Whether visions of sugarplums are dancing in your head, or you’re toasting the approaching new year, these desserts are sure to brighten holiday celebrations before any New Year’s resolutions take effect. Throw caution to the wind and satisfy your sweet tooth with Our Town’s assortment of December Desserts submitted by Lexington locals. We wish you a joyous holiday season and delicious merriment as you enjoy these tasty treats!

Easy New York Style Cheesecake with Raspberry Purée

Submitted by: Kevin Boyd, Diablo’s Southwest Grill

INGREDIENTS:

16 oz. cream cheese

1 3/4 c. sugar, divided 1/2 c. sour cream

2 eggs

2 tsp. vanilla extract

1 lemon, cut in half

2 12 oz. packs of fresh raspberries*

1 store-bought large graham cracker pie crust

DIRECTIONS:

For Cheesecake:

1. In a blender/food processor, add cream cheese, 1 c. sugar, vanilla, eggs, sour cream, and ½ squeezed lemon. Use a fine mesh strainer to catch lemon seeds.

2. Blend until completely smooth, and no clumps of cream cheese are visible; about 5 to 6 minutes.

3. Preheat oven to 350 degrees. We will be baking this in a water bath using a large foil pan to fit the pie crust, with about 1 1/2” of water filling the pan.

4. Fill pie crust with cheesecake mix, set into water pan. Water should cover the pie pan foil halfway.

5. Place in center rack of oven uncovered; bake for 1 hr. 15 min. Pie should be firm with mild browning on top.

6. Remove from oven; remove from water pan and chill in refrigerator for a minimum of 4 hrs.

For Purée:

1. In a blender/food processor, add raspberries, other half of lemon squeezed using strainer to catch seeds, 3/4 c. sugar.

2. Blend until completely smooth, about 5 minutes.

3. Use fine mesh strainer to strain finished purée; catch raspberry seeds.

4. Chill in refrigerator for a few hours to cool.

5. Serve poured over chilled cheesecake.

* Strawberries can be substituted, and no strainer is necessary.

Chewy Molasses Cookies

Submitted by: Heather Bruce, The Blended Bakery

INGREDIENTS:

1 1/2 c. unsalted butter, softened to room temperature (not melted)

1 c. granulated (white) sugar

1 c. packed brown sugar

1/2 c. unsulphured molasses

2 eggs

4 1/2 c. all-purpose flour

4 tsp. baking soda

1 tbsp. ground ginger

2 tsp. ground cinnamon

1 tsp. ground cloves

1 tsp. salt

DIRECTIONS:

1. In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger, and salt. Set aside.

2. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale-yellow color, about 2 minutes, scraping down the sides occasionally as needed.

3. Mix in the eggs (one at a time) and molasses and beat on medium-low speed until each is combined.

4. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.

5. Transfer the dough to an airtight container and refrigerate for at least 2 hours, until dough is chilled.

6. Preheat oven to 350°F. Line a sheet pan with parchment paper; set aside.

7. Use a 2 in. cookie scoop and scoop into balls.

8. Fill a separate small bowl with sugar and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.

9. Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. Remove from the oven and let cool for 4-5 minutes. Transfer the cookies to wire racks to cool completely.

10. Serve warm and enjoy!

* Store in a sealed container for up to 4 days or freeze for up to 3 months.

Pumpkin Trifle

Submitted by: Leslie Gandy, O’Hara’s Public House

INGREDIENTS:

1 spice cake mix (Duncan Hines OR Entenmann’s Pumpkin Donuts, 8 Count)

15 oz. can of pumpkin

4 boxes 3-oz. Vanilla Instant Pudding Mix

2 1/2 c. milk

1 16 oz. Cool Whip

1 bag of Heath Bar Toffee pieces

DIRECTIONS:

1. Bake the spice cake as package directs. Let cool and cut into 1 in. squares. If using pumpkin doughnuts, break into pieces.

2. Fill the bottom of the trifle dish with half of the cake or doughnuts.

3. Spoon half the pumpkin pudding mixture over layer of cake or doughnuts, smoothing it evenly.

4. Add half of the Cool Whip as the next layer.

5. Repeat the process.

6. Garnish with Heath Bar toffee pieces.

*Enjoy chilled. This is best if made a day in advance.