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Sweet New Takes on Four Thanksgiving Favorites

Fire up those ovens and grab an apron; Thanksgiving is just two weeks away! While this most festive of feast days is certainly a time for family, friends, and traditions, it is also an incredible time to show off those culinary skills and try out that new recipe. Particularly when that new recipe is for a delightfully decadent dessert!

If you’re looking for the perfect new recipe to cap off your Thanksgiving line-up, check out these four fantastic twists on some Thanksgiving favorites.

Courtesy of

Sweet Potato Cheesecake


  •  1/4 cup white sugar
  • 1/4 cup butter, melted
  •  2 pounds sweet potatoes
  • 2 tsp vanilla extract
  •  3 (8 ounce) packages cream cheese, softened
  •  7/8 cup white sugar
  •  1/3 cup sour cream
  •  1/4 cup heavy whipping cream
  •  3 eggs, room temperature
  •  3/4 cup packed brown sugar
  •  1/4 cup butter
  •  1/4 cup heavy whipping cream
  •  1 cup chopped pecans

Preheat your oven to 350°F (175°C).

Place potatoes in a baking dish and bake until soft—about 1 hour. Cool the sweet potatoes enough to handle; then peel, and puree. Once pureed, add your vanilla extract.

Mix graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press the mixture into the bottom of a 9 1/2-inch springform pan. Bake for 10 minutes; then set aside to cool.

In a large mixing bowl, beat together cream cheese and 7/8 cup of white sugar until smooth. Mix in sour cream, 1/4 cup cream, and sweet potato puree. Beat in each of your eggs one at a time. After each egg, blend the mixture well. Pour your filling on top of your graham cracker crust.

Bake for about 1 hour, or until a toothpick can be inserted near the center and come out clean. Turn off the oven and let the cake stand for 1 hour with the oven door ajar.

While your cheesecake cools, combine brown sugar and 1/4 cup butter in a small saucepan. Stir over low heat until your sugar dissolves and the mixture is smooth. Increase heat and bring the sauce to a boil. Mix in 1/4 cup cream, then nuts. Pour the hot topping over cheesecake, then refrigerate until cool.

Courtesy of

Pumpkin Cannoli


  • 3/4 cup canned pumpkin
  • 4 ounces mascarpone cheese
  • 1/2 cup ricotta cheese
  • 1/4 cup instant vanilla pudding mix
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup heavy whipping cream
  • 12 large cannoli shells
  • 1 tablespoon semi-sweet chocolate chips
  • 1 teaspoon confectioners’ sugar for dusting

In a large mixing bowl, stir together 1 cup confectioners’ sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice until smooth.

Beat your heavy whipping cream in a chilled bowl until fluffy. Fold your whipped cream into pumpkin mixture.

Spoon your pumpkin mixture into a resealable plastic bag and snip a small hole in a corner. Pipe pumpkin mixture into each cannoli shell. Garnish the ends with chocolate chips and confectioners’ sugar.

Courtesy of

Apple Brownies


  • 1/2 cup butter, melted
  •  1 cup white sugar
  •  1 egg
  •  3 medium apples- cored, peeled, and thinly sliced
  •  1/2 cup chopped walnuts
  •  1 cup all-purpose flour
  •  1/4 teaspoon salt
  •  1/2 teaspoon baking powder
  •  1/2 teaspoon baking soda
  •  1 teaspoon ground cinnamon

Preheat your oven to 350 °F (175°C). Grease a 9×9 inch baking dish.

In a large mixing bowl, beat together your melted butter sugar, and egg until the mixture is fluffy. Fold in the apples and walnuts. In a separate mixing bowl, sift together your flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until smooth. Spread the batter evenly in your prepared baking dish.

Bake for 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Courtesy of

Crustless Cranberry Pie


  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 2 cups fresh cranberries
  • 1/2 cup chopped walnuts
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 teaspoon almond extract

Preheat oven to 350°F (175 °C). Grease a 9-inch pie pan.

In a large mixing bowl, combine your flour, sugar, and salt. Stir in your cranberries and walnuts; then toss to coat. Add your butter, beaten eggs, and almond extract to your cranberry mixture. Spread the batter into your prepared pie pan.

Bake for 40 minutes, or until a wooden pick inserted near the center comes out clean.

Hungry for a Good Time?!

Of course, you’re going to need a full-size kitchen—complete with appliances and ample pantry space—to successfully prepare these decadent Thanksgiving desserts.

If you’re looking for the perfect rental to fulfill all your culinary needs, turn to your friends at Elliott Realty. For over 50 years, Elliott Realty has been proudly providing impeccable accommodations for visitors to the Grand Strand. With hundreds of rental properties–each boasting an endless array of comfortable accommodations and amenities to meet all needs—we feel confident that we have the perfect unit for you and your family. Give us a call or visit our website today!

 Bon Appetit and Sea you Soon!

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