Do I have to pick just one?
It's not possible.
I'll just have to submit...well...several.
Bread Pudding (and more recently Chocolate Bread Pudding) is probably my favorite dessert of all time, not just because it is warm and moist and delicious...mostly for sentimental reasons. My Grandma taught me how to make it and it was one of her favorite desserts too.
I'm not much of a cake eater usually but this Tuxedo Cake makes me swoon. Who wouldn't faint over 3 layers of made from scratch chocolate cake filled and covered with real whipped cream and then drenched in ganache?
But the dessert I make most often and enjoy the most is cheesecake. I've already share the recipe for Caramel Apple Cheesecake Bars so today I'll share the recipe for the cheesecake I'm taking for our Thanksgiving meal.
1 cup sugar
2 Tbsp. cornstarch
1 cup cranberry juice
1 1/2 cups fresh or frozen cranberries
1 cup graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. butter, melted
4 pkgs. (8 oz.) cream cheese, softened
1 cup sugar
3 Tbsp. flour
1 cup eggnog
1 Tbsp. vanilla extract
In a sucepan, combine the first four ingredients; bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from the heat; set aside.
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9 inche springform pan. Bake at 325 for 10 minutes. Cool on a wire rack.
In a mixing bowl, beat cream cheese and sugar until smooth. Add four and beat well. Add eggs; beat on low just unti lcombined. Add eggnog and vanilla; beat just until blended. Pour two-thirds of the filling over crust. Top with half of the cranberry mixture (cover and chill remaining cranberry mixture). Carefully spoon remaining cheescake filling over top.
Bake at 325 for 60-70 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Spoon the remaining cranberry mixture over cheesecake.
Hope you enjoy it!