Once again, it’s the time of year when we start… well, continue talking about good food. This blog is full of cozy recipes from our team.

And would we really be Scriptorium if we didn’t start with dessert?

Ingredients:

1 1/2 cups graham cracker crumbs (I crushed 12 Benton’s graham crackers from Aldi in my food processor)
5 tablespoons unsalted butter, melted
2 8 oz. blocks of cream cheese, softened
1/2 cup powdered sugar
1/2 cup Nutella spread
1/4 cup smooth peanut butter
1/4 cup half and half
1 teaspoon vanilla extract
1 tablespoon flour
2 large eggs

Directions:

Put a piece of parchment paper in the bottom of a 7-inch springform pan, and grease the sides of the pan. (I used cooking spray.)
Combine the graham cracker crumbs and melted butter in a bowl, and then press the mixture into the bottom and up the sides of the springform pan. (I put the crumb mixture about 3/4 up the pan’s 2.5 in. height.)
With a stand mixer, blend the cream cheese and powdered sugar until smooth.
Blend in the Nutella, peanut butter, half and half, vanilla, and flour.
Blend in eggs one at a time until the mixture is smooth.
Pour the mixture into the crust in the springform pan, and cover with foil.
Pour 1 cup of water into the bottom of the Instant Pot’s inner pot, and using the trivet with handles, lower the cheesecake into the Instant Pot.
Cook at high pressure for 50 minutes, and turn the Instant Pot off when done.
Let the cheesecake sit for an hour in the sealed Instant Pot after cooking (natural release).
Open the Instant Pot lid, and pull the cheesecake out.
Let it cool on the counter, and then put it in the refrigerator overnight.

You can also view the recipe here on Alan’s website.

Ingredients:

Directions:

Makes about 5 dozen.

The three threats—or treats—come from three different kinds of chocolate.

Ingredients:

Instructions:

Preheat the oven to 350°. Line several cookie sheets with parchment paper. Spread the pecans and walnuts on a rimmed baking sheet and bake for about 8 minutes, or until lightly browned and fragrant. Let cool completely, then coarsely chop the nuts.
In a saucepan, melt the bittersweet and unsweetened chocolate with the butter over low heat, stirring constantly. Remove from the heat and let cool.
In a medium bowl, using an electric mixer, beat the eggs and sugar until fluffy. Add the vanilla and melted chocolate and beat until thick and glossy. In a small bowl, whisk the flour with the baking powder and salt; add to the chocolate mixture and beat until blended. Fold in the nuts and chocolate chips. Let the dough rest for 20 minutes.
Scoop up 2 tablespoons of the dough per cookie and mound 3 inches apart on the prepared sheets. Lightly moisten your hands and flatten the mounds slightly. Bake for 12 to 15 minutes, or until the cookies are slightly firm and the tops are cracked and glossy. Slide the paper onto racks and let the cookies cool for 10 minutes. Remove the cookies from the paper and let cool completely on the racks. Repeat with the remaining cookie dough, reusing the parchment paper.

Makes about 3½ dozen. Here’s a similar recipe that Sarah recommends as well.

Savor the season with Scriptorium: Our favorite holiday recipes