It was a Halloween for the history books at my parent’s house this year. For the first time since they became homeowners (decades ago), my mom and dad had less than a dozen trick-or-treaters come to their door.
The topic dominated our telephone conversation last night. My mom was in utter shock. She couldn’t figure out why the kids were not out in full force this year, but even more disturbing to my mom, was the dilemma of being stuck with five huge bags of Halloween candy.
We bounced around a few ideas, including making the following recipes. I have long maintained that leftover Halloween candy is much more appealing when you put a new spin on it. What’s more, the recipes below prove that a little candy can go a long way.
CHILLED JUNIOR MINT CHEESECAKE
Ingredients:
2 (3 ounce) packages Junior Mints
24 ounces cream cheese (at room temperature)
2/3 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1 graham cracker or chocolate cookie crumb crust
Directions:
Put Junior Mints in freezer for 3 hours.
Heat oven to 350 degrees.
Mix cream cheese and sugar until smooth. Add eggs, one at a time, beating after each addition. Mix in vanilla extract.
Chop frozen Junior Mints and sprinkle on top of cheesecake.
Bake for 40 to 45 minutes or until set. Cool. Chill overnight.
SNICKERS CHEESECAKE
Ingredients:
1 (9 ounce) package chocolate wafer cookies
4 tablespoons butter, melted
24 ounces cream cheese, softened (each 8-ounce block cut into sixths)
1 cup granulated sugar
4 eggs
1 tablespoon vanilla extract
2 cups heavy cream, divided
1 1/2 pounds fun-size Snickers bars
Directions:
Heat oven to 325 degrees.
In a food processor, grind cookies into fine crumbs. Add butter and process until well blended. Press into bottom sides (about 1-inch up the sides) of a 9- or 10-inch springform pan.
In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth. Beat in eggs, one at a time. Add in vanilla extract and one cup of cream; beat 3 to 4 minutes. Fold in 1 1/2 cups cut-up Snickers pieces. Pour mixture into pan.
Bake 1 hour and 20 minutes, or until cheesecake is almost set but center still jiggles slightly. Let cool to room temperature.
Sprinkle remaining candy pieces over top of cheesecake.
Refrigerate at least 4 to 5 hours before serving.
Whip remaining 1 cup of cream until stiff and spoon a dollop over each slice before serving.
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