Quick and Easy Dessert Recipes: Pumpkin Cheesecake, Peanut Butter Fudge, Lemon Pie, and Fudge Pie
When I became a teenager, baking started popping up on my chore list. While I didn’t mind cooking dinner, I never enjoyed baking. To this day, I don’t enjoy it. When I do bake, I look for something simple and fast. I hope that’s what I’ve presented here: quick and easy recipes for tempting homemade desserts.
Recipes in This Article
- Pumpkin Cheesecake
- Peanut Butter Fudge
- Lemon Pie
- Fudge Pie
This was something I used to make for Thanksgiving and Christmas when I lived in Turkey. I prepared the full Southern Feast by myself for my Turkish friends. I liked this cheesecake because it is simple, and it left me more time for preparing the main and side dishes.
- 1 ½ sleeves of graham crackers
- 1 ½ sticks of butter
- 1 large can of pumpkin pie filling (No additional spices needed!)
- 3 (8 ounce) packages of cream cheese, softened; low fat cream cheese, or a combination works fine
- 2 eggs
- Put graham crackers in the blender to make into crumbs.
- Melt butter. Combine butter and graham cracker crumbs in a bowl. Crumbs should be dampened.
- Press crumbs into the bottom of a 9” X 13” greased pan.
- With a mixer, combine pumpkin, cream cheese, and eggs.
- Pour mixture into pan.
- Bake at 350º for about 45 minutes, or until set.
Peanut Butter Fudge
This used to be one of my dad’s favorites. I always made it for our family holiday treat-fest.
- 1 bag of Reese’s Peanut Butter Baking Pieces (find them with the chocolate chips and other baking items)
- 1 can of Eagle Brand condensed milk
- 1 pinch of salt (If you have a 1/8 teaspoon measuring spoon, a pinch is less than this!)
- Prepare your pan first. Grease an 8” X 8” baking pan with shortening. Press waxed paper to bottom and sides of pan. The shortening will help it stick.
- Pour peanut butter chips in a saucepan. Heat over medium-low, stirring constantly.
- When chips are melted, add condensed milk and salt. Stir to thoroughly combine.
- Pour mixture into pan. Allow to “set” for a couple of hours.
- Cut into 1” or 1 ½” squares. Keep refrigerated.
This is a quick and easy pie that my brother often makes in multiples for work gatherings—for his job or for me (when I was still active duty Air Force and working). You can use lemons, limes, or key limes. You can also use Real Lemon juice or Real Lime.
- ½ cup lemon juice
- 1 can Eagle Brand condensed milk
- 2 egg yolks
- 1 teaspoon of lemon zest
- 1 graham cracker pie shell
- Preheat oven to 325º.
- Combine lemon juice, condensed milk, egg yolks, and lemon zest with a mixer.
- Pour batter into pie shell.
- Bake 10 minutes.
- Cool for about 1 hour. Refrigerate at least 4 hours before serving.
This is another quick and easy pie my brother often makes in multiples for short-notice gatherings. It is deliciously rich—a little dab’ll do ya!
- 1 stick butter, melted
- ½ cup cocoa powder
- ¼ cup self-rising flour
- 1 cup sugar
- ¼ teaspoon vanilla
- 2 eggs
- 1 unbaked pie shell
- Preheat oven to 350º.
- Using an electric mixer, combine butter, cocoa, flour, sugar, vanilla, and eggs.
- Pour batter into pie shell.
- Bake 25 minutes, or until set.
Memories of Desserts
My regular followers no doubt know that my mom has a huge sweet tooth. I suppose I like sweets as well as the next gal, but I don’t need them every day. When I was growing up, Mom had a daily sweets habit. She was working shifts in the cotton mill, so I guess she didn’t have to worry about gaining weight.
Apparently, Mom’s sweet tooth could only be satisfied by homemade desserts. I don’t really remember having many store-bought cakes, cookies, or pies in the house. It seemed like we always had a homemade cake or pie in the house, though. I don’t know that my mom enjoyed baking so much as she just didn’t want to settle for less when it came time to feed that sweet tooth.
I hope these quick and easy dessert recipes meet your sweet tooth needs.
© 2010 rmcrayne