Crazy for Crust https://www.crazyforcrust.com/ Easy Dessert Recipes that Work (and taste delicious) Tue, 13 Oct 2026 09:51:52 +0000 en-US hourly 1 https://wordpress.org/?v=7.1.3 https://www.crazyforcrust.com/wp-content/uploads/2022/06/cropped-favicon-32x32.png Crazy for Crust https://www.crazyforcrust.com/ 32 32 Crockpot Mac and Cheese https://www.crazyforcrust.com/crockpot-mac-and-cheese/ https://www.crazyforcrust.com/crockpot-mac-and-cheese/#comments Wed, 14 Oct 2026 11:27:00 +0000 https://www.crazyforcrust.com/?p=115287 This Crockpot Mac and Cheese is an easy slow cooker macaroni and cheese recipe made with cheddar cheese, milk, and a few simple ingredients. It has a rich, creamy sauce thanks to a combination of cheddar cheese soup, evaporated milk, and lots of shredded cheddar. It’s an easy way to make homemade mac and cheese…]]>

This Crockpot Mac and Cheese is an easy slow cooker macaroni and cheese recipe made with cheddar cheese, milk, and a few simple ingredients. It has a rich, creamy sauce thanks to a combination of cheddar cheese soup, evaporated milk, and lots of shredded cheddar. It’s an easy way to make homemade mac and cheese without having to babysit a pot on the stove, and it’s perfect for holidays, potlucks, or family dinners.

Macaroni and cheese in a black slow cooker.

Mac and Cheese is one of those comfort foods that I don’t think needs to be complicated. I love baking from scratch, but when I’m making a big holiday meal or trying to get dinner on the table, I’m all about shortcuts that actually make my life easier. Using the slow cooker means I can concentrate on everything else and not worry about another side dish taking up space on the stove.

One thing I’ve learned from years of cooking for my family is that sometimes a combination of homemade and convenience ingredients makes the most sense. The cheddar cheese soup and evaporated milk help create that creamy sauce, while the shredded cheddar gives it plenty of cheese flavor. And because this recipe uses the crockpot, it’s especially hand when oven space is at a premium.

Ingredients for macaroni and cheese, including a box of elbow pasta, a can of evaporated milk, a can of cheddar soup, shredded cheese, eggs, milk, butter, and a small bowl of salt and pepper.

Crockpot Mac & Cheese Ingredients

  • You can use any pasta shape you want, but elbow macaroni is traditional.
  • You’ll mix the hot pasta with melted butter and spices before adding everything else.
  • Cheddar Cheese Soup (condensed soup) gets mixed with milk (nondairy or any fat content) to add to the mixture.
  • The evaporated milk helps the macaroni and cheese be extra creamy and the eggs give it structure. You know how some mac ‘n cheese is more soupy? This one is more thick, thanks to the eggs.
  • Using pre-shredded cheese works just fine. Either medium, sharp, or a combination is perfect.
Two white bowls filled with creamy macaroni and cheese, sprinkled with black pepper, with a fork nearby.

Dorothy’s Expert Tips

  • All crockpots cook differently! Many have “hotspots” on one side or yours might run hotter than mine. It’s important to check and stir your mac and cheese part way through cooking so it doesn’t burn.
  • Use a slow cooker liner for easy cleanup, especially with something cheesy like this that can become rock hard on the side and bottom of the liner.
  • Do not over cook your pasta when boiling! Stop it at al dénte or even before; read the package directions for times.
Two white bowls filled with creamy macaroni and cheese, sprinkled with black pepper, with a fork nearby.
Print

Crockpot Mac and Cheese Recipe

Macaroni and cheese made in the slow cooker is gooey, cheesy, creamy and like a casserole that serves a lot of people!
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8 servings
Calories 270kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 1 (16 ounce) package elbow macaroni
  • ½ cup unsalted butter softened
  • 2 cups shredded cheddar cheese divided
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 cups milk
  • 1 (10-ounce) can condensed cheddar cheese soup
  • 1 (5-ounce) can evaporated milk
  • 2 large eggs

Instructions

  • Cook macaroni per package instructions but 2 minutes less than package instructs. The pasta should be cooked but still firm. Drain.
  • Spray a 7-Qt size crockpot insert with nonstick cooking spray. Add pasta, then add butter and stir until fully melted. Add 1 cup shredded cheese. Stir in ½ teaspoon pepper and 1 teaspoon salt.
  • Add milk and cheddar cheese soup to a large measuring cup or bowl. Whisk until smooth and then stir into pasta.
  • Add eggs and evaporated milk to a measuring cup or bowl and whisk until eggs are fully beaten and whites are fully incorporated. Stir into pasta. Sprinkle remaining cheese on top.
  • Place the lid on the crockpot and cook on low for 2-3 hours. Stir every 30 minutes. If you notice one side of your crockpot cooks hotter, rotate the insert when you stir. You don’t want the pasta to get brown or stick around the edges.
  • Mac and cheese is done when the pasta is cooked through and the sauce is bubbly and reduced.

Nutrition

Serving: 1serving | Calories: 270kcal | Carbohydrates: 4g | Protein: 10g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 107mg | Sodium: 517mg | Potassium: 135mg | Fiber: 0.04g | Sugar: 3g | Vitamin A: 797IU | Vitamin C: 0.003mg | Calcium: 285mg | Iron: 0.3mg

Storing Mac and Cheese

  • Once cool, place pasta in an airtight container and store in the fridge for up to 3 days.
  • You can freeze leftovers too, just thaw in fridge and reheat in microwave.
A metal pot of boiling pasta on a gas stove.
A clear glass bowl filled with a smooth, beige batter containing small flecks.
Cooked macaroni pasta tossed with black pepper in a slow cooker.
Whisked eggs in a glass measuring cup.
Macaroni and cheese in a slow cooker topped with shredded cheddar cheese.

How to make Crockpot Mac and Cheese

  1. Boil pasta just shy of al dente first. Don’t forget to salt the pasta water!
  2. The soup and milk should be whisked (may have a few lumps).
  3. Add the pasta with the soup mixture and some cheese and spices to your crockpot (with or without a liner).
  4. Whisk the eggs and evaporated milk. Try to get all the whites whisked to avoid lumps, before adding to pasta and topping with remaining cheese.

Favorite Crockpot Recipes

]]> https://www.crazyforcrust.com/crockpot-mac-and-cheese/feed/ 1 Cornbread Stuffing with Andouille Sausage https://www.crazyforcrust.com/cornbread-stuffing-andouille-sausage/ https://www.crazyforcrust.com/cornbread-stuffing-andouille-sausage/#comments Tue, 13 Oct 2026 09:51:00 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=10357 This Cornbread Stuffing with Andouille Sausage is the one Thanksgiving recipe my family absolutely refuses to let me skip. I started making it in college after finding a cornbread dressing recipe in one of my mom’s old cookbooks, and I’ve been making my own version since. My daughter is notoriously picky about Thanksgiving dinner but…]]>

This Cornbread Stuffing with Andouille Sausage is the one Thanksgiving recipe my family absolutely refuses to let me skip. I started making it in college after finding a cornbread dressing recipe in one of my mom’s old cookbooks, and I’ve been making my own version since. My daughter is notoriously picky about Thanksgiving dinner but she’ll eat this stuffing (she’s even requested it as her birthday dinner). That’s how you know it’s good.

Cornbread dressing with sausage, pecans, and green onions in a white baking dish with a gold serving spoon.

Why You’ll Love My Sausage Cornbread Dressing

I’m a firm believer that the best recipes don’t have to be completely from scratch, and this stuffing is proof. I use Marie Callender’s cornbread mix because I love how the sweet cornbread balances the spicy, salty andouille sausage. Add toasted pecans for crunch, and you’ve got three flavors that just belong together. I’ve been making it for years, and I won’t substitute another kind of sausage (only Aidelle’s will do!), the andouille is what makes it special.

After making this for countless Thanksgiving and Christmases, I’ve figured out how to make it without adding to the holiday cooking chaos. I bake the cornbread and chop the ingredients in the days before, then assemble the stuffing ahead of time so it’s ready when the oven is. It’s one of those recipes that’s become a family tradition for a reason, and if there’s one thing I’ve learned in years of sharing recipes, it’s that the ones people ask you to make again and again that are so special.

Ingredients for a recipe arranged on a counter: chopped bell pepper, chopped onion, pecans, a carton of chicken stock, sliced andouille sausage, and a rectangular pan of baked cornbread.

Cornbread Stuffing Ingredients

  • I’ve always used Marie Callender’s Cornbread Mix. It’s a 16 ounce package that, when you add water, makes an 8×8 pan of cornbread. However, if you have your own favorite cornbread recipe or box mix, use that. The goal is for it to be a sweet cornbread, not a savory one.
  • Andouille sausage: It’s a spicy sausage, kind of like linguisa but more savory and less greasy. I only eat it in this stuffing and it’s the only one I’ll use. The salty and spicy sausage is a great pairing for the sweet cornbread. They balance each other out, making this very savory even with all that sweet.
  • Pecans: You can’t forget the pecans! They add texture and crunch to the soft stuffing. I toast them before adding them to the mixture. The best bite of this stuffing has a little of my trinity: cornbread, sausage, and pecan.
Two white bowls filled with cornbread dressing containing sliced sausage, pecans, and green bell pepper.

Dorothy’s Stuffing Tips & Tricks

  • Because the big day is often busy with cooking, I chop everything the day before and bake my cornbread 2-3 days before. Then I make the stuffing in the morning of Thanksgiving, before it gets too hectic.
  • Everything in this stuffing is pretty much cooked. I’ll often leave it, covered, on the counter, until it’s time to bake it. You can even make the stuffing the day ahead, or if you’re eating several hours after you make it, just pop it in the refrigerator covered tightly with plastic.
  • Make sure to let it come to room temperature before you bake it. There’s never room for the stuffing while the turkey is cooking, so I’ll pop it into the oven as soon as the bird comes out. As long as it’s room temperature it’ll warm up quick while you let the turkey sit.
  • Bake it covered so it doesn’t brown on the top too much. Then uncover it for about 5 minutes to let the top brown. I bake usually bake this in a corning-ware dish that has a lid, but you can also just use foil.
  • Want a semi-homemade version? Make my sausage stuffing recipe instead.
A rectangular white baking dish filled with cornbread dressing containing bits of sausage, pecans, and green onions, with a gold serving spoon resting inside.
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Cornbread Stuffing with Andouille and Pecans Recipe

This is the perfect side dish to any Thanksgiving meal! Sweet cornbread, spicy andouille sausage, and crunchy pecans make this my family’s favorite stuffing…all year long.
Course Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12 servings
Calories 541kcal
Author Dorothy Kern
Cost $10

Ingredients

  • 8-9 cups of crumbled cornbread from a 16 ounce pouch that makes an 8×8 pan size (I use Marie Callender’s Mix)
  • 12 ounces andouille sausage quartered and diced bite size (I use Aidells Cajun Style Andouille)
  • ½ cup small dice green bell pepper
  • ¼ cup small dice green onion
  • ¾ cup toasted coarsely chopped pecans see note
  • ½ teaspoon ground sage
  • 1 cup reduced-sodium chicken stock/broth

Instructions

  • Crumble cornbread and place in a very large bowl.
  • Cook sausage over medium heat in a large skillet until it’s browned, about 5-7 minutes. Place on a paper towel lined plate and press with more paper towels to render the grease. Cool slightly, then add to the cornbread.
  • Add the bell pepper, green onion, pecans, and sage to the cornbread sausage mixture. Stir to combine. Add 3/4 cup of chicken stock and stir, adding more chicken stock as needed. The mixture should be wet but not sopping.
  • Pour stuffing into a dish that’s about 2.2 Qt or 1.8L (I use a corningware dish or a 10×7 rectangular pan.)
  • At this point you can cover the stuffing and let it sit at room temperature up to 3 hours or chill for up to 24, until ready to bake. Let it come to room temperature before baking.
  • Bake in a 350°F oven, covered with a lid or foil, for about 15 minutes. Remove lid/foil and let brown for another 5-10 minutes, or until heated through. If you’re making a turkey in the same oven, you can cook the stuffing at the same temperature. This recipe is easily adaptable in that way. Just adjust the time accordingly. Serve hot.

Notes

  • You can make the stuffing up to 24 hours ahead. I usually make the cornbread the day before I assemble the stuffing.
  • Store in the refrigerator.

Nutrition

Serving: 1serving | Calories: 541kcal | Carbohydrates: 67g | Protein: 13g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 1051mg | Potassium: 253mg | Fiber: 7g | Sugar: 20g | Vitamin A: 163IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 3mg

Storing Leftover Stuffing

  • This is a great leftover! Just place in an airtight container in the fridge for a few days, reheat in the microwave.
  • You can probably freeze it but I don’t suggest it. It’s best fresh.

How to make Cornbread Stuffing with Andouille

Crumbled yellow cornbread in a clear glass bowl.
A glass bowl filled with sections of cornbread, diced green bell peppers, sliced sausage, green onions, and pecans.
A glass bowl filled with cornbread dressing containing chopped green peppers and pieces of sausage.
  1. Because the cornbread is freshly baked, it’ll crumble into coarse crumbs.
  2. Be sure to crisp up the sausage and toast the pecans. Add everything to a very large bowl.
  3. Add stock until everything is moistened but it’s not soggy.

Serving Suggestions

My Thanksgiving Dinner

]]> https://www.crazyforcrust.com/cornbread-stuffing-andouille-sausage/feed/ 54 Pumpkin Cheesecake Recipe https://www.crazyforcrust.com/pumpkin-cheesecake/ https://www.crazyforcrust.com/pumpkin-cheesecake/#comments Mon, 12 Oct 2026 08:55:00 +0000 http://66.147.244.75/~crazyfp4/2011/11/pumpkin-cheesecake/ This Pumpkin Cheesecake is rich, creamy, and full of pumpkin spice flavor, with a gingersnap crust that makes every bite taste like fall. It’s one of those desserts that’s special enough for Thanksgiving but you’ll want it all season long (and it’s better than Pumpkin Pie!) Why You’ll Love Pumpkin Cheesecake I’ve been making this…]]>

This Pumpkin Cheesecake is rich, creamy, and full of pumpkin spice flavor, with a gingersnap crust that makes every bite taste like fall. It’s one of those desserts that’s special enough for Thanksgiving but you’ll want it all season long (and it’s better than Pumpkin Pie!)

A pumpkin pie on a plate, topped with a ring of whipped cream rosettes.

Why You’ll Love Pumpkin Cheesecake

I’ve been making this cheesecake for years, and the gingersnap crust is still my favorite part of this flavor combination. I know pumpkin pie is traditional but this dessert tastes like Thanksgiving, if you ask me.

Cheesecake can feel intimidating, but a few simple details make a big difference: start with room temperature ingredients so the filling stays smooth, bake it in a water bath to avoid cracks, and don’t skip the setting and chilling steps and you’ll end up with the perfect cheesecake – no cracks!

Ingredients for pumpkin cheesecake with labels identifying eggs, sugar, butter, cream cheese, pumpkin puree, salt, vanilla, flour, spices, and gingersnap cookies.

Pumpkin Cheesecake Recipe Ingredients

  • A box of Gingersnaps (Graham crackers can be substituted) add a spicy touch to the crust.
  • Make sure you are using unsalted, melted butter.
  • It’s super important that you use block cream cheese (full fat) and that the cream cheese and eggs are room temperature to avoid lumps.
  • Pumpkin puree from a can is just fine.
  • Pumpkin pie spice (or use all the individual spices). Learn about substituting pumpkin spice.
  • Always add a little All-purpose flour to help solidify the cheesecake.
A slice of pumpkin cheesecake topped with whipped cream on a small plate, with the rest of the cheesecake visible in the background.

How to prepare your pan for a cheesecake (water bath):

Preheat the oven to 350° and position the rack on the lower shelf of the oven. Wrap a 10 inch springform pan with a few layers of aluminum foil, make sure that the foil is tight to the seam of the pan and reaches more than halfway up the sides of the pan. You want to create a good seal for the cheesecake. Spray the inside of the pan with baking spray so it won’t stick. 

While you are mixing the ingredients together you can set 4 cups of water on the stove to boil (if you have a kettle it makes this step very easy!) You can also do this is a microwave is you’d like. This is for the water bath that your cheesecake will sit in when baking. Learn how to do a water bath to make the best cheesecake!

A pumpkin cheesecake with a missing slice, topped with swirls of whipped cream on a plate.

Dorothy’s Expert Cheesecake Tips

  • When you make a cheesecake make sure you are going for full-fat ingredients it will make your cheesecake rich, thick, and creamy. This is something you simply don’t want to skimp on. 
  • Using a hand mixer or a stand mixer will help your cheesecake be mixed thoroughly without much effort at all, it is definitely worth the investment and will save you a lot of time.
  • The cheesecake needs the rest time in the oven to settle. If it’s removed and cools down too quickly, it can crack. It also needs the chilling and setting time in the fridge before serving to make sure it gets to the perfect creamy texture, so plan to make this the day before you need it.
  • You know pumpkin cheesecake is done baking when it’s just a little wobbly when you tap the pan (doesn’t roll) and the top should look solid (not wet).
A slice of pumpkin cheesecake on a small plate, topped with two dollops of whipped cream.
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Pumpkin Cheesecake Recipe

An Easy Pumpkin Cheesecake is the perfect dessert recipe for the holidays! This homemade pumpkin cheesecake with gingersnap crust is a foolproof cheesecake.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Resting Time 9 hours
Total Time 10 hours 45 minutes
Servings 16 servings
Calories 249kcal
Author Dorothy Kern
Cost $10

Ingredients

Crust:

  • 45-50 Gingersnaps (344g or approx 12 ounces)
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (84g) unsalted butter melted

Cheesecake:

  • 3 8 ounce packages (678g) cream cheese room temperature
  • 5 large eggs room temperature
  • 1 15 ounce can pumpkin puree room temperature
  • 1 ½ cups (300g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • ¼ cup (31g) all-purpose flour
  • ½ teaspoon salt
  • Whipped Cream for serving

Instructions

  • Preheat the oven to 350°. Position the rack in the lower third of the oven.
  • Spray a 10-inch springform pan with nonstick cooking spray. Prepare it for a water bath: either wrap it up the sides with 2-3 layers of foil that does not leave any openings for water or wrap the bottom of the pan in a slow cooker bag or meat cooking bag.
  • Grind the cookies in a food processor. Pour the cookie crumbs into the melted butter along with ¼ cup sugar. Stir with a fork to combine. Press the mixture in the bottom and halfway up the sides of the springform pan. Bake 10 minutes. Transfer to a rack to cool and lower the oven temperature to 325°F.
  • Make sure ALL your ingredients are room temperature to avoid lumps!
  • Beat the cream cheese and remaining 1 ½ cups sugar with an electric mixer. (I prefer using my stand mixer for this.) Beat in the eggs, pumpkin, vanilla, flour, pumpkin pie spice and salt and continue mixing until combined and very few lumps remain, about 2 minutes with a stand mixer.
  • Meanwhile, set 4 cups of water to boil in a kettle or on the stove or microwave (this is for the water bath).
  • Place the prepared crust into a large roasting pan (the kind you bake a turkey in). Pour the cheesecake onto the prepared crust. Transfer the roasting pan to the oven and fill with enough boiling water to reach about halfway up the springform pan.
  • Bake the cheesecake until the center is still slightly wobbly but the edges are firm to the touch, about 75 minutes. Turn off the oven and crack the oven door and let the cheesecake sit, undisturbed, for one hour.
  • Transfer the roasting pan with the cheesecake to a rack and let it cool for 45 minutes. Remove the springform pan, remove the foil, and let the cheesecake cool on the rack for about 3 hours. Run a knife around the edges to loosen and wrap with plastic wrap. Refrigerate overnight. When ready to serve, remove the springform pan sides and slide onto a serving platter.
  • Serve with whipped cream.

Video

Notes

If substituting spices for the Pumpkin Pie Spice, use: 2 teaspoons ground cinnamon, 3/4 teaspoons each ground nutmeg and ground cloves and 1/2 teaspoon ground ginger.

Nutrition

Serving: 1serving | Calories: 249kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 215mg | Potassium: 102mg | Fiber: 1g | Sugar: 26g | Vitamin A: 241IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 2mg

Storing Pumpkin Cheesecake

  • Before wrapping or covering with plastic wrap, place a paper towel on the top of the cheesecake to catch condensation.
  • Store covered in the refrigerator for up to 3 days.
  • You can also freeze cheesecake for up to 2 months. Just be sure to wrap it well with plastic.
Crumbled graham cracker crust in a clear glass mixing bowl.
A pressed cookie crumb crust inside a round springform pan.
Creamy pale yellow frosting in a glass mixing bowl.
Smooth orange batter in a glass measuring cup viewed from above.
A pumpkin cheesecake in a springform pan wrapped in plastic, sitting inside a black roasting pan.

How to Make Pumpkin Cheesecake

  1. You want your cookie crumbs to be very fine so they completely compact.
  2. Press into the bottom and up the sides of the springform pan.
  3. Make sure the cream cheese, sugar, and eggs are completely smooth before adding the pumpkin and other ingredients.
  4. The mixture should be orange and free of lumps before adding to the crust.
  5. Don’t forget to prepare your pan for a water bath by wrapping the pan to avoid leakage and placing in a larger pan in the oven. Bring water to a boil while assembling the cheesecake to pour into the pan only after it’s already in the oven.

FAQs

How to tell if pumpkin cheesecake is done.

When your pumpkin cheesecake is done it will still wiggle but be firm around the edges. 

Why do I need to do a water bath for cheesecake?

Cheesecakes call for a water bath because it helps them stay moist during the baking process. Without one it is possible for them to crack or become dry. 

Why did my cheesecake crack?

Make sure you are using a waterbath and the correct type of pan. Also, don’t peek at your pumpkin cheesecake while it is baking. Try to open the oven as little as possible. The cool air being let it can cause cracks!

Can you freeze pumpkin cheesecake?

Yes, you can! This will help you cheesecake last longer. 

Other Favorite Recipes

Favorite Pumpkin Recipes

]]> https://www.crazyforcrust.com/pumpkin-cheesecake/feed/ 6 Christmas Brownies https://www.crazyforcrust.com/christmas-brownies/ https://www.crazyforcrust.com/christmas-brownies/#comments Sat, 10 Oct 2026 14:26:53 +0000 https://www.crazyforcrust.com/?p=103020 Christmas Brownies are rich, fudgy, homemade chocolate brownies topped with red and green M&Ms and festive Christmas sprinkles! Made with both melted butter, baking chocolate, and cocoa powder, they’re extremely chocolatey with a gooey center. It’s so fun to decorate these for the holidays and the bars are easy to add to cookie platters. I’m…]]>

Christmas Brownies are rich, fudgy, homemade chocolate brownies topped with red and green M&Ms and festive Christmas sprinkles! Made with both melted butter, baking chocolate, and cocoa powder, they’re extremely chocolatey with a gooey center. It’s so fun to decorate these for the holidays and the bars are easy to add to cookie platters.

A stack of three chocolate brownies topped with colorful candy-coated chocolates and sprinkles sits on a white plate. More candies are scattered around the plate, with additional brownies visible in the background.

I’m a sucker for good and fudgy brownies and I firmly believe that brownies belong on your Christmas cookie platters, right alongside sugar cookies and snowballs. If you’ve been around Crazy for Crust for awhile, you know I have a thing for adding M&Ms and sprinkles to just about everything (hello, Santa’s Favorite Cookies). I love I can take my perfect brownie recipe and turn them into something more fun!

I’ve made a LOT of brownies over the years, and my biggest rule is they should be fudgy, not cakey. This is why I skip using baking soda or baking powder and I use 4 whole eggs: to keep those gooey centers. Pull these out of the oven when the toothpick test 2-inches from the side of the pan comes out with a few crumbs and use a plastic knife to cut them cleanly!

A baking setup displays ingredients: bowls of sugar, cocoa powder, and flour, four eggs, a butter stick, a bottle of vanilla, a pinch of salt, a bar of unsweetened baking chocolate, colorful sprinkles, and red and green M&Ms.

Christmas Brownie Ingredients

  • Sugar: I always use granulated sugar – and a lot of it – to make brownies!
  • Cocoa Powder: I use unsweetened cocoa powder (natural) but you can also use Dutch Process Cocoa.
  • Baking Chocolate: Use unsweetened baking chocolate for best results (this is found in the baking aisle).
  • Unsalted Butter: If you don’t have unsalted butter, you can use salted and remove the salt from the recipe. Melting the butter helps bloom the cocoa and bring out all the flavor.
  • Candies: Red and Green M&Ms and sprinkles are the best mix ins!
  • Use a metal pan for best results
Three stacked chocolate brownies with colorful candy pieces on top, placed on a white plate adorned with red and green candies. The background is blurred, highlighting the rich texture of the brownies.

Dorothy’s Expert Brownie Tips

  • You can omit or add any Christmas candy that you would like – omit the sprinkles and use more M&Ms if you want.
  • Swap my recipe for a box brownie mix for ease.
  • Cut your brownies with a plastic knife – the brownie won’t stick to it!
  • Want even more chocolate? Add some chocolate buttercream or cooked chocolate frosting for an even richer recipe.
  • Looking for Christmas Tree Brownies? I have those too, in brownie bite form!
A stack of three chocolate brownies topped with colorful candy-coated chocolates and sprinkles sits on a white plate. More candies are scattered around the plate, with additional brownies visible in the background.
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Christmas Brownies Recipe

Easy Christmas Brownies are so easy and fun – the best brownie recipe with holiday m&ms and sprinkles!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 20 brownies
Calories 316kcal
Author Dorothy Kern
Cost $10

Ingredients

  • 1 cup (2260 unsalted butter
  • 4 ounces (113g) unsweetened baking chocolate coarsely chopped
  • 2 cups (400g) granulated sugar
  • ¼ cup (20g) unsweetened cocoa powder
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ⅓ cups (162g) all-purpose flour
  • ½ cup Christmas M&Ms
  • ¼ cup Christmas Sprinkles

Instructions

  • Preheat oven to 350°F. Line a 9×13″ pan with foil and spray with nonstick cooking spray.
  • Melt butter and baking chocolate in a large bowl. Heat it on high power for 1 minute then stir, heating in additional 30 second increments until melted and smooth.
  • Stir in sugar, eggs, vanilla, salt, and cocoa and stir until combined. Stir in flour.
  • Pour brownie batter into prepared baking pan. Sprinkle with sprinkles and M&Ms. Bake for 25-35 minutes until a toothpick along the edge comes out with just a few crumbs. This results in very fudgy gooey brownies. Cool before slicing into bars.

Video

Notes

  • Store in an airtight container at room temperature or freeze for several months.

Nutrition

Serving: 1serving | Calories: 316kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 78mg | Potassium: 125mg | Fiber: 3g | Sugar: 29g | Vitamin A: 355IU | Vitamin C: 0.03mg | Calcium: 26mg | Iron: 2mg

Storing Festive Brownies

  • Store brownies in an airtight container at room temperature for several days.
  • You can also freeze these brownies for a few months!
A clear glass bowl filled with smooth, rich chocolate batter on a white background. The batter has a glossy texture and covers the bottom of the bowl evenly.
A glass bowl filled with smooth, dark chocolate cake batter sits on a marble surface. The rich, glossy mixture is evenly spread within the bowl, ready for baking.
A rectangular tray of chocolate brownies covered with red and green candy-coated chocolates and colorful sprinkles, lined with aluminum foil on a white background.

How to Make Christmas Brownies

  1. Melt butter and chocolate in a large bowl. You can also brown the butter if you want to make brown butter brownies!
  2. Stir in sugar then eggs, then vanilla and salt. Stir in flour and you’ll have a thick brownie mixture.
  3. Top the brownies in a foil or parchment lined pan with candy and sprinkles. Use your favorites!

Other Brownie Recipes

]]> https://www.crazyforcrust.com/christmas-brownies/feed/ 1 Roasted Brussels Sprouts Salad https://www.crazyforcrust.com/roasted-brussels-sprout-salad/ https://www.crazyforcrust.com/roasted-brussels-sprout-salad/#comments Sat, 10 Oct 2026 14:16:43 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=44333 Roasted Brussels Sprouts Salad is an easy fall salad recipe with crispy roasted Brussels sprouts, fresh apples, crunchy pecans, bacon, and goat cheese tossed with balsamic vinaigrette. It’s a delicious combo of sweet and savory and mix of textures. We enjoy this as dinner with some added protein, as lunch, or as a holiday side…]]>

Roasted Brussels Sprouts Salad is an easy fall salad recipe with crispy roasted Brussels sprouts, fresh apples, crunchy pecans, bacon, and goat cheese tossed with balsamic vinaigrette. It’s a delicious combo of sweet and savory and mix of textures. We enjoy this as dinner with some added protein, as lunch, or as a holiday side dish.

brussel sprout salad with all the ingredients including apples, Brussel sprouts, cheese, and bacon separated in a wooden bowl with dressing poured on top

Why You’ll Love This Recipe

I’m a huge Brussels sprouts fan, but I know not everyone feels the same way. In fact, I love making this salad for people who swear they hate Brussels sprouts because it just might change their minds! The secret is roasting them instead of boiling or just steaming them: roasting brings out their natural sweetness and gives them those crispy, caramelized edges. Once you add bacon and cheese, no one can resist their vegetables!

I usually make my own balsamic dressing, bur you can use a bottled version or even just use a drizzle balsamic glaze instead for an extra punch of sweetness. You can also make some of the components ahead of time, which makes this a great recipe to get on the table without last minute work.

brussel sprout salad with all the ingredients including apples, Brussel sprouts, cheese, and bacon separated in a wooden bowl

Ingredients in Brussels Sprouts Salad

  • Brussels sprouts – I cut them in half and cut off any hard bits.
  • Cooked crumbled bacon – cook it until crispy, then drain
  • Sliced apples – use your favorite apples – we love fuji or gala apples
  • Chopped toasted pecans – learn how to toast nuts
  • Crumbled goat cheese – or you can use feta
  • Spring mix or your favorite lettuce – we love spring mix the best
  • Balsamic dressing – I like making my own, but sometimes I buy the Panera brand one at the store.
brussel sprout salad with all the ingredients including apples, Brussel sprouts, cheese, and bacon separated in a wooden bowl with dressing poured on top

Variations

Apples: You can choose any crisp apple variety for this roasted brussel sprouts salad. If you like tart apples, try Granny Smiths, Pink Lady, or McIntosh. Or try sweeter ones like Fuji, Gala, or Honeycrisp.

Nuts: I love toasted pecans, but toasted walnuts or pine nuts would work well, too.

Cheese: Instead of goat cheese, try blue cheese crumbles.

Lettuce: Any tender green works well in this salad, like baby spinach, butter lettuce, or spring lettuce mix.

How to make Brussels Sprout Salad Tips

  • Make the roasted Brussels sprouts and bacon ahead of time – this is a great salad you can meal prep.
  • I don’t recommend slicing the apples ahead of time because they’ll brown. Also, you can keep the other ingredients separate in the fridge, so it’s easy to assemble the salad.
  • Remember, for the best roasted Brussel sprouts, cut them into equal sizes and place them cut-side down on the baking sheet. Also, don’t line your pan with foil – roast them directly on the sheet pan.
  • Leftover plain roasted brussels sprouts will keep for three to four days in the refrigerator.
overhead of Brussels sprout salad
Print

Brussels Sprouts Salad Recipe

This easy Brussels sprouts Salad is sure to be a huge hit! With apples, pecans, bacon and a balsamic vinaigrette, it’s one of our favorite fall salad recipes.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 578kcal
Author Dorothy Kern
Cost $5

Ingredients

  • 1 pound brussels sprouts halved
  • 4 slices center cut bacon cooked, drained, and crumbled
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 5 cups spring mix or other lettuce
  • 1 apple, sliced Granny Smith, Fugi, or Gala
  • ¼ cup chopped pecans toasted
  • ¼ cup goat or blue cheese crumbled
  • 1 cup balsamic dressing store bought or homemade

Instructions

  • Preheat oven to 400°F. Oil a rimmed baking sheet.
  • Trim Brussels sprouts: slice off the root end and cut in half (cut them in thirds if they are very large). Toss with olive oil, salt, and pepper. Place cut side down on prepared baking sheet. Roast for 30-45 minutes, or until browned and crispy on the edges, stirring or shaking the pan occasionally to prevent burning. Cool slightly before adding to salad.
  • Assemble the salad: toss lettuce with apples, pecans, cheese, crumbled bacon, and Brussels sprouts. Toss with dressing.
  • Serve as soon as you add the sliced apples and dressing. To make ahead, assemble all but the apples and dressing and add those right before serving.

Notes

Prepare double the Brussels sprouts and bacon ahead of time: use them all week!

Nutrition

Serving: 1serving | Calories: 578kcal | Carbohydrates: 19g | Protein: 8g | Fat: 54g | Saturated Fat: 11g | Cholesterol: 22mg | Sodium: 279mg | Potassium: 561mg | Fiber: 6g | Sugar: 9g | Vitamin A: 920IU | Vitamin C: 98.5mg | Calcium: 101mg | Iron: 2mg

Other Favorite Salads

Brussels Sprout Salad has roasted brussel sprouts and is the perfect fall salad recipe with bacon and balsamic dressing!

]]> https://www.crazyforcrust.com/roasted-brussels-sprout-salad/feed/ 4 Bloody Shirley Drink https://www.crazyforcrust.com/bloody-shirley-drink/ https://www.crazyforcrust.com/bloody-shirley-drink/#respond Wed, 07 Oct 2026 10:29:00 +0000 https://www.crazyforcrust.com/?p=115297 A Shirley Temple is amazing but you know what’s even better? An interactive Bloody Shirley Drink for Halloween! These are great for Halloween parties: just serve vials of grenadine blood alongside soda and you have the perfect gory party drink! I’ve made many a Shirley Temple in my time (it’s Jordan’s favorite drink, she even…]]>

A Shirley Temple is amazing but you know what’s even better? An interactive Bloody Shirley Drink for Halloween! These are great for Halloween parties: just serve vials of grenadine blood alongside soda and you have the perfect gory party drink!

A clear drink with a syringe filled with red liquid inside the glass, served on a green plate with small plastic black spiders, and two more similar drinks in the background.

I’ve made many a Shirley Temple in my time (it’s Jordan’s favorite drink, she even orders Dirty Shirleys occasionally) so when I was thinking up Halloween drinks this one popped into my mind: a Shirley Temple but make it gory and spooky!

This is a 2 ingredient drink that’s totally interactive: just fill plastic syringes with grenadine and serve with soda. So simple and everyone will think they’re super fun.

A bottle of Sprite, a bottle of Roses Grenadine syrup, and four plastic syringes filled with red liquid rest on a white plate.

Bloody Shirley Temple Ingredients

  • Depending on who’s making this delicious drink, it either starts with lemon lime soda or ginger ale. Use your favorite (or have both options).
  • Grenadine is cherry flavored syrup that’s bright red and gives the drink it’s telltale color.
  • Jordan wouldn’t be happy without a maraschino cherry in her drink, so have some on hand, just in case.
  • Want to make these dirty? Have vodka, tequila, or rum alongside in case the adults want to spice things up.
A hand injects red liquid from a syringe into a glass of clear water on a green plate, with plastic spiders scattered around and another glass with red liquid in the background.

Dorothy’s Drink Tips

  • I purchased my plastic syringes on Amazon, but I’ve recently seen them at the Dollar Tree, so look around the Halloween aisles.
  • Freeze grenadine ice cubes for even more gore to keep the drinks cold.
  • This is the perfect drink to set up on a bar: vials of grenadine, 2L bottles of soda, ice, and glasses (and vodka!)
A clear drink with a syringe filled with red liquid inside the glass, served on a green plate with small plastic black spiders, and two more similar drinks in the background.
Print

Bloody Shirley Temple Recipe

A gory way to serve a Shirley Temple at a Halloween Party!
Course Drinks
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 drinks
Calories 209kcal
Author Dorothy Kern
Cost $5

Equipment

Ingredients

  • 2 liters lemon lime soda or ginger ale
  • 1 cup grenadine

Instructions

  • Fill syringes each with 1 ounce grenadine.
  • Add cold soda to a glass (with or without ice).
  • Serve glass with syringe inside, with or without a cherry garnish.

Notes

Make it a cocktail by adding 1 ounce vodka, tequila, or rum.

Nutrition

Serving: 1drink | Calories: 209kcal | Carbohydrates: 53g | Protein: 0.2g | Sodium: 36mg | Potassium: 14mg | Sugar: 44g | Calcium: 7mg | Iron: 0.1mg

Halloween Party Recipes

]]> https://www.crazyforcrust.com/bloody-shirley-drink/feed/ 0 Witches Brew Punch https://www.crazyforcrust.com/witches-brew-punch/ https://www.crazyforcrust.com/witches-brew-punch/#respond Tue, 06 Oct 2026 10:29:00 +0000 https://www.crazyforcrust.com/?p=115295 Witches Brew Punch is the perfect Halloween punch recipe! It’s a fun, non-alcoholic drink made with sherbet, soda, and plenty of creepy witchy things like eyeballs and worms, making it the perfect drink for a party. I love fun themed recipes, especially for Halloween. Spooky recipes that are actually fun and cute and taste good…]]>

Witches Brew Punch is the perfect Halloween punch recipe! It’s a fun, non-alcoholic drink made with sherbet, soda, and plenty of creepy witchy things like eyeballs and worms, making it the perfect drink for a party.

A green Halloween punch in a glass bowl with gummy worms, floating plastic eyeballs, and mini plastic spiders on top, surrounded by more eyeballs and spiders on the table.

I love fun themed recipes, especially for Halloween. Spooky recipes that are actually fun and cute and taste good too are right up my alley. This is the perfect party punch because it’s good for everyone, adults and kids alike.

If you’ve never tried sherbet punch, you’re in for a treat. It’s sweet and bubbly and great as a mocktail, but if you want to make it a cocktail it’s totally easy to do that too. Simply by adding rum, vodka, or tequila you have the perfect drink for an adult party too!

A bottle of lime juice, two cans of pineapple juice, a tub of rainbow sherbet, and a 2-liter bottle of ginger ale are arranged on a counter with a white tile background.

Witches Brew Punch Ingredients

  • I love using Ginger Ale for this punch, but you can use lemon lime soda too. Or swap it with champagne for a bubbly punch.
  • Pineapple juice is the perfect sweet addition, and lime juice cuts through all the sweet flavors with a bit of tart.
  • Sherbet gets scooped on top, that’s what makes the “foamy” look. Use any flavor you like or can find.
A glass bowl of green punch topped with floating fake eyeballs, gummy worms, and plastic spiders, creating a Halloween-themed drink.

Dorothy’s Spooky Punch Tips

  • This is best made right before serving so the sherbet doesn’t melt and the soda doesn’t go flat. Keep all the ingredients cold before making.
  • Don’t add ice; it’ll just water it down. Instead, serve with ice on the side.
  • Make it a Witches Brew Cocktail Punch: add 1 cup of vodka, tequila, or rum. Or replace the soda with champagne.
  • To make it spooky, add gummy worms, floating eyeballs, and spiders.
  • This is best served the day it’s made; the sherbet will melt and the soda will go flat if stored.
A green Halloween punch in a glass bowl with gummy worms, floating plastic eyeballs, and mini plastic spiders on top, surrounded by more eyeballs and spiders on the table.
Print

Witches Brew Halloween Punch Recipe

A cute but spooky green party punch that's great for kids and adults (or turn it into a boozy punch!)
Course Drinks
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 servings
Calories 99kcal
Author Dorothy Kern
Cost $7

Equipment

Ingredients

  • 2 L Ginger Ale
  • 32 ounces Pineapple Juice
  • ½ cup lime juice
  • 1 (48 ounce) container sherbet (see note)
  • Green food coloring see note
  • Gummy Worms

Instructions

  • Add ginger ale, pineapple juice, and lime juice to a punch bowl. Stir.
  • If desired, add a few drops of green food coloring; stir.
  • Add scoops of sherbet on top, then decorate with gummy worms, eyeballs, and spiders.
  • Serve immediately.

Notes

  • I prefer using lime or pineapple sherbet but couldn’t find either so I used rainbow. Use whatever flavor you like and/or can find.
  • Food coloring is optional but will make your punch even more spooky.
  • Eyeballs: You can use gummies or any kind, I used ping pong balls so I could reuse them and so that they wouldn’t melt into the punch and so they would float.
  • The gummy worms will sink, so place them hanging over the edge.

Nutrition

Serving: 1serving | Calories: 99kcal | Carbohydrates: 25g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Cholesterol: 0.001mg | Sodium: 13mg | Potassium: 112mg | Fiber: 0.2g | Sugar: 23g | Vitamin A: 9IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg

Favorite Party Punch

]]> https://www.crazyforcrust.com/witches-brew-punch/feed/ 0 Sugar Cream Pie https://www.crazyforcrust.com/sugar-cream-pie-recipe/ https://www.crazyforcrust.com/sugar-cream-pie-recipe/#comments Mon, 05 Oct 2026 14:40:40 +0000 https://www.crazyforcrust.com/?p=66265 Sugar Cream Pie is an old-fashioned custard pie with flaky buttery crust and a rich, creamy vanilla filling topped with cinnamon and nutmeg. Also called Hoosier Pie, it’s a no egg custard pie and reminds me of crémé brulée but it has super simple ingredients that turn into a decadent dessert. I’m a pie expert…]]>

Sugar Cream Pie is an old-fashioned custard pie with flaky buttery crust and a rich, creamy vanilla filling topped with cinnamon and nutmeg. Also called Hoosier Pie, it’s a no egg custard pie and reminds me of crémé brulée but it has super simple ingredients that turn into a decadent dessert.

Sugar cream pie with one slice on a plate with fork behind pie

I’m a pie expert (it’s why I started the site, afterall) and I love that this is a no egg custard pie because dealing with eggs can be difficult. I tested this recipe extensively to get the ratios and filling just right and found that half-and-half gives it the best balance: creamy and rich without being too heavy, while cornstarch thickens the custard. It’s a little bit thicker than a chess pie, but similar flavor vibes.

I always partially blind bake the crust for this kind of pie before adding the filling because it doesn’t cook as long as a chess pie or pumpkin pie, so you want the crust to get a head start so it fully cooks through (no soggy bottom pies here!)

A labeled top-down view of ingredients for a sugar cream pie recipe: sugar, half & half, vanilla, nutmeg, cornstarch, cinnamon, butter, and a pie crust in a dish, all arranged on a white surface with a striped towel.

Hoosier Pie Ingredients

  1. 9″ pie crust: Try my all-butter crust or use refrigerated or frozen pie crust.
  2. Cornstarch: This helps set the pie since we aren’t using eggs.
  3. Half and Half: Some sugar pie recipes use milk, some use cream, but I find half an half to be the perfect middle ground, producing a thick and creamy custard that is the perfect amount of rich.
  4. Butter: Use unsalted butter, and you’ll want to slice it so it melts quicker.
  5. Vanilla, Cinnamon, Nutmeg: For flavoring
  6. This pie has a rich vanilla flavor and is wonderful served plain, or you can add fresh fruit and whipped cream as a topping.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

One slice of sugar cream pie on a plate with fork

Dorothy’s Expert Tips for Sugar Cream Pie

  • I love my homemade butter crust for this recipe, but store-bought is great when you’re short on time. You can also use a graham cracker crust for this recipe.
  • Partially blind baking the crust will ensure you don’t end up with a soggy bottom pie.
  • For an extra-rich filling, swap the half and half for heavy cream or heavy whipping cream.
  • If you notice the edges of the crust are browning too fast, you can wrap the edge with aluminum foil or use a pie shield.
  • Sometimes I omit the nutmeg and dust the top of the filling with cinnamon sugar. It creates a caramelized topping that reminds me of crème brulee.
One slice of sugar cream pie on a plate with fork
Print

Sugar Cream Pie Recipe

Sugar Cream Pie is an easy no egg custard pie that’s sweet and has tons of vanilla flavor. Also called Hoosier Pie, traditionally it’s sprinkled with cinnamon and nutmeg but sometimes we’ll dust it with cinnamon sugar before baking. This is such a classic pie recipe, reminiscent of crème brulee.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Chill Time 1 hour
Total Time 2 hours 10 minutes
Servings 10 servings
Calories 285kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 1 9-inch pie crust (from scratch, frozen, or a box of 2 refrigerated)
  • 1 cup (200g) granulated sugar
  • ¼ cup (32g) cornstarch
  • 2 cups (474ml) half and half
  • 6 tablespoons (84g) unsalted butter, sliced
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • Pinch nutmeg

Instructions

Blind Bake Crust:

  • My all butter pie crust: Place crust in 9-inch pie plate and chill at least 30 minutes. Preheat oven to 400°F. Line cold crust with parchment paper and fill pie with beans or pie weights. Bake 15 minutes. Carefully remove parchment with pie weights. Poke holes all over the bottom of the crust with the tines of a fork and continue to bake for 5-8 minutes, or until the bottom of the crust is no longer opaque.
  • Pillsbury refrigerated crust: Place crust in 9-inch pie plate and chill at least 30 minutes. Preheat oven to 400°F. Line cold crust with parchment paper and fill pie with beans or pie weights. Bake 12 minutes. Carefully remove parchment with pie weights. Poke holes all over the bottom of the crust with the tines of a fork and continue to bake for 5-8 minutes, or until the bottom of the crust is no longer opaque.
  • Other type of crust: Follow the directions on the package or recipe for blind baking a crust for a single crust filled pie.
  • The pie crust doesn’t need to be cooled before filling and baking, so once the crust goes in for the second bake, start making the filling.

Make the Filling:

  • Whisk sugar, cornstarch and half and half in a medium saucepan and set over medium heat. Add the butter and stir until butter is melted, then stir constantly until mixture thickens and bubbles and coats the back of a spoon. Remove from heat and stir in vanilla.
  • Pour hot mixture into pie crust. Sprinkle with cinnamon and nutmeg.
  • Bake pie at 350°F for 15-20 minutes, or until the top seems set and the pie just slightly jiggles when you tap it.
  • Cool completely on the counter then cover with plastic wrap and chill for at least 1 hour before serving.
  • Store in refrigerator. Pie can also be frozen for up to 3 months.

Video

Nutrition

Serving: 1serving | Calories: 285kcal | Carbohydrates: 33g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 41mg | Potassium: 86mg | Fiber: 1g | Sugar: 25g | Vitamin A: 477IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

Storing Sugar Cream Pie

This pie stores well covered with plastic wrap in the refrigerator for several days. It’s great to make ahead because it needs to set and chill before serving. The pie is also freezable once baked – it’s hardy enough to stand up to freezing and thawing.

pie weights in pie crust on rack.
cooked custard in pan.
custard in pie crust

How to make Sugar Cream Pie

  1. It’s best to use pie weights or beans when making a partially blind baked crust. A fully blind baked one is baked twice (once with and once without the weights) but for this one you’ll just bake it once with them, then remove.
  2. The mixture will be thick almost like a thick off-white sauce or thin paste once it’s done.
  3. Once you add to the pie crust, you’ll bake until set.

Favorite Pie Recipes

]]> https://www.crazyforcrust.com/sugar-cream-pie-recipe/feed/ 9 No Bake Pumpkin Cheesecake https://www.crazyforcrust.com/no-bake-pumpkin-cheesecake/ https://www.crazyforcrust.com/no-bake-pumpkin-cheesecake/#respond Mon, 05 Oct 2026 11:29:00 +0000 https://www.crazyforcrust.com/?p=115293 My No Bake Pumpkin Cheesecake recipe has a creamy pumpkin spiced filling with a Biscoff cookie crust, so every bite has that caramelized spiced flavor. You can also use a graham cracker crust or gingersnap crust; any way you make it the pumpkin filling and crunchy crust is the perfect fall cheesecake, no oven needed.…]]>

My No Bake Pumpkin Cheesecake recipe has a creamy pumpkin spiced filling with a Biscoff cookie crust, so every bite has that caramelized spiced flavor. You can also use a graham cracker crust or gingersnap crust; any way you make it the pumpkin filling and crunchy crust is the perfect fall cheesecake, no oven needed.

A slice of creamy pumpkin cheesecake sits on a white plate with a fork beside it. The background shows the rest of the cheesecake and a pie server.

I love a good no-bake dessert and this pumpkin cheesecake is one of those ones I can eat straight from the pan. It’s fluffy and creamy and perfectly spiced. Using a biscoff cookie crust adds so much extra flavor without any extra work and the filling being no bake makes it super easy.

The key is to make sure the whipped cream is beaten properly and that you give the cheesecake enough time to chill. Next time you feel like pumpkin pie or pumpkin cheesecake but don’t want to use your oven, make this instead!

Overhead view of labeled baking ingredients in bowls on a white surface: butter, vanilla, pumpkin, spices, heavy cream, powdered sugar, brown sugar, cream cheese, sugar, and gingersnaps.
Gingersnaps or Biscoff Cookies may be used.

No Bake Pumpkin Cheesecake Ingredients

  • Biscoff cookies are cinnamon spiced crunchy cookies and are the perfect compliment to the creamy pumpkin filling. You can also use gingersnaps or a graham cracker crust instead.
  • Pumpkin puree, not pumpkin pie mix along with lots of pumpkin pie spice.
  • Make sure your cream cheese is room temperature to avoid lumps. Only use full fat, block cream cheese.
  • Heavy whipping cream to make whipped cream to fold in for the body of the cheesecake. Don’t want to deal with making whipped cream? You can use whipped topping instead.
A pumpkin cheesecake with a graham cracker crust sits on a black plate, missing one slice. A single slice is served on a white plate in the background.

Dorothy’s Testing Notes

  • Be sure to use a springform pan for this. It’s written for a 9-inch or 10-inch pan. It won’t fit in a standard pie plate.
  • The whipped cream needs to be beaten to stiff peaks for the filling to set up.
  • Don’t skimp on the chilling time; overnight is perfect.
A slice of creamy pumpkin cheesecake sits on a white plate with a fork beside it. The background shows the rest of the cheesecake and a pie server.
Print

No Bake Pumpkin Cheesecake Recipe

Easy, creamy no bake pumpkin cheesecake with a Biscoff cookie crust. It's the best fall dessert!
Course Dessert
Cuisine American
Prep Time 30 minutes
Chill Time 12 hours
Total Time 12 hours 30 minutes
Servings 12 servings
Calories 254kcal
Author Dorothy Kern
Cost $7

Ingredients

Gingersnap Crust:

  • 2 cups (250g) Biscoff or gingersnap cookie crumbs (finely crushed)
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (84g) unsalted butter melted

Filling:

  • 2 (8-ounces each) packages block cream cheese softened
  • 1 cup pumpkin puree
  • ½ cup (100g) granulated sugar
  • ½ cup (57g) powdered sugar
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¾ cup cold heavy whipping cream

Instructions

  • In a medium bowl, stir together the cookie crumbs and granulated sugar. Add the melted butter and stir with a fork until the crumbs are moistened and the mixture is sandy.
  • Press the mixture into the bottom and up the sides of a 9- or 10-inch springform pan, using the flat bottom of a drinking glass or your hands to evenly and tightly press the crust into the pan. Transfer to the refrigerator to chill while making the filling.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, beat the cream cheese at medium speed for 2-3 minutes, until very smooth.
  • Add the pumpkin puree, both sugars, spices, and vanilla. Mix until smooth and well combined.
  • In a separate, clean bowl, use and electric hand mixer to beat the heavy cream until stiff peaks form.
  • Gently fold the whipped cream into the pumpkin mixture one half a time, folding until no streaks of whipped cream remain. Do not stir; fold gently to maintain the airiness of the whipped cream.
  • Spread the filling into the prepared crust. Cover and chill for at least 12 hours.
  • Serve with additional whipped cream if desired.

Nutrition

Serving: 1serving | Calories: 254kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 113mg | Potassium: 170mg | Fiber: 2g | Sugar: 23g | Vitamin A: 3398IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

Storing No Bake Cheesecake

  • No bake cheesecakes will last in the fridge a few days.
  • I don’t recommend freezing this recipe.
A round pan filled with a pressed, crumbly brown graham cracker crust, viewed from above on a white surface.
A glass bowl filled with a creamy, orange mixture sits on a white countertop. The mixture appears smooth with textured swirls on top.
A glass bowl on a white surface holds partially mixed dough with visible flour and a brown batter, suggesting the beginning stages of baking.
A round pan filled with a smooth, light brown creamy mixture, likely a cheesecake filling, sits on a white surface.

How to make No Bake Pumpkin Cheesecake

  1. The crumbs for the crust should be like damp sand and press together firmly on the bottom and sides of the pan.
  2. The cream cheese, sugar, and pumpkin should completely mix together with no lumps.
  3. Gently FOLD in the whipped cream (do not stir or it will break the cream, resulting in a soggy mess).
  4. The filling should spread to the sides of the pan.

No Bake Cheesecake FAQ

Why is my no bake cheesecake soggy?

Make sure to fold the whipped cream, do not stir. Make sure to fully compact the crust as well.

Do I need to bake the crust for no bake pumpkin cheesecake?

No need to bake this crust recipe; it’ll firm up and not be greasy.

Why didn’t my cheesecake set?

Make sure to use full fat heavy whipping cream whipped to stiff peaks and fold it into the pumpkin mixture. Allow it to chill a full 12 hours before removing the ring and slicing.

Other No Bake Cheesecake Recipes

]]> https://www.crazyforcrust.com/no-bake-pumpkin-cheesecake/feed/ 0 Chocolate Chip Cookie Cheesecakes https://www.crazyforcrust.com/chocolate-chip-cookie-cheesecakes/ https://www.crazyforcrust.com/chocolate-chip-cookie-cheesecakes/#comments Thu, 01 Oct 2026 09:53:00 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=10631 These Chocolate Chip Cookie Cheesecakes combine two of my favorite desserts in one: a crunchy chocolate chip cookie crust topped with a creamy chocolate chip cheesecake! Dessert mashups are one of my favorite things to create (I wrote a whole cookbook on them!) and cheesecake plus chocolate chip cookies is the best combo. I’ve been…]]>

These Chocolate Chip Cookie Cheesecakes combine two of my favorite desserts in one: a crunchy chocolate chip cookie crust topped with a creamy chocolate chip cheesecake! Dessert mashups are one of my favorite things to create (I wrote a whole cookbook on them!) and cheesecake plus chocolate chip cookies is the best combo.

A mini cheesecake topped with crumbled cookies, chocolate chips, and a drizzle of chocolate sits on a wooden surface.

I’ve been baking professionally for a really long time and I’m totally self-taught. Back at the beginning I was so scared of making cheesecake because I worried about it cracking, and then once I figured out how to combat that (a water bath) I still avoided a full baked cheesecake because of the time involved.

Once I realized you could make mini cheesecakes in a muffin pan I couldn’t stop making them. There was one year I made about eight different recipes! Why make a mini cheesecake? They’re so much simpler: while you still have to make sure your ingredients are room temperature to avoid lumps, mixing is simpler, baking doesn’t require oven babysitting, and they are so much easier to serve!

Mini cheesecakes topped with chocolate drizzle, cookie crumbles, and chocolate chips are displayed on a glass cake stand with a wooden surface in the background.

How to make Chocolate Chip Mini Cheesecakes

  • The crust is a chocolate chip cookie! It’s best to get a crunchy, store bought variety (i.e. Chips Ahoy). Once you grind them up and add melted butter you have the perfect chocolate chip cookie crust.
  • Mini cheesecakes are a simpler mix of ingredients because you only need a little bit of everything. The most important thing when making any cheesecake is to make sure all the ingredients are room temperature. This means the cream cheese, sour cream, and egg all need to sit out for at least an hour or more. This is so there are no lumps in your cheesecake and the batter is silky smooth.
  • A chocolate chip cheesecake wouldn’t be so without mini chocolate chips inside. Regular work fine too, but mini ones give you chocolate in every bite.
  • The best way to make cheesecake in a muffin pan is to use a muffin liner. This makes them come out easily without sticking. Once they are chilled, the paper peels right off.
  • Want to make this recipe even easier? Skip making the crust and just pop a cookie into each muffin liner as the crust. That’s what I do with an Oreo when making my Snickers Cheesecakes!
  • Remember that, even though they’re easier than a full cheesecake, you need to let them cool to room temperature and then chill them several hours to set before serving. These are best made the day before serving.
Mini cheesecakes topped with chocolate chips, cookie crumbles, and chocolate drizzle are displayed on a rustic wooden surface, surrounded by chocolate chip cookies.
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Chocolate Chip Cookie Cheesecakes Recipe

A dessert mashup of chocolate chip cookies and cheesecake made in a muffin pan! Easier to make and easer to eat!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Resting and Chilling Time 6 hours
Total Time 6 hours 50 minutes
Servings 12 cheesecakes
Calories 319kcal
Author Dorothy Kern

Ingredients

For the Crust:

  • 17 crunchy chocolate chip cookies (such as Chips Ahoy)
  • 6 tablespoons unsalted butter melted

For the Cheesecakes:

  • 8 ounces (226g) block cream cheese softened
  • ¼ cup (61g) sour cream room temperature
  • 1 large egg room temperature
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup (85g) mini chocolate chips
  • 1 tablespoon (8g) all-purpose flour

For the Topping (all optional):

  • ⅔ cup (113g) mini chocolate chips or regular chocolate chips
  • ½ teaspoon vegetable oil or shortening
  • 4-5 crumbled crunchy chocolate chip cookies and/or additional mini chocolate chips

Instructions

  • Preheat oven to 350°F. Line a 12-cup muffin pan with liners.
  • Place 17 cookies in a gallon size resealable bag. Seal all but one inch of the bag and roll with a rolling pin to crush the cookies. Alternately, you can process them in a food processor until they are a fine crumb.
  • Stir together cookie crumbs and melted butter. Press about 1-2 tablespoons of the mixture into the bottom of each muffin liner and press to compact.
  • Beat room temperature cream cheese with a hand or stand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract until no lumps remain. Stir chocolate chips with flour in a small bowl, then fold into cheesecake mixture.
  • Evenly divide (about 2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to puff and be light golden brown. Cool completely and refrigerate for at least 4 hours or overnight.
  • To make the topping, melt the ⅔ cup mini chocolate chips and oil/shortening in a small bowl in 30 second increments, stirring between each. Place melted chocolate in a small sandwich bag and cut off one tip. Drizzle over cheesecake and top with crushed cookies, if desired.
  • Store in refrigerator in an airtight container. Cheesecakes will last up to 5 days in refrigerator or can be frozen for up to 3 months. Once you add the topping, eat within the day.

Nutrition

Serving: 1cheesecake | Calories: 319kcal | Carbohydrates: 28g | Protein: 3g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 135mg | Potassium: 68mg | Fiber: 1g | Sugar: 21g | Vitamin A: 520IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1mg

Storing Mini Cheesecakes

  • Store in an airtight container in the fridge for several days.
  • You can freeze cheesecakes too – just place in an airtight container or bag and freeze up to 3 months.

Mini Cheesecake FAQ

How do I avoid lumps in cheesecake?

The key to a smooth cheesecake is to make sure all your ingredients are room temperature.

How can I make sure my cheesecakes set?

Only use block cream cheese that is full fat. Low fat and tub cream cheese have a different consistency and can affect the outcome.

Mini Cheesecake Recipes

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