Pumpkin Cheesecake Dessert

Who says pumpkin desserts are just for Fall, they tastes really good during quarantine too.

Pumpkin Cheesecake Dessert

1½ cups crushed gingersnaps* (about 30 cookies)
1/4 cup butter, melted
5 pkg. (8oz) cream cheese, softened
1 cup sugar
1 can (15oz) pumpkin
1 tsp cinnamon
1 tsp vanilla
5 large eggs, room temperature, beaten
maple syrup
whipped cream

In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13×9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg. Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight. Cut into squares; serve with syrup, if desired (I forgot the maple syrup in the picture!) and whipped cream. Refrigerate leftovers. Recipe from
*I used Biscoff cookies, chocolate cookies would be good too.


Quick & Easy Mousse

I first tasted this mousse when my friend Colleen made it for book club, chocolate mousse, so creamy and delicious. I decided to try it with different flavors for my daughter’s wedding reception in her colors. The original recipe I believe comes from Eagle Brand. Choose a pudding flavor and whip some up!

Quick & Easy Mousse

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup cold water
1 (4-serving size) package chocolate instant pudding mix (or flavor of your choice)
1 cup whipping cream, whipped or 1 (8 oz) container frozen whipped topping, thawed

In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream (or whipped topping). Spoon into serving dishes; chill. Garnish as desired. Store leftovers covered in refrigerator.

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If you are interested in Demarle bakeware and kitchen tools please visit or simply click on the Demarle at Home logo below.


Butterfinger Crunch Cream Pie

Butterfinger is a favorite candy bar in our family.  So, it is pie season, Thanksgiving, I wanted something new along side the traditional.  I really believe you can never have too many pies on Thanksgiving!  I couldn’t take a good picture for the life of me today, but please believe me…this pie is yummy!

1 pre-baked pie pastry
1 can (12 oz) evaporated milk
1½ cups milk
1 tsp vanilla
2 eggs
2 egg yolks
2/3 cup sugar
1/4 cup + 2 Tbl corn starch
1/4 tsp salt
1/4 cup milk chocolate chips
1 cup finely chopped Butterfinger candy bar
1 cup whipping cream (whipped and sweetened with 2 Tbl powdered sugar)
1/2 cup coarsely chopped Butterfinger candy bar for garnish

In large saucepan, bring evaporated milk, milk, and vanilla to simmer.  In medium bowl mix eggs, egg yolks, sugar, cornstarch, and salt.  While whisking egg mixture, slowly laddle about half of hot milk mixture into bowl to warm egg mixture.  Add warmed egg mixture to saucepan, whisking into remaining milk mixture.  Bring slowly to boil to thicken and remove from heat.  Remove 1 cup of hot pie filling to small bowl and stir in milk chocolate chips until melted.  Spread the milk chocolate filling in bottom of pie shell, put in refrigerator.  Continue to let remaining vanilla filling to cool, stirring occasionally.  When filling is at room temperature (important to be totally cool) fold in the 1 cup chopped Butterfinger.  Spread over milk chocolate layer in pie shell.  Put piece of parchment or wax paper on filling and refrigerate pie until set.  Spread whipped cream over pie and garnish with the 1/2 cup coarsely chopped Butterfinger.

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If you are interested in Demarle bakeware and kitchen tools please visit or simply click on the Demarle at Home logo below.