Pumpkin Toffee Cheesecake

Pumpkin Toffee Cheesecake

1 3/4 cups (about 14 to 16 cookies) crushed toffee or plain
shortbread cookies
4 teaspoons butter or margarine, melted
3 (8-ounce) package cream cheese, softened
1 1/4 cups packed brown sugar
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup chopped or crushed hard toffee candies, divided use
1 cup sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)

Preheat oven to 350°F (175°C).

For Crust: Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.

Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack
for 10 minutes.

For Cheesecake: Beat cream cheese and brown sugar in large mixer bowl at medium speed until creamy. Add pumpkin, eggs, evaporated milk, cornstarch and cinnamon; beat well. Stir in 1/3 cup toffee pieces. Pour into crust.

Bake for 60 to 65 minutes or until edge is set but center still moves
slightly. Remove from oven and top with 1/3 cup toffee pieces.

For Topping: Combine sour cream, sugar, vanilla extract and remaining toffee pieces in small bowl; mix well. Spread over surface of warm cheesecake.

Bake for 8 minutes. Cool on wire rack. Refrigerate for several hours
or overnight. Remove side of springform pan.

Makes 16 servings.

Banana Nut Cheesecake

BANANA NUT CHEESECAKE

  1 c. chocolate wafer crumbs
  16 oz. cream cheese, softened
  1/2 c. mashed ripe bananas
  1/4 c. chopped walnuts
  1 tbsp. butter
  1/4 c butter, melted
  1/2 c. sugar
  2 lg. eggs
  1/3 c. milk chocolate chips
  2 tbsp. water

Combine crumbs and butter; press onto the bottom of a 9 inch
springform pan. Bake at 350 degrees F. 10 minutes.

Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim; cool before removing rim of pan.

Melt chocolate pieces and butter with water over low heat,
stirring until smooth. Drizzle over cheesecake. Chill.

Chocolate Caramel Pecan Cheesecake

Chocolate Caramel Pecan Cheesecake

46 to 48 vanilla wafers, finely crushed (2 cups)
6 Tbsp. butter or margarine, melted
1 pkg. (14 oz.) caramels
1/4 cup milk
1 cup chopped pecans
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese,
softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted,
slightly cooled

MIX crumbs and butter; spread onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 325 F for 10 minutes.

MICROWAVE caramels and milk in small microwavable bowl on HIGH 4 to 5 minutes or until melted, stirring every minute. Pour over crust. Top with pecans.

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in melted chocolate; pour over pecans.

BAKE at 325 F for 45 to 50 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.  Refrigerate 4 hours or overnight.

Daiquiri Cheese Cake

Daiquiri Cheese Cake
2 Graham cracker pie crusts
1 Envelope unflavored gelatin
1/2 c. Rum
1/2 c. Lime juice
2 pkg. Cream cheese, cubed and softened (8oz. each)
4 Egg whites
1 c. Whipping cream
1/2 c. Sugar
3 tsp. Lime peel, grated
4 Egg yolks, beaten
1/2 c.sugar
In medium sauce pan, combine gelatin and 1/2 cup sugar. Stir in rum, lime juice, lime peel and egg yolks. Cook over medium heat, stirring constantly, until slightly thickened, about 8-10 minutes.

Remove from heat, beat in cream cheese, until smooth.

Beat egg whites on medium speed, until soft peaks form.

Gradually add 1/2 cup sugar, beat to stiff peaks.

In separate bowl, whip cream until soft peaks form. Fold egg white
mixture and whipping cream into gelatin mixture. Pour into pie pans.
Cover, chill until firm.

Turtle Pumpkin Pie

Turtle Pumpkin Pie

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. PLANTERS Pecan Pieces, divided
1 cup cold milk
2 packages. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

BEAT milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust.

REFRIGERATE 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving. Store leftovers in refrigerator.

Blueberry Cloud Pie

Blueberry Cloud Pie

1 1/4 C. miniature marshmallows
3 T. butter cubed
2 1/2 C. crisp rice cereal
1 (3 oz.) pkg. berry blue gelatin
1/2 C. boiling water
1/2 C. cold water
2 C. heavy whipping cream
5 T. confectioners' sugar
1 2/3 C. fresh blueberries
additional fresh blueberries

In large saucepan combine marshmallows and butter.  Cook and stir over medium heat until marshmallows are melted.  Stir in cereal.  With greased hands press onto the bottom and up the side of a greased 9" pie plate.  Set aside. 

In large bowl dissolve gelatin in boiling water; stir in cold water.  Refrigerate until partially set, about 1 hour.

In a small mixing bowl, beat cream until it begins to thicken.  Add sugar, beat until soft peaks form.  Fold berries and 3 cups whipped cream into gelatin mixture.  Pour into crust.  Refrigerate pie and remaining whipped cream for up to 4 hours.  Garnish with reserved cream and additional blueberries.