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1 package Halladay’s Pumpkin Cheesecake Mix

1 (8 oz) block cream cheese, softened

1 cup ricotta cheese

2 Tbsp granulated sugar

1 cup mini chocolate chips, divided in thirds

1 package sugar cones

Combine our Pumpkin Cheesecake Mix and sugar with the softened cream cheese. Add in ricotta cheese and blend well. Fold in ⅓ cup of the mini chocolate chips. Chill for at least one hour.

HOW TO SERVE IN CONES: Cut about 2 inches off the end of the cone. Fill the cone with mixture, then dip each end in the remaining ⅔ cups chocolate chips. Chill at least one hour before serving. It is best to serve these within a few hours to avoid the cones getting soggy.

HOW TO SERVE AS A DIP: Pour the mixture into a small serving bowl. Gently break the sugar cones into pieces and serve with the cannoli dip.

Cannoli Dip

Cannoli Dip

1 (8 oz.) block cream cheese, softened

1 cup ricotta cheese

1 package Halladay's New York Style Cheesecake

2 Tbsp. sugar

2/3 cup mini chocolate chips

Blend ricotta, Halladay's cheesecake mix, sugar and softened cream cheese. Fold in mini chocolate chips. Chill for at least one hour. Serve with waffle sugar cones broken into medium size pieces.

Mini Pumpkin Cheesecakes

1 (8 oz.) bar cream cheese softened

1 cup pumpkin, cooked and pureed

1 package Halladay's Pumpkin Cheesecake

1 package gingersnap cookies

1 (8 oz.) container of Cool Whip

Paper lined mini muffin cups

Beat softened cream cheese, pumpkin and cheesecake mix. Fold in cool whip. Place one gingersnap cookie in the bottom of each muffin cup. Top with pumpkin cheesecake mixture and Garnish with nuts or fresh whipped cream before serving.

Strawberry Cheesecake Pie

Strawberry Cheesecake Pie

For Pie and Filling

1 Prepared Graham Cracker Pie Crust

1 pint cool whip

1 (8 oz.) block cream cheese

1 package of Halladay's Harvest Barn Strawberry Cheesecake Mix

Prepare according to package directions and chill.

For Topping
2 lbs strawberries, sliced
¾ cup granulated sugar
½ cup water
3 Tbsp. cornstarch

Crush or puree 1.5 cups of the strawberries. Whisk sugar, water and cornstarch in small saucepan until smooth. Heat until the sugar is dissolved, then add in the crushed strawberries. Bring to a boil over med heat, stirring until thickened. Let cool for 30 minutes, then add additional strawberries. Top prepared cheesecake with the strawberry sauce.

Chocolate Peanut Butter Cup Cheesecake

1 package Halladay's Double Chocolate Cheesecake

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip, defrosted

15 mini peanut butter cups, quartered

1 (9-inch) prepared graham cracker pie crust

Combine cheesecake and cream cheese; fold in Cool Whip. Fold in peanut butter cups, reserving a few for garnish. Pour mixture into pie shell and garnish with remaining peanut butter cups. Chill at least 1 hour before serving.