No-Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake

CREDIT

11 ingredients

Produce

• 2 cups Pumpkin puree

Baking & Spices

• 1/2 cup Brown sugar
• 1/2 tsp Cinnamon
• 1 1/2 cups Graham crumbs
• 1 cup Powdered sugar
• 1 tbsp Pumpkin pie spice
• 2 Tablespoons brown sugar
• 2 tsp Vanilla extract

Before getting started, blot the pumpkin puree with a paper towel and squeeze out the excess liquid. This step is super important because if too much liquid gets into the cheesecake, it can have a hard time setting. 

Cinnamon Graham Cracker Crust

The graham cracker crust is made with graham crumbs, a little brown sugar, just a hint of cinnamon & melted butter. You can either buy graham crumbs in the baking aisle of the grocery store or buy graham crackers and blitz them in your food processor (or by hand). Digestive biscuits also work great too.

Then to make the filling:

1. Beat the whipped cream until stiff peaks form.
2. Then in a separate bowl beat the cream cheese until soft. Then mix in the sugars and pumpkin spices.
3. Mix in the pumpkin puree and vanilla extract.
4. Then gently fold in the whipped cream. The key here is gentle. You want to keep the volume of the whipped cream so that the cheesecake stays light and fluffy.

The creamy pumpkin cheesecake goodness then gets spread over top of the crust and then it goes into the fridge to chill for at least 6 hours (or preferably overnight). 

Dairy

• 6 tbsp Butter, unsalted
• 24 oz Cream cheese
• 2/3 cup Heavy cream

Layered Pumpkin-Gingersnap Dessert - Great For Thanksgiving! And Easy to Make!

Layered Pumpkin-Gingersnap Dessert

CREDIT

 

30 gingersnaps, finely crushed (about 1-1/2 cups)

 

1/4 cup butter or margarine, melted

 

1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened

 

1/4 cup sugar

 

2 cups plus 2 Tbsp. milk, divided

 

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

 

1 can (15 oz.) pumpkin

 

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

 

1-1/2 tsp. pumpkin pie spice

Directions:

1

Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.

2

Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.

3

Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.

4

Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.

The Pioneer Woman's Twice Baked Potato Casserole

Servings: 10

The Pioneer Woman's Twice Baked Potato Casserole

Prep Time:

15 MINS

Cook Time:

1 HR 15 MINS

Total Time:

1 HR 30 MINS

 

Author: STEPHANIE

Course: SIDE DISH

Cuisine: AMERICAN

Keyword: THE PIONEER WOMEN TWICE BAKED POTATO CASSEROLE, TWICE BAKED POTATO CASSEROLE

CREDIT

This twice baked potato casserole is loaded with creamy mashed potatoes and topped with melted cheese, crispy bacon, and sliced green onions. It's a superstar side dish that's easy to make days ahead of time!  

Ingredients

• ½ pound bacon
• 8 medium russet potatoes
• 3 Tablespoons canola oil
• 2 sticks salted butter softened and sliced into cubes.
• 1 cup sour cream
• 1 cup whole milk
• 1 cup grated cheddar cheese plus more for topping
• 2 teaspoons seasoned salt
• 3 green onions sliced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400 degrees.
2. Take out the butter, sour cream, and milk and set them aside, they shouldn’t be cold when combined with the potatoes.
3. Scrub the potatoes clean. Wipe them dry and rub them with canola oil. Place them on a baking sheet and bake for 40 minutes, until they can be easily sliced through.
4. While the potatoes bake, cook the bacon in a large pan slowly on low heat. As the edges begin to curl, use tongs to flip them over periodically until evenly cooked. Set them aside on a paper towel-lined plate to cool once finished.
5. Remove the potatoes from the oven and decrease the heat to 350 degrees.
6. Leave the skins on two of the potatoes and peel and discard the remaining skins. Cut each potato into thirds and add them to a large mixing bowl.
7. Crumble the cooked bacon and set some aside for topping the casserole. Add the rest to the mixing bowl along with the butter, sour cream, milk, grated cheese, seasoned salt, and salt and pepper.
8. Smash the potatoes with a potato masher until well-combined and creamy.
9. Add the potatoes to a greased baking dish.
10. Top the casserole with reserved bacon and additional shredded cheese.
11. Bake, uncovered, for 20-25 minutes. Top with sliced green onions and serve!

Recipe Notes

Make-Ahead Method:

-This casserole can be prepared up to two days ahead of time. You will prepare the entire casserole as noted in the recipe but you'll hold off on baking it until you're ready to serve it, and will need to refrigerate it until then.

-When you're ready to bake it, you'll want to cover the top and bake for 10-15 minutes. Then remove the top, and bake for 25 minutes.

Give Thanks!

Honey Roasted Carrots-great for Thanksgiving!

 Honey Roasted Carrots

CREDIT

Roasted Carrots only takes 10 minutes of prep, here’s how:

• First, peel the carrots if you like otherwise scrub them clean.
• Cut any larger carrots in half lengthwise so the carrots are all roughly the same size.
• Whisk together the honey glaze consisting of  honey, olive oil, butter, balsamic vinegar, and your bevy of spices including salt, McCormick Garlic Powder, McCormick Ground Mustard, McCormick Thyme Leaves, and McCormick Ground Cumin – and your secret ingredient – apricot preserves!  The preserves create an irresistible glaze while complimenting the sweetness of the honey with a slight tang while the seasonings enhance the savory of the carrots so they are perfectly balanced – not too sweet, not to savory, but just right.
• After you toss your carrots in the Honey Garlic Glaze, it will seem like a lot of Glaze – but be excited because all that Glaze gets sipped up by the carrots for the most tender, flavor infused carrots.
• Finally, oven roast the carrots until tender.

Thin roasted carrots will require approximately 30-45 minutes in the oven at 375 degrees F.  I have made these Honey Roasted Carrots many times, and the roasting times always varies because the size of carrots vary.

If you have thinner carrots, they will take closer to 30 minutes, thicker carrots, closer to 45 minutes, but all you have to do is stick them with a fork and when they are fork tender – you know they are done!