Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars
2 cups Vanilla Wafers
1/2 cup butter, melted
4 pkgs. (8 oz. each) cream cheese, softened
1-1/4 cups sugar
1 cup canned pumpkin
1/4 cup heavy whipping cream
3 Tbsp. flour
1/2 tsp. ground nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1/4 tsp. vanilla extract
4 eggs
2 egg yolks
TOPPING:
1 cup pecan pieces
2 cups heavy whipping cream
1/2 cup confectioner's sugar
1/4 tsp. vanilla extract
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Combine cookie crumbs and butter; press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 325° for 8-10 minutes or until set. Cool on a wire rack.

in a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cream, flour, spices, salt and vanilla. Add the eggs and yolks; beat on low speed just until combined. Pour over prepared crust. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or until chilled.

In a small mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over chilled cheesecake. Sprinkle with pecans. Cut into bars. Refrigerate leftovers.

Cheese Filled Eyeballs

Cheese Filled Eyeballs
2 lbs. ground beef
1 cup Italian style bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
3 eggs, slightly beaten
8 sticks (1 oz each) string cheese
1 can (2/14 oz) sliced ripe olives, drained
1 jar (24 oz) marinara sauce, heated
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Heat oven to 375°. Spray pans with cooking spray. In a large bowl, mix beef, bread crumbs, salt, pepper and eggs. Shape into 48 (1-inch) balls. Place on pans.

Cut each cheese stick into 6 pieces. Gently press a piece of cheese into each meatball.

Bake uncovered 20 to 25 minutes or until meatballs are thoroughly cooked and no longer pink in center. Place olive slices over cheese on each meatball. Serve with warm marinara sauce for dipping.