What started out as an experiment to see if I could bake miniature pumpkin cheesecakes on my Char-Broil Big Easy ended up being one of the best tasting desserts I’ve had in a long time. I was contemplating Thanksgiving, and dreaming about how great a turkey out of my Big Easy tastes, when it dawned on me…. why not also use the Big Easy for making dessert?
These little cheesecakes take less than 30 minutes to cook. They need to chill overnight. Well, they should chill overnight… I can’t say that all of them lasted that long. I think you can shortcut the chilling by placing them in the freezer for 15-20 minutes. And the taste? Phenomenal! Fantastic pumpkin flavor. Creamy. The best pumpkin cheesecake you can imagine.
Mini pumpkin cheesecakes on the Char-Broil Big Easy are the best way to cap off a great turkey dinner. If you prefer a non-Thanksgiving version, try my Big Easy mini classic cheesecakes.
I used pre-made miniature pie crusts and cooked them in the Big Easy using the baking pans designed specifically for the cooker. If you don’t have them (they’re also great for making mini pizzas) you can use the standard basket that comes with the Big Easy (you can cook 4 pies at a time) and better yet, use the bunk bed basket which doubles the number of pies you can cook at a time.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Mini Pumpkin Cheesecakes on the Char-Broil Big Easy
The filling mixture makes approximately 5 cups.
Prep Time 10 minutes
Cook Time 13 hours
Total Time 13 hours 10 minutes
Servings 24 servings
- 4 packages of 6 Keebler Ready Crust Mini Graham Pie Crusts
- 3 8 ounce packages cream cheese, softened
- 3 eggs lightly beaten
- 1 cup brown sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Whipped cream for serving (optional)
Fire up your Big Easy or preheat an oven to 350 F.
Place cream cheese in a mixer and beat until creamy.
With the mixer still running, add the eggs one at a time.
Add remaining ingredients and mix well.
Pour mixture into the pie crusts, about 1/3 cup each. Do not overfill. You may not need all 24 crusts.
Place in the Big Easy (you'll have to work in batches) or oven, and cook 15-20 minutes or until batter has set.
Remove from oven and let cool slightly then refrigerate overnight before serving. Top with whipped cream if desired.
Oh me. These little Snicker’s cheesecake bars are dangerously good. Oooey gooeyness from the Snicker’s. Creaminess from the cream cheese. A little crunch from the Oreo crust. Yowsa. The problem (if there is such a thing) with little bites like these is that it’s easy to lose track of how many you’ve had.
I plan on making other versions of these bars. The base recipe is so simple, lending itself to using all sorts of other candy bars. But, I have to say, this Snicker’s version is pretty darned good and maybe shouldn’t be messed with.
Also try my sweetheart buddies.
Snicker's Cheesecake Bars
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
For the crust
- 20 Oreos
- 5 tablespoons unsalted butter melted
For the filling
- 2 8 ounce packages cream cheese, softened
- 1 large egg
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- 13 fun size Snickers bars chopped
Preheat oven to 350 F.
Tear off a piece of aluminum foil that is a few inches larger than a 9" x 9" baking pan. You want some of the foil to hang over the sides because you'll use it as a 'handle' to remove the bars later.
Place the Oreos in a blender or food blender and pulse until they form a fine crumb. Transfer to a medium-sized bowl.
Add butter to Oreo crumbs and stir.
Pour mixture into the baking pan and flatten out using a spatula. Press down to make a dense crust.
Place pan into the oven and bake 9-10 minutes. Remove from the oven and let cool.
Meanwhile, make the filling by beating the cream cheese, egg, sugar, and vanilla extract in a mixer for 3 minutes.
Gently fold in the Snickers.
Once the baked crust has cooled completely, spread the Snicker's mixture over the crust, pressing into the corners.
Bake for 30-35 minutes (ours only took 30) until the cheesecake has started to brown just a little on top.
Remove from oven and let cool before then placing into the fridge for 3 hours.
Remove the cheesecake from the pan by grabbing two sides of the overhanging foil and pulling upwards. The cake should pull out easily. Place onto a cutting board.
Cut cheesecake into 16 bite-sized pieces.
Wow, this strawberry cheesecake salad is good. It’s sort of like a salad but you’ll want this for dessert… so it is a dessert salad!
I made this using lighter ingredients than the original recipe. It would be perfect for a picnic or family get-together.I am going to make this salad again soon. I might try a few variations, like using blueberries and blueberry yogurt… or even chocolate chips and chocolate pudding! The possibilities are endless, but this strawberry cheesecake salad is great just as it is, absolutely perfect with in-season ripe strawberries.
Also try my black pepper strawberries.
Strawberry Cheesecake Salad
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Place the whipped topping, pudding mix and yogurt into a large bowl. Whisk together. Cover and refrigerate for 1 hour.
When you are ready to serve, slice the strawberries and bananas. Add them along with the marshmallows to the pudding mixture and stir gently to combine.
Serve garnished with additional fresh sliced strawberries.