Peppermint Patty Cheesecake

Making this RIGHT NOW for tomorrow’s Thanksgiving dinner!

Adapted from a similar recipe, but with some changes I felt were necessary to improve the taste and visual appeal!

• 6-one ounce peppermint patties, snack size (or 6 ounces total)
• 3-8 oz. packages cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 1/2 teaspoon vanilla extract
• Graham cracker or chocolate crumb crust for a 9″ spring form pan*

Place peppermint patties in freezer. Prepare crust according to package directions. (or use ready-prepared graham crust) Preheat oven to 350°F. With electric mixer or in food processor, combine cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Spread a thick layer into the crust. Chop cold peppermint patties and sprinkle over batter in the crust. Spread the remaining batter over the top, smoothing it out as you go. Bake 40 to 45 minutes or until just set. Cool on wire rack, then chill several hours or overnight. Makes about 8 servings. If desired, cut a few more peppermint patties into halves, and use to decorate the top after it is cooled.

*Can use 9-inch round cake pan, if you prefer, but do not try to remove from pan except to serve; the crust may crumble! Or you can use a chocolate graham pie crust, but I would suggest using 2 store-bought crusts as the filling may be too much for one.

Chocolate Mud Pie

INGREDIENTS:

• 22 vanilla wafer cookies, crushed (about 3/4 cup)*
• 1/2 cup finely chopped pecans* (optional-if omitting, add 1/2 cup MORE of crushed cookies)
• 2 Tbsp. butter, melted*
  {{MAY USE STORE-BOUGHT GRAHAM OR COOKIE CRUST INSTEAD OF ABOVE INGREDIENTS}}
• 1 pkg. (8 oz.) brick cream cheese, softened
• 3/4 cup powdered sugar
• 2  cups thawed frozen Whipped Topping, divided (like Cool Whip)
• 1 pkg. (5.9 oz.) chocolate instant pudding mix
• 2-3/4 cups cold milk
• 1/4 to 1/2 cup mini chocolate chips

DIRECTIONS:

• PREHEAT  oven to 375°F.
• MIX  wafer crumbs, nuts and butter; press onto bottom and up side of 9-inch pie plate.
• Bake 10 min.; cool.
  {{OMIT ABOVE STEPS IF USING STORE BOUGHT CRUMB CRUST}}

• BEAT  cream cheese and sugar in medium bowl with mixer until well blended. Gently stir in 1 cup frozen whipped topping; spread onto bottom of crust. Sprinkle more of the mini chocolate chips over this layer.
• Beat pudding mix and milk with whisk 2 min.; set aside approximately 3/4 cup of the prepared pudding. Spoon the rest of the pudding over cream cheese  and mini chocolate chips layers.  Set in freezer to begin chilling.
• Whip together the reserved pudding and the remaining whipped topping. Place in freezer until slightly thickened. When it has thickened, spread this mixture over the pudding layer of the pie. Sprinkle with mini chocolate chips.
• REFRIGERATE  or freeze for several hours or until firm. Top with additional frozen whipped topping or real whipped cream topping just before serving.

Nutella® Cheesecake

UPDATED!!!!
(original post April 18, 2008. Updated December 7, 2014)

Desserts
Difficulty Rating – 2
Source: yahudi2 (me!)(original source unknown)

This recipe is for Nutella® lovers and chocolate lovers alike. This is VERY rich, so cut into small slices.
Servings: 8 – 10

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1 (13 ounce) jar chocolate hazelnut spread (Nutella®)
1/4 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust

In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.

NOTE FROM SUSIE: As stated above, this is VERY rich! I first made this for Christmas 2002, when I found the recipe. I made two of these cheesecakes, and they went over soooo well! Also, I had to microwave the cream cheese to soften it and microwaved the Nutella for a few seconds at a time so I could get it all out of the jar… When you’re done, just make sure you are refrigerating it long enough to set.

UPDATE!!!
December 7, 2014:

Since the posting of this recipe, Reese’s® has come out with a chocolate-peanut butter spread that is much the consistency of Nutella®. My brother made this recipe using the Reese’s Spread in place of the Nutella, and it was an awesome hit! I think we now have a new favorite dessert for the holidays!

Cream Cheese Pound Cake

Source Unknown
1 1/2 cups butter, softened
1 8 oz packagecCream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Glaze-
1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.

No-Bake Chocolate-Peanut Butter Cookies

When I was a kid, my mom made these fairly often. My younger brothers would call them “chocolate bumpy cookies” because of their bumpy texture! No matter what you call them, they were always a good treat.

• 2 cups sugar
• 1 stick margarine or butter
• 3 Tbsp cocoa powder
• 1/2 cup milk
• 1/2 cup creamy peanut butter
• 1 tsp vanilla extract
• 3 cups oatmeal (old fashioned oats, not instant)

 Mix the sugar, butter, cocoa, and milk in a medium-large saucepan. Boil for 1 minute. Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix til well blended. Drop spoonfuls on tin foil, wax paper or parchment. Allow to set and cool completely.

Makes 2 dozen 3 inch cookies.