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Wanted to try a different pumpkin dessert other than Pumpkin Pie for Thanksgiving. Did a test run. Made Pumpkin Cheesecake Bars. It's a keeper. For Thanksgiving, will add pecans to the Streusel Topping and the crust.
Posted my version on my blog, Baking is my Zen
bakingismyzen.wordpress.com/2020/11/21/pumpkin-cheesecake...
Pumpkin Cheesecake Bars with Streusel Topping Recipe by Simply Recipes
www.simplyrecipes.com/recipes/pumpkin_bars_with_streusel_...
~Double Berry Cheesecake~
New York-style cheesecake with a graham cracker crust, whipped cream, strawberries and berry sauce.
#RigsRocks #TruckerPics #Dinner #Kalamazoo #RedRobin #DoubleBerryCheesecake #Cheesecake #Strawberry #Dessert #TheyNeverHaveThisOnADietPlan #ThisIsBomb #GrahamCracker #GrahamCrackerCrust #Sauce #GetYourOwnImNotSharing #lol
Today on your birthday
consider your luck.
You could have been born
as a pig, cow, or duck.
You could have been born
crying oink, quack, or moo.
You're lucky you didn't
wind up in the zoo!
by BruceLansky
Strawberry cheesecake from Jason's Deli. Quite yummy.
-Added to the Cream of the Crop pool as my most interesting
Got the baking bug today and made a chocolate satin pie. Not a homemade crust, but the rest of it is.
INGREDIENTS:
Crust:
1 3/4 cups graham cracker crumbs
6 tablespoons butter or margarine, melted
Filling:
3 packages (8 oz each) cream cheese, softened
1/4 cup sugar
3 eggs
3/4 cup cream of coconut
1/4 cup light rum
2 teaspoons grated orange peel
1 can (8 oz) crushed pineapple in juice, drained, juice reserved
Glaze:
Reserved 1/2 cup pineapple juice
2 teaspoons cornstarch
1/4 cup sugar
Garnish:
1 can (8 oz) crushed pineapple in juice, drained
1 jar (24 oz) refrigerated sliced mango, drained, chopped
Fresh mint leaves, if desired
DIRECTIONS:
1. Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom of pan. Bake 8 to 10 minutes or until set.
2. In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs; one at a time; just until blended. On low speed, beat in remaining filling ingredients except pineapple. Gently fold in pineapple. Pour over crust.
3. Bake 1 hour 10 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
4. In 1-quart saucepan, mix reserved pineapple juice plus enough water to equal 2/3 cup, cornstarch, and sugar. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature.
5. In large bowl, toss glaze with pineapple and mango. Spoon onto top of cheesecake. Garnish with mint leaves.
Chocolate pudding in a tart-sized graham cracker crust with some real whipped cream and semi-sweet chocolate chips. You can thank my nieces.
Mini Cheesecakes
2 - 8 oz pkg cream cheese
½ cup sugar
½ tsp vanilla
2 eggs
2 - 4 oz pkg single serve graham cracker crusts (12 total)
MIX cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.
POUR into crusts placed on cookie sheet.
BAKE at 350°F for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight. Top and garnish as desired.
Dinner: Cheesecake Ice Cream with Graham Cracker Crust crumbles, Banana, & White Chocolate chips
[blogged]
This treat was made for me for my bartender retirement party and he was nice enough to give me the recipe so I could make it this weekend. I'm pretty sure this may be the key to peace in the Middle East.
For a 9 x 12 recipe:
Layer:
Graham cracker crust
on top of that:
a package of cream cheese softened, with 1 cup confectioner's sugar and 1 oz scoop of CoolWhhhhiP mixed together - spread over graham cracker crust.
on top of that:
the rest of the CoolWHHHip from the tub.
on top of that:
a layer of vanilla instant pudding.
on top of that:
a layer of chocolate instant pudding.
on top of that:
another whole bowl of CoolWHHHip.
on top of that:
chocolate chips and peanut butter chips
on top of that:
a little caramel sauce drizzle.
I bought a box of graham cracker crumbs and followed the direction on the box.
then I put the confectioner sugar cream cheese and whip mixture together and spread it on the graham cracker crust after it had been cooled.
I made the pudding by instant directions, put those in the fridge for a 5 minute set and they
layered just fine and dandy.
super easy and everyone will worship the ground you walk on for days.
This is January's Homemade Pie of the Month.
Peanut Butter and Chocolate Cream Pie, from Ken Haedrich's Pie: 300 Tried-And-True Recipes for Delicious Homemade Pie. It has a Nutty Graham Cracker Crust -- peanuts right in the crust.
Foodforhersoul.com Deconstructed Chocolate Cream Pie from Dish Bar and grill restaurant in hartford, ct
Foodforhersoul.com veggie vegetarian asian burger with ginger, garlic, salsa, onion, tomatoes, arnold's whole wheat bread and light laughing cow garlic and herb cheese spread
Foodforhersoul.com dish bar and grill hartford, ct restaurant mac and cheese with ham and pearl onions and four cheese
Foodforhersoul.com Nutella chocolate hazelnut hershey kiss cookies and ghirardelli chocolate chip walnut cookies
Foodforhersoul.com best dessert at feng asian bistro hartford, ct chocolate chocolate chip cookie sandwich, two chocolate chip walnut cookies with double fudge ice cream in between and chocolate and caramel sauces
I used Claudia Fleming's recipe for graham cracker tart dough, along with a basic key lime filling. Served with a quenelle of white chocolate mousse, candied, salted macadamias, plain and chocolate dipped raspberries, and drizzled with a macadamia simple syrup, in which I extracted the oils from macadamias ground to a paste.