CHEESECAKE COOKIES

Ingredients:

• 1/3 c. butter
• 1/3 c. brown sugar
• 1 c. flour
• 1/2 c. chopped nuts
• 1/4 c. sugar
• 1 pkg. (8 oz.) cream cheese
• 1 egg
• 2 tbsp. milk
• 1/2 tsp. vanilla
• 1 tbsp. lemon juice

Instructions:

Preheat oven to 350 degrees. Cream butter and brown sugar until light and fluffy. Add flour and nuts; blend until mixture resembles crumbs. Set aside 1 cup mixture. Press remainder into 8 x 8 inch pan. Bake for 12 to 15 minutes. Let cool. Beat sugar and cream cheese until smooth. Add remaining ingredients and beat well. Spread over crust. Sprinkle reserved crumbs on top, pressing down lightly with fingers. Bake for 25 minutes, cool, and cut into bars. Store in refrigerator.

MINI CHEESECAKES

Ingredients:

• 2 (8 oz.) pkgs. cream cheese, room temp.
• 3/4 c. sugar
• 2 eggs
• 1 tbsp. lemon juice
• 1 tsp. vanilla
• 24 vanilla wafers
• 1 (21 oz.) can pie filling - cherry, lemon, pineapple, etc.

Instructions:

Beat cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with paper liners and place 1 wafer in bottom of each one. Fill 1/2 to 2/3 full. *Bake at 350 degrees for 15 to 20 minutes or until set. Chill and add topping. Makes 24. *Watch carefully - DO NOT overbake, they'll puff up while baking and drop down a little while cooling.

CHERRY CREAM CHEESECAKE

Ingredients:

• 1 graham cracker crust shell
• 1 lg. brick cream cheese
• 1 sm. container whipped cream
• 2 heaping tbsp. powdered sugar
• 1 can Comstock cherry pie filling

Instructions:

Blend together cream cheese, whipping cream and powdered sugar until smooth. Pour into graham cracker shell.

Pour cherry filling on top. Chill and keep refrigerated.

CHOCOLATE RASPBERRY CHEESECAKE

Ingredients:

• 3 sq. Baker's semi-sweet chocolate
• 1/4 c. water
• 8 oz. Philadelphia light cream cheese
• 1/2 c. raspberry fruit spread (light or low calorie)
• 3 1/4 c. (8 oz.) Cool Whip light topping, thawed
• 2 tbsp. water
• Fresh raspberries

Instructions:

Microwave chocolate with water at high for 1 to 1 1/2 minutes or heat on range top on low, stirring constantly until almost melted; remove and stir until completely melted. (Mixture will be thick.) Beat chocolate, cream cheese and
1/4 cup fruit spread. Immediately stir in 2 1/2 cups whipped topping until smooth. Spread in 8 or 9 inch pie plate or
springform pan. Freeze 3 to 4 hours. Remove from freezer; let stand 15 minutes. Briefly heat and stir remaining fruit spread and water until well blended. Garnish with fruit spread sauce, a dollop of whip cream and fresh raspberries. Store leftover cheesecake in freezer.

CHEESECAKE WITH BLACKBERRY TOPPING

Ingredients:

• 1 1/4 c. graham cracker crumbs
• 1/4 c. sugar
• 1/4 c. butter
• 1 tbsp. cinnamon
• 3 (8 oz.) pkgs. cream cheese
• 4 eggs
• 1 c. sugar
• 1/2 pt. sour cream
• 3 tbsp. sugar
• 1 tsp. vanilla
• 1 jar blackberry jam
• 1/2 pkg. blackberries, thawed

Instructions:

Preheat oven to 300 degrees. Combine crumbs, sugar, cinnamon, and butter. Press onto bottom of springform pan.

Whip cream cheese. Add eggs, one at a time whipping after each addition. Gradually add sugar and whip. Pour over crust. Bake 45 minutes. Whip sour cream, sugar and vanilla. Pour on top of baked cake and bake for 10 more minutes. Remove and chill for at least 6 hours. When ready to serve, heat jam and blackberries. Pour hot over the cake slices.

Serves 8.

PUMPKIN CHEESECAKE

Ingredients:

--CRUST:--

• 3/4 c. graham cracker crumbs
• 3 tbsp. melted butter
• 1 tsp. cinnamon
• 2 tbsp. firmly packed brown sugar
• 3 tbsp. chopped pecans (opt.)

--FILLING:--

• 4 (8 oz.) cream cheese
• 1/4 c. sugar or firmly packed brown
• sugar
• 3 eggs
• 2 tbsp. flour
• 1 (30 oz.) can pumpkin pie mix
• 1/4 c. chopped pecans or walnuts

Instructions:

Preheat oven to 325 degrees. Grease 9 inch spring form pan or spray with non-stick spray. Combine crust ingredients and line sides and bottom of pan. Beat cream cheese in a large bowl until fluffy. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Gradually add flour and pumpkin pie mix and blend well. Stir in nuts. Pour into crust-lined pan. Bake 1 hour and 45 minutes or until center feels firm when touched. Cool in pan on wire rack. Brush top with maple syrup. Cool completely. NOTE: To substitute canned pumpkin for pumpkin pie mix, use 1 (1 pound) can pumpkin, increase sugar to 1 1/2 cups, use 5 eggs instead of 3, 1/4 cup flour instead of 2 tablespoons and add 2 teaspoons pumpkin pie spice.

MOM'S CHEESECAKE WITH SOUR CREAM

Ingredients:

• 1 lb. cream cheese
• 1/2 c. sugar
• 3 eggs
• 1 tsp. vanilla
• 1/8 lb. margarine
• 1 2/3 c. rolled graham crackers
• 2 tbsp. sugar
• 1 pt. sour cream
• 1/3 c. sugar
• 1 tsp. vanilla
• 1 can cherry pie filling

Instructions:

Cream cheese and sugar. Add eggs, one at a time. Add vanilla and mix well. Set aside. Melt margarine. Add graham crackers and sugar. Spread firmly in the bottom of a greased 8 x 10 inch Pyrex dish. Pour cream cheese mixture into crust and bake at 350 degrees for 20 minutes. Cool. Mix sour cream, sugar and vanilla. When cake is cool, spread over top and bake at 375 degrees for 10 minutes. When cool, top with cherry pie filling.

CHEESECAKE

Ingredients:

--CRUST:--

• 1/3 c. powdered sugar
• 1 1/2 c. graham cracker crumbs
• 4 tbsp. butter or margarine

Melt butter and add to graham cracker crumbs and powdered sugar. Line the bottom of a spring form pan, packing firmly. 1 c. granulated sugar

• 3 (8 oz.) pkgs. cream cheese
• 1 generous tsp. vanilla flavoring
• 4 eggs

Instructions:

Pour above ingredients into spring form pan (the crust is as yet unbaked) and bake in preheated oven at 350 degrees for approximately 50 minutes. Do not turn off the oven. Remove the cheesecake and top with 1 pint commercial sour cream and return to the oven for another 5 minutes. Cool in spring form pan for a few minutes. Run a knife around the edge to loosen. Remove side of spring form pan and refrigerate.

THE REAL MCCOY NEW YORK ITALIAN CHEESECAKE

Ingredients:

• 1 lb. ricotta cheese
• 2 c. sour cream
• 16 oz. cream cheese
• 1 1/2 c. sugar
• 1/2 c. butter, melted
• 3 extra lg. eggs
• 3 tbsp. flour
• 3 tbsp. cornstarch
• 5 tbsp. vanilla
• 5 tbsp. lemon juice

Instructions:

All ingredients should be at room temperature. Combine ricotta cheese and sour cream in mixing bowl. Beating lowly, add cream cheese, sugar and butter. Increase speed to medium and add eggs, flour, cornstarch, vanilla and lemon juice. Beat on highest speed possible without splattering for 5 minutes. Pour into 10 inch springform pan.

Bake in preheated 350 degree oven for 1 hour. Turn off heat and leave in closed oven for 1 more hour. Cool on rack.

LEMON CREAM CHEESE FILLED CAKE

Ingredients:

• 1 pkg. yellow cake mix
• 3/4 c. apricot nectar
• 1/4 c. butter or margarine, softened
• 3 eggs

--FILLING:--

• 2 (8 oz.) pkgs. cream cheese, softened
• 1/2 c. sugar
• 2 tbsp. lemon juice
• 1 c. flaked coconut

--GLAZE:--

• 2 c. sifted powdered sugar
• 2 tbsp. lemon juice
• 2 tbsp. apricot nectar

Instructions:

In large bowl, combine first 4 ingredients. Beat as directed on cake package. Grease and flour 12-cup bundt pan.

Spoon batter into pan. In small bowl, combine all filling ingredients; beat until smooth. Spoon filling over batter in pan, being careful not to let it touch sides of pan. Bake at 350 degrees for 50 to 55 minutes or until cake tests done. Cool in pan 1/2 hour. Turn out on wire rack or serving plate to complete cooling. Combine all glaze ingredients and stir until smooth. Drizzle over cake.

FORGET THE CALORIES AND FAT GRAMS CHEESE-CAKE

Ingredients:

• 3 lbs. or 6 pkgs. Philadelphia cream cheese
• 2 1/3 c. sugar
• 1 c. sour cream
• 9 eggs

Instructions:

Mix the cream cheese and sugar together. Mix for five minutes. Add the sour cream and mix for two minutes. Add the eggs and mix for five minutes. Pour into a springform pan. Bake for two hours at 300 degrees. Before baking, place cake pan on a pan that has about 3/4 inch of water. Wrap foil around the top of the springform pan. After baking cool for 30 minutes before placing in the crust. CRUST: Choose one: A) crushed vanilla wafers, mixed with crushed nuts and a little butter or; B) Chocolate wafers crushed with a little butter. Bake ten minutes and cool before placing the cake in the crust. TOPPING: Danish Dessert mixed with frozen raspberries.

NEW YORK CHEESE CAKE

Ingredients:

--CRUST:--

• 1/4 c. butter, melted
• 2 c. graham crackers, crushed, crumbs or chocolate cookie crumbs

--FILLING:--

• 2 (8 oz.) pkgs. cream cheese
• 1 (16 oz.) sour cream
• 1 c. sugar
• 2 tbsp. almond flavoring
• 3 eggs

Instructions:

CRUST: Mix butter and crumbs; pat into springform pan. Mix all filling ingredients well, in food processor, blender or with beaters. Pour into crust. Bake at 350 degrees for 1 hour; turn off oven and leave in oven for 1 more hour. Chill. TOPPING SUGGESTIONS: Fruit pie filling or chocolate squares, melted or 1/2 cup sour cream with 2 tablespoons sugar.

CHEESE CAKE2

Ingredients:

• 1 lb. Philadelphia cream cheese
• 2 eggs
• 1 c. granulated sugar
• 1 pt. sour cream
• 4 tbsp. sugar
• 1 tsp. vanilla
• 20 graham crackers
• 4 tbsp. sugar
• 1/4 lb. butter

Instructions:

Prepare graham cracker crust (20 graham crackers, 4 tablespoons sugar and 1/4 pound melted butter) and press into springform pan. Cream 1 pound of cream cheese, 2 eggs and 1 cup sugar. Pour mixture into crust and bake 30 minutes at 350 degrees. Cool 20 minutes. Make top dressing using 1 pint sour cream, 4 tablespoons sugar and 1 teaspoon vanilla. Pour mixture over cooled cake and return to oven for 5 minutes at 500 degrees. After cake cools, refrigerate several hours before serving.

CHEESE CAKE

Ingredients:

• 1 (3 oz.) pkg. lemon Jello
• 1 c. boiling water
• 2 (3 oz.) pkgs. cream cheese
• 1 c. sugar
• 2 tsp. vanilla
• 1 (13 oz.) can evaporated milk, chilled

--GRAHAM CRACKER CRUST:--

• 22 sqs. graham crackers, crushed
• 2/3 cube butter, melted
• 1/4 c. sugar

Instructions:

Mix together all crust ingredients. Dissolve Jello mixture and let Jello set slightly. Soften cheese and combine with sugar and vanilla to add to Jello mixture. Whip 1 can chilled evaporated milk, then fold in Jello and cheese mixture. Use 3/4 crust recipe for bottom of a 9 x 13 inch pan and then put Jello-cheese and milk mixture in and sprinkle remaining crumbs on top. Place in refrigerator. Will serve 15. (I put my utensils in the refrigerator awhile so the milk will whip better.)

MINIATURE CHERRY CHEESECAKES

Ingredients:

• 3 (8 oz.) pkgs. cream cheese
• 1 tsp. vanilla
• 2/3 c. sugar
• 3 eggs
• Vanilla wafers

Instructions:

Mix first flour ingredients together. Crush vanilla wafers and place in tiny tins in a muffin pan. Put cheesecake mixture in tins. Bake at 325 degrees for 15 minutes. Top with can of cherry pie filling. Chill.

HEAVENLY CHEESE CAKE

Ingredients:

• 2 c. fine crumbs
• 1/3 c. plus 1 tbsp. butter
• 1/4 c. sugar
• 2 (8 oz.) pkgs. cream cheese
• 5 eggs
• 1 c. sugar
• 1 1/2 tsp. vanilla
• 1/2 pt. sour cream
• 6 tbsp. sugar
• 1 1/2 tsp. vanilla

Instructions:

Combine "crumbs" (graham cracker or cookies), butter and 1/4 cup sugar. Pack into bottom of springform pan. Bake at 300 degrees for 10 minutes. Gently mix cream cheese and eggs. Beat after adding eggs individually. Slowly add 1 cup sugar and vanilla. Pour into pan. Bake 60 minutes. Allow to cool for 10 minutes. Then combine sour cream, 6 tablespoons sugar and 1 1/2 teaspoons vanilla. Top with mixture. Bake at 300 degrees for 15 minutes longer. Allow to cool slowly at room temperature and then refrigerate. Remove springform pan sides. Enjoy!

MINI CHEESECAKES

Ingredients:

• 12 vanilla wafers
• 2 (8 oz.) pkgs. cream cheese, softened
• 1/2 c. sugar
• 1 tsp. vanilla
• 2 eggs

Instructions:

Line muffin tin with foil cupcake liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs and mix well. Pour over wafers, filling each one almost full. Bake 25 minutes at 325 degrees. Remove from muffin pan when cool. Chill. Top with fruit, preserves, nuts or chocolate. These are quick and easy and can be cooled quickly in freezer.

CRESCENT CHOCOLATE CHIP CHEESE CAKE

Ingredients:

• 2 pkgs. crescent rolls
• 2 (8 oz.) pkgs. cream cheese
• 1/2 to 3/4 c. sugar
• 1 egg yolk
• 1 tsp. vanilla
• 1 bag milk chocolate chips (reserve 1/2 c. chips)

Instructions:

Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake.

--FROSTING:--

Ingredients:

• 1 c. powdered sugar
• 1 tsp. vanilla
• 1 tbsp. warm milk

Instructions:

Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24 to 36 squares. Cheryl Wood