Fun and Different Autumn/Thanksgiving Desserts

 Shellie's Apple Streusel Cheesecake Bars - stole this one from my sis and tweaked it a little!

1 pouch oatmeal cookie mix
1/2 cup cold margarine
2 pkgs cream cheese- let soften awhile
1/2 cup sugar
2 T flour
1 tsp. vanilla
1 egg
1/2 t cinnamon

2 cans (or 1 quart) apple pie filling (I like to chop with a knife so it is chunks rather than slices)



Cut margarine into oatmeal cookie mix until it is coarse crumbly texture. Reserve 1 1/2 cups for topping. Press other into a well greased 9x13 pan. Bake at 350 for ten minutes.


In a large bowl mix cream cheese, sugar, flour, vanilla, egg and cinnamon with a mixer until it is really soft and smooth. Apply to baked crust by spooning uniformly over the crust-the only way to spread it is by running hot water on your hands and spreading it with hot wet fingers.


Spoon the apple pie filling  over top of the cream cheese mixture. Sprinkle the leftover crumbs from the crust on top of this. If you want to add in a little cinnamon to extra crumbs, you can.


Bake at 350 for 35-40 minutes or until golden. Cool on a wire rack for 30 minutes and then move to the fridge. Chill for at least two hours.

Twinkie Pumpkin Dessert - yes - TWINKIES!

1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) creram cheese, softened
1 c. confectioners' sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 1/2 teapsoons pumpkin pie spice
1 c. milk
Additional pumpkin pie spice for garnish


Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish. Using a mixer, blend together cream cheese, confectioners' sugar and 1/2 of whipped topping until smooth. Spread evenly over Twinkies.

Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

Makes 9 to 12 servings

Cranberry Cheesecake Bars - in my opinion, this is the ONLY way to eat cranberries! :)

2 cups all-purpose flour
1-1/2 cups quick-cooking oats
1/4 cup packed brown sugar
1 cup butter, or margarine, softened
1 package (12 ounces) white chocolate chips
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk  ( I have used the lower fat and it works just fine)
1/4 cup lemon juice
1 teaspoon vanilla extract
1 can (14 ounces) whole-berry cranberry sauce
2 tablespoons Corn Starch


In a large bowl, combine flour, oats and brown sugar. Cut in butter until crumbly.  Reserve 2-1/2 cups morsel mixture for topping. With floured fingers, press remaining mixture into a greased 13-in. x 9-in x 2-in. baking pan. Sprinkle chips over "crust". Beat cream cheese in a large mixing bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla; mix until smooth. Pour over crust. Combine cranberry sauce and corn starch in a medium bowl. Spoon over cream cheese mixture. Sprinkle reserved crumb mixture over top.


Bake at 350° for 35-40 minutes or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until serving time, up to 1 day. Cut into bars. Yield: 2-1/2 dozen.