PIE CRUST STENCIL RECIPES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.
• Mix graham cracker crumbs, cinnamon, 1/4 cup white sugar, and 1/4 cup melted butter together in a bowl until incorporated. Press mixture into the bottom of the springform pan.
• Beat cream cheese and 1 1/2 cup white sugar together in a bowl until smooth. Add eggs, 1 at a time, blending in each egg before adding the next. Stir in cream, pumpkin, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended. Pour cream cheese mixture over the graham cracker crust.
• Bake in the preheated oven until cheesecake is set in the middle, 1 1/2 hours. Remove from oven and let rest for 10 minutes, or leave on oven rack with door ajar for up to several hours.
• Beat sour cream, 1/2 cup sugar, and 2 teaspoons vanilla extract together in a bowl until smooth. Pour sour cream topping over cheesecake. Chill in refrigerator before removing sides of pan, about 3 hours.

Steps:

• Heat oven to 350°F. Spray 8-inch square pan with baking spray with flour.
• With lightly floured fingers, break up cookie dough into pan; press evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
• Bake 15 minutes. Remove pan from oven; cool 10 minutes. Meanwhile, in medium bowl, beat cake mix, melted butter and eggs with whisk until well combined.
• Spread cake batter evenly over partially baked crust. Return to oven; bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
• Cut cooled bars into 4 rows by 3 rows; sprinkle with powdered sugar.