Halloween Ready? How About a No-Bake Peanut Butter Cup Cheesecake Recipe?

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It’s never too early to start planning a ghostly get-together! Count down to Halloween with the October issue of Woman’s Day, now on newsstands nationwide. We've started decorating for Fall, and Miss Grace is chomping at the bit to pull out the Jack O'Lanterns and Halloween decor!

What about your kids?

Miss Grace instantly fell in LOVE with these adorable EAST to put together pumpkins!

Here's the instructions for the Fantastic Fox:

Start with an oval-shaped variegated squash for the body, a teardrop-shaped orange pumpkin for the head and a long, bell-shaped orange gourd for the tail. Attach pieces to the body squash with skewers, centering the stem of the pumpkin as the nose. Etch out a smile and hollow holes for eyes. Layer a small acorn top as eyeballs; glue in place. Quarter a small pumpkin for feet, gluing on pumpkin seeds as claws; use the rest to cut out pointy ears. Attach all to the body with skewers.

Complete the family with a curious raccoon, adorable turtles, and a playful porcupine. Click HERE to see more fun and EASY carving ideas!

Let's not forget your front door:

Don't you just love it?

Here's how to create the Smashed Witch:

A witch crashed on her search for candy! Recreate this eye-fooling idea with hardware store finds (brooms, spray paint), party store picks (the witch’s costume, plastic cauldrons, a black cat) and craft supplies (batting for the bubbles, construction paper for the mice cutouts, ribbon to trim the brooms). Make sure to secure the witch so she’s nice and flat-better to give a funny “splat!” effect.

And now for that yummy recipe, that is perfect for ANY Fall gathering before Halloween

(aka time to perfect it before your Halloween party)

No-Bake Peanut Butter Cup Cheesecake:

Perfect for peanut butter and cheesecake lovers alike, this no-bake dessert contains a hidden layer of Reese's cups and is topped with Reese's pieces.

Serves: 10

Total Time: 2 hr 15 min

Prep Time: 15 min

Ingredients

(Cooking spray) for the pan
1 package(s) (9-ounce) chocolate wafer cookies (we used Nabisco’s)
1/2 cup(s) (1 stick) unsalted butter, melted
1 1/2 package(s) (8 ounces each) cream cheese
1 cup(s) heavy cream
1 teaspoon(s) pure vanilla extract
17 peanut butter cups (we used Reese's)
2 ounce(s) Reese's pieces, roughly chopped

Directions

Lightly coat a 9-inch spring form cake pan with cooking spray.
In a food processor, pulse the chocolate wafers to form fine crumbs. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and 2 inches up the sides of the pan and refrigerate until ready to use.
Meanwhile, using an electric mixer, beat the cream cheese and sugar until smooth. Reduce the mixer speed to low and gradually add the heavy cream, mixing just to incorporate. Increase the speed to high and beat until thick and stiff, about 2 minutes.
Arrange the peanut butter cups on the bottom of the prepared crust, breaking them to fit, as necessary, to fill any large gaps. Spread the cheesecake filling over the top of the peanut butter cups and sprinkle with Reese’s pieces. Refrigerate for at least 2 hours and up to overnight.