Peanut Butter Pie with a twist

Check this decadence out:

That, my friends, is a two layer peanut butter pie with a cheesecake/pudding layer on the bottom.  Light, yet rich.  Addicting, definitely!  And did I mention easy to make?

Recipe:

1 pre-made chocolate crust (or you can make your own with crushed Oreos and butter)
1 small package cheesecake-flavored pudding mix
2 cups cold milk, divided
4 oz. cream cheese, softened
1 small package vanilla pudding mix (I used sugar free)
1/2 c. creamy peanut butter
1 c. Cool Whip, thawed (save the rest of the container for garnishing)


In medium bowl, pour 1 c. milk, add cheesecake pudding and whisk for 2 minutes - mixture will be very thick.  Pour into prepared crust.  In bowl of mixer, cream the cream cheese, slowly adding in milk until fully combined.  Add pudding mix and peanut butter, beat until fully combined.  Fold in Cool Whip.  Pour into crust on top of pudding layer.  Chill at least 2 hours.  Cut into 8 wedges and serve with additional Cool Whip.

You're welcome.

 

Oreo Cheesecake Cookies

Are you ready for these?  I found this recipe over at Brown Eyed Baker.
A word of caution: the dough may not all make it to the oven!  It is delicious itself, and perfectly safe to eat!  I must admit, I only made about 10 cookies, and ate the rest of the dough.  Whoops.  :)

OREO CHEESECAKE COOKIES

1 stick butter, softened

3 oz. cream cheese, softened

1 c. sugar

1 tsp. vanilla

1 c. flour

1/2 c. dark chocolate chips

1 c. crushed Oreos

Cream together butter and cream cheese.  Add in sugar and vanilla.

Slowly add in flour, until fully combined.  Fold in chocolate chips.

Roll into 1 1/2" balls, toss in Oreo crumbs.

Place on parchment-lined cookie sheets.

Bake at 375 for 12 minutes until puffed up and the edges are just turning golden.

Mini Pumpkin Cheesecakes with Cinnamon Whipped Cream

I don't know if you know this, but yesterday was National Pumpkin Cheesecake Day!  My hubby mentioned this to me via chat while he was still at work, and I told him if only I had some cream cheese I could whip something up to celebrate!  Well, he brought me home cream cheese and ginger snaps so that I could make these mini cheesecakes that taste OH, so gooood!  I went with the mini ones because they only needed to bake for half an hour, then chill for about an hour, which meant we could still enjoy them on Pumpkin Cheesecake Day!  I searched online, and found this recipe from MyRecipes.com.  I made it pretty much as directed, and added a homemade whipped cream topping.

MINI PUMPKIN CHEESECAKES WITH CINNAMON WHIPPED CREAM


18 Ginger Snaps
12 oz. cream cheese, softened
3/4 c. sugar
1 Tbs. corn starch
1 tsp. pumpkin pie spice
2 eggs, room temperature
1 c. pumpkin puree
1/3 c. light corn syrup


Preheat oven to 325.
Line 18 muffin wells with paper or foil liners; place 1 Ginger Snap in each.
Beat cream cheese, sugar, corn starch and pumpkin pie spice together until well blended.
Add eggs and mix well.
Add in pumpkin and corn syrup; beat 1 minute.
Divide filling evenly among lined muffin wells.
Bake 30 to 35 minutes, just until set.
Let cool to room temp, then chill at least one hour.
Top each mini cheesecake with a dollop of Cinnamon Whipped Cream (recipe follows)
Sprinkle with nutmeg, if desired.


Cinnamon Whipped Cream
2 c. heavy cream, chilled
1/4 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. vanilla


Chill mixing bowl and beaters.  Pour cream into chilled bowl, beat on high speed.  Slowly add in sugar, cinnamon and vanilla.  Beat until stiff peaks form.