Pumkin Cheesecake Recipe

CRUST 3/4 c Graham wafer crumbs
3 tb Melted butter or margarine
1/4 ts Cinnamon
1/4 ts Nutmeg
FILLING 1 c Cream cheese (1/2 lb or 250g
1/4 c Sugar
1 lg Egg 2/3 c Pumpkin, cooked or canned
3/4 ts Cinnamon 1/4 ts Cloves

GARNISH Whipped cream or topping In a small bowl, combine graham wafers, spices and melted butter. Mix together and press into 8x8 pan lined with tinfoil.
Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then egg.
Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin. Pour mixture into prepared pan and bake at 325 F about 40 min or until filling is just set.
Cool on a wire rack for one hour, then refrigerate until serving time.

Garnish with whipped cream or topping just before serving. Serve like a pie or in smaller squares.


Adapted from Lucerne folder from Safeway, Fall 1993 by Elizabeth Rodier Tested Oct 93 using Graham Cracker Crust from
Choice Cooking and Mock Whipped Cream from Jean Anderson Sin-Free Desserts reposted by Karen Mintzias in Intercook Apr 93.

Pumkin Cheesecake Recipe

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Lemon Delight Cheesecake Recipe

Lemon Delight Cheesecake

1 1/2 c Graham Cracker Crumbs
1/4 c Sugar
1/2 c Margarine, Melted
1 ea Env. Unflovored Gelatin
1/3 c Cold Water
1/3 c Lemon Juice
3 ea Large Eggs, Separated
1/2 c Sugar
1 t Grated Lemon Peel
16 oz Cream Cheese, Softened* * Or use 2 8-oz containers of Philly soft cream cheese.

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Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch springform pan. Soften gelatine in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes.

Gradually add to cream cheese, mixing at medium speed on electric mixer unitl well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form.

Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm.

Lemon Cheesecake

Key Lime Cheesecake with Raspberry Sauce

Key Lime Cheesecake with Raspberry Sauce

Crust
1 Cup Shortbread Cookie Crumbs -- (15 cookies)
2 Tbsp Butter -- melted

Filling
24 Ounces Cream Cheese -- softened
1 Cup Sugar
3 Eggs
1 Tbsp Grated Lime Peel -- (about 2 limes)
1/4 Cup Lime Juice

Sauce
1 10 Oz Pkg Frozen Raspberries In Syrup -- thawed
1 Tbsp Cornstarch
1/3 Cup Red Currant Jelly

Combine cookie crumbs with butter and press into bottom of 9 inch springform pan; refrigerate. In large bowl, beat cream cheese until smooth; gradually beat in sugar. Beat in eggs, one at a time, blending until smooth. Add remaining filling ingredients, beating until smooth. Pour over prepared crust.

Bake at 325 F for 55 to 65 minutes or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking. Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches. Remove from oven; let stand 10 minutes. Remove sides of pan; cool to room temperature on wire rack. Refrigerate overnight or up to three days. For sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup.

In small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake slices with sauce.

Key Lime Cheesecake

Kahlua Marbled Pumpkin Cheesecake

Kahlua Marbled Pumpkin Cheesecake

3/4 c Gingersnap crumbs
3/4 c Graham cracker crumbs
1/4 c Powdered surgar
1/4 c Melted unsalted butter
2 pk 8 oz. cream cheese, softened
1 c Granulated sugar
4 Eggs 1 cn (1 pound) pumpkin
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Ground nutmeg
1/2 c Kahlua

In a bowl, combine gingersnap and graham cracker crumbs with powdered sugar and butter. Toss to combine. Spread evenly onto bottom of 8-inch springform pan. Bake at 350 degrees F 5 minutes. Cool. In mixer bowl, beat cream cheese until smooth. Gradually add granulated sugar and beat until light. Add eggs, one at a time, beating until well after each addition. Transfer 1 cup mixture to seperate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua. Pour half of pumpkin mixture into prepared crust. Top with half of cream cheese mixture.

Repeat layers using remaining pumpkin and cream cheese mixtures. Using table knife, cut through layers with uplifting motion in four to five places to create marbled effect. Place on baking sheet and bake at 350 degrees F for 45 minutes. Without opening oven door, let cake stand in turned off oven 1 hour. Remove from oven and cool, then chill. Remove from pan.

Kahlua Cheesecake

Chocolate Velvet Cheesecake Recipe

Chocolate Velvet Cheesecake

BASE

1 c Vanilla wafer crumbs 1/2 c Chopped pecans 3 T Granulated sugar 1/4 c Margarine, melted

BODY

2 pk 8-ounce cream cheese, soften

1/2 c Packed brown sugar

2 Eggs

1 pk 6-ounce semi-sweet chocolate

3 T Amaretto

TOPPING

2 c Sour cream

2 T Granulated sugar

BASE: Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325, 10 minutes.

BODY: Combine cream cheese and brown sugar, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325, 35 minutes.

TOPPING: Increase oven temperature to 425. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425, 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with chocolate leaves, if desired.

Chocolate Cheesecake

Chocolate Amaretto Cheesecake

Chocolate Amaretto
Cheesecake Crust
1 1/2 cups finely chopped blanched almonds
2 tablespoons granulated sugar
3 tablespoons butter, melted

 Preheat the oven to 350 degrees F.Combine the almonds, sugar and butter in a mixing bowl, mixing well. Press onto the bottom and 1/3 of the way up the sides of a 9-inch springform pan. Bake for 15 to 20 minutes or until lightly browned. Reduce the oven heat to 325 degrees F.

 Filling
5 ounces milk chocolate chips
 5 ounces semisweet chocolate chips
2 tablespoons butter
1/3 cup amaretto liqueur
16 ounces cream cheese, softened
1/3 cup granulated sugar
2 eggs
1 cup sour cream (at room temperature)

 Melt the chocolate chips and butter with the Amaretto in a double boiler, stirring until smooth. In a mixing bowl, beat the cream cheese and sugar together. Add the eggs and sour cream, mixing well. Pour in the chocolate mixture and blend. Pour into the prepared crust and bake for 45 minutes. Cool to room temperature and remove the sides of the pan. Chill before serving.

 Chocolate Cheesecake

Turtle Cheesecake Recipe

16 ounces cream cheese
1 cup sour cream
1/2 pint heavy whipping cream
2 2/3 cups granulated sugar
1 teaspoon vanilla extract
4 to 6 eggs
1 package almond brickle bits2
4 Pecan Sandies cookies
1/2 cup butter or margarine
1 cup pecans Caramel Topping
1/2 cup brown sugar
1/4 cup margarine or butter
1/2 teaspoon vanilla extract
1/2 teaspoon maple flavoringChocolate
1/2 cup chocolate chips
2 tablespoons butter or margarine
3 to 4 tablespoons waterBlend the cream cheese, sour cream and whipping cream at room temperature until fluffy.

Add sugar; beat in. Beat in eggs, one at a time, until mixture is like a thick pudding. Add vanilla extract.

Crush Pecan Sandies into fine crumbs. Blend in 1/2 cup melted margarine. Spread evenly into a spring-form pan (9 to 10-inch).

Bake at 350 degrees F for 10 minutes; take a fork and press down gently. Return for 5 minutes; remove from oven and press down firmly again. Pour in cheesecake mixture.

Return to 350 degree F oven for 20 minutes; reduce heat to 325 degrees F and bake for 1 hour total (25 minutes). Turn off and leave until just warm. Pour caramel topping over cooled cheesecake.When set, add a drizzle of chocolate, and trim with pecans.

Refrigerate 6 to 8 hours before serving.

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