Chocolate Candy Cane Cheesecake

Suggested Piece: 12" Electric Skillet

Ingredients
2 c. chocolate graham crackers (#1 cone)
1/2 c. butter
1 c. sugar
24 oz. cream cheese
2 eggs
1 tbsp. cornstarch
8 oz. sour cream
1 box candy canes (#1 cone)

Directions
Mix cream cheese with sugar and mix in eggs. Add sour cream and cornstarch. Ground graham crackers in skillet with #1 cone and melt with butter to form crust. Add cream cheese mixture. Bake at 250F for 1 hour. Add candy cane crumb topping. Place in fridge for 1-2 hours before serving.

Note: You can substitute chocolate graham crackers for honey graham crackers. Also, you can substitute candy cane crumbs for any flavor fruit pie filling.

Strawberry Cheesecake Bites

Suggested Piece: Double Burner Griddle

Ingredients
1 lb. strawberries
4 oz. cream cheese, softened
1/4 c. powdered sugar
1/4 tsp. vanilla extract
1/4 c. graham cracker crumbs (#1 cone)

Directions
Cut off tops of the strawberries and set aside. In a bowl, combine the cream cheese, powdered sugar, and vanilla with an electric mixer. Process graham crackers on food processor creating crumbs into a separate small bowl. Dip the wide end of the strawberry in the cream cheese mixture, then roll it around in the graham cracker crumbs.

Pumpkin Cheesecake

Suggested Piece: Electric Oil Core Skillet

Ingredients
10 graham crackers (#1 cone)
1 stick butter, melted
1/4 c. + 1/2 c. sugar
1 (8 oz.) package cream cheese, softened
3 c. heavy cream
2 1/2 c. milk
3 small packages vanilla pudding
1 c. canned pumpkin
2 tsp. pumpkin pie spice
1/2 c. jarred caramel sauce
3 tbsp. powdered sugar

Directions
Preheat EOC to 350F. Mix graham cracker crumbs, melted butter, and sugar together. Press the mixture into the bottom of EOC. Cover and cook on 350F until Vapo-Valve clicks, then reduce heat to 185F for 8 minutes. Allow to cool. In the bowl of an electric mixer, beat cream cheese and ¼ cup sugar until light and fluffy, about 2 minutes. Slowly add in 2 cups heavy cream and beat until stiff peaks form. In another medium bowl, beat milk, pudding mix, pumpkin, and pumpkin pie spice until well-mixed and thick. Finally, in small mixing bowl, beat remaining heavy cream with powdered sugar until it forms soft peaks. Layer: Pour 1/3 of the cream cheese mixture over the graham crust, then top with 1/3 of the pumpkin mixture. Drizzle 2 tbsps. caramel sauce on the pumpkin. Repeat two more times. Before the final drizzle of caramel, top the last pumpkin layer with whipped cream, then finish with a final drizzle of caramel. Allow cheesecake to chill in refrigerator for 4 hours before serving.

Peanut Butter Bars

Suggested Piece: Bake & Roast Pan

Ingredients

2 c. powdered sugar

2 c. graham cracker crumbs (#1 cone)

1 c. butter, melted

1 c. peanut butter

Milk chocolate chips, melted

Directions

Process a stack of graham crackers on #1 cone into medium bowl. Mix together crumbs with sugar, butter, and peanut butter. Press firmly into bottom of Bake & Roast Pan. Drizzle, pour, or spread desired amount of melted milk chocolate chips over top. Chill in refrigerator until chocolate topping hardens. 

BEWARE! These are addictive and not for the faint of heart!  

Peanut Butter & Jelly Breakfast Bars

Suggested Piece: Bake & Roast Pan

Ingredients
3/4 c. organic/all natural grape jelly
2 c. rolled oats
2 c. graham crackers, #1 cone
3/4 c. peanut butter
1/2 c. honey
1 1/2 tsp. pure vanilla extract
1/4 tsp. salt
Olive oil cooking spray

Directions
Preheat oven to 350F. Spray bake & roast pan with olive oil. Using Kitchen Aid mixer combine graham cracker crumbs, oats, peanut butter, honey, vanilla, and salt; mix well. Mixture will be dry. Firmly press a little more than half of the mixture into bottom of pan. Spread the grape jelly over the top fo the bottom layer. Crumble the rest of the mixture evenly over the top of the jelly. Bake until the top is lightly brown; approx. 30 minutes. Let cool completely before cutting into squares.