This was sooooo good! The sauce was a little thin, but it kinda latched onto the pasta and made it really cheesy! I doubled the recipe. So good!!

I used this recipe to make mini cheesecakes. I followed the directions in terms of ingredients (except I used a can of pumpkin pie filling instead of puree + spices), but then I put paper muffin cups into muffin tins, packed a little granola crust into the bottom (graham cracker crumbs mixed with butter until it can be patted down and stays in place, not crumbly), added the cheese filling until the muffin cup was 2/3 full, and then carefully spread some pumpkin pie filling over the top until the filling came to just under the edge of the muffin cup. Then I baked them for 15 minutes at 350F. They turned out awesome and didn't even need whipped cream. :) I made twelve of the mini cheesecakes and still had batter left over so I mixed the remainder of the can of pumpkin pie filling with the remainder of the cheese filling, and poured that into muffin cups (I didn't bother doing a granola crust). Those took about 13 minutes to bake (350F) and were excellent too. :) I left both tins in the oven after they were done cooking (turn off the heat and crack the door open to let the heat escape) to cool for about an hour before transferring them to the fridge.

This is my new pie crust, I just loved it! It was easy to put together, easy to roll and made 3 crusts (I only did bottom crusts, so I was able to make 3 pies). It turned out flakey and thick, not mushy at all. It does shrink a little on the sides during baking. I did pre bake it for about 10 minutes first, and I did use the other suggestion of cold shortening and ice cold water and only 1tsp of salt. Thank you for this pie crust, I will definitely use again!!