Italian Cream Cheese Cake Recipe

Ingredients
1/2 cup butter, softened

1/2 cup shortening…
2 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups flaked coconut
1 cup chopped pecans

CREAM CHEESE FROSTING:

2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3/4 cup butter, softened
6 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans

Directions
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.
In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

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PUMPKIN CHEESECAKE WITH OREO'S

INGREDIENTS

For the crust:

• 2 ½ cups Oreo cookie crumbs, about 26 Oreo Cookies
• 6 tablespoons unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened
• 1 cup brown sugar
• 1 ½ cup pumpkin pure
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream

For garnish:

• 10 Oreos, crushed
• INSTRUCTIONS
  To make crusts:
  1. Finely crush the cookies in a food processor, add melted butter and blend until it's all moistened
  2. Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
  3. Place in the freezer while you make the filling
  To make cheesecake filling:
  1. In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside
  2. In separate bowl whip heavy cream until soft peaks form add vanilla extract and continue mixing until stiff peaks form
  3. Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
  4. Spread ⅓ cheesecake filling into the bottom of the Oreo crust
  To make pumpkin cheesecake filling:
  1. To the remaining cheesecake filling add pumpkin pure and pumpkin spice and stir until fully combined
  2. Carefully spread the pumpkin cheesecake filling on top of the cheesecake filling
  3. Set in the fridge to firm
  4. Refrigerate for at least 3-4 hours or until set
  5. When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides
  6. Garnish with additional whipped cream and crushed Oreos if desired
  7. Serve
  8. WELL ENOUGH PUMPKIN DESSERTS TODAY  I HAVE TO START CRAFTING BEFORE THERAPY                      !!!!!!!!!!!!!!!

PUMPKIN FOOD DAY

INGREDIENTS

For the crust:

• 1⅔ cup graham cracker crumbs
• ¼ cup melted butter
• 2 tablespoons sugar

For the cheesecake layer:

• 16 ounces cream cheese, softened
• ½ cup sugar
• 2 eggs
• ¼ cup sour cream
• 1 teaspoon vanilla extract

For the pumpkin layer:

• 1 cup pumpkin puree, canned (not pumpkin pie mix)
• 2 eggs
• ½ cup milk
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 envelope unflavored gelatin
• ¼ cup water

For topping:

• Whipped cream

INSTRUCTIONS

1. Preheat oven to 325F, line a 9x13 baking dish with foil lightly spray with non-stick spray, set aside

To make crusts:

1. In a medium bowl combine graham cracker crumbs, sugar and melted butter until all crumbs are moist
2. Lightly press crumb mixture into prepared baking dish

To make cream cheese layer:

1. In a mixing bowl, beat cream cheese until smooth, add in sour cream and sugar and beat again
2. Add eggs, one at a time to cream cheese mixture, beating well after each addition
3. Add vanilla extract and beat one more time
4. Spoon mixture on top of prepared crust and spread evenly
5. Bake for about 30-35 minutes or until just set
6. Remove from the oven and cool completely on a cooling rock
7. While the crust is cooling prepare the pumpkin layer

To make a pumpkin layer:

1. In a medium saucepan set over medium low heat, combine pumpkin puree, eggs, brown sugar and granulated sugar, milk, pumpkin spice and cinnamon
2. Cook and whisk every few minutes for 10 minutes
3. Remove from the heat and whisk in the vanilla extract
4. In a small sauce pan, sprinkle the gelatin over the water and allow 5 minutes to soften
5. Turn heat to low and stir to melt gelatin completely
6. Remove to heat
7. Add gelatin mixture to pumpkin mixture and combine until smooth
8. Pour the pumpkin mixture over the cooled cream cheese layer and place in the refrigerator to chill for several hours or overnight
9. Cut into bars
10. Serve with whipped cream if desired

Easy Kolacky

Ingredients                                                                 1 (8 ounce) package cream cheese, softened
1 cup butter
1/2 cup confectioners’ sugar
2 cups all-purpose flour
1 (12.5 ounce) can apricot fruit filling (such as Solo(R))
1/4 cup confectioners’ sugar for dusting

Directions
Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners’ sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight.
Preheat an oven to 375 degrees F (190 degrees C).
On a well floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.

When I was growing up  the aunts would all make cookies for Christmas. Aunt Mary would always  make these. It would also be the aunts job to make the cookie table for any weddings.

PUMPKIN CHEESE CAKE BALLS

INGREDIENTS:

-Pillsbury Perfectly Pumpkin Cake Mix

-1 Tub of Cream Cheese Icing

-1 Pack Vanilla Almond Bark

DIRECTIONS:

Just follow the instructions on the box, and once baked crumble cake in a large bowl and mix with about 1/2-3/4 of the jar of frosting. Roll into balls and coat with vanilla almond bark. If you want to make them look fancier, sprinkle with crumbled graham crack crumbs.

*We have added DETAILED, STEP-BY-STEP instructions for actually making the cake balls below:

After baking, let the cake cool for a couple minutes, but not completely. Start breaking up cake and transferring to a large bowl with a spoon. With two forks crumble the cake until you are left with ultra fine crumbs. The finer the better. Start with the center of the cake and slowly work my way outwards. Try to avoid using the harder, crispier edges because it creates lumps in your cake balls when you roll them.

Next it’s time to mix the cake crumbs with about 3/4 jar of frosting to form the “dough”. It is helpful to refrigerate the dough for a little bit before rolling so it doesn’t get quite as messy. Chill them until they’re firm. This will make the Almond Bark coating much easier.

Now, microwave Almond Bark for 30 seconds to start. It can be quite finicky, and there is no way to revive overcooked chocolate so after the first 30 seconds increase in 10-15 second increments. Be sure to stir chocolate each time to avoid overheating since it holds it’s shape even when warm.

Next, remove your cake balls from the fridge or freezer and pour a small amount of Almond Bark over each one (enough to fully coat). Or, you can place Popsicle sticks into each one and dip them into the melted Almond Bark.

COOL until the outer layer has hardened, and EAT!