Halladay's Harvest BarnHarvest BarnRecipesDesserts

Pumpkin Mousse Dessert Cups

3 Tbsp. butter

2 Tbsp. sugar

1 cup graham cracker or gingersnaps crumbs

1 (8 oz.) container Cool Whip

1 cup pumpkin, cooked and pureed

1 (8 oz.) block cream cheese, softened

1 package Halladay's Pumpkin Cheesecake

Melt butter in small pan. Add sugar and crumbs; blend well. Spoon into glasses; set aside. Beat cream cheese, pumpkin and cheesecake mix. Fold in Cool Whip and spoon into reserved glasses. Let chill. Garnish with fresh whipped cream and or nuts before serving.


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.

Strawberry Icebox Cake

Strawberry Icebox Cake

1 package Halladay's Strawberry Cheesecake

1 (8 oz.) container Cool Whip or 8 oz. whipped cream

2 sleeves graham crackers

2 lbs. strawberries, sliced and added to 1 Tbsp. sugar

Fold Cool Whip into cheesecake mix. Add thin layer of whipped cream mixture to bottom of a baking dish. Layer ingredients, first graham crackers, then Cool Whip, followed by strawberries. Continue to layer until ingredients are gone. Refrigerate at least 4 hours before serving.
Cake will keep for two days in the refrigerator.

Oreo Cheesecake

1 package Halladay's New York Style Cheesecake

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip, defrosted

2 Tbsp. butter

12 Oreos, lightly crushed, plus a few for garnish

1 (9-inch) prepared chocolate graham cracker pie crust

chocolate sauce

Melt butter in small saucepan and add Oreos. Cook over low heat for 1-2 minutes; set aside. Combine cheesecake and cream cheese. Fold in Cool Whip and pour into pie shell. Chill for at least one hour. Before serving, top with Oreos and drizzle with chocolate sauce.

Salted Caramel Pecan Cheesecake

Salted Caramel Pecan Cheesecake

1 ½ cups finely crushed cinnamon graham crackers

1/3 cup butter, melted

3 Tbsp sugar

1 cup pecans, coarsely chopped

1 package Halladay’s Sea Salted Caramel Cheesecake Mix, divided

8 oz cream cheese, softened

8 oz Cool-Whip

Preheat oven to 350F. Combine crushed graham crackers, sugar, and melted butter in a med bowl. Press this mixture against the bottom and sides of a 9” pie dish. Bake for about 10 minutes; remove and set aside to cool.

Prepare the pecan topping by mixing 1 cup chopped pecans with 1 Tbsp of our Halladay’s Sea Salted Caramel Cheesecake Mix. Toast these in the oven for about 10 minutes or so, until nuts are lightly browned, being careful not to burn the edges.

Prepare the filling by combining the remaining Sea Salted Caramel Cheesecake mix with cream cheese, then gently fold in the cool whip.

Pour cream cheese filling mixture into cooled pie shell. Top with toasted pecans. Chill for at least one hour before serving.