No-Bake Rocky Road Cheesecake

Ingredients

  • 3 squares BAKER’S Semi-Sweet Chocolate, divided
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/3 cup sugar
  • 1/4 cup milk
  • 2 cups thawed COOL WHIP Whipped Topping
  • 3/4 cup JET-PUFFED Miniature Marshmallows
  • 1/3 cup chopped PLANTERS COCKTAIL Peanuts
  • OREO Pie Crust (6 oz.)

Instructions

  1. MICROWAVE 1 of the chocolate squares in small microwaveable bowl on HIGH 1 min; stir until chocolate is completely melted. Set aside.
  2. BEAT cream cheese, sugar and milk in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping, marshmallows and peanuts. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture. Spoon into crust.
  3. REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.
8-14-2016 |

Temptations (Reese’s Cup Cookies)

Ingredients

  • 1/2 cup butter
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1 1/4 cup flour
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 3/4 tsp baking soda
  • 1 1/2 bag Reese’s Cups

Instructions

  1. Mix butter, peanut butter, and sugar. Set aside.
  2. Mix egg and vanilla. Set aside.
  3. Mix flour, salt, brown sugar, and baking soda. Add in the other 2 mixtures.
  4. Shape into balls and place on cookie sheet.
  5. Bake at 375 for 10 minutes.
  6. Place Reese’s Cups in the cookies and cool.
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Pumpkin Cheesecake

Ingredients

  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup canned pumpkin
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 1/2 tsp. ground cinnamon
  • Dash ground cloves
  • Dash ground nutmeg
  • 2 eggs
  • 1 HONEY MAID Graham Pie Crust (6 oz.)
  • 1 cup thawed COOL WHIP Whipped Topping

Instructions

  1. PREHEAT oven to 350°F. Beat cream cheese, pumpkin, sugar, vanilla and spices in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
  2. POUR into crust.
  3. BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftovers in refrigerator.
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No-Bake Pineapple Cheesecake

Ingredients

  • 1 cup finely crushed NILLA Wafers
  • 3 Tbsp. butter or margarine, melted
  • 1/2 tsp. ground cinnamon
  • 1 envelope KNOX Unflavored Gelatine
  • 1 can (8 oz.) crushed pineapple, drained, liquid reserved
  • 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 3/4 cup sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

  1. MIX wafer crumbs, butter and cinnamon; press firmly onto bottom of 9-inch springform pan. Set aside.
  2. SPRINKLE gelatine over reserved pineapple liquid in small saucepan. Let stand 1 minute. Cook on low heat 5 minutes until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar with electric mixer on medium speed until well blended. Gradually add gelatine mixture, mixing until blended. Refrigerate until slightly thickened.
  3. ADD pineapple and whipped topping to gelatine mixture; stir gently until well blended. Pour over crust. Refrigerate several hours or until firm. Store leftover cheesecake in refrigerator.
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Peanut Butter Oreo Cheesecake

Ingredients

  • 1 pkg. (15 oz.) OREO DOUBLE DELIGHT Peanut Butter ‘n Chocolate Creme Chocolate Sandwich Cookies, divided
  • 3 Tbsp. butter or margarine, melted
  • 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 3/4 cup sugar
  • 1 container (16 oz.) BREAKSTONE’S or KNUDSEN Sour Cream
  • 1 cup creamy peanut butter
  • 3 eggs

Instructions

  1. PREHEAT oven to 350°F. Finely crush 16 of the cookies. Coarsely chop remaining 14 cookies; set aside.
  2. MIX finely crushed cookies and butter. Press firmly onto bottom of 9-inch springform pan; set aside.
  3. BEAT cream cheese and sugar in large bowl with electric mixer at medium speed until well blended. Add sour cream and peanut butter; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in chopped cookies. Pour over crust.
  4. BAKE 50 to 60 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
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Oreo Cheesecake

Ingredients

  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 2 eggs
  • 6 OREO Cookies, coarsely chopped (about 3/4 cup), divided
  • OREO Pie Crust (6 oz.)

Instructions

  1. PREHEAT oven to 325°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 1/2 cup of the cookies.
  2. POUR into crust. Sprinkle with remaining chopped cookies.
  3. BAKE 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
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Oat Chocolate Chip Cookies

Ingredients

  • 2.25 cups uncooked oats
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp table salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 12 oz semisweet chocolate morsels
  • 4.4 oz milk chocolate candy bar, grated
  • 1.5 cups chopped pecans

Instructions

  1. Preheat oven to 375. Pulse oats in food processor until finely ground. Whisk together flour, next 3 ingredients, and oats in a large bowl.
  2. Beat butter and next 2 ingredients at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each one. Stir in vanilla.
  3. Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in chocolate morsels and next 2 ingredients.
  4. Drop dough by level spoonfuls 2 inches apart onto parchment paper lined pans, using a 1.5 inch cookie scoop. Flatten each to a 2 inch circle.
  5. Bake at 375 for 8-10 minutes or until browned. Cool on pans for 2-3 minutes before transferring to wire racks.
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No-Bake Pumpkin Cheesecake

Ingredients

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/2 tsp. pumpkin pie spice
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • HONEY MAID Graham Pie Crust (6 oz.)

Instructions

  1. BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.
  2. SPOON cream cheese mixture into crust.
  3. REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.
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No-Bake Chocolate Cheesecake

Ingredients

  • 8 oz. semi-sweet baking chocolate broken into pieces
  • 9 oz. cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup butter or margarine
  • 1 tsp. vanilla extract
  • 1 cup cold whipping cream

Instructions

  1. Place chocolate in a small microwaveable bowl. Microwave in 30 second intervals, stirring between each until chocolate is nearly melted. Set aside to cool slightly.
  2. Beat cream cheese, sugar, butter, and vanilla in a large bowl until smooth.
  3. Add melted chocolate; beat on low speed of electric mixer.
  4. Beat whipped cream in small bowl until stiff; fold into chocolate mixture.
  5. Pour mixture into prepared crust. Cover and refrigerate until firm.
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Welcome!

Welcome to my recipe collection.

I’ve been collecting recipes for years. If I remember the source, I will state it at the top or bottom of the recipe. If I don’t remember the source, it came from one of the following places:

  • Actual passed-down family recipe
  • Something I consider a “family recipe” but my mom actually clipped from somewhere decades ago
  • Something I clipped from a 2010’s issue of Southern Living magazine or Martha Stewart magazine
  • Something I copied from the internet a while ago and don’t remember the original source

If you are the original author of a recipe and I didn’t credit you properly, please e-mail me proof that you are the author and I will add a link back to you (or take it down, if that’s what you really want).  I’m not trying to plagiarize or pretend that I’m good at coming up with recipes on my own. I’ve never written my own recipe in my life!

This site is meant mostly as a resource for myself to keep all the delicious recipes I’ve found in one convenient place.  But if someone else finds these useful, then I’m glad to have helped.

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