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78 Christmas Potluck Desserts for 12 or More

A slice for everyone! Be the hit of your Christmas party with holiday dessert recipes for creamy cheesecakes, tempting tarts and decadent cakes that look as good as they taste.

Raspberry Red Bakewell Tart

I fell for the Bakewell tart, a British dessert, while stationed in Dubai with the Navy. Jam with almond filling is traditional, but red velvet makes this a holiday dazzler. —Crystal Schlueter, Northglenn, Colorado

White Chocolate Christmas Torte

Talk about a scene-stealer! This raspberry-filled cake, an exceptional dessert for any meal, is an especially lovely ending for a holiday feast. —Carol Gillespie, Chambersburg, Pennsylvania

Cranberry Cheesecake

Every year when the cranberries are harvested, my family looks forward to eating this cheesecake. —Nairda Monroe, Webberville, Michigan

White Chocolate Mousse Tarts

It takes just a few ingredients to create these tempting tarts. Bright fresh fruit provides the perfect contrast to sweet white chocolate. You’ll love ’em! —Angela Lively, Cookeville, Tennessee

Toffee Truffle Cheesecake

I combined two of my favorite cheesecake recipes and added the delicious homemade caramel sauce for a cheesecake that's now my favorite! —Hannah Halstead, Blair, Nebraska

Eggnog Ladyfinger Dessert

The combination of cranberries and eggnog will bring a festive end to any holiday meal. Plus, it's super simple to prepare. —Carole Resnick, Cleveland, Ohio

Festive White Chocolate Cheesecake

A buttery shortbread crust, creamy white chocolate filling and tangy cranberry-raspberry sauce add up to one mouthwatering dessert. Top with whipped cream and berries, and you have a show-stopper that's bound to win raves. —Mary Alice Graves, Kempton, Indiana

Chocolate Glazed Cheesecake

This rich, triple-layer cheesecake is guaranteed to appeal to all dessert lovers. I've been making it for years and still receive requests for it! —Caryn Wiggins, Columbus, Indiana

Sticky Toffee Pudding with Butterscotch Sauce

The classic Sticky Toffee Pudding is a traditional dessert in the United Kingdom. I love that I can just stay home and bake this cake version, featuring saucy butterscotch. —Agnes Ward, Stratford, Ontario

Grasshopper Cheesecake

What do you get when you combine a popular mint-chocolate drink with a cheesecake? Pure delight! Garnish the top with piped whipped cream and cookie crumbs. —Marie Rizzio, Interlochen, Michigan

Cranberry-Almond Pound Cake

When you want an extra-special dessert for the holidays, it’s hard to beat a seasonal homemade cake. I like to drizzle mine with a simple but elegant glaze flavored with amaretto. —Jackie Howell, Tucson, Arizona

Honey Pecan Cheesecake

Birthdays and holidays are great times for cheesecake, and Christmas is ideal for this particular one. In our annual church bake-off, it won first place! —Tish Frish, Hampden, Maine

Rustic Cranberry Tarts

I like to serve colorful desserts for gatherings with family and friends. These beautiful tarts are filled with cranberry and citrus flavor, and they’re easy to make and serve. —Holly Bauer, West Bend, Wisconsin

Festive Cranberry-Topped Cheesecake

When my daughter was 4 months old, my husband and I hosted both our families for Christmas dinner. I served this cheesecake for dessert. It's quite festive and was thoroughly enjoyed by all. —Stacy Dutka, Bienfait, Saskatchewan

Minted Chocolate Torte

Our family has enjoyed this pretty layered cake for years. It's a favorite for many occasions. —Barbara Humiston, Tampa, Florida

Sugarplum Cake

Family and friends are surprised to hear this simple cake gets it moist flavor from a jar of baby food. It's a nice, light dessert. —Denita DeValcourt, Lawrenceburg, Tennessee

Cranberry Bread Pudding

This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. —Margery Richmond, Fort Collins, Colorado

Butterscotch Cake

I get lots of compliments and recipe requests whenever I make this eye-catching cake. The filling is similar to German chocolate cake. —Judy Lamon, Louisville, Tennessee

Gingerbread with Crunchy Topping

I credit my mom with instilling in me a love of baking. Tried-and-true recipes like this make holidays with my family extra special. It wouldn't be Christmas without gingerbread! —Pat Habiger, Spearville, Kansas

Layered Brownie Dessert

A tasty brownie is the base for layers of cream cheese and chocolate pudding in this make-ahead dessert. —Muriel Ledeboer, Oostburg, Wisconsin

Caramel Pecan Cheesecake

I created this creamy cheesecake using two favorites—caramel and pecans. It's a stunning cake that rivals any I've tasted. —Deidre Sizer, Cedarville, Ohio

Heavenly Mint Brownie Dessert

This dessert has a brownie base with a melt-in-your-mouth mint layer of chopped Andes candies. It's topped with a smooth, rich chocolate ganache to make it truly incredible. —Rebekah Radewahn, Wauwatosa, Wisconsin

Winning Cranberry Cheesecake

The holidays wouldn't be complete without cranberries and eggnog. I use them both in this flavorful cheesecake that's the perfect finale for a special dinner. Set it out at the start of the meal, not just to solicit "oohs" and "aahs," but to remind folks to save room for dessert! —Nancy Zimmerman, Cape May Court House, New Jersey

Cranberry-Pear Apple Crisp

With its crunchy golden topping and flavorful blend of tart cranberries and sweet apples and pears, this dessert makes a refreshing finish to heavy winter meals. —Lois Gelzer, Standish, Maine

Cranberry Mocha Cheesecake

I've made this delicious dessert for quite a few occasions, and it is always a hit. The cranberries make it a perfect finale to a holiday dinner. —Anissa Bednarski, Oronoco, Minnesota

Black Forest Tart

Cherry pie filling and a melted chocolate drizzle top a rich, fudgy cake made from chocolate cookie crumbs. —Taste of Home Test Kitchen

Caramel Praline-Topped Cheesecake

This cheesecake is a showstopper with its pretty wafer crust, creamy center and the ooey-gooey carmel-pecan topping cascading down the sides. —Laurel Leslie, Sonora, California

Caramel Peanut Fantasy

Packed with peanuts and gooey with caramel, this do-ahead treat is one sweet dream of a dessert to serve company. With an easy cookie crust and scrumptious candy bar layers, it goes together quickly—and will disappear just as fast! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Cranberry-Orange Crumb Tart

After my sister took the family to the local cranberry festival, my mom bet me that I couldn't make a holiday pie out of cranberries and oranges. Considering the pie was gone before the holidays arrived, I think I won! —Heather Cunningham, Whitman, Massachusetts

Salted Caramel Cappuccino Cheesecake

I spent 16 years living in Seattle and became a coffee junkie! I had to relocate across the country, so I created this cheesecake with the flavors of salted caramel, coffee and espresso to lift me up on those days when I feel blue about leaving Seattle, which is one of the great coffee destinations of the world. —Julie Merriman, Cold Brook, New York

Eggnog Tube Cake

My kids have declared this dessert one of their favorites. They love the festive eggnog flavor in the cake. —Mary Ellen Severance, Biggs, California

Spiced Devil's Food Cake

One of my mom's friends gave her this recipe when I was a child and it has been a family favorite ever since. When your "chocolate sweet tooth" acts up, this really hits the spot! —Linda Yeamans, Ashland, Oregon

Chocolate Angel Cake

When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty—making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. —Joyce Shiffler, Colorado Springs, Colorado

Cranberry Sauce Cake

This moist cake is so easy to make because it mixes in one bowl. Slice it at the table so everyone can see how beautiful it is. Make one for your dinner and another for a friend. —Marge Clark, West Lebanon, Indiana

Cranberry Pecan Bars

I have been making these bars for almost 40 years. I got the recipe from my mother who is 90 years old! They are great with vanilla ice cream (low fat, of course). Sandra Bunte, Covina, California

Cranberry Layer Cake

I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. —Sandy Burkett, Galena, Ohio

Caramel Fudge Cheesecake

It's hard to resist this chocolaty cheesecake with its fudgy crust, crunchy pecans and gooey layer of caramel. I combined several recipes to create this version that satisfies both the chocolate lovers and the cheesecake lovers in my family. —Brenda Ruse, Truro, Nova Scotia

Pineapple Coconut Cake

This coconut cake is a guaranteed showstopper at any holiday meal or special occasion. The beautiful flakes of coconut are reminiscent of snow. But one taste of the sunny pineapple will transport you to the tropics. —Monica Kennedy, Johnson City, Tennessee

Almond Chocolate Cake

When our son and daughter were teenagers, our house was the hang-out for their whole group of friends. This rich cake was a regular on the menu. —Char Safley, Raleigh, North Carolina

Peachy Gingerbread Cake Roll

My father loved gingerbread so I combined two or three recipes to create this one for him. This fruity, spiced cake roll gets kudos every time I serve it. —Dawn DePew, Blacklick, Ohio

Old English Trifle

Loaded with cake cubes and fruit, a lovely layered trifle is always welcome at a holiday dinner. The creamy, homemade custard is well worth the effort. —Nancy O'Connor, Glen Ridge, New Jersey

Chocolate Macadamia Cheesecake

When one of my co-workers turned 50, I created this recipe for her birthday. There wasn't a crumb left on the platter when I left for that day! —Bob Weaver, University Place, Washington

Chocolate-Cherry Brownie Cake

My grandmother taught me the tricks to making this cake, and I've added my own special touches. The melted chocolate keeps the icing from being too dry and gives it a texture similar to chocolate ice cream. I have more requests for the icing than I do anything else! —Susan Hayes, Massapequa, New York

Butter Pecan Layer Cake

Pecans and butter give this cake the same irresistible flavor as the popular ice cream. —Becky Miller, Tallahassee, Florida

Ganache-Topped Chocolate Cake

Although this cake looks very elegant and like something you'd only serve at special occasions, it's really, really easy. —Taste of Home Test Kitchen

Cranberry Orange Cheesecake

I can't go to any Christmas gathering without this show-stopping dessert in tow. The combination of cranberries, chocolate and orange is a winner. —Laura Lufkin, Essex, Massachusetts

Special-Occasion Chocolate Cake

This cake won Grand Champion at the 2000 Alaska State Fair, and you will see why once you taste it. This decadent chocolate cake boasts a luscious ganache filling and fudge buttercream frosting. —Cindi DeClue, Anchorage, Alaska

Chocolate-Nut Caramel Tart

With just a few ingredients and in less time than you'd think, this sinfully rich tart is ready to go. It's a good recipe to have up your sleeve for any gathering. —Kathy Specht, Clinton, Montana

Blissful Peanut Butter-Chocolate Cheesecake

When I think of this specialty cheesecake, three words come to mind: "decadent," "fun" and "delicious." One bite and I think you'll agree this dessert is pure bliss. —Julie Ruble, Charlotte, North Carolina

German Black Forest Cake

As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada

Rich Chocolate Mousse Cheesecake

As if cheesecake wasn't enough of an indulgence, this version also features irresistible chocolate mousse. It's a delightful, do-ahead dessert for special occasions. —Julie Dunsworth, Oviedo, Florida

Toasted Butter Pecan Cake

If you like butter pecan ice cream, you'll love this cake. Loads of nuts are folded into the batter, and more are sprinkled over the delectable frosting. —Phyllis Edwards, Fort Valley, Georgia

Chocolate-Glazed Coconut Almond Cheesecake

My idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds. This cheesecake also works in bite size. Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut and almonds. —Keri Brammer, Lawton, Oklahoma

Flourless Dark Chocolate Cake

Here’s a simple cake that’s rich, elegant and over-the-top chocolaty. For finishing touches, add powdered sugar, cocoa or liqueur-flavored whipped cream. —Marie Parker, Milwaukee, Wisconsin

Cranberry Bundt Cake

Cranberry sauce gives this moist cake its pretty swirled look. Serve slices for dessert after dinner or as coffee cake for bunch. —Lucile Cline, Wichita, Kansas

Gingerbread Cheesecake

This is my twist on Christmas gingerbread...cheesecake-style! I like to garnish it with small gingerbread men all the way around the sides and a dollop of whipping cream on each slice. —Cindy Romberg, Mississauga, Ontario

Berry Nut Tarts

Cranberries are a delicious addition to this spin on individual pecan pies. Folks have a hard time eating only one. —Lena Ehlert, Vancouver, British Columbia

Eggnog Bavarian

This gelatin tastes scrumptious with the classic flavor of eggnog. The ruby-red color of the raspberry sauce makes this dessert a festive addition to any special meal. —Shirley Goering, New Ulm, Minnesota

Tiny Tim's Plum Pudding

In "A Christmas Carol," everyone claps for plum pudding. Our family has made this pudding our own tradition, and it really is something to clap for. —Ruthanne Karel, Hudsonville, Michigan

Grasshopper Baked Alaska

Can you believe it? This stunning dessert is completely make ahead, including the meringue. All you need to do is bake it for a few minutes in the oven before serving.—Taste of Home Test Kitchen, Milwaukee, Wisconsin

White Chocolate Bread Pudding with Tart Cherry Sauce

The flavor of this rich, scrumptious bread pudding is reminiscent of eggnog. It's served with a bright cherry sauce, which makes it so good! —Shawn Osborne, Vinton, Virginia

Gilded Mocha-Walnut Layer Cake

This has been in my recipe file for years. This lovely cake is perfect for any occasion where you would like to impress your company. It does take some time to make, but it is worth the time when you hear the compliments.—Lorraine Caland, Thunder Bay, Ontario

Maple-Nut Cheesecake

To vary this delicious cheesecake, add cherries to the top, or swirl raspberry jam throughout before it’s baked. —Wendy Paffenroth, Pine Island, New York

Dark Chocolate Truffle Tart

Espresso enhances and intensifies the dark chocolate flavor of my truffe tart. I make the crust with toasted walnuts and dust the cooled dessert with baking cocoa before serving. —Johnna Johnson, Scottsdale, Arizona

Baklava Cheesecake Tarts

I love the sticky honey syrup, spices, nuts and crispy phyllo of homemade baklava but don’t want the fuss of preparing it in the traditional way. These easy-to-make cups offer all of the classic flavors and textures in the form of little cheesecakes. —Laura Curtis, Hoboken, New Jersey

Red Velvet Marble Cake

I watched my grandma prepare her red velvet showstopper many times for family get-togethers. The fluffy butter frosting perfectly complements the flavor of this gorgeous cake.—Jodi Anderson, Overbrook, Kansas

Glazed Fig & Almond Tart

Even people who say they normally don’t care for figs would enjoy this. The glazed fruit covers a smooth, luxurious filling of honey-sweetened cream cheese accented with lemon. —Lorraine Caland, Shuniah, Ontario

Sticky Bread Pudding Cups

Love bread pudding? Bake that comforting treat in a muffin pan for cute-as-can-be, single-serving desserts. The taste reminds me of my mother's sticky rolls. —Mary Freeland, Dayton, Texas

Chocolate Drizzled Maple-Nut Tart

Here’s a true indulgence for the holiday season. The rich, buttery crust holds a triple-nut filling flavored with maple. When the tart has cooled, I drizzle on melted chocolate. —Rebekah Radewahn, Wauwatosa, Wisconsin

Raspberry & Cream Cheese Pastries

I wanted to surprise my grown daughter with a different dessert for her birthday. The puff pasty tarts I dressed up have a chocolaty center with a splash of amaretto.—Jennifer Zuk, Burnaby, British Columbia

White Chocolate Cranberry Almond Tart

A sweet white chocolate drizzle perfectly balances the tangy cranberries in my signature holiday dessert. I also make this tart for local coffee houses and restaurants. —Trisha Kruse, Eagle, Idaho

Butterscotch Pie with Walnut-Bacon Toffee

This recipe started as an experiment in making bacon toffee, but by the time I was done I had this sweet and savory butterscotch pie. —Juliann Stoddart, Chicago, Illinois

Caramel-Pecan Mocha Layer Cake

My version of a prize-winning chocolate cake is irresistible, especially when the rich caramel sauce oozes down the sides. —Judy Castranova, New Bern, North Carolina

Eggnog Eclairs

My mother’s golden eclairs have a rich, creamy custard filling. If you prefer, replace the simple glaze on top with a dusting of confectioners' sugar or a drizzle of melted chocolate. —Laurinda Johnston, Belchertown, Massachusetts

Carrot-Cranberry Spice Cake

I love carrot cake and those made with cranberries. Using leftover cranberry sauce, I add carrots to make one marvelous cake that’s tangy and sweet. —Elizabeth King, Duluth, Minnesota

Special Raspberry Torte

With raspberry preserves, a burst of lemon and a homemade buttercream frosting, this berry-topped cake always gets rave reviews. It’s my mom’s absolute favorite. —Lori Lee Daniels, Beverly, West Virginia

Turtle Tart with Caramel Sauce

Between the creamy filling, crispy crust and gooey caramel sauce, there's a lot to love about this tart. Plus, you can make it two to three days in advance. One of my daughters even asks for this instead of cake on her birthday. —Leah Davis, Morrow, Ohio

White Chocolate-Coconut Layer Cake

This cake is special to me because I took a recipe I had been making for years and added my own touches. I incorporated fresh peaches and macadamia nuts to the batter. I also switched from dark to white chocolate. My family gave the results a thumb's up. —Darl Collins, Marklevile, Indiana

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