Pumpkin Cheesecake Delight (No-Bake)

pumpkin cheesecake

 

This pumpkin cheesecake delight truly is a delight – because it is easy and it is delicious. I mixed it up one evening and little Miss, who visits sometimes, could not wait to lick those beaters! She hung around the kitchen waiting and waiting.

The next day, I served it to guests. My eighty-year-old neighbor asked for seconds. When I asked how large a piece he wanted, he said, “Make it a big one!” so I knew exactly what he thought about this. Since he’s more of a meat and potatoes person, I knew it was a winner.

pumpkin cheeseccake

Instead of spreading the mixture evenly, I flicked the top with a spatula.

I suppose you could add some ginger snaps instead of graham crackers to the crust, but what I made worked fine for us. When you’ve got some leftover pumpkin in the fridge and some cream cheese just waiting to be used, make this recipe. It comes together so easily and there is no baking time involved.

Your kids will be begging to lick the beaters, too!

pumpkin cheesecake

Pumpkin Cheesecake Delight (No-Bake)
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 12
 
This no-bake cheesecake is so easy to make - and guarantees happy tummies at the end of the meal. I had kids begging to lick the beaters and was glad I had enough "licking" to go around.
Ingredients
  • 1 package graham crackers (I am partial to Honey Maid)
  • ¼ - ½ cup butter
  • 8 oz. cream cheese (or 12 oz. if you like cream cheese)
  • 1½ cups sugar (I used 1 cup brown sugar and ½ cup white sugar)
  • 1½ cup cooked pumpkin (or 1 cup pumpkin if you like less pumpkin)
  • ½ tsp. pumpkin pie spice (or you could add ¼ tsp. nutmeg and ¼ tsp. cloves)
  • 1 tsp. cinnamon
  • 2 cups Cool Whip (I use generic brands) OR you can whip up your own cream and use that instead.
Instructions
  1. Crush graham crackers (I use a blender)
  2. Melt butter in microwave
  3. Mix graham cracker crumbs and butter together, being careful no to all too much butter. You want the crumbs to stick together but not too wet.
  4. OPTIONAL: bake at 350 for 5 minutes to help crumbs hold together. (I don't).
  5. Put graham cracker crumb mixture in a 9 x 9 inch pan
  6. OPTIONAL: bake crumb mixture at 350 for 5 minutes to help crumbs stick together more. (I don't).
  7. Mix together cream cheese and sugar
  8. Add pumpkin and spices
  9. Mix in Cool Whip and stir until completely blended
  10. Pour over the crumbs.
  11. Refrigerate until ready to serve.
  12. Cut into 12 even slices
  13. Serve with a dollop of whipped cream (or Cool Whip)

 

Dirt Cake – Kid Favorite Dessert

dirt cake

Dirt Cake.

If you’re an oreo cookie and pudding fan, you will love this recipe!

Kids can help put this together and it is made from kid-favorite food, so it is bound to be a hit for them as well.

The ingredients can be crushed, whipped, and mixed together in minutes, layer by layer. You’ll need oreo cookies, pudding, milk, sugar, cool whip, and cream cheese. Don’t forget the gummy worms!

As you layer the dirt cake, hide some gummy worms in each layer. If you use a glass bowl, you can make sure the worms can be seen along the sides of the bowl. Kids will have fun with this part!

Another option is to “plant” flowers in the dirt cake. Serve the pudding in mugs or planters and add an artificial flower or leaf.  Kids can help “plant” the flowers.

Try it, you’ll like it!

Dirt Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 12
 
An easy recipe for a delightful dessert that kids will enjoy. Chocolate lovers young or old will like it as well.
Ingredients
  • 1 pound Oreo cookie crumbs
  • ½ stick melted margarine
  • 3½ cups cold milk
  • 2 small boxes instant chocolate pudding (you can use one box vanilla and one box chocolate)
  • 1 cup powdered sugar (I use a lot less)
  • 3 oz. cream cheese
  • 12 oz. Cool Whip
  • Gummy worms (optional)
Instructions
  1. Mix Oreo crumbs, 1 cup powdered sugar, cream cheese, and melted margarine in one bowl.
  2. In another bowl, mix instant chocolate pudding and cold milk.
  3. Fold in Cool Whip.
  4. Layer the cake starting and ending with cookie crumb mixture
  5. Refrigerate until ready to serve.
  6. You can add gummy worms in the pudding.

dirt cake

Pumpkin Torte

 

pumpkin

It’s that time of year: pumpkins and mums, apples and spices. Time for pumpkin desserts! Dave and I were served this delightful pumpkin dessert when we visited folks in Eureka, Nevada. Marian brought it to her sister’s house for lunch, and I had to have the recipe.

It came from her family cookbook, so I don’t know who really gets the credit. She graciously gave me the recipe.

Then, of course, I had to make it.  I started by just doing the first two layers, and then put it in the refrigerator.  I was going to be out of town, so I needed to have less to do when I got back. A few days later, I did the additional top layers. It worked well for me and for my schedule.

. Both old and young alike enjoyed the dessert. I’m sure you will, too!

pumpkin

I forgot to take a picture before half of it was eaten!

 

Pumpkin Torte
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
A pumpkin torte made in four layers - well worth the time and effort. You can make the first two layers one day and finish the rest when you're ready to serve.
Ingredients
  • LAYER ONE:
  • 2 cups graham cracker crumbs
  • ⅓ cup sugar
  • ½ cup butter
  • LAYER TWO
  • 2 eggs
  • ¾ cup sugar
  • 8 oz. cream cheese
  • LAYER THREE
  • 2 (3.4 oz.) boxes instant vanilla pudding
  • ¾ cup milk
  • 2 cups pumpkin
  • ½ tsp. cinnamon
  • 1 cup cool whip
  • LAYER FOUR
  • 2 cups cool whip
  • ½ tsp. cinnamon
  • ⅛ tsp. nutmeg
  • ⅛ tsp. cloves
Instructions
  1. Mix Layer ONE and put into a 9 x 13-inch pan
  2. Mix Layer TWO and pour over the crust.
  3. Bake at 350 for 20 minutes. Cool
  4. Mix together Layer THREE and chill for a few minutes
  5. Then put layer three on top of baked layer
  6. Mix Layer FOUR together and spread over the top.
  7. Chill until ready to serve.

pumpkin torte

Apple Cake with Butter Sauce

APPLE CAKE

photo credit:  Dori Zook

Autumn is here, and it is apple time! This recipe for apple cake brings a new flair for an apple dessert. I was introduced to this recipe when we visited in Eureka, Nevada and were invited for dinner at the home of Marian Byler. She served up this dessert and I had to have the recipe. The sauce was absolutely to die for!

apple cake

It was a hit recently when I made it and served it to friends at a cookout.

The recipe is easy to make and it appears dry before you add the apples. Never fear – once those apples are added, the moisture seeps right through. Serve it with or without the sauce – and add a dollop of ice cream if you are not counting calories.

Apple Cake with Butter Sauce
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12+
 
A simple, moist apple cake with a delectable butter/cream sauce for on top. Good any time of year, of course! But just what you need for an autumn dessert.
Ingredients
  • 1½ cup sugar
  • ⅔ cup shortening (I used butter)
  • 2 cups flour
  • 1½ tsp. baking soda
  • 1½ tsp. nutmeg
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • 2 eggs, beaten
  • 4 cups apples, peeled and diced
  • ½ cups chopped nuts
  • SAUCE: ½ cup butter, ½ cup cream, ¾-1 cup sugar, 1 tsp. vanilla
Instructions
  1. Cream shortening and sugar
  2. Sift dry ingredients and all to the creamed mixture.
  3. Add beaten eggs, apples, and nuts.
  4. Beat until well blended.
  5. Put into a 9 x 13 pan
  6. Bake at 350 for 35 minutes
  7. SAUCE: Mix ingredients and boil for 1½ minutes. Serve over cake.

apple cake