Whether you are looking for a sweet treat to serve up on Halloween or you are searching for a way to use up leftover Halloween candy (trick-or-treating starts today in my neck of the woods) you might consider checking out the following recipes. Both feature popular Halloween candy.
The first recipe is one that is specifically designed for the stressed out cook, who is scrambling to find an easy no fuss dessert to bring to a Halloween party at the office, a neighbor’s house or school. You can make this Super Simple Snickers Cheesecake in less than 20 minutes (it doesn’t require baking) and your guests will never know that you didn’t slave away creating it.
The second recipe takes a little more time to make, though it doesn’t require a ton of culinary skill. It features my daughter’s favorite Tootsie Roll candies in a mouthwatering cheesecake. It’s a fun way to liven up leftover Halloween candy.
SUPER SIMPLE SNICKERS CHEESECAKE
Ingredients:
1 store bought graham cracker pie crust
8 ounces cream cheese at room temperature
1 jar caramel ice cream topping, divided
1 (12 ounce) container Cool Whip, thawed
1 king-size Snickers bar (or 5 fun-sized bars) broken into bite-size pieces
Directions:
Spread half the jar of ice cream topping over the bottom of the pie crust.
In a medium size bowl mix the cream cheese and the remaining ice cream topping, being sure that you incorporate the two really well. Fold in the Cool Whip, then the Snickers pieces.
Pour mixture over crust.
Refrigerate for at least 2 hours before serving.
TOOTSIE ROLL CHEESECAKE
Ingredients:
1 2/3 cups graham cracker crumbs
1 1/2 cups granulated sugar divided
1/4 cup butter, softened
32 ounces cream cheese, softened
6 eggs
1 cup dairy sour cream
Juice of 1 lemon
1 teaspoon vanilla extract
8 ounces Tootsie Rolls
1/3 cup whipping cream
Directions:
Preheat oven to 300 degrees.
Combine graham cracker crumbs, 1/4 cup of sugar and the butter; mix well.
Lightly butter a 10-inch round, 2-inch deep cake pan (do not use springform pan as the batter is too thin). Press crumb mixture evenly into bottom of pan.
Beat cream cheese with remaining 1 1/4 cups sugar until smooth.
Add eggs, one at a time, beating well after each addition.
Add sour cream, lemon juice and vanilla extract beating well until smooth.
Melt Tootsie Rolls in a double boiler. Stir in cream, then add entire mixture to cream cheese mixture. Mix well and pour over crust.
Place cake pan in a large, deep pan; pour water around cake pan to a depth of about 1 1/2 inches. Place in oven and bake for about 2 hours or until center is set.
Cool, then chill in refrigerator overnight before serving.
Image by: blogchef.net
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