3 holly, jolly holiday desserts to try this year

Yield: 1 (8-inch) cake, serves 8 to 12 people

INGREDIENTS

Graham cracker crust: ¾ cup + 2 tablespoons graham cracker crumbs 2½ tablespoons sugar ½ teaspoon cinnamon ¼ teaspoon ginger Pinch salt 3½ tablespoons melted butter

Vanilla cheesecake batter:

2 (8-ounce packs) cream cheese ½ cup + 2 tablespoons sugar ½ vanilla bean, scraped ¼ cup + 2 tablespoons sour cream 1 teaspoon vanilla 1 tablespoon lemon juice 2 eggs

Thyme-cherry compote:

2 cups cherries 1½ teaspoons lemon juice ¼ cup sugar ½ teaspoon fresh thyme 1 tablespoon cornstarch 2 tablespoons water

Whipped cream:

1 cup heavy cream 2 tablespoons sugar 1 teaspoon vanilla extract

INSTRUCTIONS

For the crust: Combine graham cracker crumbs, sugar, cinnamon, ginger and salt. Add the melted butter and mix until it resembles wet sand. Press graham cracker crust into a parchmentlined 8-inch round pan. Bake at 325 degrees for 5 minutes.

For the batter: Using a mixer, cream together cream cheese, sugar and scraped vanilla bean. Mix until there are no lumps, scraping the bowl often. Add the sour cream, vanilla and lemon juice. Mix until it is all combined, remembering to scrape the bowl after the addition. Lastly, add eggs one at a time. Give the bowl one last scrape and mix until it’s all combined. Pour cheesecake into baked crust. Bake at 300 degrees in a water bath for about an hour. The cheesecake should be set when done.