Pumpkin Pie Tarts

I found the recipe for these tarts from a facebook post then another similar one on pinterest. However, I did not care for cool whip in the recipe and the cream cheese ratio was off. So I have adapted the recipe to my liking and had a much better texture and flavor in my opinion. Also, this recipe was originally a "fruit dip." However, felt that it was perfect for a tart with a light phyllo cup crust. The result is a super light, delicious bit-size dessert. They don't last long either! Everyone I've made them for has loved them. A big bonus: they're REALLY easy!

2 8-ounce packages of cream cheese
2 cups powdered sugar
1 cup pumpkin puree
1 tsp ginger
1/4 tsp pumpkin pie spice
1/2 cup heavy whipping cream
4 boxes Athens brand mini fillo (Phyllo) shells (found in frozen food section near the pie crust)

Beat cream cheese & powdered sugar until fluffy. Add pumpkin, spices, and cream. Beat until combined and refrigerate for at least an hour. When ready to eat, bake phyllo shells for 5 minutes at 350 degrees. These cool really fast. When cool, pipe filling into each "cup." About 1 1/2 Tbsp I would guess. This mixture makes about 60 cups exactly. I just use a ziploc bag with the corner snipped off to pipe. Makes it easy and it is disposable. This recipe halves easily for 30 which is perfect for a small crowd. Most people like to eat 2-3 so take that into consideration.

Note: I have never refrigerated these after being filled because I always fill them and then serve. And I have never had any leftover so I do not know how the crust fares being refrigerated afterward. If you have leftover filling, it stays good in the fridge for several days. Probably 3-5. It is a delicious filling for crepes! For crepes, I simply use 1/4 of a recipe if I am only feeding my own family. For others, I would do a half recipe of the filling. Hope you enjoy!

Cheesecake

***reposting with updated pictures

from Lion House cookbook
with my changes

Crust:
1 1/2 cups graham cracker crumbs -which is 10 crackers (or I just buy the boxed crumbs)
3 Tbsp sugar
6 Tbsp butter or margarine, melted

Mix and press firmly into bottom of 9-inch spring form pan.

Filling:
3 pkgs cream cheese, softened
1 cup sugar
3 eggs
3/4 tsp vanilla

Beat cream cheese with mixer. Add sugar gradually.Then add eggs, one at a time, and vanilla. Pour over crust and bake for 55 to 60 minutes at 300. Topping:
1 cup sour cream
1/4 tsp vanilla
1 1/2 Tbsp sugar

Whip sour cream, add sugar, and then vanilla.Spread over cheesecake and cook for 10 minutes longer. Cool completely on wire rack.Run knife along edges and unlatch springform pan.Refrigerate until ready to use. I have found that letting the cheesecake "age" for a day or two (preferrably more) in the fridge before serving is best. But it is still good the first day, too. It just gets better and better each day it is allowed to "age." However, with cheesecake this good, it is sometimes hard for it to last too long.Note: Originally, this recipe called for 2 tsp lemon juice. I didn't like the taste. It changes it to have a funny taste to me, so I omitted it. Also, it calls for 2 cups sour cream, 1/2 tsp vanilla, and 3 Tbsp sugar for the topping. But I found that it was too much, so I halved it.

Chocolate Chip Cheesecake Bars

This recipe is one of our favorite family recipes. However, so often we forget to take pictures because we're usually taking them to some potluck kind of get-together. So I made this recipe the other day for us and just a few friends and actually remembered to take pictures. I figured I'd repost it so you can see how delectably delicious it really is. Hope you enjoy!

Cookie Crust:
3/4 cup shortening
3/4 cup sugar
1/3 cup brown sugar
1 egg
1 1/2 tsp vanilla
1 1/2 cups flour
1 tsp salt
3/4 tsp baking soda
1 cup mini chocolate chips

Filling:
2 pkgs softened cream cheese
3/4 cup sugar
2 eggs
1 tsp vanilla

In a mixing bowl, cream shortening and sugars.

Beat in egg & vanilla.Combine the flour, salt, and baking soda; add to the creamed mixture & mix well.Fold in the chocolate chips with spoon.Set aside 1/3 cup dough for topping.Press remaining dough into a greased 9x13 inch pan.Bake at 350 for 8 minutes.Meanwhile, in a mixing bowl, beat cream cheese & sugar until smooth. Add eggs and vanilla; mix well.Spoon over crust. Crumble reserved dough over filling.Bake at 350 for 35-40 min or until lightly golden brown. Cool on a wire rack.Cut into bars. Cover & store remaining bars (if any) in the fridge.

Note: If desired, add 3/4 cup chopped pecans or walnuts to cookie dough when adding the chocolate chips.

Sinful Chocolate Turtle Cheesecake

from Stephanie

(Note: I posted this recipe last October. It's super naughty and delicious. I finally found time to make it with step-by-step pictures. So I am reposting it. Hope you enjoy!)

Ingredients:
2 cups Vanilla wafer crumbs (About 40 wafers if just crushing them)
2 Tbsp butter, melted
14 oz wrapped caramels (a 14oz Kraft bag works well since they melt down easier than Brachs. Don’t use Farleys or a generic brand.)
1 (5 oz) can evaporated milk
1 cup chopped pecans Note: (I used ½ cup pecans. It was plenty. I think 1 cup would be too much.)
½ cup white sugar
1 tsp vanilla extract
2 eggs
½ cup semi-sweet chocolate chips
2 pkgs (8 oz each) cream cheese, softened

Directions:
1. Crush Nilla Wafers. (I like mine so they're not super fine, with a few chunks.)

Melt butter, combine with cookie crumbs.

Press into bottom of 9-inch springform pan.I very lightly sprayed the inside rim of the pan with Pam after I put the crust down so that the caramel and chocolate mixture didn’t stick. It makes for a prettier, more presentable cheesecake.

2. Melt caramels with the evaporated milk in a 1 ½ qt heavy saucepan over low heat. (Medium low works better.)Stir frequently until smooth. Pour caramel sauce into crust.Top with pecans. At this point, allow caramel to cool and set up. I usually let it sit for at least 30 minutes. If it doesn't set up, you will have a mess on your hands when you put the chocolate batter over it.3. In a large bowl, combine cream cheese, sugar, and vanilla.Add eggs one at a time, mixing well after each addition. Melt the chocolate (slowly in microwave -in 30 second increments), then blend into cream cheese mixture. Pour chocolate batter over pecans.4. Bake at 350 for 40 minutes. Carefully loosen sides of cake from rim with knife, but do not remove rim until cheesecake is completely cool. Cool completely on wire rack. Chill completely before serving.

5. Enjoy each sinful slice!

Pumpkin Cheesecake

Crust:
1 1/2 cups graham crackers crumbs (about 10 crackers)
1/3 cup melted butter
1/4 cup sugar

Combine graham cracker crumbs, butter, and sugar in medium bowl. Pressonto bottom and 1 inch up side of 9-inch springform pan. Bake at 350 for 6-8 minutes. Cool on wire rack for 10 minutes.

Cheesecake:
3 pkgs cream cheese, softened
1 cup sugar
1/4 cup brown sugar
2 eggs
1 15oz can pumpkin
2/3 cup evaporated milk
2 Tbsp cornstarch
1 1/4 tsp cinnamon
1/2 tsp nutmeg

Beat cream cheese and sugars in large bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon, and nutmeg. Beat well and pour into crust. Bake at 350 for 55 to 60 minutes until edge is set but center still moves slightly.

Topping:
2 cups sour cream
1/3 cup sugar
1 tsp vanilla

Combine sour cream, sugar, and vanilla in small bowl. Mix well and spread over warm cheesecake. Bake at 350 for 5 minutes. Let cool on rack. Chill for several hours or overnight.

Creamy Lemon Pudding Cheesecake

1 1/4 cups crushed Nilla wafers (about 40 wafers)
3/4 cup plus 1 Tbsp sugar, divided
3 Tbsp butter, melted

4 pkg (8 oz each) cream cheese, softened
2 Tbsp flour
2 Tbsp milk
1 cup sour cream
4 eggs
2 pkg (4-serving size) Jell-O Lemon Flavor instant pudding

Mix wafer crumbs, 1 Tbsp of the sugar, and the butter. Press firmly onto bottom of 9-inch springform pan. Bake for 10 minutes at 325.

Beat cream cheese, remaining 3/4 cup sugar, flour, and milk in large bowl with electric mixer. Add sour cream. Add eggs, 1 at a time, mixing on low spweed after each addition until just blended. Stir in dry pudding mixes until just blended.

Pour into pan. Bake for 1 hr 5 minutes to 1 hr 15 minutes or until center is almost set. After cooling completely, run knife around side of pan to loosen cake. Refrigerate 4 hours or overnight. Remove side of pan. When serving, if desired, top cheesecake with whipped topping (strawberry flavor is good) and white chocolate curls. Store leftover cheesecake in the fridge.