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Results 71 - 80 of 146 for pumpkin pie cheesecake
Preheat oven to 350°F. In ... and 2 teaspoons pumpkin pie spice until crumbly. Press onto ... bars. Store covered in refrigerator. Makes 48 bars.
Butter bottom and sides of a 9 inch spring form pan. Sprinkle with cracker crumbs (shake pan to coat all sides), let excess crumbs remain ...
Walnut Topping: Combine 6 tablespoons ... coarsely chopped walnuts. Cheesecake: Blend grahams with 1/4 ... rack. Don't cut until completely cooled.
Preheat oven to 350 degrees. ... and 2 teaspoons pumpkin pie spice until crumbly. Press onto ... Cool; chill; cut into bars. Store in refrigerator.
Butter the bottom and sides ... the flour, salt, pumpkin, and pie spice. Place in a 325 ... with the door open for 30 minutes. The top will crack.
Butter bottom and sides of ... in flour, salt, pumpkin and spice. Pour into prepared ... Serve cake with whipped cream topping. Makes 10 servings.
Preheat oven to 350 degrees. ... and 2 teaspoons pumpkin pie spice until crumbly. Press onto ... Cool. Chill. Cut into bars. Store in refrigerator.
In large mixer bowl, combine ... and 2 teaspoons pumpkin pie spice; mix on low speed ... refrigerator. This is best if made one day ahead of time.
Preheat oven to 350 degrees. ... milk, remaining eggs, pumpkin, pumpkin pie spice and remaining vanilla until ... bars. Store in refrigerator.
In bowl, combine cake mix, ... and 2 teaspoons pumpkin pie spice with electric mixer until ... Cool. Chill; cut into bars. Store in refrigerator.
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