Tuesday, November 15, 2011

Pumpkin Pie Cheesecake and Egg-less Cookie Dough Balls

Pumpkin Pie Cheesecake
2 – 8 oz. packages of cream cheese (softened)
¾ cup of sugar
8 oz. canned pumpkin
2 tsp. pumpkin pie spice
1 tsp. vanilla extract
One frozen pie crust
Preheat oven to 350 degrees. Cream together the cream cheese and sugar. Add the pumpkin, pumpkin pie spice, and vanilla. Mix. Add to pie crust. Bake for 50 minutes. Pie will rise while cooking then set when cooling. Allow to cool for 30 minutes, then cover and refrigerate for 6 hours or overnight.
Egg-less Cookie Dough Balls
1 cup salted butter, softened
1 ½ cups packed light brown sugar
1 tsp vanilla extract
2 cups of flour
12 ounces miniature chocolate chips
Cream butter and sugar together. Add remaining ingredients and mix well – use your hands to gather the dough. Roll into 1-inch balls. Refrigerate until firm, about 30 minutes, or freeze.

Dip in chocolate, drizzle with chocolate or eat as is. Let stand at room temperature for 10 minutes before serving.
Enjoy! Please feel free to share. Happy Thanksgiving!

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