Easy-Peasy Pudding Cake

Easy-Peasy Pudding Cakepuddingcake1

What you’ll need:

For the Crust

1 cup  chopped pecans or peanuts
3 tbsp sugar
1/2 cup butter
1 cup flour

Cream cheese layer

  • 1 – 8 oz package cream cheese
  • 1 cup powdered sugar
  • 1 cup whipped cream or cool whip

Vanilla pudding layer

  • 1 – 5.1 oz package instant vanilla pudding 
  • 3 cups milk

Chocolate Pudding layer:

  • 1 – 5.1 oz package instant chocolate pudding 
  • 3 cups milk

Last layer

  • 2 cups whipped cream or cool whip
  • shaved Baker’s milk chocolate

What to Do:

  1. Preheat oven to 350 F degrees.
  2. Spray a 9×13 inch baking dish with cooking spray.
  3. Combine all crust ingredients in a medium sized mixing bowl. Mix thoroughly.
  4. Press the mixture into baking dish.
  5. Bake for about 20 minutes.
  6. Once done remove crust from oven and let cool.
  7. While crust is cooling prepare the vanilla and chocolate puddings in separate bowls as per each package instructions.
  8. In another medium bowl, combine cream cheese layer ingredients.
  9. Mix with mixer until light and fluffy.
  10. Once cool to the touch, spread cream cheese mixture over the crust evenly.
  11. Spread the chocolate pudding over the creme cheese filling.
  12. Spread the vanilla pudding over the chocolate.
  13. Top with whipped cream and sprinkle with the chocolate slivers.
  14. Refrigerate for a couple hours to allow pudding layers to set up.
  15. Serve cold.

Enjoy! 

Caramel Apple Cheesecake Bars

Just in time for fall!

cheesecake bars

Caramel Apple Cheesecake Bars 

What you’ll need:
Crust:

  • 2 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 cup (2 sticks) butter, softened

Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar, plus 2 Tbsp divided
  • 3 large eggs
  • 1 1/2 tsp vanilla extract

Apples:

  • 3 Granny Smith apples, peeled, cored and finely chopped
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Streusel Topping:

  • 1 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup (1 stick) butter, softened

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine flour and brown sugar.
  3. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly.
  4. Press evenly into a 9×13 baking pan lined with heavy-duty aluminum foil.
  5. Bake 15 minutes or until lightly browned.
  6. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth.
  7. Add eggs, 1 at a time, and vanilla. Stir to combine.
  8. Pour over warm crust.
  9. In a small bowl, stir together chopped apples, remaining 2 Tbsp sugar, cinnamon, and nutmeg.
  10. Spoon evenly over cream cheese mixture.
  11. In a small bowl, combine all Streusel topping ingredients. Sprinkle evenly with Streusel topping.
  12. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool.
  13. Serve cold.

Enjoy!

 

Yummy Turtle Cheesecake Bars

Turtle Cheesecake

Turtle Cheesecake Bars

Turtle Cheesecake Crust:

  • 3 cups finely chopped pecans
  • 1 stick unsalted butter, melted
  • 1/3 cup sugar
  • 1/4 teaspoon salt

Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1/4 cup full-fat Greek yogurt or sour cream
  • 3/4 cup sugar
  • 1 tablespoon vanilla
  • 3 large eggs
  • 1 cup semi-sweet chocolate chips

Toppings:

  • 1 cup coarsely chopped pecans, toasted
  • 1 11-oz bag caramel candy, unwrapped
  • 1 cup semi-sweet chocolate chips
  • 6 tablespoons milk, divided

Preheat oven to 300 degrees. Line a 13×9 pan with parchment paper, so parchment extends over long side of pan. In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan. Bake crust for 20 minutes; while crust bakes, prepare filling.
Cream together cream cheese, yogurt or sour cream, sugar and vanilla. Beat in eggs, one at a time. After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips. Pour filling over chocolate chips and return to oven; bake for 50 minutes.

Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.

When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
Toast pecans in oven for 10 minutes at 350 degrees. Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
Microwave in 30 second intervals until caramels have melted and sauce is smooth. Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans. Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total. Stir until smooth and drizzle over caramel-pecan topping.
Allow chocolate to set before serving.