning on a pie like this, lay a piece of foil on top of the pie once the top gets as brown as you want it to be. This will allow the pie to continue cooking without the top getting too burnt.

    A slice being cut out of the pie and lifted out with a cake spatula.

    How Long Does Homemade Dutch Apple Pie Last?

    Store your Dutch apple pie in the refrigerator either covered with plastic wrap or a plastic lid. It will last for 4-5 days.

    Can I Freeze Dutch Apple Pie?

    Yes! But It’s best to freeze it before it’s baked. Wrap your unbaked pie in plastic wrap and freeze for up to 2 months. You can bake it directly from the freezer to your oven, no need to thaw.

    Closeup of a slice of apple pie on a stoneware plate.

    More Apple Recipes You'll Love:

    Aren’t apple desserts just the best? They’re so perfect for fall! Whether you make an apple tart, easy brown betty, or this amazing Dutch apple pie, these desserts are filled with spiced apple flavor that everyone will love. Find my full list here.

    Print

    Dutch Apple Pie

    Dutch Apple Pie is the best version of apple pie! Instead of a top crust, you enjoy a sweet crumble topping over a mound of delicious apples. Everyone will agree that this is the best apple pie they've ever had.
    Course Dessert
    Cuisine American
    Keyword dutch apple pie, dutch apple pie recipe, the best dutch apple pie recipe
    Prep Time 30 minutes
    Cook Time 1 hour
    Total Time 1 hour 30 minutes
    Servings 12 servings
    Calories 982kcal
    Author Alyssa Rivers

    Ingredients

    Apple Filling

    • 8 cups apples peeled, cored, sliced thin (about 5 large apples or 8 small apples)
    • 1/2 cup sugar
    • 1/4 cup all purpose flour
    • 1 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 2 tablespoons lemon juice

    Crumb Topping

    • 2/3 cup brown sugar
    • 1 cup all-purpose flour
    • 6 tablespoons butter chilled and cut into tiny cubes
    • 1/2 teaspoon cinnamon
    • ¼ teaspoon salt

    Instructions

    • Preheat oven to 400 degrees F and arrange racks so that the pie can cook on the bottom rack. Line an 8-inch pie pan with crust. Fold over edges and pinch to flute. Set prepared dish on a large baking sheet that is lined with a silpat, parchment paper, or foil.
    • In a large bowl, combine apples, sugar, flour, cinnamon, salt, and lemon juice. Toss to coat.
    • To make the crumble topping, combine the brown sugar, flour, the chilled butter pieces and cinnamon using a pastry blender in a large bowl. You want your butter to remain as small chunks about the size of a pea.
    • To assemble pie, mound apples on top of crust. Then carefully spoon on crumble topping, taking care not to spill too much over the edges and pressing down onto the apples as needed to make it stick.
    • Place prepared pie on baking sheet on bottom rack of oven. Cook for about 1 hour. If topping starts to brown, loosely tent with foil.
    • Allow pie to cool at least 30 minutes to an hour, however it will slice best if you allow pie to fully cool.

    Notes

    Originally posted on August 16, 2019

    Updated November 8, 2022

    Nutrition

    Calories: 982kcal | Carbohydrates: 123g | Protein: 12g | Fat: 49g | Saturated Fat: 17g | Cholesterol: 15mg | Sodium: 736mg | Potassium: 278mg | Fiber: 7g | Sugar: 29g | Vitamin A: 220IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 5mg
  • Cranberry Orange Cheesecake

    Cranberry Orange Cheesecake

    There is no better way to ring in the holidays than this Cranberry Orange Cheesecake. It’s infused with a cranberry sauce that takes this dessert to another level, and is sure to be the talk of your party!

    It’s no secret I love cheesecake. If you have hesitated making cheesecake for any reason, I’m here to change your mind! I take the mystery out of cheesecake with my step by step instructions. You will make a delicious and creamy cheesecake every time! There’s nothing like a homemade cheesecake, and you’ll love this classic New York Cheesecake, this festive Eggnog Cheesecake, and this loaded with flavor Tiramisu Cheesecake.

    A piece of orange cranberry cheesecake being lifted out of the whole by a pie spatula.

    Orange Cranberry Cheesecake

    Oh cheesecake, how I love you! And this orange cranberry cheesecake is a keeper for sure. It’s everything you want in a holiday recipe and then some. The tangy and zippy flavor of orange and cream cheese, with a swirl of cranberry sauce. What’s not to love?! They really aren’t as hard as people make them out to be either. They may be a little more work than a holiday cookie or cranberry Christmas cake, but they are totally worth it!

    I break down this recipe into easy steps. If you follow this recipe with all of my tips, I promise it will turn out great! I also recommend making your cranberry sauce from scratch because it adds extra orange flavor that you’ll love. The graham cracker crust is perfect for the flavors in this cheesecake, and it’s so easy to whip up. You’ll be so glad you tried this recipe!

    Process photos showing graham cracker crust pressed in a springform pan, the batter being added on top, the cranberry sauce in the blender, and finally the cranberry sauce put on top of the cheesecake.

    Ingredients

    The ingredients in this cranberry orange cheesecake are so simple, but packed with flavor! I recommend making a homemade cranberry sauce to really ramp up the flavor in this cheesecake. This cheesecake will knock your socks off with fresh and fun flavors.

    Crust And Cranberry Filling

    • Graham Cracker Crumbs: You can buy them at the store or make your own crumbs using Graham Crackers and pulsing them in a food processor.
    • Granulated Sugar: This is just your regular pantry sugar to help sweeten the crust. You could leave this out if you wanted to.
    • Butter: Butter helps the crust stick together. You’ll want to use unsalted because there is added salt in this crust already.
    • Salt: Just a pinch to bring out all the lovely flavors!
    • Canned Whole Berry Cranberry Sauce or Homemade: You can easily buy a can, or make it yourself homemade! I have a great recipe for cranberry sauce that you’ll want to save for later anyways!

    Cheesecake

    • Cream Cheese: You will need to buy 4 8oz packages of cream cheese. It’s a lot! But thats what makes this cheesecake so creamy and tangy.
    • Granulated Sugar: Your pantry sugar will work great.
    • Sour Cream: This makes the cheesecake extra creamy and tangy! You’re going to love the flavor this adds.
    • Eggs: I always use large grade A eggs in my recipes.
    • Vanilla Extract: Whatever you have on hand for baking will do.
    • Orange Zest: You will want to buy an orange and zest fresh orange into this cheesecake. It makes such a difference!
    A whole orange cranberry cheesecake with two slices slightly removed on a plate with oranges and cranberries to the side.

    Cranberry Orange Cheesecake Recipe

    If you have never made a cheesecake before, you have nothing to worry about! I’ve included lots of insider tips from my years of experience that will help you make the perfect cheesecake every time! This orange cranberry cheesecake is perfect for the season, so get ready for your new favorite holiday dessert!

    Crust

    1. Preheat Oven: Preheat the oven to 325℉. Prepare a 10-inch springform pan by spraying with cooking spray.
    2. Mix: In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt together. This should resemble damp sand.
    3. Press: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    4. Bake: Bake for 10 minutes. Allow to cool completely.

    Cheesecake

    1. Beat Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for another minute or so, until very smooth.
    2. Mix: Add the sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix again for 30 seconds.
    3. Beat: Add the eggs, vanilla, and orange zest and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Beat until just combined. At this point the batter should be smooth and fairly runny.
    4. Blend Sauce: Add the cranberry sauce to a blender and blend until a smooth puree forms.

    Bake the Cranberry Orange Cheesecake

    1. Wrap Foil: Using 18 inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
    2. Add to Pan: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    3. Pour Batter: Add half of the cheesecake batter to the springform pan. Carefully spoon half of the cranberry puree over the cheesecake batter and smooth as best you can. Again, carefully spoon the remaining cheesecake batter on top and smooth.
    4. Add Sauce: Add the remaining cranberry puree over the top of the cheesecake batter. Use the back of a paring knife to swirl just the top layer of cranberry into the cheesecake by making figure 8s in the batter.
    5. Pour Water: Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. With the rack in the lower 3rd of the oven, carefully move the pan into the oven.
    6. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be only slightly jiggly, but not liquid. If it still seems very liquidy, give it 15 more minutes and check it again.

    Cool and Serve

    1. Cool: Once the cheesecake has only a slight jiggle, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    2. Chill: Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Cover and chill in the fridge for at least 6 hours.
    3. Enjoy: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top the cranberry orange cheesecake with the whipped cream topping and enjoy!
    Cheesecake on a plate with cranberries and oranges in front of it.

    Tips for Making Cheesecake

    Cheesecake can seem intimidating, but it doesn’t have to be! Here are some helpful tips to get a perfect and creamy cheesecake every time!

    • Room Temperature Ingredients: Using room temperature ingredients will help you achieve a silky smooth cheesecake batter. I usually get the cream cheese, sour cream and eggs out of the fridge a couple hours before I’m ready to start baking to ensure they have enough time to soften. 
    • Scrape Down Bowl: Scrape down the bowl several times between each step. Doing this will prevent thicker batter from sticking to the sides and bottom of the bowl, only to end up making your batter lumpy. 
    • Aluminum Foil: Heavy-duty 18-inch aluminum foil is one of the secrets to making cheesecake that not only bakes evenly in a water bath, but prevents ANY water from getting in and making the crust soggy. I’ve tried with 2-3 layers of foil, but have found that this can still sometimes leak. Best to go with 4 layers of the foil, making sure it is a big enough piece to go ALL the way up each side of the pan.
    • Cooling: Letting the cheesecake cool in the oven as the oven cools will prevent it from cracking. You don’t want to poke it or stick a thermometer in it either! That will greatly increase the risk of the cheesecake cracking as it cools down. 
    • Cranberry Sauce: If you don’t like canned cranberry sauce, make your own cranberry sauce! Let it cool completely before pureeing and adding to the cheesecake. Making your own will enable you to have it spiced just the way you like it.

    A slice of cheesecake with a bite taken out of it with a fork and fresh fruit next to it.

    Storing Leftover Cranberry Orange Cheesecake

    Cheesecake makes great leftovers! It’s just as creamy and delicious the next day, so it’s a good one to make ahead. Follow these tips to get the most out of this recipe.

    In the Fridge: The cheesecake by itself is best stored covered with plastic wrap or in an airtight container in the fridge for up to 5 days. 

    In the Freezer: You can freeze this cheesecake for up to 6 months, just cover it in plastic wrap or an airtight container. Let it sit out on the counter for a few hours before eating.

    Other Cranberry Recipes

    Cranberries are so tangy and full of flavor. I love using them in sweet and savory dishes. If you love cranberries, you’ll love these fun and unique recipes. They are sure to be a hit at your next party.

    Print

    Cranberry Orange Cheesecake

    There is no better way to ring in the holidays than this Cranberry Orange Cheesecake. It's infused with a cranberry sauce that takes this dessert to another level, and is sure to be the talk of your party!
    Course Dessert
    Cuisine American
    Keyword cheesecake, cranberry, Cranberry orange cheesecake
    Prep Time 40 minutes
    Cook Time 1 hour 40 minutes
    Chill Time 6 hours
    Total Time 8 hours 20 minutes
    Servings 12 People
    Calories 577kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 1 ½ cups graham cracker crumbs
    • ⅓ cup granulated sugar
    • ¼ cup unsalted butter melted
    • 1 pinch salt

    Cheesecake

    • 2 pounds cream cheese room temperature (4 8-ounce packages)
    • 1 ½ cups granulated sugar
    • 8 ounces sour cream room temperature
    • 5 large eggs room temperature
    • 1 tablespoon vanilla extract
    • 2 tablespoons orange zest

    Cranberry Filling

    • 1 12- ounce can whole berry cranberry sauce or 1 ½ cups homemade cranberry sauce

    Instructions

    Crust

    • Preheat the oven to 325℉. Prepare a 10-inch springform pan by spraying with cooking spray.
    • In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt together. This should resemble damp sand.
    • Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    • Bake for 10 minutes. Allow to cool completely.

    Cheesecake

    • Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for another minute or so, until very smooth..
    • Add the sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix again for 30 seconds.
    • Add the eggs, vanilla, and orange zest and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Beat until just combined. At this point the batter should be smooth and fairly runny.

    Cranberry Filling

    • Add the cranberry sauce to a blender and blend until a smooth puree forms.

    Bake The Cheesecake

    • Using 18 inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
    • Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    • Add half of the cheesecake batter to the springform pan. Carefully spoon half of the cranberry puree over the cheesecake batter and smooth as best you can. Again, carefully spoon the remaining cheesecake batter on top and smooth.
    • Add the remaining cranberry puree over the top of the cheesecake batter. Use the back of a paring knife to swirl just the top layer of cranberry into the cheesecake by making figure 8s in the batter.
    • Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. With the rack in the lower 3rd of the oven, carefully move the pan into the oven.
    • Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be only slightly jiggly, but not liquid. If it still seems very liquidy, give it 15 more minutes and check it again.
    • Once the cheesecake has only a slight jiggle, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    • Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Cover and chill in the fridge for at least 6 hours.
    • Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with the whipped cream topping and enjoy!

    Nutrition

    Calories: 577kcal | Carbohydrates: 56g | Protein: 8g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 166mg | Sodium: 344mg | Potassium: 181mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1367IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg