Lobster Macaroni and Cheese by The Pioneer Woman

Macaroni and cheese gone wild and way decadent with delicious lobster.

How much better can mac and cheese get?

The Pioneer Woman has put her special spin in this recipe with four different cheeses!

Gotta try this soon :)

Ingredients

• 8 ounces macaroni
• 6 tablespoons salted butter, plus more for buttering the pan
• 2 lobster tails, meat removed and chopped into large chunks
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 cup half-and-half
• Salt and freshly ground black pepper
• 1 cup shelf-stable grated Parmesan, such as Kraft
• 3/4 cup grated sharp Cheddar
• 3/4 cup grated fontina cheese
• 4 ounces goat cheese (chevre)

Directions


Bring a large pot of water to a boil. Cook the macaroni until still very firm; the macaroni should be too firm to eat right out of the pot. Drain and set aside.

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan generously.

Melt 2 tablespoons butter in a large skillet over medium-high heat. When it just starts to brown, throw in the lobster and stir and cook for 1 minute. Set the lobster aside.

Add the remaining 4 tablespoons butter to the same skillet. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, then cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon of salt and plenty of black pepper, and stir to combine. Add the Parmesan (holding back some for the topping), Cheddar, fontina and goat cheese and stir them around to melt. Stir in the lobster and macaroni.

Pour the mac and cheese into the prepared pan and top with the reserved Parmesan. Bake until bubbly and a slight crust forms on top, 20 to 25 minutes.


Recipe courtesy of Ree Drummond

SHOW: The Pioneer Woman
EPISODE: Just Me and the Girls

Click here for more macaroni and cheese recipes.

Potato Casserole by Trisha Yearwood

Trisha describes this side dish as a mashed potato casserole.

Doesn't it look delicious?

Sometimes the simplest of meals are the best.

I'd never heard of mayonnaise and sour cream together for mashed potatoes, but why not?

Yield: 6 to 8 servings

Level: Easy

Total Time: 45 min

Prep: 15 min
Cook: 30 min



Ingredients

• Nonstick cooking spray, for greasing the baking dish
• 6 large russet potatoes
• Pinch salt
• 8 ounces sliced bacon
• 1 cup milk
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup (1/2 stick) unsalted butter
• Pinch garlic salt
• Pinch freshly ground black pepper
• 2 cups grated Cheddar

Directions

Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.

Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)

While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.

Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.

Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.


Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.

Source:  Food Network

Shrimp and Roasted Red Peppers Pasta

Another variation of one of my favorite meals . . . shrimp pasta.

I love the addition of roasted red peppers, whipping cream and white wine to make a different and delicious sauce.  Can't wait to try it!!

Although the recipe photo shows penne pasta, your favorite pasta would work as well and I think it would be awesome over garlicky white rice.

The recipe comes from the test kitchens of Better Homes and Gardens!

Ingredients

1 1/2 pounds fresh peeled and deveined medium shrimp
1/4 cup butter
2 tablespoons olive oil
1/3 cup finely chopped onion (1 small)
6 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 12 ounce jar roasted red sweet peppers, drained and chopped
1/2 cup dry white wine
1/2 cup whipping cream
1/4 cup snipped fresh basil
1 cup finely shredded Parmesan cheese (4 ounces)
12 ounces dried pasta, cooked and drained

Directions

Rinse shrimp and dry with paper towels. Set aside. 

Heat butter and oil in a large skillet over medium-high heat until butter is melted. 

Add onion and garlic . . . cook and stir for 1 to 2 minutes until onion is tender. 

Add shrimp and crushed red pepper . . . cook and stir for 2 minutes. 

Add roasted peppers and wine.

Bring to a boil and reduce heat. 

Simmer, uncovered, about 2 minutes, stirring occasionally (do not overcook shrimp!). 

Stir in cream. Return to boiling and reduce heat. 

Boil gently, uncovered, for 1 minute. Stir in basil.

Add shrimp mixture and cheese to cooked pasta, tossing gently to combine.

Nutrition Facts (Shrimp and Roasted Red Peppers)

Per serving:
598 kcal cal.,
26 g fat
(13 g sat. fat,
2 g polyunsaturated fat,
9 g monounsatured fat),
230 mg chol.,
461 mg sodium,
49 g carb.,
3 g fiber,
2 g sugar,
37 g pro.

Percent Daily Values are based on a 2,000 calorie diet

Homemade Dog Food

My Kiki, a Brussels Griffon, has developed itchy skin that has her scratching 24/7.  Her vet has suggested that it is food-related since we were feeding her a dog food that contained way too much grain that is not good for her.  We have switched her to a no-grain dog food and after a few days, she is not scratching as much.

In the meantime, I started doing some research and have found that many owners of that particular breed have opted to made their furbabies homemade dog food for many health reasons.  This recipe in particular has been recommended by a member of the BG group I belong to.  It is worth a try!

The recipe did not specify how much to feed and how often . . . I will continue to feed Kiki 1/2 cup morning and evening.  She is 17 pounds.

Ingredients 

Original recipe makes 10 cups

6 cups water
1 pound ground turkey
2 cups brown rice
1 teaspoon dried rosemary
1/2 (16 ounce) package frozen broccoli, carrots and cauliflower combination

Directions

Place the water, ground turkey, rice, and rosemary into a large Dutch oven. 

Stir until the ground turkey is broken up and evenly distributed throughout the mixture; bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes. 

Add the frozen vegetables, and cook for an additional 5 minutes. 

Remove from heat and cool. 

Refrigerate until using.

Source:  All Recipes

Tex-Mex Chicken and Rice Casserole

Ingredients

1/2 cup chopped onion (1 medium)
1 tablespoon olive oil
1 6.9 ounce package chicken-flavor rice and vermicelli mix
1 14 ounce can chicken broth
2 cups water
2 cups chopped cooked chicken (10 ounces)
1 cup chopped seeded tomatoes (2 medium)
3 tablespoons canned diced green chiles, drained
1 1/2 teaspoons chili powder
1 teaspoon dried basil, crushed
1/8 teaspoon ground cumin
1/8 teaspoon ground black pepper
1/2 cup shredded cheddar cheese (2 ounces)

Directions

Preheat oven 425 degrees F. 

Cook onion in hot oil over medium heat until tender n a medium saucepan. 

Stir in rice and vermicelli mix with contents of the seasoning packet. 

Cook while stirring for 2 minutes. 

Add in broth and the water. Bring to a boil . . . reduce heat. 

Simmer (covered) for 20 minutes.  Please note: liquid will not be fully absorbed

Transfer the rice mixture to a large bowl and stir in chicken, tomatoes, green chiles, chili powder, basil, cumin, and black pepper. 

Transfer to an ungreased 2-quart casserole.

Bake (covered) about 25 minutes. 

Uncover and sprinkle with cheese, let stand for 5 minutes before serving.

Source:  Better Homes and Gardens (BHG.com)

White Chicken Chili Bake

Ingredients

20 oz boneless skinless chicken thighs, cut into 1-inch pieces
1 package (1 oz) Old El Paso™ taco seasoning mix
2 cans (19 oz each) Progresso™ chickpeas, drained, rinsed
1 cup tomatillo salsa (from 16-oz jar) or salsa verde
2 cups shredded mozzarella cheese (8 oz)

Directions

Heat oven to 350°F.

Spray 13x9-inch (3-quart) baking dish with cooking spray.

Cook chicken with salt to taste over medium-high heat 5 to 7 minutes on each side or until browned in a 12-inch nonstick skillet.

Add remaining ingredients except cheese to the chicken mixture.

Stir and spread in baking dish, cover with foil.

Bake 25 to 30 minutes.

Top with cheese, and recover with foil.

Let rest at room temperature about 5 minutes or until cheese melts. If desired, serve over rice with favorite chili toppings: chopped fresh cilantro, sliced green onions, sour cream, yogurt, salsa, or guacamole.

Source:  Pillsbury.com

Time Out

The Captain and I have taken a time out

from blogging to take care of a commonly

known affliction called blogging burnout.

We will be back soon!

SAUSAGE & STUFFING CRISS-CROSS PASTRY

Dressing is one of my favorites!  

Easy and delicious! Putting this dressing or your own dressing recipe in puff pastry is such a great idea as a side dish or appetizer.

I have been seeing many recipes made into individual servings by placing the pastry in muffin tins, filled with whatever filling you wish.  This recipe would work with that technique.

INGREDIENTS

• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 2 eggs
• 1 tbsp. water
• 1/2 lb. bulk pork sausage
• 1 cup Pepperidge Farm® Herb Seasoned Stuffing
• 1 small onion, chopped (about 1/4 cup)
• 1 cup chopped mushrooms (about 3 ounces)

DIRECTIONS

Heat the oven to 375°F. 

Beat water and 1 egg in a small bowl with a fork or whisk.

In a large bowl, mix the sausage, stuffing, remaining egg, onion and mushrooms.

Unfold the pastry sheet on a lightly floured surface and cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. 

Spoon the dressing mixture down the center of the pastry. 

Starting at one end, fold the pastry strips over the dressing mixture, alternating sides, to cover the dressing mixture. 

Place the pastry onto a baking sheet and brush with the egg mixture.

Bake for 35 minutes or until the pastry is golden brown and the sausage is cooked through. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.


Tip: Serves 8 as an appetizer.

Source

Chocolate Walnut Strudel

Puff pastry has got to be one of my favorite tricks for semi-homemade cooking . . . actually, The Captain introduced me to cooking with puff pastry.

It is an awesome versatile product that can be used in so many ways.  The result is a very quick, easy and delicious dessert, like this recipe from Pepperidge Farm, that makes such a beautiful and impressive presentation.

Puff pastry has become a regular on my grocery list and I will be posting more recipes from Pepperidge Farm and other sources, as well as those recipes that we create.

INGREDIENTS

• 1 egg
• 1 tbsp. water
• 4 oz. semi-sweet chocolate, chopped
• 2 tbsp. milk
• 1 tbsp. butter
• 1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 1/2 cup chopped walnuts
• 1 tbsp. confectioners' sugar

DIRECTIONS

Heat the oven to 375°F. 

In a small bowl, beat egg and water with a fork.

In a medium microwaveable bowl, microwave the chocolate, milk and butter together on a medium setting for 30 seconds. 

Stir until the mixture is melted and smooth.

Unfold the pastry sheet on a lightly floured surface. 

Roll the pastry sheet into a 16x12-inch rectangle. 

Spread chocolate mixture on the pastry to within 1 1/2 inches of the edge and sprinkle with walnuts. 

Start at the short side and roll up like a jelly roll. Place seam-side down onto a baking sheet and tuck the ends under to seal with the egg mixture.

Bake for 35 minutes, until the pastry is golden brown. 

Cool the strudel on baking sheet placed on a wire rack for 30 minutes. 

Sprinkle with the confectioners' sugar.

Notes from Pepperidge Farm

To decorate the strudel, thaw and roll out another pastry sheet into a 12-inch square. Cut the pastry into shapes using a cookie cutter. Press the cut-outs onto the top of the unbaked strudel and brush with the egg mixture. Bake as directed above.

Source

Apple-Cinnamon Shortcakes

The aroma of apples and cinnamon 

baking in the oven is intoxicating!

INGREDIENTS

2 cups all-purpose flour
2 tablespoons plus 2 teaspoons sugar, divided
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup plus 4 teaspoons melted butter, divided


FILLING

1/4 cup butter, cubed
4 large tart apples, peeled and sliced
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg



Directions

Combine flour, 2 tablespoons sugar, baking powder, cinnamon and salt in a large bowl. 

in a small bowl Combine cream and 1/2 cup butter in a small bowl and stir into dry ingredients just until moistened.

Drop dough by 1/4 cupfuls onto a greased baking sheet 2 inches apart. 

Brush on remaining butter and sprinkle with remaining sugar. 

Bake at 375° for 18-20 minutes or until golden brown. 

Cool slightly.


Filling:

Melt butter in a large skillet. 

Add apples and saute until tender. 

Stir in brown sugar, cinnamon and nutmeg. 

Split warm shortcakes in half horizontally, top bottom halves with apple mixture and replace tops. 

Serve immediately. 

Yield: 8 servings.



Nutritional Facts

1 shortcake with 1/3 cup filling equals 496 calories, 30 g fat (19 g saturated fat), 91 mg cholesterol, 449 mg sodium, 54 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Apple-Cinnamon Shortcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p133

Source 

Baked Apple Fritters

There is nothing like fritters or muffins with a cup of coffee for a quick and delicious breakfast.

This recipe for Baked Apple Fritters comes from the kitchens of Gold Metal Flour . . . check out their website for more delicious recipes.

Ingredients:

• 1-1/2 cups Gold Medal® all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 6 tablespoons cold butter
• 1 large egg
• 1/2 teaspoon vanilla
• 1 (6 ounce) container Yoplait very vanilla yogurt
• 1 cup chopped apple (about 1 large apple)
• 1/2 cup shredded apple (about 1 small apple)
• 2 cups powdered sugar
• 1/3 cup apple cider

Directions:

Preheat oven to 350°F. 

Using non-stick cooking spray, lightly spray two mini muffin pans.

Whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. 

Using a pastry blender or two knives, cut in the butter until coarse crumbs form.

Whisk together the egg, vanilla and yogurt in a small bowl. 

Combine the yogurt mixture and flour mixture and until well mixed. 

Fold in apples.

Place batter in each muffin cup, a few teaspoons at a time . 

Bake 15 minutes or until they just start to brown.

Remove from the oven and turn the oven broiler on high. 

Transfer the fritters to the cookie sheets lined with parchment paper.

Whisk together 1 cup powdered sugar and 4 tablespoons apple cider in a small bowl. The glaze should be very thin. 

Brush the glaze over each fritter, letting it drip down the sides. 

Return the fritters to the oven . . . broil for 2-4 minutes until the glaze starts to caramelize the tops of each fritter. 

Rotate the baking sheets every minute so they don’t blacken and burn.

Remove fritters from the oven. 

Whisk remaining powdered sugar and apple cider into leftover glaze until it’s smooth and thick . . . brush glaze evenly over broiled fritters. 

Let glaze harden on cookie sheets until set . . . about 15 minutes.


Notes:

Store in the refrigerator. Reheat in the microwave for 15-20 seconds or in the oven at 350°F for 5-10 minutes.

Servings: 48 fritters

Prep Time: 25 minutes

Baking Time: 20 minutes

Total Time (start to finish): 45 minutes


Source

Cream Cheese Deviled Eggs Recipe

Deviled eggs are always a great choice for an appetizer for a party of your own, to take to someone else's party for the appetizer table or as a side for an informal lunch.

This recipe is a total departure from my regular deviled egg recipe and I love the addition of cream cheese. However, I would definitely not add the peas and can't imagine deviled eggs without mayonnaise (and I'm not fond of mustard).  So . . . for me, this recipe will be used as a guide.

Let me know what you think if you use this recipe!

Ingredients

8 hard-cooked eggs
1 package (8 ounces) cream cheese, softened
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup frozen peas, thawed
3 bacon strips, cooked and crumbled



Directions 

Cut eggs in half lengthwise. 

Remove yolks; set whites aside. 

In a small bowl, mash yolks. Add the cream cheese, mustard, salt and pepper; beat until blended. 

Stir in peas.

Stuff or pipe mixture into egg whites. Sprinkle with bacon. Refrigerate until serving. 

Yield: 16 appetizers.


Nutritional Facts

1 stuffed egg half equals 97 calories, 8 g fat (4 g saturated fat), 123 mg cholesterol, 155 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.


Source
Originally published as Cream Cheese Deviled Eggs in Country June/July 2008, p51

Butter Pecan Cheesecake

One of my favorite ice cream flavors is rich and buttery butter pecan . . . I can imagine a cheesecake with that awesome flavor!

This cheesecake, which comes from Taste of Home, is a strong contender for our holiday dessert table this year.  We just might make it before the holidays!

Let me know if you try it out!

Ingredients

1-1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/3 cup sugar
1/3 cup butter, melted


FILLING:

3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
2 cups (16 ounces) sour cream
1 teaspoon McCormick® Pure Vanilla Extract
1/2 teaspoon butter flavoring
3 eggs, lightly beaten
1 cup finely chopped pecans



Directions

Combine the cracker crumbs, pecans, sugar and butter in a large bowl.  

Set aside 1/3 cup for topping. 

Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.

Place springform pan on a double thickness of heavy-duty foil and securely wrap foil around pan.

Beat cream cheese and sugar until smooth in a large bowl. 

Beat in the sour cream, vanilla and butter flavoring. 

Add eggs, beating on low speed until combined. Fold in pecans. 

Pour into crust and sprinkle with reserved crumb mixture. 

Place springform pan in a large baking pan; add 1 in. of hot water to larger pan (I've never done this step when making cheesecake).

Bake at 325° for 70-80 minutes or until center is almost set. 

Remove springform pan from water bath. 

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen.  Cool 1 hour longer. 

Refrigerate overnight. Remove sides of pan. 

Yield: 16 servings.

Originally published as Butter Pecan Cheesecake in Country Woman October/November 2011, p32

Source 

Cheesy Chicken Enchiladas

Another yummy recipe from Sandra Lee!

Ingredients

Makes: 4 servings

• 1 1⁄2 cups cooked rice 
• 1⁄2 cup shredded grilled chicken breast 
• 1 cup shredded Monterey Jack cheese, divided 
• 1 can (10 ounces) enchilada sauce, divided 
• 1 teaspoon chili seasoning 
• 2 tablespoons chopped fresh cilantro, divided 
• 8 corn tortillas, warmed 
• 1⁄2 cup sour cream (optional), for serving 
• Salt and pepper 

Directions

Preheat oven to 350°F.

Combine cooked rice, chicken, half the cheese, 2 tablespoons enchilada sauce, chili seasoning, and 1 tablespoon cilantro in a medium bowl.

Cover bottom of a baking dish with a layer of enchilada sauce. 

Distribute rice mixture among 8 tortillas . . . roll up each one. 

Place them seam side down in a single layer in baking dish and top with remaining enchilada sauce and cheese. 

Bake for 15 minutes, until cheese melts.

Remove from oven and top with remaining cilantro and sour cream, if desired. Season to taste. Serve hot.


Source

VELVEETA® Potato Bites

Don't these potato bites look awesome?  What a great idea!

The recipe comes from the kitchens of  Kraft Foods.

Ingredients

• 2 lb. baking potatoes (about 6), peeled, cut into chunks
• 2 green onions, thinly sliced
• 1 egg, beaten
• 1/4 tsp. black pepper
• 1/4 lb. (4 oz.) VELVEETA, cut into 24 cubes
• 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
• 1-1/2 cups TACO BELL® Thick & Chunky Salsa

Directions

In large saucepan, boil potatoes in boiling water 15 to 20 minutes or until tender; drain. 

Cool 10 minutes. 

Mash potatoes until smooth and add onions, egg and pepper.  Mix until blended.

HEAT oven to 400ºF. 

Put coating mix into pie plate.

Roll potato mixture into 24 balls, using about 2 Tbsp. for each. 

Insert a VELVEETA cube into center of each ball and completely enclose VELVEETA. 

Roll balls in coating mix; turn to evenly coat. Place on rimmed baking sheet sprayed with cooking spray.

BAKE 14 to 16 min. or until heated through. 

Serve with salsa.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Source: kraftrecipes.com

Easy Salted Peanut Chews

Reminds me of one of my favorite candy bars!


Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
• 3 tablespoons vegetable oil
• 1 tablespoon water
• 1 egg
• 3 cups miniature marshmallows
• 2/3 cup light corn syrup
• 1/4 cup butter or margarine
• 2 teaspoons vanilla
• 1 bag (10 oz) peanut butter chips
• 2 cups crisp rice cereal
• 2 cups salted peanuts

Directions

Heat oven to 350°F. 

Spray the bottom of pan (13x9-inch) with cooking spray.

Stir cookie mix, oil, water and egg until soft dough forms in a large bowl. 

With floured fingers, press dough in pan using.

Bake 12 to 15 minutes or until set.

Sprinkle marshmallows over crust immediately.  Bake 1 to 2 minutes longer, until marshmallows begin to puff up.

Cook corn syrup, butter, vanilla and chips over low heat in 4-quart saucepan stirring constantly until chips are melted. 

Remove from heat; stir in cereal and nuts. Immediately spoon cereal mixture evenly over marshmallows. 

Refrigerate 30 minutes or until firm. 

For bars, cut into 9 rows by 4 rows.




Expert Tips from Betty Crocker


Skip the cooking spray and line pan with foil for quick cleanup and easy bar removal.

For a different flavor, try milk chocolate or semisweet chocolate chips for the peanut butter chips.



Source

Snickerdoodle Cheesecake With Caramel Sauce

What a great combination!  If you love and snickerdoodles and cheesecake too, this dessert is for you.

The recipe comes from Sandra Lee of the Food Network Channel.  Her food creations are always a delicious treat!  If you have not checked out her website, the link appears at the end of the recipe.

Makes: 10 servings


Ingredients

• Cooking spray 
• 1 package (21 ounces) snickerdoodle cookie mix with spice packet 
• 8 tablespoons (1 stick) butter, melted 
• 2 packages (8 ounces each) cream cheese, at room temperature 
• 1⁄4 cup packed light brown sugar 
• 3 eggs 
• 3⁄4 cup caramel topping 
• 3/4 teaspoon cinnamon extract 

Directions

Preheat oven to 350°F. 

Spray a 9-inch springform pan with cooking spray.

Using a large bowl, combine cookie mix, half of the spice packet from the mix, and the butter. Stir until mixture comes together. Press mixture into bottom of springform pan and 2 inches up sides.  

Using a large bowl, beat together cream cheese, brown sugar, and remaining spice from packet. Add eggs, 1 at a time, beating well after each addition. 

Pour into the springform pan over the cookie crust.

Bake for 40 to 45 minutes, or until set with a soft-looking center. Cool in pan on a wire rack.

Using a small saucepan, heat caramel topping over medium-high heat until boiling. Reduce heat to medium-low and simmer until mixture thickens (about 5 minutes). 

Remove from heat and stir in cinnamon extract.

Cool to room temperature.

Cut cooled cheesecake into wedges (still in the springform pan). Pour cooled caramel mixture over cheesecake. 

Chill in refrigerator for at least 2 hours before serving. 

Remove sides of springform pan and transfer wedges to a platter.


Source