California confection bars with dried figs, sunflower seeds, wheat germ, coconut, and walnuts baked on a graham cracker crust with sweetened condensed milk.
No-bake peanut butter pie with graham cracker crust, cream cheese filling, and a glossy chocolate-espresso glaze. Decadent freezer-friendly dessert.
Paradise pumpkin cheesecake layers a gingered graham crust, a vanilla cream cheese layer and a spiced pumpkin layer, all crowned with a brown-sugar walnut praline topping. A Thanksgiving cheesecake showpiece.
Orange cheesecake with a fresh cranberry-orange topping, orange zest graham cracker crust, and a splash of Grand Marnier. Bright, citrusy, and perfect for the holidays.
Rich chocolate cheesecake with melted semi-sweet chocolate, sour cream, and butter on a chocolate-flecked graham cracker crust. Baked low and slow for a dense, fudgy center.
No-bake peanut butter bars with a graham cracker crust, powdered sugar, and a thin chocolate topping. Tastes like a giant homemade Reese's cup in bar form.
Seven-layer cookie bars with a chocolate graham crust, sweetened condensed milk, chocolate chips, butterscotch chips, coconut, and nuts. Makes 36 bars with just 10 minutes of hands-on work.
Vegan no-bake pumpkin cheesecake with a graham cracker crust, silken tofu filling, maple syrup, and almond butter. Set with agar-agar and chilled overnight for a creamy, dairy-free slice.
Light pumpkin praline cheesecake: low-fat cottage cheese stands in for cream cheese, wheat germ replaces graham crumbs in the crust, and pumpkin pie spice carries the flavor. Topped with maple-drizzled pecans.
Mile high peach pie with a graham cracker crust and a frozen peach mousse beaten from finely chopped peaches, sugar, and egg whites. The 15-minute beat gives the filling its signature towering height.
Double-chocolate cheesecake with cooked chocolate pudding folded into the cream cheese filling, baked in a graham cracker crust, and topped with tangy sour cream. Creamy, dense, and deeply chocolatey from edge to center.
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