Cookie Cracker Pie Crust or try my Pecan Pie crust recipe
1 ½ cups Biscoff cookie or graham cracker crumbs
¼ cup packed brown sugar
6 tablespoons butter, melted
1/8 teaspoon cinnamon powder
3 packages (8 ounces each) cream cheese, softened (room temperature)
1 ½ cup packed brown sugar
4 large eggs, room temperature
1 can (15 ounces) solid-packed Pumpkin
¼ cup sour cream
2 tablespoon all-purpose flour
1 tablespoon pumpkin pie spice mix
¼ teaspoon salt
1 tablespoon vanilla extract
1 cup sour cream
1 teaspoon vanilla extract
3 tablespoon sugar
Crust: Preheat Oven to 350°F.
Place a pan with water on the lower rack in the oven. This can help reduce your cheesecake from cracking.
To make mini pumpkin cheesecake, place filling in a muffin pan and bake for 15 minutes.
Pecan Pie Crust
2 cups pecan, grounded
4 tablespoons of butter, melted
1/8 teaspoon ground cinnamon
1/4 cup of brown sugar
1 cup of light brown sugar, packed
1/2 cup heavy cream
4 tablespoons of salted butter
1/8 teaspoon sea salt
1 tablespoon 100% real vanilla extract
Your homemade caramel sauce can be stored in a glass jar in the refrigerator for up to 2 weeks. I enjoy warming my caramel sauce and drizzle it over stuff French toast, bread pudding of vanilla ice-cream.
Hi my name is Dianne I enjoy cooking a variety of dishes and putting a smile on peoples faces. I have been teaching hands on cooking classes for over 18 years. I love creating new dishes and exploring nature.