Joanna Gaines’ Thanksgiving Menu Is Filled with Make-Ahead Options—and We Have All the Recipes

In This ArticleView AllIn This ArticleDinner RollsHomemade Green Bean CasseroleSouthern Sweet Potato CasseroleMashed PotatoesHerb-Roasted Turkey & GravyMema Pat’s Holiday DressingJo’s Mom’s Cranberry SaucePumpkin Cheesecake with Gingersnap Crust

In This ArticleView All

View All

In This Article

Dinner Rolls

Homemade Green Bean Casserole

Southern Sweet Potato Casserole

Mashed Potatoes

Herb-Roasted Turkey & Gravy

Mema Pat’s Holiday Dressing

Jo’s Mom’s Cranberry Sauce

Pumpkin Cheesecake with Gingersnap Crust

ClosePhoto:Gaines: Cindy Ord/Getty Images. Food: Kelsey Hansen, Magnolia Journal.From herholiday collection at Targetto herdinner menus for special occasions, we’re big fans of Joanna Gaines atEatingWell. So when she shared her Thanksgiving menu in the 2023 special edition of theMagnolia Journal, we knew we had to share it.“While I’m not typically the type to want to reinvent a menu I know my family already loves (after all, these are the dishes we anticipate for months on end), creating this collection of holiday recipes gave me a reason to reimagine some of those familiar favorites,” Gaines wrote inMagnolia Journal. “I stretched my palate and creativity and can say I am happily adding a few new dishes to my table this season. I hope the same may be true for you.”From delicious veggie side casseroles to her mom’s five-ingredient cranberry sauce—and, of course, an herb-roasted turkey—these recipes are full-flavored and Jo-Jo-approved. And while they may not be reduced-fat or low-calorie recipes, it is, after all, a once-a-year meal to enjoy with family and friends. So without further ado, here is Gaines' updated Thanksgiving menu.19 Best-Ever Thanksgiving Hors d’OeuvresDinner RollsPrep: 1 hour 50 minutesBake: 25 minutesMakes: 32 rolls½ cup warm water (95°F to 110°F)⅓ cup + 2 tsp. sugar2 ¼-oz. pkt. active dry yeast1½ cups whole milk5½ to 6 cups all-purpose flour1½ tsp. kosher salt2 large eggs½ cup (1 stick) unsalted butter, softenedNonstick cooking spray¼ cup (½ stick) unsalted butter, melted2 tsp. Maldon salt or other flaky sea salt (optional)1. Combine the warm water, 2 tsp. of the sugar, and the yeast in a small bowl. Let stand for about 5 minutes or until foamy. In a small saucepan warm the milk to between 100°F and 110°F.2. Combine 5½ cups flour, the remaining ⅓ cup sugar, and the kosher salt in the bowl of a stand mixer fitted with a dough hook. Stir on low to mix the ingredients.3. Keep the mixer on low and slowly add yeast mixture, warm milk, eggs, and softened butter. Beat 4 to 5 minutes or until a smooth dough is formed. The dough should be slightly sticky but able to pull away from the side of the bowl. If dough sticks to the bowl, add flour, 1 Tbsp. at a time, until it pulls away.4. Lightly coat a medium bowl with cooking spray. Transfer dough to bowl; cover with plastic wrap. Let rise in a warm place for about 40 minutes or until dough is doubled in size. Lightly punch dough to release the air.5. Use a kitchen scale to divide dough into 32 equal pieces (about 1½ oz. each). Gently roll dough pieces into balls and place them touching on a sheet pan. Loosely cover with greased plastic wrap and let rise at room temperature about 40 minutes or until soft and pillowy. They should bounce back a bit when lightly touched.6. Preheat the oven to 375°F while rolls rise. Remove plastic wrap from rolls. Bake rolls for about 25 minutes or until deep golden brown.7. Immediately brush hot rolls with the melted butter and sprinkle with Maldon salt (if using). Serve warm.TO STORE: Place cooled rolls in an airtight container; cover. Store at room temperature for up to 2 days.6 Mistakes That Ruin Dinner Rolls (And How to Fix Them)Homemade Green Bean CasserolePrep: 15 minutesCook: 1 hourMakes: 6 to 8 servings1 large yellow onion, halved and thinly sliced⅓ cup cornstarch1 tsp. seasoned saltCanola oil, for deep frying1 Tbsp. + 1 tsp. kosher salt2 lb. fresh green beans, trimmed¼ cup (½ stick) unsalted butter2 8-oz. pkg. sliced fresh mushrooms1 tsp. freshly ground black pepper2 cloves garlic, minced¼ tsp. ground nutmeg⅓ cup all-purpose flour¾ cup chicken broth1¾ cups heavy cream¼ cup panko bread crumbs1 Tbsp. unsalted butter, melted1. Preheat the oven to 375°F. Lightly grease an 11×9-inch (2½-qt.) baking dish.2. Combine onion slices, cornstarch, and seasoned salt in a large bowl. Toss until onion slices are well coated.3. Line a wire rack with paper towels. Pour 3 inches of oil into a deep medium saucepan. Clip a deep-fry thermometer to the side of the pan and heat oil to 350°F.4. Working in batches, use a slotted spoon to lower half of the onion slices into the hot oil. Cook 2 to 3 minutes or until golden, stirring occasionally. Use a slotted spoon to transfer fried onion slices to the prepared wire rack. Repeat to fry remaining onion.5. Prepare a large bowl of ice and water. Bring a large pot of water with 1 Tbsp. of the salt to boiling. Add green beans; cook for about 6 minutes or until crisp-tender. Use tongs to transfer beans to ice water. Let cool for 1 to 2 minutes; drain beans well.6. Heat the ¼ cup butter in a large skillet over medium-high. Add mushrooms; cook 2 to 3 minutes or until golden brown, stirring frequently. Stir in the remaining 1 tsp. salt, pepper, garlic, and nutmeg. Sprinkle flour over the mushrooms and stir to combine well. Slowly add broth while whisking. Bring to a simmer and cook for about 2 minutes or until well incorporated. Reduce heat to medium. Slowly add cream while whisking. Cook and stir for 4 to 6 minutes or until thickened and bubbly. Remove from heat.7. Stir beans into mushroom mixture. Pour into the prepared baking dish. In a small bowl stir together panko and the melted butter. Sprinkle over beans.8. Bake for 15 to 20 minutes or until bubbling. Top with fried onion.TO STORE: Store leftovers in an airtight container in the refrigerator for up to 2 days.5 Mistakes That Ruin Green Bean Casserole (And How to Fix Them)Southern Sweet Potato CasserolePrep: 20 minutesBake: 1 hour 20 minutesCool: 20 minutesMakes: 10 to 12 servings5 lb. sweet potatoesNonstick cooking spray1 cup granulated sugar½ cup heavy cream½ cup (1 stick) unsalted butter, softened⅓ cup whole milk2 large eggs1½ tsp. vanilla¾ tsp. kosher salt1 cup cornflakes, crushed⅓ cup chopped pecans3 Tbsp. light brown sugar¼ cup (½ stick) unsalted butter, melted2 cups mini marshmallows1. Preheat the oven to 450°F. Poke each sweet potato a few times with the tines of a fork. Wrap potatoes individually in foil. Bake for 1 hour 15 minutes or until tender. Let cool for about 20 minutes or until cool enough to handle.2. Reduce oven temperature to 375°F. Coat a 13×9-inch (3-qt.) baking dish with cooking spray.3. Halve sweet potatoes and scoop out flesh into a large bowl. Discard skins. Break up sweet potato flesh slightly with a fork. Add granulated sugar, cream, softened butter, milk, eggs, vanilla, and salt. Use a handheld mixer to beat the potato mixture 3 to 5 minutes or until well combined. Pour the potato mixture into the prepared dish; spread evenly.4. For topping, stir together cornflakes, pecans, brown sugar, and melted butter in a medium bowl. Sprinkle topping evenly over sweet potatoes.5. Bake for 20 minutes or until golden brown. Turn the oven to broil and position an oven rack 4 to 5 inches from the broiler.6. Sprinkle marshmallows on the casserole. Broil about 1 minute or until marshmallows begin to brown, watching carefully. Serve hot.TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F oven about 10 minutes or microwave on high for 3 to 5 minutes or until heated through.Old-Fashioned Sweet Potato CasseroleKelsey Hansen, Magnolia Journal.Mashed PotatoesPrep: 10 minutesCook: 30 minutesMakes: 6 to 8 servings6 large russet potatoes (about 3½ lb. total), scrubbedKosher salt1 cup (2 sticks) salted butter½ cup milk1 tsp. freshly ground black pepper1. Peel the potatoes, leaving a little skin on each one for texture, if you like. (Jo likes to leave about five stripes of skin on each potato.) Cut potatoes into 1½-inch chunks.2. Bring a large pot of generously salted water to boiling. Add potatoes. Simmer 15 to 20 minutes or until very tender. Drain well and return potatoes to pot.3. Meanwhile, heat butter and milk in a small saucepan over medium-low just until butter melts and milk is warm.4. Mash potatoes using a potato masher, adding milk mixture in four parts and mashing as you go until potatoes are creamy and well blended but still have a bit of texture. Mash in 1 tsp. salt and pepper.TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days.5 Tips for Perfect Classic, Fluffy Mashed PotatoesHerb-Roasted Turkey & GravyPrep: 30 minutesRoast: 2 hours 45 minutesStand: 10 minutesMakes: 10 servings1 white onion, quartered3 carrots, peeled3 stalks celery, trimmed1 12-lb. turkey2 Tbsp. coarse sea salt1 Tbsp. freshly cracked black pepper1 tsp. paprika¼ cup butter½ cup chopped fresh sage6 sprigs fresh thymeFresh sage leaves, oranges, and/or blood oranges (optional)Turkey Gravy1. Preheat the oven to 325°F. Place onion, carrots, and celery in the bottom of a large roasting pan. Pat the outside and cavity of the turkey dry with paper towels. Place the turkey in a pan on top of the vegetables. In a small bowl combine salt, pepper, and paprika. Season the cavity of the turkey with one-third of the salt mixture. Fold wing tips under turkey.2. Melt butter in a small saucepan over medium about 2 minutes or until edges begin to turn golden. Add sage and thyme; cook and stir for 1 minute. Using a slotted spoon, transfer sage and thyme to the cavity of the turkey. Tie turkey legs together using 100%-cotton kitchen string. Brush butter over the outside of the turkey. Sprinkle the remaining salt mixture over the turkey.3. Roast turkey, uncovered, 2 to 3 hours or until juices run clear and a thermometer inserted into the thickest part of the thigh (not touching bone) registers 175°F. Tent turkey with foil and let stand 10 to 15 minutes before carving. If you like, serve turkey on a platter and garnish with fresh sage leaves and halved or quartered oranges. Serve with Turkey Gravy.Turkey Gravy1. Drain turkey drippings from the roasting pan. Skim fat from drippings. Add enough butter to the fat to equal ¼ cup. Add enough chicken broth to strained drippings to equal 2 cups. In a large skillet whisk together the fat and ¼ cup all-purpose flour. Cook and stir for 1 minute. Add drippings. Cook and stir until thickened and bubbly. Remove from heat and stir in 1 tsp. fresh thyme leaves. Season to taste with kosher salt and pepper. Serve immediately with turkey.Herb-Roasted TurkeyMema Pat’s Holiday DressingPrep: 15 minutesBake: 1 hour 25 minutesCool: 1 hour 10 minutesMakes: 8 servingsNonstick cooking spray1⅓ cups all-purpose flour1 cup yellow cornmeal2 tsp. baking powder½ tsp. baking soda1½ tsp. kosher salt2 large eggs2½ cups whole milk½ cup (1 stick) unsalted butter, melted6 small stalks celery, finely chopped (about 1½ cups)1 medium white onion, finely chopped (about 1½ cups)½ cup (1 stick) unsalted butter2¼ cups chicken broth1 tsp. black pepper1 tsp. rubbed sage1 tsp. ground poultry seasoning2 hard-boiled eggs, peeled and chopped1. For scratch-made cornbread: Preheat the oven to 375ºF. Coat an 11×9-inch (2 ½-qt.) baking dish with cooking spray.2. Combine 1 cup of the flour, the cornmeal, baking powder, baking soda, and ½ tsp. of the salt in a medium bowl. In a separate bowl lightly beat large eggs. Whisk in 1½ cups of the milk and the melted butter. Add to the flour mixture and stir until just combined. Stir in celery and onion. Pour batter into the prepared baking dish.3. Bake for 35 to 40 minutes or until the cornbread is lightly browned and crispy on top. Let cool to the touch on the counter, about 1 hour.4. For dressing: Coat a 13×9-inch (3-qt.) baking dish with cooking spray. Melt ½ cup butter in a medium saucepan over medium. Whisk in the remaining ⅓ cup flour until smooth. Slowly add the remaining 1 cup milk and ¼ cup of the broth, whisking constantly. Whisk in the remaining 1 tsp. salt, pepper, sage, and poultry seasoning. Continue cooking and whisking sauce about 1 minute or until thickened and bubbly. Remove from heat.5. Crumble the cooled cornbread into a large bowl. Add sauce, hard-boiled eggs, and the remaining 2 cups of broth. Stir well to combine. Pour into the prepared baking dish.6. Bake for 35 to 45 minutes or until lightly browned and crisp around the edges.TIP: You can substitute two 6-oz. packages of cornbread mix for the scratch-made cornbread. Prepare mix according to package directions, stirring celery and onion into batter. Bake as directed.TO STORE: Store leftover dressing in an airtight container in the refrigerator for up to 5 days.Giada’s Family Stuffing Recipe Only Takes 20 Minutes to Prep—and Fans Say “It’s the Best You Will Ever Have"Jo’s Mom’s Cranberry SaucePrep: 15 minutesChill: 2 hoursMakes: 12 servings1 8-oz. can pineapple tidbits (juice pack)2 12-oz. bags fresh cranberries, chopped1 cup chopped red apple, unpeeled (Mrs. Stevens likes Red Delicious)1 cup chopped walnuts, toasted2½ to 3 cups sugarJo’s Whipped Cream1. Drain pineapple, reserving juice. (There should be ¼ to ½ cup.) In a large bowl combine pineapple tidbits, cranberries, apple, and walnuts. Stir in 2½ cups sugar and the reserved pineapple juice. Taste and add an additional ½ cup sugar, if you like. Cover and refrigerate at least 2 hours, stirring once or twice. Serve topped with whipped cream.TIP: To easily chop fresh cranberries, pulse them in a food processor.Jo’s Whipped Cream1. In a chilled mixing bowl beat 2 cups heavy cream, ¼ cup powdered sugar, 1 tsp. vanilla, and pinch sea salt with a mixer on medium until soft peaks form (tips curl). Use immediately or store in a covered container in the refrigerator for 30 minutes.Cranberry SaladPumpkin Cheesecake with Gingersnap CrustKelsey Hansen, Magnolia Journal.Prep: 1 hour 15 minutesBake: 1 hour 15 minutesCool: 6 hours 20 minutesMake: 8 servings2 cups gingersnap cookies5 Tbsp. unsalted butter, melted1½ lb. cream cheese, softened1¼ cups light brown sugar4 large eggs, room temperature2 tsp. pure vanilla extract1 15-oz. can pumpkin puree2 Tbsp. cornstarch1½ tsp. pumpkin pie spice1 tsp. kosher saltHot water¾ cup granulated sugar2 Tbsp. water¼ tsp. cream of tartar3 Tbsp. unsalted butter¼ cup heavy creamSpiced Brown Sugar Whipped Cream1. For gingersnap crust: Preheat the oven to 350°F. Place cookies in a food processor and pulse until crumbs resemble sand. Measure 2 cups of crumbs and place in a medium bowl. Discard remaining crumbs or reserve for another use. Stir melted butter into a bowl until crumbs are well coated. Spread in the bottom of a 9×3-inch springform pan. Use the bottom of a measuring cup to press crumbs tightly over the bottom of the pan. Bake for 7 minutes. Let the crust cool. Reduce oven temperature to 325°F.2. For cheesecake: Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese until light and fluffy; scrape down sides of bowl. Add brown sugar; beat on low to begin then increase speed to medium-high until well combined. With the mixer on low, add eggs one at a time, beating until incorporated before adding the next. Beat in vanilla.3. Scrape down the sides of the bowl. Add pumpkin puree, cornstarch, pumpkin pie spice, and ½ tsp of the salt. Beat on low until mixture starts to come together; increase speed to medium and beat until well combined, scraping sides of bowl as needed. Pour filling over the crust in the pan. Place springform pan in a shallow baking pan with 1-inch sides.4. Place the pan in the oven and carefully add enough hot water to fill the baking pan with about ½ inch of water. (Avoid getting any water in the cheesecake pan.) Bake 1 hour 5 minutes or until cheesecake has a 2- to 3-inch area in the center that jiggles slightly. Remove cheesecake from the baking pan and cool on a wire rack for 1 hour. Place cheesecake in the freezer to cool completely for 5 hours or overnight. When ready to serve, remove cheesecake from the freezer and let it stand at room temperature for 1 hour.5. For caramel sauce: Combine granulated sugar, the 2 Tbsp. water, and the cream of tartar in a medium heavy saucepan. Stir until sugar is wet. Place over medium-high and slowly stir with a wooden spoon or silicone spatula until sugar dissolves. Once sugar dissolves and mixture comes to a boil, stop stirring. Boil for 8 to 10 minutes or until mixture turns an amber color. Immediately remove from heat; stir in 3 Tbsp. butter until melted. Slowly add heavy cream and the remaining ½ tsp. salt while stirring. Let cool for 10 minutes.6. To serve, run a knife around the edge of the cheesecake then open the pan and remove the side. Cut cheesecake into eight slices. Top with Spiced Brown Sugar Whipped Cream and drizzle with caramel sauce.Spiced Brown Sugar Whipped Cream1. Combine ⅓ cup light brown sugar, ¼ cup water, ¼ tsp. vanilla bean paste, and ⅛ tsp. ground cinnamon in a small saucepan over medium. Bring to a boil, then continue boiling for about 3 minutes. Remove from heat and let cool for 20 minutes. In a stand mixer fitted with the whisk attachment, pour in 1 cup cold heavy cream. Starting on low speed and slowly increasing to medium-high, whisk about 1 minute. With the mixer running, slowly add the cooled brown sugar mixture and whisk until whipped cream is fluffy and holds its shape, 1 to 2 more minutes.TO STORE: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.Mini No-Bake Pumpkin CheesecakesWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit

Photo:Gaines: Cindy Ord/Getty Images. Food: Kelsey Hansen, Magnolia Journal.

Gaines: Cindy Ord/Getty Images. Food: Kelsey Hansen, Magnolia Journal.

From herholiday collection at Targetto herdinner menus for special occasions, we’re big fans of Joanna Gaines atEatingWell. So when she shared her Thanksgiving menu in the 2023 special edition of theMagnolia Journal, we knew we had to share it.“While I’m not typically the type to want to reinvent a menu I know my family already loves (after all, these are the dishes we anticipate for months on end), creating this collection of holiday recipes gave me a reason to reimagine some of those familiar favorites,” Gaines wrote inMagnolia Journal. “I stretched my palate and creativity and can say I am happily adding a few new dishes to my table this season. I hope the same may be true for you.”From delicious veggie side casseroles to her mom’s five-ingredient cranberry sauce—and, of course, an herb-roasted turkey—these recipes are full-flavored and Jo-Jo-approved. And while they may not be reduced-fat or low-calorie recipes, it is, after all, a once-a-year meal to enjoy with family and friends. So without further ado, here is Gaines' updated Thanksgiving menu.19 Best-Ever Thanksgiving Hors d’OeuvresDinner RollsPrep: 1 hour 50 minutesBake: 25 minutesMakes: 32 rolls½ cup warm water (95°F to 110°F)⅓ cup + 2 tsp. sugar2 ¼-oz. pkt. active dry yeast1½ cups whole milk5½ to 6 cups all-purpose flour1½ tsp. kosher salt2 large eggs½ cup (1 stick) unsalted butter, softenedNonstick cooking spray¼ cup (½ stick) unsalted butter, melted2 tsp. Maldon salt or other flaky sea salt (optional)1. Combine the warm water, 2 tsp. of the sugar, and the yeast in a small bowl. Let stand for about 5 minutes or until foamy. In a small saucepan warm the milk to between 100°F and 110°F.2. Combine 5½ cups flour, the remaining ⅓ cup sugar, and the kosher salt in the bowl of a stand mixer fitted with a dough hook. Stir on low to mix the ingredients.3. Keep the mixer on low and slowly add yeast mixture, warm milk, eggs, and softened butter. Beat 4 to 5 minutes or until a smooth dough is formed. The dough should be slightly sticky but able to pull away from the side of the bowl. If dough sticks to the bowl, add flour, 1 Tbsp. at a time, until it pulls away.4. Lightly coat a medium bowl with cooking spray. Transfer dough to bowl; cover with plastic wrap. Let rise in a warm place for about 40 minutes or until dough is doubled in size. Lightly punch dough to release the air.5. Use a kitchen scale to divide dough into 32 equal pieces (about 1½ oz. each). Gently roll dough pieces into balls and place them touching on a sheet pan. Loosely cover with greased plastic wrap and let rise at room temperature about 40 minutes or until soft and pillowy. They should bounce back a bit when lightly touched.6. Preheat the oven to 375°F while rolls rise. Remove plastic wrap from rolls. Bake rolls for about 25 minutes or until deep golden brown.7. Immediately brush hot rolls with the melted butter and sprinkle with Maldon salt (if using). Serve warm.TO STORE: Place cooled rolls in an airtight container; cover. Store at room temperature for up to 2 days.6 Mistakes That Ruin Dinner Rolls (And How to Fix Them)Homemade Green Bean CasserolePrep: 15 minutesCook: 1 hourMakes: 6 to 8 servings1 large yellow onion, halved and thinly sliced⅓ cup cornstarch1 tsp. seasoned saltCanola oil, for deep frying1 Tbsp. + 1 tsp. kosher salt2 lb. fresh green beans, trimmed¼ cup (½ stick) unsalted butter2 8-oz. pkg. sliced fresh mushrooms1 tsp. freshly ground black pepper2 cloves garlic, minced¼ tsp. ground nutmeg⅓ cup all-purpose flour¾ cup chicken broth1¾ cups heavy cream¼ cup panko bread crumbs1 Tbsp. unsalted butter, melted1. Preheat the oven to 375°F. Lightly grease an 11×9-inch (2½-qt.) baking dish.2. Combine onion slices, cornstarch, and seasoned salt in a large bowl. Toss until onion slices are well coated.3. Line a wire rack with paper towels. Pour 3 inches of oil into a deep medium saucepan. Clip a deep-fry thermometer to the side of the pan and heat oil to 350°F.4. Working in batches, use a slotted spoon to lower half of the onion slices into the hot oil. Cook 2 to 3 minutes or until golden, stirring occasionally. Use a slotted spoon to transfer fried onion slices to the prepared wire rack. Repeat to fry remaining onion.5. Prepare a large bowl of ice and water. Bring a large pot of water with 1 Tbsp. of the salt to boiling. Add green beans; cook for about 6 minutes or until crisp-tender. Use tongs to transfer beans to ice water. Let cool for 1 to 2 minutes; drain beans well.6. Heat the ¼ cup butter in a large skillet over medium-high. Add mushrooms; cook 2 to 3 minutes or until golden brown, stirring frequently. Stir in the remaining 1 tsp. salt, pepper, garlic, and nutmeg. Sprinkle flour over the mushrooms and stir to combine well. Slowly add broth while whisking. Bring to a simmer and cook for about 2 minutes or until well incorporated. Reduce heat to medium. Slowly add cream while whisking. Cook and stir for 4 to 6 minutes or until thickened and bubbly. Remove from heat.7. Stir beans into mushroom mixture. Pour into the prepared baking dish. In a small bowl stir together panko and the melted butter. Sprinkle over beans.8. Bake for 15 to 20 minutes or until bubbling. Top with fried onion.TO STORE: Store leftovers in an airtight container in the refrigerator for up to 2 days.5 Mistakes That Ruin Green Bean Casserole (And How to Fix Them)Southern Sweet Potato CasserolePrep: 20 minutesBake: 1 hour 20 minutesCool: 20 minutesMakes: 10 to 12 servings5 lb. sweet potatoesNonstick cooking spray1 cup granulated sugar½ cup heavy cream½ cup (1 stick) unsalted butter, softened⅓ cup whole milk2 large eggs1½ tsp. vanilla¾ tsp. kosher salt1 cup cornflakes, crushed⅓ cup chopped pecans3 Tbsp. light brown sugar¼ cup (½ stick) unsalted butter, melted2 cups mini marshmallows1. Preheat the oven to 450°F. Poke each sweet potato a few times with the tines of a fork. Wrap potatoes individually in foil. Bake for 1 hour 15 minutes or until tender. Let cool for about 20 minutes or until cool enough to handle.2. Reduce oven temperature to 375°F. Coat a 13×9-inch (3-qt.) baking dish with cooking spray.3. Halve sweet potatoes and scoop out flesh into a large bowl. Discard skins. Break up sweet potato flesh slightly with a fork. Add granulated sugar, cream, softened butter, milk, eggs, vanilla, and salt. Use a handheld mixer to beat the potato mixture 3 to 5 minutes or until well combined. Pour the potato mixture into the prepared dish; spread evenly.4. For topping, stir together cornflakes, pecans, brown sugar, and melted butter in a medium bowl. Sprinkle topping evenly over sweet potatoes.5. Bake for 20 minutes or until golden brown. Turn the oven to broil and position an oven rack 4 to 5 inches from the broiler.6. Sprinkle marshmallows on the casserole. Broil about 1 minute or until marshmallows begin to brown, watching carefully. Serve hot.TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F oven about 10 minutes or microwave on high for 3 to 5 minutes or until heated through.Old-Fashioned Sweet Potato CasseroleKelsey Hansen, Magnolia Journal.Mashed PotatoesPrep: 10 minutesCook: 30 minutesMakes: 6 to 8 servings6 large russet potatoes (about 3½ lb. total), scrubbedKosher salt1 cup (2 sticks) salted butter½ cup milk1 tsp. freshly ground black pepper1. Peel the potatoes, leaving a little skin on each one for texture, if you like. (Jo likes to leave about five stripes of skin on each potato.) Cut potatoes into 1½-inch chunks.2. Bring a large pot of generously salted water to boiling. Add potatoes. Simmer 15 to 20 minutes or until very tender. Drain well and return potatoes to pot.3. Meanwhile, heat butter and milk in a small saucepan over medium-low just until butter melts and milk is warm.4. Mash potatoes using a potato masher, adding milk mixture in four parts and mashing as you go until potatoes are creamy and well blended but still have a bit of texture. Mash in 1 tsp. salt and pepper.TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days.5 Tips for Perfect Classic, Fluffy Mashed PotatoesHerb-Roasted Turkey & GravyPrep: 30 minutesRoast: 2 hours 45 minutesStand: 10 minutesMakes: 10 servings1 white onion, quartered3 carrots, peeled3 stalks celery, trimmed1 12-lb. turkey2 Tbsp. coarse sea salt1 Tbsp. freshly cracked black pepper1 tsp. paprika¼ cup butter½ cup chopped fresh sage6 sprigs fresh thymeFresh sage leaves, oranges, and/or blood oranges (optional)Turkey Gravy1. Preheat the oven to 325°F. Place onion, carrots, and celery in the bottom of a large roasting pan. Pat the outside and cavity of the turkey dry with paper towels. Place the turkey in a pan on top of the vegetables. In a small bowl combine salt, pepper, and paprika. Season the cavity of the turkey with one-third of the salt mixture. Fold wing tips under turkey.2. Melt butter in a small saucepan over medium about 2 minutes or until edges begin to turn golden. Add sage and thyme; cook and stir for 1 minute. Using a slotted spoon, transfer sage and thyme to the cavity of the turkey. Tie turkey legs together using 100%-cotton kitchen string. Brush butter over the outside of the turkey. Sprinkle the remaining salt mixture over the turkey.3. Roast turkey, uncovered, 2 to 3 hours or until juices run clear and a thermometer inserted into the thickest part of the thigh (not touching bone) registers 175°F. Tent turkey with foil and let stand 10 to 15 minutes before carving. If you like, serve turkey on a platter and garnish with fresh sage leaves and halved or quartered oranges. Serve with Turkey Gravy.Turkey Gravy1. Drain turkey drippings from the roasting pan. Skim fat from drippings. Add enough butter to the fat to equal ¼ cup. Add enough chicken broth to strained drippings to equal 2 cups. In a large skillet whisk together the fat and ¼ cup all-purpose flour. Cook and stir for 1 minute. Add drippings. Cook and stir until thickened and bubbly. Remove from heat and stir in 1 tsp. fresh thyme leaves. Season to taste with kosher salt and pepper. Serve immediately with turkey.Herb-Roasted TurkeyMema Pat’s Holiday DressingPrep: 15 minutesBake: 1 hour 25 minutesCool: 1 hour 10 minutesMakes: 8 servingsNonstick cooking spray1⅓ cups all-purpose flour1 cup yellow cornmeal2 tsp. baking powder½ tsp. baking soda1½ tsp. kosher salt2 large eggs2½ cups whole milk½ cup (1 stick) unsalted butter, melted6 small stalks celery, finely chopped (about 1½ cups)1 medium white onion, finely chopped (about 1½ cups)½ cup (1 stick) unsalted butter2¼ cups chicken broth1 tsp. black pepper1 tsp. rubbed sage1 tsp. ground poultry seasoning2 hard-boiled eggs, peeled and chopped1. For scratch-made cornbread: Preheat the oven to 375ºF. Coat an 11×9-inch (2 ½-qt.) baking dish with cooking spray.2. Combine 1 cup of the flour, the cornmeal, baking powder, baking soda, and ½ tsp. of the salt in a medium bowl. In a separate bowl lightly beat large eggs. Whisk in 1½ cups of the milk and the melted butter. Add to the flour mixture and stir until just combined. Stir in celery and onion. Pour batter into the prepared baking dish.3. Bake for 35 to 40 minutes or until the cornbread is lightly browned and crispy on top. Let cool to the touch on the counter, about 1 hour.4. For dressing: Coat a 13×9-inch (3-qt.) baking dish with cooking spray. Melt ½ cup butter in a medium saucepan over medium. Whisk in the remaining ⅓ cup flour until smooth. Slowly add the remaining 1 cup milk and ¼ cup of the broth, whisking constantly. Whisk in the remaining 1 tsp. salt, pepper, sage, and poultry seasoning. Continue cooking and whisking sauce about 1 minute or until thickened and bubbly. Remove from heat.5. Crumble the cooled cornbread into a large bowl. Add sauce, hard-boiled eggs, and the remaining 2 cups of broth. Stir well to combine. Pour into the prepared baking dish.6. Bake for 35 to 45 minutes or until lightly browned and crisp around the edges.TIP: You can substitute two 6-oz. packages of cornbread mix for the scratch-made cornbread. Prepare mix according to package directions, stirring celery and onion into batter. Bake as directed.TO STORE: Store leftover dressing in an airtight container in the refrigerator for up to 5 days.Giada’s Family Stuffing Recipe Only Takes 20 Minutes to Prep—and Fans Say “It’s the Best You Will Ever Have"Jo’s Mom’s Cranberry SaucePrep: 15 minutesChill: 2 hoursMakes: 12 servings1 8-oz. can pineapple tidbits (juice pack)2 12-oz. bags fresh cranberries, chopped1 cup chopped red apple, unpeeled (Mrs. Stevens likes Red Delicious)1 cup chopped walnuts, toasted2½ to 3 cups sugarJo’s Whipped Cream1. Drain pineapple, reserving juice. (There should be ¼ to ½ cup.) In a large bowl combine pineapple tidbits, cranberries, apple, and walnuts. Stir in 2½ cups sugar and the reserved pineapple juice. Taste and add an additional ½ cup sugar, if you like. Cover and refrigerate at least 2 hours, stirring once or twice. Serve topped with whipped cream.TIP: To easily chop fresh cranberries, pulse them in a food processor.Jo’s Whipped Cream1. In a chilled mixing bowl beat 2 cups heavy cream, ¼ cup powdered sugar, 1 tsp. vanilla, and pinch sea salt with a mixer on medium until soft peaks form (tips curl). Use immediately or store in a covered container in the refrigerator for 30 minutes.Cranberry SaladPumpkin Cheesecake with Gingersnap CrustKelsey Hansen, Magnolia Journal.Prep: 1 hour 15 minutesBake: 1 hour 15 minutesCool: 6 hours 20 minutesMake: 8 servings2 cups gingersnap cookies5 Tbsp. unsalted butter, melted1½ lb. cream cheese, softened1¼ cups light brown sugar4 large eggs, room temperature2 tsp. pure vanilla extract1 15-oz. can pumpkin puree2 Tbsp. cornstarch1½ tsp. pumpkin pie spice1 tsp. kosher saltHot water¾ cup granulated sugar2 Tbsp. water¼ tsp. cream of tartar3 Tbsp. unsalted butter¼ cup heavy creamSpiced Brown Sugar Whipped Cream1. For gingersnap crust: Preheat the oven to 350°F. Place cookies in a food processor and pulse until crumbs resemble sand. Measure 2 cups of crumbs and place in a medium bowl. Discard remaining crumbs or reserve for another use. Stir melted butter into a bowl until crumbs are well coated. Spread in the bottom of a 9×3-inch springform pan. Use the bottom of a measuring cup to press crumbs tightly over the bottom of the pan. Bake for 7 minutes. Let the crust cool. Reduce oven temperature to 325°F.2. For cheesecake: Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese until light and fluffy; scrape down sides of bowl. Add brown sugar; beat on low to begin then increase speed to medium-high until well combined. With the mixer on low, add eggs one at a time, beating until incorporated before adding the next. Beat in vanilla.3. Scrape down the sides of the bowl. Add pumpkin puree, cornstarch, pumpkin pie spice, and ½ tsp of the salt. Beat on low until mixture starts to come together; increase speed to medium and beat until well combined, scraping sides of bowl as needed. Pour filling over the crust in the pan. Place springform pan in a shallow baking pan with 1-inch sides.4. Place the pan in the oven and carefully add enough hot water to fill the baking pan with about ½ inch of water. (Avoid getting any water in the cheesecake pan.) Bake 1 hour 5 minutes or until cheesecake has a 2- to 3-inch area in the center that jiggles slightly. Remove cheesecake from the baking pan and cool on a wire rack for 1 hour. Place cheesecake in the freezer to cool completely for 5 hours or overnight. When ready to serve, remove cheesecake from the freezer and let it stand at room temperature for 1 hour.5. For caramel sauce: Combine granulated sugar, the 2 Tbsp. water, and the cream of tartar in a medium heavy saucepan. Stir until sugar is wet. Place over medium-high and slowly stir with a wooden spoon or silicone spatula until sugar dissolves. Once sugar dissolves and mixture comes to a boil, stop stirring. Boil for 8 to 10 minutes or until mixture turns an amber color. Immediately remove from heat; stir in 3 Tbsp. butter until melted. Slowly add heavy cream and the remaining ½ tsp. salt while stirring. Let cool for 10 minutes.6. To serve, run a knife around the edge of the cheesecake then open the pan and remove the side. Cut cheesecake into eight slices. Top with Spiced Brown Sugar Whipped Cream and drizzle with caramel sauce.Spiced Brown Sugar Whipped Cream1. Combine ⅓ cup light brown sugar, ¼ cup water, ¼ tsp. vanilla bean paste, and ⅛ tsp. ground cinnamon in a small saucepan over medium. Bring to a boil, then continue boiling for about 3 minutes. Remove from heat and let cool for 20 minutes. In a stand mixer fitted with the whisk attachment, pour in 1 cup cold heavy cream. Starting on low speed and slowly increasing to medium-high, whisk about 1 minute. With the mixer running, slowly add the cooled brown sugar mixture and whisk until whipped cream is fluffy and holds its shape, 1 to 2 more minutes.TO STORE: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.Mini No-Bake Pumpkin CheesecakesWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit

“While I’m not typically the type to want to reinvent a menu I know my family already loves (after all, these are the dishes we anticipate for months on end), creating this collection of holiday recipes gave me a reason to reimagine some of those familiar favorites,” Gaines wrote inMagnolia Journal. “I stretched my palate and creativity and can say I am happily adding a few new dishes to my table this season. I hope the same may be true for you.”

From delicious veggie side casseroles to her mom’s five-ingredient cranberry sauce—and, of course, an herb-roasted turkey—these recipes are full-flavored and Jo-Jo-approved. And while they may not be reduced-fat or low-calorie recipes, it is, after all, a once-a-year meal to enjoy with family and friends. So without further ado, here is Gaines' updated Thanksgiving menu.

19 Best-Ever Thanksgiving Hors d’Oeuvres

Prep: 1 hour 50 minutes

Bake: 25 minutes

Makes: 32 rolls

Combine the warm water, 2 tsp. of the sugar, and the yeast in a small bowl. Let stand for about 5 minutes or until foamy. In a small saucepan warm the milk to between 100°F and 110°F.
Combine 5½ cups flour, the remaining ⅓ cup sugar, and the kosher salt in the bowl of a stand mixer fitted with a dough hook. Stir on low to mix the ingredients.
Keep the mixer on low and slowly add yeast mixture, warm milk, eggs, and softened butter. Beat 4 to 5 minutes or until a smooth dough is formed. The dough should be slightly sticky but able to pull away from the side of the bowl. If dough sticks to the bowl, add flour, 1 Tbsp. at a time, until it pulls away.
Lightly coat a medium bowl with cooking spray. Transfer dough to bowl; cover with plastic wrap. Let rise in a warm place for about 40 minutes or until dough is doubled in size. Lightly punch dough to release the air.
Use a kitchen scale to divide dough into 32 equal pieces (about 1½ oz. each). Gently roll dough pieces into balls and place them touching on a sheet pan. Loosely cover with greased plastic wrap and let rise at room temperature about 40 minutes or until soft and pillowy. They should bounce back a bit when lightly touched.
Preheat the oven to 375°F while rolls rise. Remove plastic wrap from rolls. Bake rolls for about 25 minutes or until deep golden brown.
Immediately brush hot rolls with the melted butter and sprinkle with Maldon salt (if using). Serve warm.

TO STORE: Place cooled rolls in an airtight container; cover. Store at room temperature for up to 2 days.

6 Mistakes That Ruin Dinner Rolls (And How to Fix Them)

Prep: 15 minutes

Cook: 1 hour

Makes: 6 to 8 servings

Preheat the oven to 375°F. Lightly grease an 11×9-inch (2½-qt.) baking dish.
Combine onion slices, cornstarch, and seasoned salt in a large bowl. Toss until onion slices are well coated.
Line a wire rack with paper towels. Pour 3 inches of oil into a deep medium saucepan. Clip a deep-fry thermometer to the side of the pan and heat oil to 350°F.
Working in batches, use a slotted spoon to lower half of the onion slices into the hot oil. Cook 2 to 3 minutes or until golden, stirring occasionally. Use a slotted spoon to transfer fried onion slices to the prepared wire rack. Repeat to fry remaining onion.
Prepare a large bowl of ice and water. Bring a large pot of water with 1 Tbsp. of the salt to boiling. Add green beans; cook for about 6 minutes or until crisp-tender. Use tongs to transfer beans to ice water. Let cool for 1 to 2 minutes; drain beans well.
Heat the ¼ cup butter in a large skillet over medium-high. Add mushrooms; cook 2 to 3 minutes or until golden brown, stirring frequently. Stir in the remaining 1 tsp. salt, pepper, garlic, and nutmeg. Sprinkle flour over the mushrooms and stir to combine well. Slowly add broth while whisking. Bring to a simmer and cook for about 2 minutes or until well incorporated. Reduce heat to medium. Slowly add cream while whisking. Cook and stir for 4 to 6 minutes or until thickened and bubbly. Remove from heat.
Stir beans into mushroom mixture. Pour into the prepared baking dish. In a small bowl stir together panko and the melted butter. Sprinkle over beans.
Bake for 15 to 20 minutes or until bubbling. Top with fried onion.

TO STORE: Store leftovers in an airtight container in the refrigerator for up to 2 days.

5 Mistakes That Ruin Green Bean Casserole (And How to Fix Them)

Prep: 20 minutes

Bake: 1 hour 20 minutes

Cool: 20 minutes

Makes: 10 to 12 servings

Preheat the oven to 450°F. Poke each sweet potato a few times with the tines of a fork. Wrap potatoes individually in foil. Bake for 1 hour 15 minutes or until tender. Let cool for about 20 minutes or until cool enough to handle.
Reduce oven temperature to 375°F. Coat a 13×9-inch (3-qt.) baking dish with cooking spray.
Halve sweet potatoes and scoop out flesh into a large bowl. Discard skins. Break up sweet potato flesh slightly with a fork. Add granulated sugar, cream, softened butter, milk, eggs, vanilla, and salt. Use a handheld mixer to beat the potato mixture 3 to 5 minutes or until well combined. Pour the potato mixture into the prepared dish; spread evenly.
For topping, stir together cornflakes, pecans, brown sugar, and melted butter in a medium bowl. Sprinkle topping evenly over sweet potatoes.
Bake for 20 minutes or until golden brown. Turn the oven to broil and position an oven rack 4 to 5 inches from the broiler.
Sprinkle marshmallows on the casserole. Broil about 1 minute or until marshmallows begin to brown, watching carefully. Serve hot.

TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F oven about 10 minutes or microwave on high for 3 to 5 minutes or until heated through.

Old-Fashioned Sweet Potato Casserole

Kelsey Hansen, Magnolia Journal.

a photo of Joanna Gaines' Thanksgiving recipes

Prep: 10 minutes

Cook: 30 minutes

Peel the potatoes, leaving a little skin on each one for texture, if you like. (Jo likes to leave about five stripes of skin on each potato.) Cut potatoes into 1½-inch chunks.
Bring a large pot of generously salted water to boiling. Add potatoes. Simmer 15 to 20 minutes or until very tender. Drain well and return potatoes to pot.
Meanwhile, heat butter and milk in a small saucepan over medium-low just until butter melts and milk is warm.
Mash potatoes using a potato masher, adding milk mixture in four parts and mashing as you go until potatoes are creamy and well blended but still have a bit of texture. Mash in 1 tsp. salt and pepper.

TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days.

5 Tips for Perfect Classic, Fluffy Mashed Potatoes

Prep: 30 minutes

Roast: 2 hours 45 minutes

Stand: 10 minutes

Makes: 10 servings

Preheat the oven to 325°F. Place onion, carrots, and celery in the bottom of a large roasting pan. Pat the outside and cavity of the turkey dry with paper towels. Place the turkey in a pan on top of the vegetables. In a small bowl combine salt, pepper, and paprika. Season the cavity of the turkey with one-third of the salt mixture. Fold wing tips under turkey.
Melt butter in a small saucepan over medium about 2 minutes or until edges begin to turn golden. Add sage and thyme; cook and stir for 1 minute. Using a slotted spoon, transfer sage and thyme to the cavity of the turkey. Tie turkey legs together using 100%-cotton kitchen string. Brush butter over the outside of the turkey. Sprinkle the remaining salt mixture over the turkey.
Roast turkey, uncovered, 2 to 3 hours or until juices run clear and a thermometer inserted into the thickest part of the thigh (not touching bone) registers 175°F. Tent turkey with foil and let stand 10 to 15 minutes before carving. If you like, serve turkey on a platter and garnish with fresh sage leaves and halved or quartered oranges. Serve with Turkey Gravy.

Turkey Gravy

Drain turkey drippings from the roasting pan. Skim fat from drippings. Add enough butter to the fat to equal ¼ cup. Add enough chicken broth to strained drippings to equal 2 cups. In a large skillet whisk together the fat and ¼ cup all-purpose flour. Cook and stir for 1 minute. Add drippings. Cook and stir until thickened and bubbly. Remove from heat and stir in 1 tsp. fresh thyme leaves. Season to taste with kosher salt and pepper. Serve immediately with turkey.

Herb-Roasted Turkey

Bake: 1 hour 25 minutes

Cool: 1 hour 10 minutes

Makes: 8 servings

For scratch-made cornbread: Preheat the oven to 375ºF. Coat an 11×9-inch (2 ½-qt.) baking dish with cooking spray.
Combine 1 cup of the flour, the cornmeal, baking powder, baking soda, and ½ tsp. of the salt in a medium bowl. In a separate bowl lightly beat large eggs. Whisk in 1½ cups of the milk and the melted butter. Add to the flour mixture and stir until just combined. Stir in celery and onion. Pour batter into the prepared baking dish.
Bake for 35 to 40 minutes or until the cornbread is lightly browned and crispy on top. Let cool to the touch on the counter, about 1 hour.
For dressing: Coat a 13×9-inch (3-qt.) baking dish with cooking spray. Melt ½ cup butter in a medium saucepan over medium. Whisk in the remaining ⅓ cup flour until smooth. Slowly add the remaining 1 cup milk and ¼ cup of the broth, whisking constantly. Whisk in the remaining 1 tsp. salt, pepper, sage, and poultry seasoning. Continue cooking and whisking sauce about 1 minute or until thickened and bubbly. Remove from heat.
Crumble the cooled cornbread into a large bowl. Add sauce, hard-boiled eggs, and the remaining 2 cups of broth. Stir well to combine. Pour into the prepared baking dish.
Bake for 35 to 45 minutes or until lightly browned and crisp around the edges.

TIP: You can substitute two 6-oz. packages of cornbread mix for the scratch-made cornbread. Prepare mix according to package directions, stirring celery and onion into batter. Bake as directed.

TO STORE: Store leftover dressing in an airtight container in the refrigerator for up to 5 days.

Giada’s Family Stuffing Recipe Only Takes 20 Minutes to Prep—and Fans Say “It’s the Best You Will Ever Have”

Chill: 2 hours

Makes: 12 servings

Drain pineapple, reserving juice. (There should be ¼ to ½ cup.) In a large bowl combine pineapple tidbits, cranberries, apple, and walnuts. Stir in 2½ cups sugar and the reserved pineapple juice. Taste and add an additional ½ cup sugar, if you like. Cover and refrigerate at least 2 hours, stirring once or twice. Serve topped with whipped cream.

TIP: To easily chop fresh cranberries, pulse them in a food processor.

Jo’s Whipped Cream

In a chilled mixing bowl beat 2 cups heavy cream, ¼ cup powdered sugar, 1 tsp. vanilla, and pinch sea salt with a mixer on medium until soft peaks form (tips curl). Use immediately or store in a covered container in the refrigerator for 30 minutes.

Cranberry Salad

a photo of Joanna Gaines' Thanksgiving recipes

Prep: 1 hour 15 minutes

Bake: 1 hour 15 minutes

Cool: 6 hours 20 minutes

Make: 8 servings

For gingersnap crust: Preheat the oven to 350°F. Place cookies in a food processor and pulse until crumbs resemble sand. Measure 2 cups of crumbs and place in a medium bowl. Discard remaining crumbs or reserve for another use. Stir melted butter into a bowl until crumbs are well coated. Spread in the bottom of a 9×3-inch springform pan. Use the bottom of a measuring cup to press crumbs tightly over the bottom of the pan. Bake for 7 minutes. Let the crust cool. Reduce oven temperature to 325°F.
For cheesecake: Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese until light and fluffy; scrape down sides of bowl. Add brown sugar; beat on low to begin then increase speed to medium-high until well combined. With the mixer on low, add eggs one at a time, beating until incorporated before adding the next. Beat in vanilla.
Scrape down the sides of the bowl. Add pumpkin puree, cornstarch, pumpkin pie spice, and ½ tsp of the salt. Beat on low until mixture starts to come together; increase speed to medium and beat until well combined, scraping sides of bowl as needed. Pour filling over the crust in the pan. Place springform pan in a shallow baking pan with 1-inch sides.
Place the pan in the oven and carefully add enough hot water to fill the baking pan with about ½ inch of water. (Avoid getting any water in the cheesecake pan.) Bake 1 hour 5 minutes or until cheesecake has a 2- to 3-inch area in the center that jiggles slightly. Remove cheesecake from the baking pan and cool on a wire rack for 1 hour. Place cheesecake in the freezer to cool completely for 5 hours or overnight. When ready to serve, remove cheesecake from the freezer and let it stand at room temperature for 1 hour.
For caramel sauce: Combine granulated sugar, the 2 Tbsp. water, and the cream of tartar in a medium heavy saucepan. Stir until sugar is wet. Place over medium-high and slowly stir with a wooden spoon or silicone spatula until sugar dissolves. Once sugar dissolves and mixture comes to a boil, stop stirring. Boil for 8 to 10 minutes or until mixture turns an amber color. Immediately remove from heat; stir in 3 Tbsp. butter until melted. Slowly add heavy cream and the remaining ½ tsp. salt while stirring. Let cool for 10 minutes.
To serve, run a knife around the edge of the cheesecake then open the pan and remove the side. Cut cheesecake into eight slices. Top with Spiced Brown Sugar Whipped Cream and drizzle with caramel sauce.

Spiced Brown Sugar Whipped Cream

Combine ⅓ cup light brown sugar, ¼ cup water, ¼ tsp. vanilla bean paste, and ⅛ tsp. ground cinnamon in a small saucepan over medium. Bring to a boil, then continue boiling for about 3 minutes. Remove from heat and let cool for 20 minutes. In a stand mixer fitted with the whisk attachment, pour in 1 cup cold heavy cream. Starting on low speed and slowly increasing to medium-high, whisk about 1 minute. With the mixer running, slowly add the cooled brown sugar mixture and whisk until whipped cream is fluffy and holds its shape, 1 to 2 more minutes.

TO STORE: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Mini No-Bake Pumpkin Cheesecakes

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