Trick Or Treat Dip Recipes

TRICK-OR-TREAT CHEESECAKE

Steps:

• Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
• In medium bowl, mix cookie crumbs, sugar and butter. Press on bottom of pan. In large bowl, beat cream cheese and sweetened condensed milk with electric mixer until smooth. Beat in eggs, one at a time, just until blended. Stir in vanilla and candy. Pour over crust.
• Bake 40 to 50 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
• Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Cover and refrigerate any remaining cheesecake.

TRICK OR TREAT CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Place a shallow pan 1/2-full with water on the lower oven rack to minimize cracking in the cheesecake. Spray the inside of a 9-inch springform pan with cooking spray and line with parchment paper.
• Mix chocolate sandwich cookies, sugar, and butter together in a bowl; press into the bottom of the prepared pan.
• Beat cream cheese and sweetened condensed milk together in a separate bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until just blended. Stir candy bars and vanilla extract into cream cheese mixture; pour over crust.
• Bake in the preheated oven until edges are set and center is still slightly soft, about 50 minutes. Turn off oven, leaving door open, and cool cheesecake in oven, at least 1 hour. Run a knife or spatula around the edges to loosen cheesecake; refrigerate in the pan until set, 8 hours or overnight.

TRICK OR TREAT DIP

Steps:

• Wash and dry the potatoes, prick the skin and bake at 200°C/400°F/Gas 6 for 1 hour, or until the poatoes are soft when pinched. Remove the potatoes from the oven and cool until they are cool enough to handle.
• Cut the potatoes into quarters and scoop out as much flesh as possible. Set the flesh aside for use in another dish. Place the potato skins on a baking sheet and brush them with melted butter, and bake at 200°C/400°F/Gas 6 for 10-15 minutes, turning them over once, or until the skins are crisp.
• Meanwhile, mix the spice to a paste with the yogurt and sauce; then blend them together with the milk and the soft cheese. Sprinkle the dip with paprika and serve it with the potato skins.