Crustless Cheesecake with Cranberry Sauce

Happy Thanksgiving everyone!  Okay, a day early.  Well, my family actually had our Thanksgiving yesterday because my husband had to run off to work today, we it's over for us. But, it worked out perfectly because now I can get you this recipe just in time!

So, my husband is Gluten Free so this recipe caught my eye right away, then I saw the addition of cranberry flavors and I knew this was it.  I was a little hesitant because if there's no crust, how does the cheesecake keep it's shape? Well, it worked perfectly.  It holds it's shape without being hard at all.  In fact, it's so smooth and buttery I can hardly stop eating the leftovers. 

There are only a few ingredients and it comes together so nicely.  If you've got room on your table for one more dessert, this has got to be it. 

Crustless Cheesecake with Cranberry Sauce
Recipe from BHG

Ingredients

• 4 (8 oz) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• cranberry sauce (optional)
• sugared cranberries (optional)

Cooking Directions

1. Preheat the oven to 275º
2. Spray an 8 inch springform pan with non-stick spray and wrap the bottom with aluminum foil.
3. In the bowl of your stand mixer, add the cream cheese and sugar and mix on medium high for about 8-10 minutes or until the sugar has dissolved.
4. Add the eggs and vanilla extract and mix until combined.
5. Pour the mixture into the prepared pan and place into a shallow roasting pan. Put the roasting pan on the oven rack and add boiling water to the roasting pan until it's about halfway up the side of the springform pan. Bake for 70-75 minutes.
6. The cheesecake is done when the center is almost set. If you bump the side of the springform pan you should just barely see a jiggle in the center.
7. Remove from the oven and take out of the water, remove the aluminum foil and let the cake sit for about 10 minutes.
8. Run a sharp knife along the edges of the pan and then unbuckle the spring form pan and carefully remove it from the cheesecake. Let the cake cool completely on a cooling rack.
9. If you're using the cranberry topping: Pour the canned, jellied cranberry sauce into a blender and liquefy it. Pour it over the top of the cheesecake and decorate with sugared cranberries.
10. Refrigerate leftovers.

Marbled Cheesecake Hearts

Are you ready for Valentines Day? Yea, me either.  Well, at least dessert is done. 

This is one of those recipes that anyone can do.  Really.  Even if you're not a "baker".  It's not difficult, if you can run a mixer you can make this.

As you can see, my marbling didn't turn out great but the taste is exceptional.  Your loved one won't care that the marbling isn't exactly right. The taste will win him/her over. The bottom is a delicious chocolate cookie crust.  The filling is a mixture of vanilla and chocolate cheesecake.  You bake it in one large baking pan and then cut them into whatever shape you want.

Feel free to drizzle or top with whatever you like!  Easy!

Happy Valentines Day to you and yours.

Marbled Cheesecake Hearts

Recipe from Eagle Brand

Ingredients

• 2 cups finely crushed chocolate creme-filled cookies (Oreo's for example)
• 3 Tbsp butter or margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 - 14 oz can sweetened condensed milk
• 3 whole eggs
• 2 tsp vanilla extract
• 2 (1 ounce) squares unsweetened chocolate, melted

Cooking Directions

1. Preheat the oven to 300º
2. Line a 9x13 inch dish with foil and set aside.
3. Mix the cookie crumbs and the butter and press into the prepared dish. 
4. In the bowl of your stand mixer, or using a hand held mixer, beat the cream cheese until fluffy. 
5. Add the sweetened condensed milk and beat until smooth. Add the eggs and vanilla and beat until smooth. 
6. Pour half the batter over the prepared crust and smooth out so it's even. 
7. Add the melted chocolate into the remaining half of cream cheese mixture and then spoon over the vanilla mixture that is on the dish. Use a knife to make a marbled design. 
8. Bake 45 to 50 minutes or until set. Cool.  Chill for at least 1 hour. 
9. When cold, use the foil to lift the cheesecake out of the dish. Use a heart shaped cookie cutter, or any shape to prefer to cut out shapes. You can also just cut into bars or use a template made of wax paper to create shapes. Once cut, refrigerate until ready to eat. 

New York Cheesecake

While I was in Portland this past week, I was fortunate enough to spend a good amount of time with my Aunt Nancy.  Well, guess what? She's a foodie too!!  

I know, right?!

So, we had lots to talk about and had a blast making this cheesecake for her husband's birthday.  My aunt has been to New York many times and so she had some first hand experience with the cheesecake there.  She said this recipe was right on!  Since I've never been to New York city, I'll take her word for it. 

Can you believe I've never been to New York city? I've driven around it many time but have never actually stopped to check it out.  Oh well, maybe someday. 

We drizzled the top of the cake with some chocolate syrup first, then had some masserated berries nearby for those who wanted to add them on top. 

I have to tell you, this is one of my very favorite cheesecake recipes.  Exactly like you would expect from a great restaurant, only you get to eat the leftovers. :)  

Creamy texture with that little bite of sour cream on the top, combined with the graham cracker crust and honestly you don't even need other toppings.  It never hurts to add to perfection however, so pile on your favorite toppings!

New York Cheesecake

Recipe from Cooking With Sugar

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 8 Tbsp (1 stick) butter, melted

Filling

• 4 - 8 oz packages cream cheese, softened
• 1 1/4 cups granulated sugar
• 2 tsp vanilla extract
• 2 Tbsp lemon juice
• 5 whole eggs
• 2 Tbsp all-purpose flour

Sour Cream Topping

• 1 pint sour cream
• 1/3 cup granulated sugar
• 1/2 tsp vanilla extract
• 1 Tbsp lemon juice

Topping suggestions: 

• Strawberries - fresh and a strawberry sauce will be beautiful and delicious. 
• Chocolate - sauce and/or shavings or even chocolate chips. 
• Whipped cream
• Mixed berries or any other type of fruit such as sliced peaches or even canned pie filling. 
• Crushed cookies (such as Oreo's) or candies.  
• Nuts such as chopped walnuts or pecans, alone or mixed with some of the options above. 
• NOTE: I wouldn't put the toppings on the whole cake, I would wait until it's been cut and plated before adding the toppings just in case there are leftovers.  Some of the suggestions above might become soggy if they are left on top the cheesecake and then refrigerated again as a leftover. 

Cooking Directions

1. Heat the oven to 325º
2. Wrap tin-foil around the outside bottom and sides of the springform pan, this will prevent anything from seeping out of the pan. 
3. In a bowl, mix the crust ingredients together and press into the bottom and slightly up the sides of a 10 inch springform pan. 
4. Bake for 10 minutes. After you remove it from the oven, leave the oven on at the same temperature. 
5. While the crust cooks, make the filling.  In the bowl of your stand mixer add the cream cheese, vanilla extract and lemon juice.  Mix until smooth. 
6. Add the eggs one at a time, mixing after each egg addition. Scrape down the sides.
7. Add the flour and mix until smooth. 
8. Let the crust cool for 5-10 minutes before adding the filling.  Once the filling has been added, bake for 50-55 minutes.  The filling is done when the sides are pretty set but the center is still slightly giggly. 
9. Remove from the oven and let cool for 5-10 minutes while you make the sour cream topping. Leave the oven on at the same temperature. 
10. Stir all the sour cream topping ingredients in a bowl (or the bowl of your stand mixer) and mix until smooth. 
11. Once the cake has cooled slightly, spoon the sour cream mixture over the top and bake for about 10 minutes. 
12. Once removed from the oven, run a butter knife around the edges of the cake.  Let cool completely on the counter before refrigerating.  Refrigerate for at least 3 hours or overnight before serving. 
13. Slice with a hot, wet knife.  Wipe the knife each time a cut is made.  This will help make the slices easier and prettier. 
14. Store leftovers in the refrigerator. 

New York-Style Cheesecake

I don't know too many people who don't like cheesecake.  It can be flavored to fit any one's preferences, or you can just make it plain and top it with whatever you like.  

I recently made this cheesecake for a get-together at a neighbor's house and it was perfect. I'm always a little nervous about cheesecakes because mine tend to crack on top.  Not bad if you're planning to top the whole thing but if you're planning to leave it plain like I did, you really don't want the cracks. 

This cake was supposed to be a no crack sort of cheesecake, plus I trust the baker to posted the recipe so I decided to give it a try.  

Not only did it not crack, it was delicious!  It does take a little bit of time to put together, and you do need to refrigerate it for at least several hours before serving, but it can be made days ahead of time.  The end result is a perfect New York-Style Cheesecake.  

I brought two toppings, one was a blueberry sauce that I made myself and the other was a canned cherry pie filling.  It would be yummy with some whipped cream, chocolate sauce, cookies or just plain.  Really the possibilities are endless. 

Give yourself a day in advance to make this cheesecake, it's best after it's been refrigerated for awhile.  I'll post the blueberry sauce recipe soon.  Enjoy!

New York-Style Cheesecake

Recipe from Brown Eyed Baker

Ingredients for the crust

• 8 whole graham crackers, broken into pieces
• 1 Tbsp granulated sugar
• 5 Tbsp unsalted butter, melted

Ingredients for the filling

• 40 ounces cream cheese, at room temperature and cut into pieces
• 1 1/2 cups granulated sugar, divided
• 1/8 tsp salt
• 1/3 cup sour cream
• 2 tsp lemon juice
• 2 tsp vanilla extract
• 2 large egg yolks
• 6 large eggs
• 1 Tbsp unsalted butter, melted

Cooking Directions

For the crust

1. Preheat the oven to 300º and put rack in lower middle position.
2. Either use a food processor or by hand to crush the graham crackers into fine crumbs.
3. Add the sugar and mix to distribute it evenly.
4. Add the melted butter and either pulse your food processor until all the pieces are wet and look like sand, or mix by hand.
5. Press the graham cracker mixture into the bottom of a 9" spring form pan.
6. Bake until the graham crackers become fragrant and the edges are beginning to brown, about 13 minutes.
7. Transfer to a wire rack to cool while the filling is prepared.

For the filling

1. Increase the oven temperature to 500º
2. Using the bowl of your stand mixer, add the cream cheese and beat for about 1 minute.
3. Scrape down the sides of the bowl and add 3/4 cup of the sugar and the salt and beat for 1 minute.
4. Scrape down the sides of the bowl again, add the remaining 3/4 cup of sugar and beat for 1 minute.
5. Scrape down the sides of the bowl and add the sour cream, lemon juice and vanilla and beat for 1 minute.
6. Scrape down the sides and add the egg yolks, beat on medium speed for 1 minute.
7. Add the eggs 2 at a time, scrape down the sides of the bowl and beat for 20 seconds between additions.
8. Without touching the crust, brush the sides of the spring form pan with the melted butter.
9. Add the filling on top of the crust and bake for 10 minutes.
10. Do not open the oven door, turn the heat down to 200º and bake for approximately 1 1/2 hours. Bake until the middle of the cheesecake has reached 150º.
11. Place the pan on a wire rack and let cool for 5 minutes.
12. Use a butter knife to run along the edges of the pan to loosen it. Let cool until it's at room temperature, about 2 1/2 to 3 hours.
13. Cover with plastic wrap and move it to the refrigerator and let cool completely, a minimum of 2 hours or up to 4 days. (With no topping)
14. If you're adding a fruit topping, it's best if eaten within 12 hours after refrigerating.

Dinner Club - Theme: Fall Foods

Big thank you to TiNeill for hosting our October Dinner Club.  I missed attending our September Dinner Club because I was sick so I'll thank Lisa for hosting that one as well.  I have no post for September however.  October dinner club was just a small group of us compared to some of the previous get-togethers because October is always super busy for everyone.  I loved the theme "Fall Foods".  We were instructed to either bring foods that had the Fall theme such as pumpkin, cranberry, apple and so on, or Halloween scary stuff.   Since TiNeill was this months host she made a delicious White Chicken Chili that you see above.  She also made a yummy Pumpkin Praline dessert that you see below.

Arriving at TiNeill's house was as it always is, which means her house is spotless and festive.  I really don't know how she manages to keep her house looking so good with a husband, two kids and a dog.  I aspire to be like that one day. Today is not that day though.

Crockpot Chicken Chili

Ingredients

• 2 chicken breasts
• 1/2 onion, chopped
• 2 tsp minced garlic (about 3 cloves)
• 2 cans white beans
• 3 cups chicken broth
• 1 can (4 oz) chopped green chilies
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp oregano
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1 tsp chili powder
• 1 pkg ranch dressing mix, powder
• 1 cup sour cream (I used light)
• 1/2 cup whipping cream

Cooking Directions

1. Drain and rinse beans thoroughly and toss them in the crockpot. Add everything else except the sour cream and whipping cream. Stir a little bit and cook on low for 7-10 hours.
2. Shred the chicken a little bit with two forks (this should be super easy - the chicken will be falling apart by this point). Stir in the sour cream and then the cream. Let sit for another 15 minutes or so to warm through. Serve.

Pecan Pumpkin Dessert

Ingredients

• 2 cans (15 oz) each solid pack pumpkin
• 1 can (12 oz) evaporated milk
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• 1 pkg (18 1/4 oz) yellow cake mix
• 1 cup butter, melted
• 1 1/2 cups chopped pecans
• 1 pkg (8 oz) cream cheese, softened
• 1 1/2 cups confectioners' sugar
• 1 tsp vanilla extract
• 1 carton (12 oz) frozen whipped topping, thawed

Cooking Directions

1. Line a 13-in. x 9-in. x 2-in. baking pan with waxed paper and coat the paper with cooking spray; set aside.
2. In a large bowl, combine the pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with cake mix and drizzle with butter. Sprinkle with pecans.
3. Bake at 350 degrees for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator. Yield: 16 servings.

Melissa Y brought some delicious Caramel Apple Cheesecake Bars.  Seriously a must try if you're a cheesecake lover.  This one was found off of Pinterest. 

Caramel Apple Cheesecake Bars

The Girl Who Ate Everything

Ingredients

Crust

• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup (2 sticks) butter, softened

Cheesecake Filling

• 3 (8 oz) packages cream cheese, softened
• 3/4 cups + 2 Tbsp sugar, divided
• 3 large eggs
• 1 1/2 tsp vanilla extract

Apples

• 3 Granny Smith Apples, peeled and chopped
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Streusel Topping

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup butter, softened
• 1/2 cup caramel topping

Cooking Directions

1. Preheat oven to 350 degrees
2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
3. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
5. For the streusel topping:
6. In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
7. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Makes 16 servings.

Lisa F was in attendance as well and she brought Macaroni and Cheese and Apple Cider.  I didn't photograph the Macaroni and Cheese because the recipe is top secret and I couldn't post it anyway.  She could have told me but then she would have had to kill me (name that movie). I just wanted to tell Lisa that it was cooked perfectly. ;)

I bought this cranberry salad and thought it was very good.  It reminded me of a salad that both TiNeill and I used to have growing up that was green and had crushed pineapple and mini marshmallows too.  Can't remember what it was called but man it was good.  I really liked this salad and in many of the reviews that I read for it people were using this to replace the regular cranberry sauce they usually served with Thanksgiving dinner.  Not a bad idea!  

Fresh Cranberry Salad

modified slightly from Allrecipes

Ingredients

• 1 pound bag cranberries
• 2 cups sugar (I used slightly less)
• 8 ounces miniature marshmallows
• 1 can (20 ounces) crushed pineapple with juice
• 1 1/2 cups red grapes, halved
• 1 cup whipped cream, unsweetened

Cooking Directions

1. The day before the dish is needed - place the fresh cranberries in a food processor or a blender and coarsely chop. pour in the granulated sugar and put in an airtight container overnight.
2. In a large bowl about 30 minutes before you plan to serve it place the chopped cranberry and sugar mixture and mix in the pineapple, marshmallows and red grape halves.
3. Right before you are ready to serve, fold in the unsweetened whipped cream.

No Bake Nutella Cheesecakes

I seriously cannot think of anything that has more of my favorites then this dessert.  I love Nutella and have been on a quest to find a great recipe that doesn't deplete the taste of the Nutella.  I found it!  This dessert is awesome. 

Every bite is that wonderful Nutella flavor with that little bite from the cream cheese.  Then the cookie crust gives you that Oreo crunch.  Man, I need to make this again soon. 

So easy to put together, it's just cream cheese and Nutella...

Mixed together and then add whipped cream.

Crush up some Oreo's (I tried those WhoNu cookies) and add some butter.  Press into the bottom of some individual serving dishes.  I used 6.

I put the filling into a resealable bag and cut the corner off so I could pipe the mixture onto the cookie base.  Right before serving I whipped up some more whipped cream and topped it with that.


No Bake Nutella Cheesecake
Found at "My Baking Addiction" here

For the Crust

12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted

For the Filling

1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (4 ounce) heavy cream - whipped
sugar to taste (I used Stevia)

For the Garnish

whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optional


Begin by making the whipped cream - pour 4 ounces of heavy cream into the bowl of your stand mixer and whip using the whisk attachment until fluffy.  Add sugar (or Stevia) to taste, it doesn't need to be all that sweet since the Nutella has sugar. 


Clean the mixer bowl and put the cream cheese in the bowl.  Using the paddle attachment mix the cream cheese until creamy.  Add the Nutella and mix until well combined.  You'll probably need to use a spatula to get the bottom of the bowl mixed in with the rest.  Use the spatula to carefully incorporate the whipped cream into the Nutella mixture and incorporate well. 


In a separate bowl or a zip lock bag, crush the Oreo's.  In the microwave melt the butter and then mix in with the Oreo's.  Press a little of the cookie mixture into the bottom of the individual serving dishes. 


Take the filling mixture and put it into a resealable bag or a frosting bag and pipe equal amounts of the chocolate mixture on top of the cookie mixture.  Refrigerate for at least an hour.  When ready to serve you can either top with additional whipped cream or chocolate shavings or hazelnuts and preferably all of the above. 

Lemon Mascarpone Cheesecake

You have GOT to try this!  I made this for dinner at my friends house last weekend and it was so yummy!  Perfect lemony creamy cheesecake and topped with some reconstituted apricots and orange marmalade with a drizzle of white chocolate.

I found the recipe in one of my Taste of Home magazines and knew it would be perfect for dessert.  My friend Amanda is great at telling me exactly how she feels about my new recipe attempts and she loved this! Makes me happy when there's nothing anyone would change about something I made.

This cake isn't difficult to assemble and  it has that show stopper look to it so I would recommend it for entertaining.

Crush up some Biscotti cookies.

Mix with some melted butter and press into a 9 inch springform pan. Bake.

Pour the yummy cream cheese/Mascarpone mixture into the baked shell.

While the cheesecake is baking, reconstitute the dried apricots. There is another step after this one that I didn't photograph.  You're going to drain the water out of this step, then add more water into a pan with some sugar and the apricots and cook until all the water is absorbed.

Mine cracked slightly around the edges, but that's OK since we're going to cover it up. :)

Mix the marmalade into the reconstituted apricot mixture.

Spread over the cheesecake and refrigerate (preferably overnight).

When ready to serve, drizzle some melted white chocolate over the top. YUM!

Recipe found in "Taste of Home Celebrations" from March 7, 2011 page 89.

Crust:
1 1/2 cups biscotti crumbs (I used 12 Stella Dora Biscotti)
1/3 cup butter, melted

Filling:
2 pkg.'s (8 oz) cream cheese, softened
2 cartons (8 oz) Mascarpone cheese
3/4 cup sugar
1/4 cup lemon juice
3 Tbsp all-purpose flour
1 Tbsp grated lemon peel
2 tsp vanilla extract
4 eggs, lightly beaten

Topping:
3/4 cup coarsely chopped dried apricots
1/2 cup boiling water
3/4 cup cold water
1/4 cup sugar
1/4 cup orange marmalade
2 ounces white baking chocolate


In a small bowl, mix together the biscotti crumbs and melted butter.  Mix well until the mixture looks like wet sand.  Press into the bottom and sides of a greased 9 inch springform pan.

Place the springform pan on a cookie sheet and bake in a 350 degree oven for 8-10 minutes.  The crust will be a light golden brown.

In the bowl of your stand mixer, add the cheeses and sugar and mix until smooth. Add the lemon juice, flour, lemon peel and vanilla and mix.  Add the eggs, beat on low speed just until combined.  Pour into the crust.

Cook the cheesecake on the same cookies sheet at 350 for 45-55 minutes. The cheesecake is ready when the center is almost set (still slightly wiggly).  Cool on a wire rack for 10 minutes. Carefully run a knife around the edges of the pan to loosen.  Cool for 30 minutes.

Meanwhile, soak the apricots in boiling water for 10 minutes.  Drain and discard the liquid.  Use a small saucepan to bring the apricots, cold water and sugar to a boil.  Reduce the heat to simmer, uncovered for 12-14 minutes or until all the water is absorbed.  Mine took much longer than 14 minutes for the water to absorb, more like 30 minutes.  Remove from the heat, stir in the marmalade.  Cool to room temperature.

Carefully spread the topping over the cheesecake; cool for 30 minutes longer.  Refrigerate overnight.

In a microwave, melt the white chocolate, stir until smooth.  Drizzle over the cheesecake and let stand for 15 minutes.

Refrigerate leftovers.

Sopapilla Cheesecake Bars

So, for dinner club our theme was Mexican.  Of course I volunteered for the dessert, as usual. There is absolutely nothing in this dessert I don't find delicious.  I mean, how can you go wrong with a cheesecake bar covered with cinnamon sugar. Very easy to make. I highly recommend them.

Start with a can of crescent roll dough. Pinch the seams together and use a rolling pin to get it to a 9x13 inch size.  You can also just put it in the dish and pull and pinch until it fits, that's what I did.

Now mix together the cream cheese mixture.

Slather on the cream cheese nice and evenly.

Cover the cream cheese filling with the second can of dough and pinch together the seams to make fit the dish.

Melt the butter and dump it onto the top crust and then spread it around so the surface is coated. This does seem like a lot of butter, I might try a little less next time.

Coat the butter with the cinnamon/sugar mixture. Bake at 350 for 45 minutes.

Turns nice and golden brown, slightly crispy on top.  To.Die.For.

Let cool before slicing, I made mine a day in advance and refrigerated until I left for dinner club. 

Totally yum.  You gotta try these!

3 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8 ounce) cans crescent roll dough

1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 cup sliced almonds (optional, I didn't add any)

Preheat the oven to 350 degrees.

Begin by mixing the cream cheese with the vanilla and sugar until creamy.  Open one can of crescent roll dough and pinch the seams together.  You can use a rolling pin to get it into a 9x13 inch size or you can just place the sheet of dough in the dish and use your fingers to pull and crimp until it fits nicely.

Smear the cream cheese mixture mixture over the crescent roll dough and smooth out.

Using the same technique as before, fit the second can of unrolled crescent roll dough over the cream cheese and seal the seams and cover the cream cheese.

Melt the butter and pour over the top layer of crescent roll dough and then spread with a brush or the back of a spoon until the entire surface is covered.

Sprinkle on the cinnamon/sugar mixture making sure to coat the entire surface.

Bake for 45 minutes in a pre-heated 350 degree oven. You're looking for a golden brown slightly crisp top.  Cool before cutting. Store the leftovers in a sealed container in the refrigerator.

Recipe found here

Double Layer Pumpkin Cheesecake

Let me start out by saying that I wasn't able to get a picture of this on a plate with me ready to dig into it because I made it for a work function, and didn't bring my camera to the function.  I am told that it was very good however.  I will be making it again just to verify and give more details.  This was very easy to make, and I didn't get any cracking like I sometimes do with other cheesecake recipes.  This is probably due to the mixture that is added to the top layer. 

I'm sorry for the lousy photographs you are about to see.  I made this at night so.....

Above I have mixed together cream cheese, sugar, and vanilla.  Mix until smooth and then add the eggs and blend again. 

Remove 1 cup of the mixture and pour it into the bottom of a graham cracker crust.

With the remaining cream cheese mixture add the pumpkin, cinnamon, cloves and nutmeg. Once mixed, carefully fold in the whipped topping.

Pour the pumpkin cream cheese mixture over the first layer of cream cheese and carefully smooth it out.

Sorry, I was in a hurry and put it in the oven before I took a picture of it. 

Here it is cooked, it had a beautiful orange color and was sort of firm around the edges while the center wasn't quite set all the way.  This is what you want.  This also made my house smell really good.  Quick and easy dessert, I wish I could comment about its taste but honestly I didn't even get to try some at my company event.  I was told it was very good though.

Here's where you can find the recipe: Double Layer Pumpkin Cheesecake