Dessert – OMG Cheesecake Bites

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This is the most mouth watering, easy, always a HUGE HIT dessert.

9×13 cake pan greased
Pillsbury Crescent rolls 2 packs
1 cup sugar
2 packages cream cheese
1tsp of vanilla

Grease pan
Open unroll and flatten one package of crescent rolls, lay in bottom of pan.

Mix cream cheese , one cup of sugar and vanilla then spears
Evenly over crescent rolls.

Open unroll and flatten 2nd package of crescent rolls, lay on top of cream cheese mixture.

Mix 3/4 cup sugar, one stick of butter melted and 1tsp of cinnamon then pour over top

Bake 30 min at 350 degrees

Cut into squares when cooled

Then sit back and relax and enjoy the compliments

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Dessert – Turtle Cheesecake Bars

turtle cheesecake

Turtle Cheesecake Bars

Packaged right these would be GREAT Gifts for the Holidays

Turtle Cheesecake
Crust
3 cups finely chopped pecans
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt

Cheesecake Filling
24 oz cream cheese, softened
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs
1 cup semi-sweet chocolate chips

Toppings
1 cup coarsely chopped pecans, toasted
1 11-oz bag caramel candy, unwrapped
1 cup semi-sweet chocolate chips
6 tablespoons milk, divided

Preheat oven to 300 degrees.
Line a 13×9 pan with parchment paper, so that parchment extends over long side of pan.
In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan.
Bake crust for 20 minutes; while crust bakes, prepare filling.
Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
Beat in eggs, one at a time.
After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
Pour filling over chocolate chips and return to oven; bake for 50 minutes.
Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.
When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
Toast pecans in oven for 10 minutes at 350 degrees.
Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
Microwave in 30 second intervals until caramels have melted and sauce is smooth.
Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans.
Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.
Stir until smooth and drizzle over caramel-pecan topping.
Allow chocolate to set before serving.