No-Bake Pumpkin Cheesecake
- 1 15 oz can pumpkin pie filling
- 16 oz cream cheese, softened
- ½ cup sugar
- ¾ stick butter or margarine, softened
- 2 cups frozen whipped topping, thawed
- 1 large graham cracker pie crust or two small
- 1 tablespoonful cinnamon
- With a mixer, mix the cream cheese, sugar, cinnamon and butter in a large bowl on medium speed until creamy.
- Gradually add the pumpkin pie filling, beating on low speed until blended.
- Mix in whipped topping until blended; spoon into crust.
- Refrigerate overnight.
- Serve with whipped topping if desired and sprinkle with cinnamon.
No-Bake Cherry Lemonade Cheesecake
- Combine graham cracker crumbs, butter, and sugar in a medium bowl. Press crumb mixture into bottom of an 8” x 8”baking dish. Chill while preparing filling.
- Place cream cheese in a large bowl & beat at medium speed with an electricmixer until smooth. Gradually add sweetened condensed milk while continuing to mix. Beat in lime juice and vanilla. Stir in lime rind.
- Pour mixture onto chilled crust. Cover and refrigerate 2 1/2 to 3 hours. Cut into 6 portions and servetopped with cherry pie filling.
Quick Vanilla Bean Cheesecake Parfaits
- Crush vanilla wafers by hand or in a food processor.
- Add melted butter or margarine and mix until it looks like damp sand.
- Spoon the buttery cookies into the bottom of 4-6 serving dishes.
- In a large bowl, beat cream cheese, whipping cream, powdered sugar, and vanilla bean paste with an electric mixer until smooth and creamy.
- Divide the cheesecake mixture evenly into the serving dishes.
- Chill in the fridge for at least 30 minutes before serving.
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Amaretto Mascarpone Cheesecake with Almond Crust
- Preheat oven to 350°F.
- Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil.
- Finely grind the almonds, graham cracker crumbs, and sugar in a food processor.
- Add the butter and process until moist crumbs form.
- Press the almond mixture onto the bottom and ½” up the sides of the prepared pan.
- Bake the crust until it is set and beginning to brown, about 12 minutes. Cool completely.
- Decrease the oven temperature to 325°F.
- Add a roasting pan or baking dish of hot water to the bottom rack of the oven. The steam from this pan of water will help prevent the cheesecake from cracking when baked.
- Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula.
- Beat in the vanilla and almond extracts. Add the eggs, 1 at a time, beating just until blended after each addition.
- Pour the cheese mixture over the crust in the pan, spreading evenly with the back of a spoon or spatula.
- Bake in the preheated oven until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 15 minutes. Increase the oven temperature to 450°F.
- While the cheesecake is cooling, whisk the sour cream, sugar and amaretto together until smooth.
- Once the cheesecake has cooled for approximately 15 minutes, pour the sour cream topping over top. Using a rubber spatula or spoon, smooth out the surface. Sprinkle the outside edge with the sliced almonds.
- Place cheesecake back into the oven (remember the heat should have been increased to 450° F) and bake for 8-10 minutes, watching closely so that the almonds do not burn.
- Remove from the oven and place on a cooling rack to let cool to room temperature. Refrigerate until the cheesecake is cold, at least 8 hours, before serving.
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Make-Ahead Baked Sweet Potatoes
- Heat oven to 375ºF. Pierce sweet potatoes with fork to allow steam to escape. Bake about 45 minutes or until tender.
- Cut thin lengthwise slice from each potato; carefully scoop out inside of potato, leaving a thin shell. Mash potatoes in a large bowl until no lumps remain. Beat in sour cream and milk. Beat in brown sugar, butter, and salt until potatoes are light and fluffy.
- Place shells in ungreased rectangular baking dish, 13x9x2 inches. Fill shells with potato mixture. Cover and refrigerate no longer than 24 hours.
- Heat oven to 400ºF. Bake uncovered about 25 minutes or until potato mixture is golden brown. If baking filled shells immediately after mashing potatoes, bake about 20 minutes.
Slow-Cooker Chive-and-Onion Creamed Corn
- Place a slow cooker liner inside a 5 to 6½ quart slow cooker bowl. Make sure that the liner fits snugly against the bottom and sides of the bowl, and pull the top of the liner over the rim of the bowl.
- In a 12 inch nonstick skillet, cook bacon over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Crumble bacon.
- Mix corn, bell pepper, milk, butter, sugar, salt, pepper and half of the bacon in the cooker. Refrigerate the remaining bacon.
- Cover and cook on a High heat setting for 2 to 2 ½ hours.
- Stir in cream cheese. Cook on a High heat setting for 10 more minutes. Stir well and then sprinkle with remaining bacon. Corn can be kept warm on a Low heat setting for up to 1 hour.
Layered Pumpkin Cheesecake
- Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In a small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up the side of the pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
- In a large bowl, beat cream cheese with electric mixer on medium speed until just smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, until just blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.
- Stir pumpkin, ginger, cinnamon, and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
- Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
- Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing the side of the pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack for 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
- Run knife around the edge of the pan to loosen cheesecake again; carefully remove the side of the pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.
Mini Grasshopper Cheesecakes
Crushed cookie crumbs make up the base of these easy, tasty cheesecakes.
Prep time: 20 min
Total time: 3 hr 40 min
1 roll Pillsbury™ refrigerated sugar cookies
3/4 cup butter, melted
2 packages (8 oz each) cream cheese, softened
2/3 cup sugar
One teaspoon peppermint extract
4 to 6 drops green food color
Topping: Sweetened whipped cream and chocolate shavings, if desired
- Heat oven to 350°F. Cut cookies into slices as directed on roll. Place 2 inches apart on 2 ungreased large cookie sheets.
- Bake 14 to 16 minutes or until cookies are deep golden brown and crispy. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 10 minutes. Crumble about half the cookies into fine crumbs to make 2 cups cookie crumbs.
- In small bowl, mix cookie crumbs and melted butter. Place foil baking cup in each of 18 regular-size muffin cups. Press about 1 tablespoon cookie mixture in bottom of each baking cup. Reduce oven temperature to 300°F. Bake 5 minutes.
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir peppermint extract and food coloring. Pour about 1/4 cup of the filling on top of each of the cookie crusts.
- Bake 20 to 22 minutes or until edges are set and centers are still slightly jiggly. Turn oven off, and open door slightly. Cool cheesecake in oven 30 minutes. Remove from oven to cooling rack; cool at room temperature 30 minutes. Refrigerate about 2 hours or until cheesecakes are chilled. Top with sweetened whipped cream and chocolate shavings.
End-of-the-Rainbow Cookie Parfaits
Kids and adults will flip for these easy rainbow parfaits that are easy to make and over-the-top delicious!
Prep time: 30 min
Total time: 55 min
1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
Red, orange, yellow, green and blue gel food colors
1 pint whipping cream
3 tablespoons sugar
1 teaspoon vanilla
- Heat oven to 350°F. Spray 10 regular-size muffin cups with cooking spray. Let cookie dough stand at room temperature 10 minutes to soften.
- In large bowl, break up cookie dough; add eggs. Beat with electric mixer on medium speed until smooth and well combined. Divide dough evenly into 5 small bowls. Color dough with red, orange, yellow, green and blue food colors, stirring until well combined.
- Scoop dough into muffin pans, making 2 cupcakes of each of the 5 colors, for a total of 10 cupcakes. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove cups from pan to cooling rack to cool completely, about 30 minutes.
- Meanwhile, in medium bowl, beat whipping cream, sugar and vanilla with electric mixer on medium high speed until stiff peaks form.
- Crumble each of the cupcakes, keeping the colors separate. Sprinkle red cake crumbles into each of 12 glass parfait cups, glasses or small jars. Pipe whipped cream on top of each. Repeat process with orange, yellow, green and blue cake crumbles, finishing with the blue cake crumbles. Serve immediately, or refrigerate until ready to serve.
Mini Whoopie Pies
It doesn't get much easier than these 5-ingredient whoopie pies made with Pillsbury® sugar cookie dough!
Prep time: 20 min
Total time: 50 min
1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough
1/2 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon green gel food color
1 cup cream cheese creamy ready-to-spread frosting (from 16-oz container)
- Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper. Let cookie dough stand at room temperature 10 minutes to soften.
- In large bowl, break up cookie dough. Add eggs, flour and green food color. Beat with electric mixer on medium speed about 30 seconds or until well blended. Place mixture in decorating bag fitted with tip, or place in resealable plastic food-storage bag and cut off 1 corner. Pipe batter into 1 1/4-inch circles 1 inch apart on cookie sheets.
- Bake 8 to 10 minutes or until cookies are set and spring back when touched. Cool 2 minutes on cookie sheets. Remove to cooling racks to cool completely, about 30 minutes.
- To make 1 whoopie pie, pipe frosting between 2 cookies.
Tips: Give these whoopie pies extra-special flavor by filling them with your favorite homemade cream cheese frosting!