Thanksgiving Dessert Recipes That’ll Have Everyone Asking for Seconds (and Thirds!)

👩‍🍳 Instructions

1. 1

   For the Caramel Pecan Cheesecake Crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter. Press into a 9-inch springform pan. Bake 8-10 minutes. Reduce oven to 325°F (160°C).
2. 2

   For the Cheesecake Filling: Beat 3 pkgs softened cream cheese until smooth. Add 1 cup sugar, 1 tsp vanilla, ¼ cup heavy cream. Beat in 3 eggs one at a time on low speed. Stir in salt.
3. 3

   Bake Cheesecake: Wrap springform pan with foil. Pour filling over crust. Place in a roasting pan with hot water halfway up sides. Bake 60-75 minutes until edges set and center jiggles. Turn off oven, prop door open, cool in water bath for 1 hour. Remove, cool completely, then refrigerate 6+ hours.
4. 4

   For the Caramel Pecan Topping: Melt ½ cup butter in a saucepan. Stir in brown sugar and ¼ cup heavy cream. Bring to a gentle boil, cook 2-3 minutes. Remove from heat, stir in 1 tsp vanilla and pecans. Let cool 10-15 minutes until thickened. Pour over chilled cheesecake. Sprinkle with sea salt if desired.
5. 5

   For the Pumpkin Gooey Butter Cake Layer: Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan. Combine cake mix, 1 egg, and ½ cup melted butter. Press into the pan.
6. 6

   For the Gooey Topping: Beat 1 pkg softened cream cheese until smooth. Add pumpkin puree, 3 eggs, 1 tsp vanilla, cinnamon, nutmeg, cloves, and ginger. Beat until smooth. Gradually add sifted powdered sugar, then slowly stream in ½ cup melted butter. Mix until creamy.
7. 7

   Bake Gooey Butter Cake: Pour pumpkin mixture over cake base. Bake 40-50 minutes until edges are set but center is still gooey. Cool completely in pan. Dust with powdered sugar before serving.