Pumpkin, Caramel & Pecan Cheesecake

November 21, 2013 Leave a Comment
Pumpkin, Caramel & Pecan Cheesecake

Pumpkin, Caramel & Pecan Cheesecake

 

This recipe for Pumpkin, Caramel & Pecan Cheesecake was in the inside of Philadelphia Original Cream Cheese.  I know that I will be making this cheesecake for Thanksgiving!!

 

 Pumpkin, Caramel & Pecan Cheesecake Recipe

Pumpkin, Caramel & Pecan Cheesecake

½ cup chopped PLANTERS Pecan, divided

38 NABISCO Ginger Snaps, finely crushed (about 1 ½ cups)

¼ cup butter or margarine, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 can (15 oz.) pumpkin

1 Tbsp. pumpkin pie spice

1 tsp. vanilla

4 eggs

25 KRAFT Caramels

¼ cup milk

 

Heat oven to 325 F.

Chop ¼ cup nuts finely; place in medium bowl.  Add ginger snap crumbs and butter; mix well.  Press onto bottom of 13×9 inch pan.

Beat cream cheese and sugar in large bowl with mixer until blended.  Add pumpkin, spice and vanilla; mix well.  Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.

Bake 45 minutes or until center is almost set.  Cool completely.  Refrigerate 4 hours.

Microwave caramels and milk in microwaveable bowl on HIGH 1 ½ minutes or until caramels are completely melted, stirring every 30 seconds; spoon over individual servings of cheesecake.  Sprinkle with remaining nuts.

Serve with whipped cream.                   16 servings

 

(Recipe for Pumpkin, Caramel & Pecan Cheesecake came from Kraft Philadelphia Cream Cheese)

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Caramel Brownies

March 19, 2013 Leave a Comment
Caramel Brownies

Caramel Brownies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

I love to cook.  My family can’t possibly eat all of the sweets I whip up, so my co-workers are more than happy to sample them – particularly these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts.

Clara Bakke                                                                                        Coon Rapids, Minnesota

Caramel Brownies Recipe

Caramel Brownies

2 cups sugar

¾ cup baking cocoa

1 cup canola oil

4 eggs

¼ cup 2% milk

1 ½ cups flour

1 tsp. salt

1 tsp. baking powder

1 cup (6 oz.) semi-sweet chocolate chips

1 cup chopped walnuts, divided

14 oz. caramels

1 can (14 oz.) sweetened condensed milk

In a large bowl, beat the sugar, cocoa, oil, eggs and milk.  Combine the flour, salt and baking powder; gradually add to egg mixture until well blended.  Fold in chocolate chips and ½ cup walnuts.

Spoon two-thirds of the batter into a greased 13×9 baking pan.  Bake at 350 F. for 12 minutes.

Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted.  Pour over baked brownie layer. Sprinkle with remaining walnuts.

Drop remaining batter by teaspoonful’s over caramel layer; carefully swirl brownie batter with a knife.

Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not over bake).  Cool on a wire rack.        2 dozen

(Recipe for Caramel Brownies was on www.tasteofhome.com)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Caramel Layer Oatmeal Fudge Bars

February 25, 2013 Leave a Comment

This fudge-filled bar with a chewy caramel layer is made with a brownie mix for extra easy preparation.

Caramel Layer Oatmeal Fudge Bars Recipe

Caramel Layer Oatmeal Fudge Bars

32 caramels

1/4 cup milk

1 cup firmly packed brown sugar

¾ cup margarine, softened

1 ½ cups flour

1 ½ cups quick-cooking rolled oats

½ tsp. baking soda

¼ tsp. salt

15 oz. pkg. Pillsbury Deluxe Fudge Brownie Mix

¼ cup VERY hot tap water

¼ cup oil

1 egg

Preheat oven to 350 F.  Grease bottom only of 13×9 inch pan.  In small saucepan over low heat, melt caramels with milk, stirring occasionally until well blended.

In large bowl, beat brown sugar and margarine until light and fluffy.  In medium bowl, combine flour, oats, baking soda and salt.  Add flour mixture to sugar mixture; mix at low speed until crumbly.  Reserve 1 ½ cups of crumb mixture.  Press remaining crumb mixture in bottom of prepared pan.  Pour melted caramel mixture over crust; spread evenly.

In large bowl, combine brownie mix, water, oil and egg; beat 50 strokes with spoon.  Carefully spread over caramel layer.  Sprinkle with 1 ½ cups reserved crumb mixture.  Bake at 350 F. for 30 to 40 minutes or until deep golden brown.  Cool completely.  Cut into bars.       36 bars

(Recipe for Caramel Layer Oatmeal Fudge Bars was in Pillsbury Classic Cookbook.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Chocolate Turtle Cheesecake by Michelle Roma/The Greco Family “Cook”Book

October 11, 2012 Leave a Comment

Chocolate Turtle Cheesecake

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipes to the cookbook.

 

Only 5 minutes to prepare.   Serves 12

Chocolate Turtle Cheesecake by Michelle Roma/The Greco Family “Cook”Book

Chocolate Turtle Cheesecake

1 (14 oz.) package of caramels

1 (5 oz.) can evaporated milk

1 ¼ cup pecans, chopped

1 (9”) chocolate crumb pie crust

1 (3 oz.) package cream cheese

½ cup sour cream

¼ cup milk

1 package instant chocolate pudding

2/3 cup fudge topping

Place caramels and evaporated milk into heavy saucepan.  Heat on medium.  Stir constantly until smooth (about 5 minutes).  Stir in 1 cup of pecans.  Pour into pie crust.  Combine cream cheese, sour cream and milk in blender until smooth.  Add pudding mix and blend 30 seconds more.

Chill, loosely covered (15 minutes).  Drizzle fudge topping over pudding layer.  Sprinkle ¼ cup chopped pecans.  Chill, loosely-covered until ready to serve.

(Recipe for the Chocolate Turtle Cheesecake recipe was in the Greco Family “Cook”Book, Michelle Roma, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Chocolate Turtle Cheesecake, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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