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1 Cup Canned Peaches, packed in extra-light syrup
2 Tablespoons Sugar, divided
3/4 teaspoon Ground Cinnamon, divided
1 (7.5 ounce) Can Pillsbury Buttermilk Biscuits (1 point each)
Butter Flavored Cooking Spray

Drain peaches completely and dice. Mix with 1 tablespoon sugar and 1/2 tsp cinnamon. Separate the biscuits. On a lightly floured surface, roll out each biscuit into a 4 inch circle. Spoon one rounded tablespoon of peach mixture into the center of each biscuit. Lightly brush edges of each biscuit with water, fold over and seal edges with a fork. Place pies on an ungreased cookie sheet and spray with butter flavored cooking spray. Take remaining Tablespoon of sugar and 1/4 teaspoon of cinnamon and mix. Sprinkle on tops of pies. Bake at 375 degrees for 10 minutes or until browned.

Ingredients

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

Directions

1. Preheat the oven to 350 degrees F.

2. Make the crust by combining the graham cracker crumbs with the melted
butter and 1 tablespoon sugar in a medium bowl. Stir well enough to
coat all of the crumbs with the butter, but not so much as to turn the
mixture into paste. Keep it crumbly.

3. Press the crumbs onto the bottom and about two-thirds of the way up
the sides of a springform pan. You don’t want the crust to form all
of the way up the back of each slice of cheesecake. Bake the crust
for 5 minutes, then set it aside until you are ready to fill it.

4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth.

5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue
to beat until smooth and creamy.

6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
turn a bit darker at this point. Remove from the oven and allow the
cheesecake to cool.

7. When the cheesecake has come to room temperature, put it into the
refrigerator. When the cheesecake has chilled, remove the pan sides
and cut the cake into 8 equal pieces. Use dental floss to make a
clean cut.

Serve with a generous portion of whipped cream on top.

1 cup crushed OREO Chocolate Sandwich Cookies (about 12 cookies)
1 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
20 OREO Chocolate Sandwich Cookies, quartered

PREHEAT oven to 325°F if using a silver springform pan (or 300°F if using a dark nonstick springform pan). Mix crushed cookies and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in quartered cookies. Pour over crust.

BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with additional cookies, if desired.