Spider Web Pumpkin Cheesecake Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

SMART COOKIE'S SPIDERWEB PUMPKIN CHEESECAKE



Smart Cookie's Spiderweb Pumpkin Cheesecake image

Pumpkin, gingersnaps, and pecans team up to form the ultimate fall cheesecake. A spider web marbling makes it extra spooky for Halloween. Start ahead, because if there's one word that describes this cheesecake, it's 'chilling.'

Provided by Smart Cookie

Categories     Fruits and Vegetables     Vegetables     Squash

Time 8h40m

Yield 12

Number Of Ingredients 10

cooking spray
48 gingersnap cookies
½ cup pecan pieces
½ cup salted butter, melted
4 (8 ounce) packages cream cheese, at room temperature
1 ½ cups white sugar
4 eggs, at room temperature
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 ½ teaspoons pumpkin pie spice blend

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch springform pan with cooking spray and wrap the outside with foil.
  • Pulse gingersnap cookies into fine crumbs in a food processor. Transfer to a medium mixing bowl. Pulse pecans in the same food processor bowl until finely ground. Add to the cookie mixture and mix in melted butter.
  • Press the cookie and pecan mixture into the bottom and halfway up the sides of the springform pan.
  • Bake in the preheated oven until golden brown on the edges, about 10 minutes. Cool on a wire rack. Reduce the oven temperature to 300 degrees F (150 degrees C).
  • Beat cream cheese with sugar in the bowl of a stand mixer fitted with the paddle attachment, stopping occasionally to scrape the sides of the bowl, until smooth and creamy, about 3 minutes. Add eggs 1 at a time, beating just until combined and scraping the sides of the bowl after each addition. Beat in vanilla extract.
  • Pour about 1/2 of the batter into a different bowl and set aside.
  • Add pumpkin puree and pumpkin spice to the batter in the stand mixer bowl and mix until combined.
  • Transfer 1/4 cup of the plain batter into a piping bag or plastic storage bag. Spread the rest over the pie crust. Top with the pumpkin cheesecake batter.
  • Pipe remaining plain batter into 5 concentric circles on the top of the cheesecake. Drag the tip of a toothpick or small knife out from the center of the batter to the edge, wiping it down between each pull, to create a spider web effect.
  • Place the springform pan in the bottom of a roasting pan; fill roasting pan halfway up with warm water to create a water bath.
  • Carefully transfer cheesecake to the oven and bake until edges are set, top is no longer shiny, and center is still a little jiggly, about 1 hour and 10 minutes.
  • Turn the oven off and prop the door open at least 4 inches. Leave the cheesecake in the oven for an additional 30 minutes.
  • Remove cheesecake from the oven and water bath. Run a knife around the edge to prevent sticking and cool on a cooling rack for 30 minutes more. Cover loosely and chill for at least 6 hours, or overnight.
  • Run a knife around the edge of the pan and carefully remove the sides of the springform pan. Slice and serve.

Nutrition Facts : Calories 606.4 calories, Carbohydrate 48.1 g, Cholesterol 157 mg, Fat 43.2 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 23.1 g, Sodium 439.9 mg, Sugar 35.3 g

SPIDERWEB PUMPKIN CHEESECAKE



Spiderweb Pumpkin Cheesecake image

This spooky pumpkin cheese cake is a Halloween treat for all.

Provided by treen9499

Categories     Desserts     Cakes     Pumpkin Cake Recipes

Time 1h40m

Yield 12

Number Of Ingredients 10

1 ¼ cups chocolate wafer crumbs
¼ cup butter, melted
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 eggs
1 ½ cups canned pumpkin pie filling
1 tablespoon cornstarch
1 cup sour cream
2 (1 ounce) squares semisweet chocolate
2 teaspoons vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix chocolate wafer crumbs and melted butter in a bowl; press onto the bottom of a 9-inch springform pan.
  • Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Beat in eggs, one at a time, until just blended. Stir in pumpkin pie filling and cornstarch; pour over chocolate wafer crust.
  • Bake in preheated oven until center is just set, 50 to 55 minutes.
  • Spread sour cream over top of warm cheesecake; let cool.
  • Melt chocolate and oil in a microwave-safe bowl in a microwave for 1 minute; stir until completely melted. Drizzle chocolate onto sour cream topping in a spiral pattern, starting from the center; draw a toothpick outward, from center to edges, through circles to form a web. Remove side of pan and serve.

Nutrition Facts : Calories 454.8 calories, Carbohydrate 35.5 g, Cholesterol 126.9 mg, Fat 32.6 g, Fiber 3.5 g, Protein 7.9 g, SaturatedFat 19.1 g, Sodium 358.6 mg, Sugar 18.5 g

SPIDER WEB PUMPKIN CHEESECAKE YOGURT DIP



Spider Web Pumpkin Cheesecake Yogurt Dip image

There's nothing spooky about this spider dip - just a sweet and easy treat with the flavors of pumpkin cheesecake.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 12

Number Of Ingredients 8

3 tablespoons semisweet chocolate chips
1 package (8 oz) cream cheese, softened
3/4 cup powdered sugar
1/2 cup canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
3 containers (5.3 oz each) Greek vanilla yogurt
1 dark chocolate malted milk ball
2 Betty Crocker™ Candy Shop candy eyeballs (from 0.88-oz package)

Steps:

  • In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon melted chocolate into 1-quart resealable food-storage plastic bag; cut tip from 1 corner of bag. Pipe 8 spider legs onto cooking parchment or wax paper-lined cookie sheet. Freeze about 15 minutes.
  • In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth and creamy. Add pumpkin, pumpkin pie spice and 2 containers of the Greek yogurt. Beat on medium speed until blended. Pour mixture evenly into 10- to 12-inch wide shallow serving dish.
  • Spoon 1/4 cup of the remaining Greek yogurt into 1-quart resealable food-storage plastic bag; cut tip from 1 corner of bag. Pipe yogurt to make spiderweb design over top of pumpkin mixture. Reserve remaining yogurt for another use.
  • Place malted milk ball on top of dip for spider body. With melted chocolate, attach 2 eyeballs to malted milk ball for eyes. Arrange chocolate spider legs around malted milk ball.

Nutrition Facts : Calories 140, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 12 g, TransFat 0 g

SPIDER WEB DRIZZLE PUMPKIN CHEESECAKE



Spider Web Drizzle Pumpkin Cheesecake image

Dress up a classic for the season when you try the Spider Web Drizzle Pumpkin Cheesecake. Canned pumpkin and pumpkin pie spice team up to give this drizzle pumpkin cheesecake its autumnal appeal. Try the ol' toothpick-through-the-drizzle trick for the spider web effect.

Provided by My Food and Family

Categories     Dairy

Time 6h10m

Yield 16 servings

Number Of Ingredients 10

18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
3 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 oz. BAKER'S Semi-Sweet Chocolate
1 tsp. butter or margarine

Steps:

  • Heat oven to 350°F.
  • Combine cookie crumbs and melted butter; press onto bottom of 9-inch springform pan sprayed with cooking spray.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin and spice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife around rim of pan to loosen cake; cool before removing rim.
  • Microwave chocolate and 1 tsp. butter in microwaveable bowl on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted and mixture is well blended. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider's web as shown in photo. Refrigerate 4 hours.

Nutrition Facts : Calories 320, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 95 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

SPIDERWEB PUMPKIN CHEESECAKE



Spiderweb Pumpkin Cheesecake image

Make and share this Spiderweb Pumpkin Cheesecake recipe from Food.com.

Provided by Alia55

Categories     Cheesecake

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 17

1 3/4 cups chocolate cookie crumbs
1/4 cup butter, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/2 cup packed brown sugar
3 eggs
1 (15 ounce) can solid pack pumpkin
2 tablespoons cornstarch
3 teaspoons vanilla extract
1 1/2 teaspoons pumpkin pie spice
2 cups sour cream
3 tablespoons sugar
2 teaspoons vanilla extract
1 cup sugar
1/8 teaspoon cream of tartar
1/3 cup water
4 ounces semisweet chocolate, melted

Steps:

  • Combine wafer crumbs and butter; press onto the bottom and 1 inches up the sides of a greased 10-in. springform pan.
  • In a mixing bowl, beat cream cheese and sugars until smooth.
  • Add eggs; beat on low speed just until combined.
  • Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended.
  • Pour into crust.
  • Bake at 350° for 60-65 minutes or until center is almost set.
  • Cool on a wire rack for 10 minutes.
  • Combine topping ingredients; spread over filling.
  • Bake at 350° for 6 minutes.
  • Cool on a wire rack for 10 minute.
  • Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
  • Refrigerate overnight then remove from pan.
  • In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat.
  • Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350°.
  • Immediately remove from the heat and stir.
  • Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
  • Using a spoon or meat fork, carefully drizzle syrup over waxed paper to form spiderwebs
  • Cool completely.
  • Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag.
  • Pipe 1-in. spiders onto parchment or foil; cool completely.
  • With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
  • Cut cheesecake; place a web on top of each slice and remaining spiders on the side.

SPIDER WEB PUMPKIN CHEESECAKE



Spider Web Pumpkin Cheesecake image

Make and share this Spider Web Pumpkin Cheesecake recipe from Food.com.

Provided by tazdevilfan

Categories     Cheesecake

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 10

18 Oreo cookies, finely crushed (about 1-1/2 cups)
2 tablespoons butter or 2 tablespoons margarine, melted
3 (8 ounce) packages Philadelphia Cream Cheese, softened
3/4 cup sugar
1 (15 ounce) can pumpkin
1 tablespoon pumpkin pie spice
3 eggs
1 cup sour cream
1 semisweet baking chocolate square
1 teaspoon butter or 1 teaspoon margarine

Steps:

  • PREHEAT oven to 350°F if using a silver 9-inch springform pan (or 325°F if using a dark 9-inch nonstick springform pan). Mix cookie crumbs and 2 tablespoons butter; press firmly onto bottom of pan. Set aside.
  • BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
  • BAKE 50 to 55 minute or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
  • PLACE chocolate and 1 teaspoons butter in small microwaveable bowl. Microwave on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull a toothpick through lines from center of cheesecake to outside edge of cheesecake to resemble a spider's web. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

OLIVE GARDEN PUMPKIN CHEESECAKE



Olive Garden Pumpkin Cheesecake image

This cheesecake is a difficult to find at The Olive Garden because they only have it during the fall.

Provided by kimcroft

Categories     Pie

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 25

1 1/2 cups graham cracker crumbs
1 cup gingersnap cookie
1/4 cup sugar
1/2 teaspoon cinnamon
8 tablespoons melted butter
3 (8 ounce) packages cream cheese
1 (15 ounce) can pumpkin puree
2/3 cup light brown sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
2 pints heavy cream
1/4 cup sugar
1/2 teaspoon vanilla
caramel sauce
gingersnap crumbs

Steps:

  • Crust preparation:.
  • In a medium sized bowl, combine graham cracker crumbs, ginger snap crumbs, sugar, and butter; mix well. Press crust into a spring form pan. Press the crust about halfway up the side of the spring form pan. Refrigerate crust while you continue to prepare the cheesecake.
  • Filling preparation:.
  • Allow extra time for mixing up this filling. Remove the pure pumpkin puree from the can and place in a couple of large paper towels. Wrap the pumpkin puree with the paper towels; this will soak up the excess water in the pumpkin puree. Continue to remove excess water from the pumpkin puree for about 60 minutes before making cheesecake mixture. Bring the remaining ingredients for the filling to room temperature while the pumpkin puree is being drained. With a mixer, beat cream cheese until smooth; add eggs one at a time and then combine all ingredients for the filling in a mixer. Blend until very smooth. For best results, allow all ingredients to reach room temperature before mixing the filling. Remove crust from refrigerator, and pour in filling.
  • Bake cheesecake at 350 for 30 minutes and then reduce temperature to 325 degrees for an additional 30 minutes. When you remove the cheesecake, it should be slightly jiggly in the center.The cheesecake will set up nicely as it cools.
  • Sour Cream Layer:.
  • When you remove the cheesecake from the oven, set aside and prepare the seasoned cream cheese layer. In a small bowl, combine sour cream, sugar, and spices. Blend well. Spread seasoned sour cream mixture over the baked cheesecake evenly. Place the cheesecake back into the 325 degree oven for about 8 minutes, until the sour cream layer is set.
  • Whipped Cream:.
  • Allow the cheesecake to cool. When the cheesecake is completely cool, you can add the whipped cream. In a medium sized bowl, combine heavy whipping cream, vanilla, and sugar; mix well with a blender or a stand mixer. Whip the cream until it forms stiff peaks. Remove ring from the spring-form pan and either pipe the whipped cream over the pumpkin cheesecake or spread with a knife.
  • When you are ready to serve the Olive Garden Pumpkin Cheesecake, cut each slice, drizzle the top of the cheesecake with caramel sauce, and then sprinkle over ginger snap crumbs before serving.
  • Additional notes about cheesecake making:.
  • I personally do not use a waterbath. I do have a clay baking stone in my oven, and my cheesecakes come out very well. You may wish to use a waterbath when you prepare your cheesecake.
  • Also, I would really urge you to let your ingredients reach room temperature before blending together the filling. This really makes a difference in getting a nice, smooth filling.

SPIDER WEB PUMPKIN COOKIES



Spider Web Pumpkin Cookies image

I got this recipe from a friend as an idea for a goodie for my sons Halloween party at his preschool. This sounds like a spooktacular treat!

Provided by Miss Diggy

Categories     Drop Cookies

Time 30m

Yield 1 batch of cookies

Number Of Ingredients 17

1 cup butter, softened
1/2 cup packed brown sugar
1/3 cup sugar
1 cup pumpkin
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1 cup chocolate chips, opt
6 ounces butter, softened
12 ounces confectioners' sugar
1 tablespoon orange zest
3 tablespoons orange juice

Steps:

  • Cream butter and sugars until creamy.
  • Then add pumpkin, eggs and vanilla and mix well.
  • Next add in flour, baking powder and soda, spices.
  • Then fold in chocolate chips.
  • Drop by tablespoons full onto a well greased cookie sheet making sure, with a spoon, it is 4-5 inches in diameter, leaving 2 inches between cookies.
  • Bake at 350 degrees for 15 to 20 minutes or until firm.
  • Let cool for 5 minutes on cookie sheet, and then remove and put on a cooling rack to cool completely.
  • For frosting cream the butter and sugar.
  • Next add in orange zest and juice blending well.
  • On top of cookies to a spiral of frosting with a pastry bag or a ziplock with corner cut starting in the middle and moving out.
  • Using a knife, take from middle of cookie and gently pulling frosting out to the side in 4-6 different places.

Nutrition Facts : Calories 6710.6, Fat 380.7, SaturatedFat 236, Cholesterol 1065.3, Sodium 4052, Carbohydrate 827.5, Fiber 19.4, Sugar 604.3, Protein 44.2

SPIDER WEB PUMPKIN CHEESECAKE



Spider Web Pumpkin Cheesecake image

A delicious pumpkin cheesecake with chocolate Oreo crust gets a spooky chocolate spider web decoration for your Halloween party!

Provided by Allrecipes Member

Time 5h10m

Yield 16

Number Of Ingredients 10

18 cookies OREO Cookies, finely crushed
2 tablespoons butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 (15 ounce) can pumpkin
1 tablespoon pumpkin pie spice
3 large eggs eggs
1 cup KNUDSEN Sour Cream
1 square BAKER'S Semi-Sweet Chocolate
1 tablespoon butter or margarine

Steps:

  • Preheat oven to 350 degrees F if using a silver 9-inch springform pan (or 325 degrees F if using a dark 9-inch nonstick springform pan). Mix cookie crumbs and 2 tablespoons butter; press firmly onto bottom of pan. Set aside.
  • Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake 50 to 55 minutes or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
  • Place chocolate and 1 teaspoon butter in small microwaveable bowl. Microwave on Medium (50%) 30 seconds; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull a toothpick through lines from center of cheesecake to outside edge of cheesecake to resemble a spider's web. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 301.3 calories, Carbohydrate 25.1 g, Cholesterol 97.6 mg, Fat 21.6 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 11.1 g, Sodium 353.2 mg, Sugar 16.3 g

PUMPKIN CHEESECAKE



Pumpkin Cheesecake image

Made with Cottage Cheese and Cream Cheese and the addition of Mace gives this cheesecake a very unique and lucious taste. This comes from the Sauce Master recipe guide.

Provided by BakinBaby

Categories     Cheesecake

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

8 ounces cream cheese
1 cup cottage cheese
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground mace
1/2 cup sugar
1 teaspoon vanilla
1 tablespoon lemon rind (grated)
1 1/2 cups graham cracker crumbs
1/4 cup butter
1/4 cup sugar
1 tablespoon cinnamon

Steps:

  • Combine cracker crumbs,sugar,cinnamon and melted butter; press onto the bottom of a springform pan.
  • Beat together the cream and cottage cheese.
  • Beat in eggs, then pumpkin, mace,sugar, vanilla and lemon rind.
  • After mixed well, pour over graham cracker crust & sprinkle with remaining crumbs.
  • Bake in a preheated 300 degree oven for 45 minutes.
  • Turn off heat and open oven door.
  • Leave cake in oven for 1 hour then remove and cool and refrigerte for several hours before serving.

Nutrition Facts : Calories 340.9, Fat 19.7, SaturatedFat 11.3, Cholesterol 103.2, Sodium 344.4, Carbohydrate 33.8, Fiber 1, Sugar 24.1, Protein 8.3

More about "spider web pumpkin cheesecake food"

SPIDER WEB HALLOWEEN CHEESECAKE RECIPE | EAT SMARTER …
spider-web-halloween-cheesecake-recipe-eat-smarter image
1. For the base: Place biscuits and amaretti in a freezer bag and crumble finely with a rolling pin. Melt butter, mix with the crumbs and press dough firmly into a springform pan lined with parchment paper and allow to cool. 2. For the filling: …
From eatsmarter.com


SPIDER WEB PUMPKIN CHEESECAKE YOGURT DIP
spider-web-pumpkin-cheesecake-yogurt-dip image
2018-06-11 Spoon melted chocolate into 1-quart resealable food-storage plastic bag; cut tip from 1 corner of bag. Pipe 8 spider legs onto cooking parchment or wax paper-lined baking sheet. Freeze about 15 minutes.
From lifemadedelicious.ca


HOW TO MAKE SPIDERWEB CHEESECAKE - FOOD NETWORK
how-to-make-spiderweb-cheesecake-food-network image
Turning a basic cheesecake into a spooky Halloween spiderweb is easy with our step-by-step guide. Step 1 Pipe a little puddle of ganache in the center of the cheesecake ...
From foodnetwork.com


BEST BITES: SPIDER WEB PUMPKIN CHEESECAKE - YAHOO!
2020-10-09 Starting at the center of the cheesecake, pull a toothpick through the lines to the outside edge of the cheesecake to resemble a spider's web. Refrigerate at least 4 hours or …
From yahoo.com


SPIDER WEB PUMPKIN CHEESECAKE | RECIPES | MY MILITARY SAVINGS
BEAT cream cheese and sugar in large bowl with mixer until blended. Add pumpkin and spice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over …
From mymilitarysavings.com


HOW TO MAKE A SPIDERWEB PUMPKIN CHEESECAKE | ALLRECIPES
2020-10-29 2. Wrap the bottom of your springform pan with foil to prevent water from leaking in while the cheesecake bakes in a water bath. 3. For best results, your eggs and cream cheese …
From allrecipes.com


PUMPKIN CHEESECAKE RECIPE - FOOD.COM
Preheat oven to 350 degrees F. For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan.
From food.com


SPIDER WEB PUMPKIN CHEESECAKE | HAVE NO FEAR THIS DESSERT ONLY …
69K views, 34 likes, 7 loves, 2 comments, 27 shares, Facebook Watch Videos from In The Know: Have no fear this dessert only scares once a year For more food and recipes, check out …
From facebook.com


SNACKWORKS
Preparation. Heat oven to 350°F.; Mix cookie crumbs and melted butter; press onto bottom of 9-inch springform pan.; Beat cream cheese and sugar in large bowl with mixer until blended. …
From snackworks.ca


Related Search