Cheesecake Recipes

2011-10-27T02:36:00.001-07:00

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Aloha Cheesecake

2011-09-18T16:58:00.000-07:00

Aloha Cheesecake

1 c Vanilla Wafer Crumbs

1/4 c Margarine, Melted

16 oz Cream Cheese, Softened

1/3 c Sugar

2 tb Milk

2 Large Eggs

1/2 c Macadamia Nuts, Toasted

8 1/2 oz Crushed Pineapple, Drained

1 Med Kiwi Peeled, Sliced

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake

at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at

medium speed on electric mixer until well blended. Add eggs, one at a time, mixing

well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F.,

45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Before serving, top with fruit.

Berry Cheesecake Recipes

2011-06-06T06:26:00.001-07:00

Even though there are a range of distinct cheesecake recipes a human being can uncover, none of them is very as common at the berry flavored dishes. These desserts are total of blueberries, strawberries and a sequence of other toppings that give them a uniquely sweet taste you can appreciate. However, even though you might be searching to just location them on best of your finished item, you must know there are a number of methods you can do to increase on the taste you are producing that will leave your visitors looking for seconds.

The extremely first factor you could do although producing berry cheesecake recipes is take the fruit to the filling. This means that whilst you are mixing with each other your cream cheese and sugar puree a handful of berries and then add them into the batch. This will assure that the full taste of this fruit ends up in each bite that you develop. Of program, if you want to be creative, you can also get some jelly and swirl it in your batter as very well. This will give it a wonderful glimpse to go with the taste. This is a thing that several men and women will most definitely observe.

As you are developing your cheesecake recipes, you could look at taking it to the crust as very well. You can mix a small juice within of your graham cracker crust and then bake it in the oven. This will not only extend the colour of the berry to your final products, but it will give it a light hint of taste as well that will surely end result in your final item currently being discovered and talked about by your close friends and loved ones.

Eventually, maintain in thoughts that some berries will not get the job done as effectively as some others with this technique. If you are 1st starting out, take into account working with strawberries and then develop on your flavor creations. There is little doubt that some of them will flip out awesome, although other people might call for a bit of adjusting to conclude up with the perfect last dish as nicely. This is an essential matter to retain in thoughts when it comes to cheesecake recipes, experimenting can lead to good dishes, whilst other folks may possibly turn out a little odd.

Berry Cheesecakes

What You Will Require

1 Graham Cracker Crust

1 Box Cream Cheese

1 Cup Sugar

one Cup Weighty Whipping Cream

three Cups Clean Berries

one Tablespoon Lemon Juice

How to Make It

Start off the process by mixing the cream cheese, sugar, cream, and berries with the lemon juice in a large mixer. Blend them until you have a sleek combination that has a steady colour as well. Then spoon this mixture into your crust and enable it to sit in the fridge until it has firmed. You can top it with clean berries.

2010-12-09T03:27:00.001-08:00

Culinary uses and challenges

Almost all modern cheesecakes in the United States and Canada use cream cheese; in Italy, cheesecakes use ricotta; Germany and Poland use quark cheese. Cheesecakes are most easily baked in a springform pan.

The type of cheese affects not only the texture and taste, but also the ability to incorporate certain types of ingredients. When cheesecake batter is too thin, many cheesecakes will not be structurally sound and fall apart at the table. One way to get around this is to use unflavored gelatin or a little cornstarch beaten with the eggs.

A common difficulty with baking cheesecakes is its tendency to “crack” when cooled. This is due to the coagulation of the beaten eggs in its batter. There are various methods to prevent this. One method is to bake the cheesecake in a hot water bath to ensure even heating. However, a major drawback to the 'bath' is water leaking into the springform pan despite layering the outside of the pan with aluminium foil. This is easily solved by placing a small (8" X 8") pan of water on the lowest oven rack; care needs to be taken when opening the oven to let the built-up steam escape. Other methods include blending a little cornstarch into the batter or baking the cheesecake at a lower temperature and slow cooling it in the oven, turned off, with the door ajar. If these methods fail, a common practice is to cover the top of the cheesecake with toppings such as fruit, whipped cream, or cookie crumbs. One additional method is to wrap a wet towel around the cake tin, which slows down the cooking of the outside edge and results in a flat top.

Alternatively, cracks can also be repaired by simply using a flat knife and some warm water. After the cake has been chilled for a few hours, simply dip the knife in warm water and mold the cheesecake as if sculpting. Cracks and unevenness can easily be taken care of in this fashion. This method also works well for repairing the sides and giving the final cheesecake a flawless look. For crater size cracks, try using the bits that are stuck on the side of the pan to help repair the damage. Alternatively, a mixture of sour cream and caster sugar with a drop of vanilla extract can be spread over a recently baked cheesecake (while still hot), before returning it to the oven for ten minutes.

Another common problem, particularly with baked cheesecakes, is that the biscuit base becomes too soft. For extra crunch, replace around a quarter of the crushed biscuits with Grape Nuts.

Fruits like Strawberries and Pineapples are also often used to make baked cheesecakes. Whilst Strawberries are best used fresh for a cheesecake, to bake a Pineapple Cheesecake it is recommended to use canned pineapple. Reason, the fresh fruit contains the Bromelain Enzyme which can break down the proteins in gelatine. If you do use fresh pineapple it is recommended to boil the fruit chunks in their juice or water for a few minutes until they are soft.

Candy Cane Cheesecake

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Candy Cane Cheesecake

1 1/3 c Chocolate Cookie Crumbs

2 tb Sugar

1/4 c Butter or margarine

1 1/2 c Sour Cream

1/2 c Sugar

3 Eggs

1 tb Flour

2 ts Vanilla

1/4 ts Peppermint extract

3 8oz packages of Cream Cheese

2 tb Butter

2/3 c Crushed peppermint candy

Preheat oven to 325 degrees F. Combine first 3 ingredients and press into a 9-inch

springform pan. Blend sour cream, sugar, eggs, flour and both extracts until smooth.

Add cream cheese and 2 T butter. Stir in crushed candy. Pour into crust and bake on

lowest rack of oven for 50-60 minutes or until firm. Allow to cool (top may crack)

and refrigerate overnight. Remove from pan and serve. Top with sweetened whip

cream and garnish with candy cane if desired.

Brownie Swirl Cheesecake

2010-12-09T03:24:00.001-08:00

Brownie Swirl Cheesecake

8 oz (1 Pk) Brownie Mix

16 oz Cream Cheese, Softened

1/2 c Sugar

1 ts Vanilla

2 Large Eggs

1 c Milk Chocolate Chips, Melted

Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on

package; pour batter evenly into springform pan. Bake at 350 degrees F., 15

minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on

electric mixer until well blended. Add eggs, one at a time, mixing well after each

addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut

through cheese and chocolate mixture several time to acheive a marble effect. Bake

at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing

rim of pan. Chill. Garnish with whipped cream, if desired.

Banana Nut Cheesecake

2010-12-09T03:23:00.005-08:00

Banana Nut Cheesecake

1 c Chocolate wafer crumbs

1/4 c Margarine, melted

16 oz Cream cheese softened

1/2 c Sugar

1/2 c Mashed ripe bananas

2 lg Eggs

1/4 c Chopped walnuts

1/3 c Milk chocolate chips

1 tb Margarine

2 tb Water

Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan.

Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana,

mixing at medium speed on electric mixer until well blended. Add eggs, one at a

time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350

degrees F., 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt

chocolate pieces and margarine with water over low heat, stirring until smooth.

Drizzle over cheesecake. Chill.

Aloha Cheesecake

2010-12-09T03:23:00.001-08:00

Aloha Cheesecake

1 c Vanilla Wafer Crumbs

1/4 c Margarine, Melted

16 oz Cream Cheese, Softened

1/3 c Sugar

2 tb Milk

2 Large Eggs

1/2 c Macadamia Nuts, Toasted

8 1/2 oz Crushed Pineapple, Drained

1 Med Kiwi Peeled, Sliced

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake

at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at

medium speed on electric mixer until well blended. Add eggs, one at a time, mixing

well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F.,

45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Before serving, top with fruit.

Autumn Cheesecake

2010-12-09T03:22:00.003-08:00

Autumn Cheesecake

1 c Graham Cracker Crumbs

1/2 ts Cinnamon

16 oz Cream Cheese, Softened

2 Large Eggs

4 c Thinly Slied Peeled Apples

1/2 ts Cinnamon

3 tb Sugar

1/4 c Margarine, Melted

1/2 c Sugar

1/2 ts Vanilla

1/3 c Sugar

1/4 c Chopped Pecans

Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch

springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and

sugar, mixing at medium speed on electric mixer, until well blended. Add eggs, one

at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss

apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese

layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen

cake from rim of pan; cool before removing rim of pan. Chill.

Amaretta Cheesecake

2010-12-09T03:22:00.001-08:00

Amaretta Cheesecake

6 Egg Beaters

1/2 c Sugar

1 ts Vanilla Extract

1 ts Almond Extract

2 tb Amaretta Liquor

2 lb Fat-Free Ricotta

6 tb Flour

1/2 ts Baking Powder

Cinnamon as desired

In a large bowl, combine egg substitute, sugar, vanilla, almond extract & amaretta.

Beat with a wire whisk until frothy. Add ricotta & beat until smooth & creamy.

Combine flour & baking powder & add gradually to cheese mixture, blending

thoroughly after each addition. Pour into a 9" springform pan. Bake at 350 degree F

for 1 hour or until toothpick inserted into center of cake comes out clean. Cool; then

remove springform rim & chill thoroughly in refrigerator. Sprinkle with cinnamon

before serving.

No Bake Cheesecake

2010-12-09T03:21:00.005-08:00

No Bake Cheesecake

1 1/4 lb Cream cheese, room temp.

1 1/2 ts Vanilla

1 c Sugar

1/2 c Boiling water

Lemon gelatin (3 oz.)

1 qt Whipping cream

Prepare your favorite graham cracker crust and press into the bottom and onto the

sides of a 10" springform pan. Bake or chill depending on your recipe's instructions.

Combine cream cheese, vanilla, and sugar. Beat until smooth and fluffy. Bring water

to a boil and add lemon gelatin. Stir until dissolved. Cool to room temperature and

fold into cream cheese mixture. Whip cream and fold into cream cheese mixture.

Pour into graham cracker crust and decorate with a few cracker crumbs. Chill until

firm and serve.

Graham cracker crust

No Bake Cheesecake

2010-12-09T03:21:00.003-08:00

No Bake Cheesecake

1 1/4 lb Cream cheese, room temp.

1 1/2 ts Vanilla

1 c Sugar

1/2 c Boiling water

Lemon gelatin (3 oz.)

1 qt Whipping cream

Prepare your favorite graham cracker crust and press into the bottom and onto the

sides of a 10" springform pan. Bake or chill depending on your recipe's instructions.

Combine cream cheese, vanilla, and sugar. Beat until smooth and fluffy. Bring water

to a boil and add lemon gelatin. Stir until dissolved. Cool to room temperature and

fold into cream cheese mixture. Whip cream and fold into cream cheese mixture.

Pour into graham cracker crust and decorate with a few cracker crumbs. Chill until

firm and serve.

Graham cracker crust

Brooklyn Cheesecake

2010-12-09T03:21:00.001-08:00

Brooklyn Cheesecake

16 oz Ricotta cheese

16 oz Cream cheese, softened

1 1/2 c Sugar

4 Eggs

Juice of 1/2 fresh lemon

1/4 t Vanilla

3 tb Cornstarch

3 tb Flour

1/4 c Melted butter

16 oz Sour cream

Blend together ricotta and cream cheese, and add sugar. Beat in eggs, one at a time.

Add lemon juice, vanilla, cornstarch, flour and butter. Mix well. Fold in sour cream

and pour into buttered 10- inch springform pan. Put cake in a cold oven. Heat to 325

degrees, and bake for one hour. Turn oven off and leave cake in for two more hours.

Do not open oven door while cooling. Remove cake and finish cooling. Wrap and

refrigerate. Cake is best the next day.

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1 1/2 c Vanilla wafers, crushed

1/4 c Sugar

6 tb Butter; melted

Filling:
1/2 c Whipping cream 1 pk Vanilla powder 1 1/2 lb Cream cheese; room temp. 1 c
Sugar 1 pn Salt
4 lg Eggs

Topping:
12 oz Fresh or frozen cranberries 3/4 c Sugar 1/2 c Cranberry juice concentrate 1/4
c Water Preheat oven to 350 F.

Crust:
Wrap the bottom and outsides of 9-inch springform pan with aluminum foil. Lightly
butter inside of pan and set aside. Combine cookie crumbs, sugar and butter. Press
mixture onto bottom and halfway up sides of prepared springform pan. Bake for 10
minutes on center rack of preheated oven. Set aside, but do not turn off oven.

Filling
Using electric mixer, blend together all ingredients. Add eggs and mix just until wellcombined.
Pour filling into prepared crust.
Bake until center is just set, about 50 minutes. Refrigerate cake immediately, and
leave until thoroughly chilled (at least 6 hours or overnight).

Topping:
Combine all ingredients in heavy medium saucepan. Stir over medium heat until
sugar is dissolved.

Bring to a boil and continue cooking for 3 minutes. Strain mixture through a sieve
set over a lage bowl, pressing firmly with the back of a spoon to force as much of the
liquid through sieve as possible. Spoon warm topping evenly over cold cake.
Refrigerate until topping is set, at least 2 hours. (Can be prepared 1 day before serving. Store covered in refrigerator.)
To serve, pipe rosettes of whipped cream around edges of cake. Garnish with whole
cranberries.

Cheesecake with Cranberry Jewel Topping

Chocolate Chip Cheesecake

2010-12-09T03:19:00.001-08:00

Chocolate Chip Cheesecake

Crust Bottom:
2 c Graham cracker crumbs
1/4 c Sugar
6 tb Butter, melted
Cake:
2 1/4 lb Cream Cheese
1 2/3 c Sugar
5 Eggs
1 c Bailey's Irish Cream
1 tb Vanilla Extract
1 c Semisweet Chocolate Chips

Topping:
1 c Whipping Cream
2 tb Sugar
1 ts Instant Coffee Powder

Garnish:
Chocolate curls
Preheat oven to 325 degrees. Coat a 9" springform pan with nonstick vegetable
spray. Combine crumbs and 1/4 cup of sugar in the pan and stir in the melted
butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake until light
brown, about 7 minutes. In a food processor, beat cream cheese, add 1-2/3 cup
sugar and eggs and mix. Blend in Bailey's and vanilla. Sprinkle half of the chocolate
chips over crust and spoon in filling. Sprinkle with remaining chocolate chips. Bake
cake until puffed, springy in center and golden brown, about 1 hour and 20 minutes.
Cool cake completely. Beat whipping cream, 2 tablespoons sugar and coffee powder until
peaks form. Spread mixture over cooled cake and garnish with chocolate curls.
Serves 12 to 15.

Cherry Cheesecake

2010-12-09T03:16:00.001-08:00

Cherry Cheesecake

Cheesecake:
2/3 c Cottage cheese Artificial sweetener; equal to 6 tb. sugar 1 tb Lemon; rind
grated 1/2 ts Vanilla 2 Eggs; separated 1/4 c Evaporated skim milk 1/3 c Instant
non-fat dry milk

Cherry Topping:
1 c Sweet cherries; pitted 1/4 c Cherry flavored beverage; dietetic Artificial
sweetener; to taste ¼ ts Cherry extract

Cheesecake:
yolks, evaporated milk and dry milk in a blender and blend for about 1 minute until
well mixed. Transfer to a bowl. In another bowl beat egg whites until they stand in
stiff peaks; fold into the cheese mixture. Transfer to springform pan and bake 40
minutes at 350 degrees F.

Combine cottage cheese, sweetener, lemon rind, vanilla extract, egg
Topping:
liquid is evaporated. Sweeten, add extract, spread over baked cheesecake and return
to oven 5 minutes more.

In a covered saucepan, cook cherries in beverage until they are tender and

Chimpanzee Cheesecake

2010-12-09T03:15:00.003-08:00

Chimpanzee Cheesecake

Crust:
1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated

Cheesecake
1 lb Cream Cheese
2 ts Lemon Juice
1 c Sour Cream
6 tb Melted Butter
1/4 c Granulated Sugar
4 Large Eggs
1 c Bananas Mashed *

* Approximately 3 medium bananas should yield the 1 cup of mashed
Crust:
the butter and sugar. Blend well. Press the crumb mixture onto the bottom and
partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture
along the bottom to an even thickness. Bake for about 10 minutes in the oven at 350
degrees F. Cool before filling.

Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add
Cheesecake:
Preheat the oven to 350 degrees F. In a large mixing bowl, beat the cream cheese,
sugar and lemon juice together. Add the eggs, one at a time, beating well after each
addition. Stir in the sour cream and the mashed bananas and blend well until very
smooth. Pour the mixture into the prepared crust and bake for 1 hour. Cool in the
oven, with the door propped open, until the cake is at room temperature. Chill until
serving time.

Diabetic Cheesecake

2010-12-09T03:15:00.001-08:00

Diabetic Cheesecake

6 Plain graham wafers - 2 1/2 x 2 1/2 inches each

1 1/2 tb Margarine, melted

1 tb Granulated gelatin

1/2 c Cold water

1/3 c Boiling water

1/2 ts Grated lemon rind

1/2 c Fresh lemon juice

Sugar substitute equivalent to 1/4 cup sugar

2 tb Water

2 c (16 oz) cream-style cottage cheese 4% fat

1/2 ts Lemon extract

4 lg Strawberries

Prepare an 8" x 8" x 2" cake pan with vegetable pan-coating; set aside. Make fine

crumbs, with graham crackers (1/2 cup) and mix thoroughly with melted margarine;

set aside. Soak gelatin in cold water. Combine boiling water and lemon rind; add to

gelatin; add lemon juice and sweetener, stirring until completely dissolved. Chill until

it is the consistency of unbeaten egg whites. Put 2 tablespoons water, cottage

cheese, and lemon extract into a blender or food processor and cover; turn to high

speed for 10-15 seconds. Add partially set gelatin mixture; turnto high speed 15

seconds or until well blended. Pour into prepared pan. Sprinkle graham cracker

crumbs evenly over top. Wash, hull, and dry strawberries. Slice in halves lengthwise.

Arrange on top of cake so that, when cut into eight servings (4 by 2 inches), each

will have a strawberry garnish in center. Chill several hours, until set.

Chocolate Amaretto Cheesecake

2010-12-09T03:14:00.001-08:00

Chocolate Amaretto Cheesecake

1 1/2 c Chocolate wafer crumbs

1/3 c Heavy cream

1 c Blanched almonds, lightly toasted and chopped

1/2 c Amaretto

2 ts Vanilla

1/3 c Sugar

4 Eggs

6 tb Butter, softened

2 c Sour cream

24 oz Cream cheese, softened

1 tb Sugar

1 c Sugar

1 c Blanched almonds, lightly

Preheat oven to 375. Combine crumbs, almonds, sugar and butter. Pat mixtur on

bottom and sides of a 10 inch springform pan. cream together the cream cheese,

sugar, heavy cream, liqueur, and 1 t vanilla. Beat in eggs, 1 at a beating well after

each addition. Beat mixture until light. Pour into crumb lined pan. Bake in middle of

oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out

clean. Let stand on rack 5 minutes. Combine sour cream, 1 t vanilla, and sugar. Mix

well and spread evenly ove cake. Bake for 5 more minutes. Place on rack and let cool

completely. cove lightly with wax paper and let chill overnight. When ready to serve,

remov sides from pan and garnish with toasted almonds around outer edge and on

to of cake.

Almond Amaretto Cheesecake

2010-12-09T03:12:00.003-08:00

Almond Amaretto Cheesecake

Crust:
1/4 c Sugar
1/4 c Almonds, toasted
1 c Unsifted all-purpose flour
Pinch salt
1/2 c Unsalt butter
1 lg Egg yolk
1/4 ts Almond extract

Filling:
5 pk Cream cheese, softened 8-oz each
1 2/3 c Sugar
2 ts Grated lemon zest
5 lg Eggs plus 2 yolks
1/4 c Heavy cream
3 tb Amaretto liqueur
1 tb All-purpose flour
Strawberries for garnish

Make Crust: Lightly greased 9-inch springform pan. In food processor, process sugar
and almonds until nuts are finely ground. Add flour and salt; pulse to blend. Cut up
butter into bits; add to flour mixture. Pulse until mixture resembles coarse crumbs.
Add egg yolk and almond extract; pulse just until dough holds together. Press dough
into prepare pan to line bottom and 2 inch up sides. Refrigerate 1 hour. Preheat oven
to 400. Bake crust 8 minutes or just until golden. Place on wire rack; let stand stand
until cool. Make filling: In large bowl, with electric mixer at medium-high speed, beat
cream cheese until light and fluffy. Gradually beat in sugar; beat 3 minutes or until
mixture is blended and smooth. Beat in lemon zest. At medium speed, beat in eggs
and yolks, on at a time, beating just until blended after each addition. At low speed,
beat in heavy cream and liqueur. Beat in flour just until blended. Increase oven
temperature to 500. Pour filling into cooled crust in pan. Bake 12 minutes. Reduce
oven temperature to 200. Bake cheesecake 1 hour longer, cover loosely with foil if
top browns too quickly. Turn off oven; let cheesecake remain on rack for 30 minutes
with oven door propped ajar with wooden spoon. Place cake on cooling rack. Let
stand until room temperature. Cover; chill 6 hours or overnight. To serve, run knife
around edges of pan to loosen cake. Remove pan sides. Place cake on serving
dish. Garnish with strawberries. Before cutting each slice, dip knife in cold water.

Amaretto Peach Cheesecake

2010-12-09T03:12:00.001-08:00

Amaretto Peach Cheesecake

3 tb Margarine

1/3 c Sugar

1 Large Egg

3/4 c Unbleached All-purpose Flour

24 oz Cream Cheese, Softened

3/4 c Sugar

3 tb Unbleached All-purpose Flour

3 Large Eggs

16 oz Canned Peach Halves *

1/4 c Almond Flavored Liqueur

* Peach halves should be drained, and then pureed.

Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well.

Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10

minutes. Combine cream cheese, sugar and flour; mixing at medium speed on

electric mixer until well blended. Add eggs, one at a time, mixing well after each

addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees

F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65

minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Garnish with additional peach slices and sliced almonds, if desired.

A Masterpiece Cheesecake

2010-12-09T03:11:00.009-08:00

A Masterpiece Cheesecake

Crust:
2 C. graham cracker crumbs
1/4 C. melted butter
1/3 C. powdered sugar
2 Tbsp. flour

Mix well and pat into greased 9" spring form pan (grease bottom of pan only). Place
in refrigerator
while making filling.
Filling:
1 lb. cream cheese
3 eggs
1/2 C. sugar

Beat well and pour into pie crust. Bake in 350 degree F oven for 20 minutes ONLY.
Remove and cool. Cake may be decorated with any variety of fruits, canned or in
season.

A Masterpiece Cheesecake

2010-12-09T03:11:00.005-08:00

A Masterpiece Cheesecake

Banana Cream Cheesecake

2010-12-09T03:11:00.001-08:00

Banana Cream Cheesecake

1 Yellow cake mix, prepared in 13x9 pan.

8 oz Cream cheese, room temperature

1 pk (3-oz) instant vanilla pudding

2 c Milk

3 Or 4 bananas

1 lg Container Cool Whip

1 c Chopped nuts

Beat cream cheese until creamy. Add milk, gradually; add pudding, beating until well

mixed. Pour over cooled cake. Slice the bananas over cake. Cover with Cool Whip

and top with nuts.

Chocolate Cheesecake

2010-12-09T03:10:00.003-08:00

Chocolate Cheesecake

12 oz Semi-sweet chocolate; chopped

1 1/2 Sticks (3/4 cup) unsalted butter

1 c Sour cream at room temperature

1 ts Vanilla

3 lg Eggs

1 c Sugar

3 8-oz packages cream cheese; softened

1 c Chopped pecans

Confectioners' sugar and unsweetened cocoa powder for dusting the cake if desired

1 Chocolate graham wafer pie crust In a large metal bowl set over a pan of barely

simmering water melt the chocolate and the butter, stirring until the mixture is

smooth, stir in the sour cream and the vanilla, and let the mixture cool. In a bowl

beat together the eggs and the sugar until the mixture is thick and pale and forms a

ribbon when the beaters are lifted and beat in the cream cheese. Stir in the

chocolate mixture and fold in the pecans. Pour the filling into the prepared crust and

bake the cheesecake in the middle of a preheated 325 degree F oven for 2 hours, or

until it is just set. (The cake will fall in the middle.) Let the cheesecake cool in the

pan on a rack, chill it, covered loosely, overnight, and remove the side of the pan.

Sprinkle the confectioners' sugar and the cocoa powder decoratively over the

cheesecake.

Coconut Chocolate Cheesecake

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Coconut Chocolate Cheesecake

1 c Grham Cracker Crumbs

3 tb Sugar

3 tb Margarine, Melted

2 oz Unsweetened Baking Chocolate

2 tb Margarine

16 oz Cream Cheese, Softened

1 1/4 c Sugar

1/4 ts Salt

5 ea Large Eggs

1 1/3 c Flaked Coconut (3.5 oz Can)

1 c Sour Cream

2 tb Sugar

2 tb Brandy

Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form

pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low

heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at

medium speed on electric mixer until well blended. Add eggs, one at a time, mixing

well after each addition. Blend in chocolate mixture and coconut; pour over crust.

Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar

and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen

cake from rim of pan; cool before removing rim of pan. Chill.

Cheddar Chili Cheesecake

2010-12-09T03:09:00.003-08:00

1 1/2 tb Butter (for pan)

1/4 c Fine breadcrumbs, toasted

1/4 c Finely grated cheddar cheese

6 oz Thinly sliced ham

1 1/2 lb Cream cheese, room temp.

3/4 lb Sharp cheddar, grated

1 c Cottage cheese

3/4 c Chopped green onion

4 Eggs

3 tb Jalapeno pepper*

2 tb Milk

1 Garlic clove, halved

*seeded and finely chopped.

Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and 1/4 cup

cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half of

ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender

or processor until smooth. Pour slightly more than half of filling into prepared pan.

Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on

baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1 hour

with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room

temperature before serving.

Cheddar Chili Cheesecake

Another Chocolate Cheesecake

2010-12-09T03:09:00.001-08:00

Another Chocolate Cheesecake

1 pk (8 1/2 oz) chocolate wafers; crushed (Oreos work well, filling and all)

6 tb Unsalted butter; melted

2 pk (8 oz) cream cheese; softened (low fat works well)

2/3 c Sugar

3 Eggs

12 oz Or 2 cups semi-sweet chocolate, melted

1 c Whipping cream

2 tb Unsalted butter; melted

1 ts Vanilla

1/2 c Kahlua

Heat oven to 325F. In medium bowl, combine wafers and butter, reserving 1

tablespoon of the crumbs for garnish. Press remaining crumbs in bottom and 2

inches up sides of an ungreased 10- inch springform pan. Refrigerate. In a large

bowl, combine cream cheese and sugar; beat until smooth. Add eggs 1 at a time,

beating well after each addition. Add melted chocolate; beat well. Add remaining

ingredients, and beat until smooth. Pour into crust-lined pan. Bake at 325F for 55 to

65 minutes or until edges are set. Center of cheesecake will be soft. (To minimize

cracking, place a shallow pan with about 3/4 inch of hot water on the lower oven

rack while baking.) Allow cheesecake to cool in the pan for 5 minutes, then carefully

remove the sides of the pan. Allow the cheesecake to cool completely. Garnish with

the reserved crumbs (provided you can keep your spouse from eating them), and

refrigerate (at least 2-3 hours, preferably overnight). Keeps well in refrigerator for 3

days, probably longer.

Tuscan Cheesecake

2010-12-09T03:08:00.007-08:00

Tuscan Cheesecake

3 lb Ricotta cheese

8 Eggs

2 c Sugar

1 c Milk

2 Oranges, grated zest only

2 Lemons, grated zest only

2 2/3 oz Grand mariner

1 tb Clarified butter

1/4 c Plain bread crumbs

Preheat oven to 350 F.

Beat ricotta cheese with blender until smooth. Add eggs, sugar, and milk. Blend until

well-mixed and smooth. Add orange and lemon zest and Grand Mariner. Mix well.

Grease one cheesecake pan with butter and coat lightly with bread crumbs. Fill pan

3/4 of the way with cheesecake mixture. Set pan in a larger pan filled half full with

water and bake 1-1/4 hours. Turn oven off, leaving the cake within. Let stand for

one hour. Remove, let cool, and refrigerate.

Chocolate Cherry Cheesecake

2010-12-09T03:08:00.005-08:00

Chocolate Cherry Cheesecake

8 1/2 oz Chocolate Wafers, Fine Crush

1/2 c Butter, Melted

12 oz Semi-sweet Chocolate Chips

1 1/2 c Heavy cream

16 oz Cream Cheese, Softened

1/4 c Sugar

4 ea Large Eggs

3/4 c Cherry Flavored Liqueur

1 ts Vanilla Extract

1 lb Cherry Pie Filling

1/2 c Heavy Cream Whipped (Opt.)

In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch

springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to

325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy

cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl,

combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time,

beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla,

mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes.

Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely.

Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from

the edge. Decorate edge with whipped cream, if desired.

Tempting Trifle Cheesecake

2010-12-09T03:08:00.001-08:00

Tempting Trifle Cheesecake

1 1/2 c Soft Coconut Macaroons*

3/4 c Sugar

1/2 c Whipping cream

2 tb Sweet Sherry

10 oz Red Raspberry Preserves

1 x Toasted Slivered Almonds

24 oz Cream Cheese, Softened

4 ea Large Eggs

1/2 c Sour Cream

1 ts Vanilla

1/2 c Whipping Cream, Whipped

* Soft coconut macroon cookies crumbs.

Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees

F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on

electric mixture until well blended. Add eggs, one at a time, mixing well after each

addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust.

Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool

befroe removing rim of pan. Chill. Heat preserves in saucepan over low heat until

melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop

with whipped cream; top with almonds.

Cocoa-Nut Meringue Cheesecake

2010-12-09T03:07:00.001-08:00

Cocoa-Nut Meringue Cheesecake

7 oz (1 pk) Flaked Coconut *

1/4 c Chopped pecans

3 tb Margarine, Melted

16 oz Cream Cheese, Softened

1/3 c Sugar

3 tb Cocoa

2 tb Water

1 ts Vanilla

3 ea Large Eggs, Separated

Dash salt

7 oz (1 jr) Marshmallow Creme

1/2 c Chopped Pecans

* Coconut should be flaked and toasted.

Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform

pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium

speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake

at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing

rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme,

beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of

outer edge. Carefully spread marshmallow creme mixture over top of cheescake to

seal. Bake at 350 degrees F., 15 minutes. Cool.

Chocolate Orange Supreme Cheesecake

2010-12-09T03:06:00.001-08:00

Chocolate Orange Supreme Cheesecake

1 c Chocolate Wafer Crumbs

1/4 ts Cinnamon

3 tb Margarine, Melted

32 oz Cream Cheese, Softened

3/4 c Sugar

4 ea Large Eggs

1/2 c Sour Cream

1 ts Vanilla

1/2 c Semi-sweet Choc. ChipsMelted

2 tb Orange Flavord Liqueur

1/2 ts Grated Orange Peel

Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch springform

pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar,

mixing at medium speed on electric mixer until well blended. Add eggs, one at a

time, mixing well after each addition. Blend in sour cream and vanilla. Blend

chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour

chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven

temperature to 325 degrees F. Spoon remianing batter over chocolate batter continue baking 30

minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Chocolate Turtle Cheesecake

2010-12-09T02:58:00.003-08:00

Chocolate Turtle Cheesecake

2 c Vanilla Wafer Crumbs

6 tb Margarine, Melted

14 oz Carmels ( 1 bag)

5 oz (1 cn) Evaporated Milk

1 c Chopped Pecans, Toasted

16 oz Cream Cheese, Softened

1/2 c Sugar

1 ts Vanilla

2 ea Large Eggs

1/2 c Semi-sweet Chocolate Chips *

* Chocolate chips should be melted.

Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form

pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt

carmels with milk over low heat, stirring frequently, until smooth. Pour over crust.

Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed

on electric mixer until well blended. Add eggs, one at a time, mixing well after each

addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with

whipped cream, additional chopped nuts and maraschino cherries, if desired.

Cherry Cheesecake

2010-12-09T02:58:00.001-08:00

Cherry Cheesecake

1 c Graham Cracker Crumbs

3 tb Sugar

3 tb Margarine, Melted

24 oz Cream Cheese, Softened

3/4 c Sugar

3 ea Large Eggs

1 ts Vanilla

21 oz Cherry Pie Filling (1 cn)

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake

at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium

speed on electric mixer until well blended. Add eggs, one at a time mixing well after

each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes.

Reduce oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or

until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top

with pie filling just before serving.

Chocolate Mint Meringue Cheesecake

2010-12-09T02:57:00.003-08:00

Chocolate Mint Meringue Cheesecake

1 c Chocolate Wafer Crumbs

3 tb Margarine, Melted

2 tb Sugar

24 oz Cream Cheese, Softened

2/3 c Sugar

3 ea Large Eggs

1 c Mint Chocolate Chips, Melted

1 ts Vanilla

3 ea Large Egg Whites

7 oz Marshmallow Creme (1 Jr)

Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form

pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing

at medium speed on electric mixer until well blended. Add eggs, one at a time,

mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust.

Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before

removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add

marshmallow creme, beating until stiff peakes form. Carefully spread over top of

cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.

Cappuccino Cheesecake

2010-12-09T02:57:00.001-08:00

Cappuccino Cheesecake

1 1/2 c Finely Chopped Nuts

2 tb Sugar

3 tb Margarine, Melted

32 oz Cream Cheese, Softened

1 c Sugar

3 tb Unbleached All-purpose Flour

4 ea Large Eggs

1 c Sour Cream

1 tb Instant Coffee Granules

1/4 ts Cinnamon

1/4 c Boiling water

Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake

pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour,

mixing at medium speed on electric mixer until well blended. Add eggs, one at a

time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules

and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until

well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven

temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of

pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole

coffee beans if desired.

Chocolate Chip Cheesecake Supreme

2010-12-09T02:56:00.004-08:00

Chocolate Chip Cheesecake Supreme

1 c Chocolate Wafer Crumbs

3 tb Margarine, Melted

24 oz Cream Cheese, Softened

3/4 c Sugar

1/4 c Unbleached All-Purpose Flour

3 ea Large Eggs

1/2 c Sour Cream

1 ts Vanilla

1 c Mini Semi-sweet Chips

Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at

350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at

medium speed on electric mixer until well blended. Add eggs, one at a time, mixing

well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and

pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan;

cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint

leaves, if desired.

Arizona Sunset Cheesecake

2010-12-09T02:56:00.000-08:00

Arizona Sunset Cheesecake

Shortbread Crust
1 1/2 c Flour
1/2 c Finely ground pecans
1/3 c Sugar
1 lg Egg, separated
1/2 c Butter, softened

Cranberry Glaze Filling
1 cn Whole berry cranberry- sauce OR 2 cups cranberry orange relish
2 tb Sugar
1 tb Cornstarch
1 tb Grated lemon zest
1 tb Lemon juice

White Chocolate Filling
1 1/2 c Fresh orange juice
1-3 Inch x 1 inch piece- of orange peel (orange part only)
4 8 oz pkgs cream cheese
2/3 c Sugar
1 tb Grated orange zest
2 tb Cranberry Liqueur (such- as Crantasia Schnapps)
8 oz White chocolate, melted
4 Eggs

Candied Orange Topping
4 c Water
2 c Sugar
3 Seedless oranges (unpeeled)- cut into paper-thin slices

Garnish
Whipped Cream
Shortbread Crust: Preheat the oven to 400 degrees F. Working on a large flat
surface, such as a pastry board, place flour, pecans, and sugar in the center of the
surface and mix together. Form a small depression or well in the center of the
mound. Add the egg yolk and the softened butter to the well, then blend these with
the dry mixture. Mix the ingredients thoroughly using your hands -- there is no
substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap.
Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You
should have a circle of about 11 inches in diameter. For best results, roll out your
dough between 2 sheets of waxed paper, then peel away the paper and cut the crust
in a 9 inch circle. Place the circle inside a 9 inch springform pan. Prick the crust
several times with a fork to keep the crust from puffing up during the baking. Place
the springform pan in the oven and bake for 15 to 20 minutes, or until light brown.
Allow to cool. Using the leftover dough, line the sides of the springform pan. Press
the dough against the sides of the pan, smoothing it so as to have a continuous layer
of crust all the way around the sides of the pan. Make sure that the side crust meets
the bottom crust all the way around. Brush the reserved egg white onto the shell,
covering the bottom and sides. This will seal the dough and keep it from becoming
soggy. Set aside until ready to use.

Cranberry Glaze Filling
saucepan. Stir in the cranberry sauce. Cook over medium heat, stirring constantly,
until thick. Stir in the lemon zest and lemon juice. Set aside to cool slightly.

: Mix the sugar and cornstarch together in a small
White Chocolate Filling
and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3
Tbsp - about 12 minutes. Remove and discard the strip of orange peel and set aside
the reduced orange juice. Using an electric mixer, beat the cream cheese, sugar,
grated orange zest, Crantasia, and reduced orange juice until smooth. Beat in the
melted white chocolate and then the eggs, one at a time, beating just until
combined. Pour the cranberry glaze filling into the prepared crust, spreading evenly.
Pour the white chocolate filling over the cranberry layer and bake about 50 minutes
(the top will be dry and the sides puffed slightly - the center will not be set). Move
cheesecake to a wire rack and cool completely to room temperature. Chill in the
refrigerator overnight.

: Reset the oven to 350 degrees F. Boil the orange juice
Candied Oranges Topping
Combine the water and sugar in a heavy shallow wide skillet. Stir over medium heat
until the sugar dissolves. Simmer 5 minutes longer. Add the orange slices 1 at a time
and adjust the heat so that the syrup bubbles only around the edges of the pan.
Cook the oranges for one hour. Turn over the top layer of oranges and cook until the
oranges are translucent and the orange peels tender, about another one hour longer.
Lift and drain each orange slice out of the syrup, and arrange the slices in a single
layer on the prepared rack. Let dry 1 hour. Boil the orange-sugar syrup until thick,
about 6 minutes. Loosen and remove the sides of the springform pan. Set the
cheesecake on a serving dish. Overlap the candied orange slices around the top of
the cheesecake. Reheat the orange syrup, if necessary, and brush over the orange
slices. Drizzle any remainder over each serving. Garnish: whipped cream.
: Cover a wire rack with waxed paper. Set aside.
NOTE
Topping if you prefer.

: You may substitute grapefruits for the oranges in the Candied Oranges

Chocolate Raspberry Cheesecake

2010-12-09T02:54:00.001-08:00

Chocolate Raspberry Cheesecake

1 1/2 c Creme-filled Cookie Crumbs *

2 tb Margarine, Melted

32 oz Cream Cheese, Softened

1 1/4 c Sugar

3 ea Large Eggs

1 c Sour Cream

1 ts Vanilla

6 oz Semi-sweet Chocolate Chips**

1/3 c Strained Raspberry Preserves

6 oz Semi-sweet Chocolate Chips

1/4 c Whipping Cream

* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely

crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly .

Combine crumbs and margarine; press onto bottom of 9-inch springform pan.

Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric

mixer until well blended. Add eggs, one at a time, beating well after each addition.

Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream

cheese and melted chocolate, mixing at medium speed on eletric mixer until well

blended. Add Red Raspberry preserves; mix well. Drop rounded measuring

tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do

not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of

pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream

over low heat stirring until smooth.

Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped,

raspberries and

fresh mint leaves, if desired.

Creamy Chilled Cheesecake

2010-12-09T02:33:00.001-08:00

Creamy Chilled Cheesecake

1 c Graham Cracker Crumbs

1/4 c Sugar

1/4 c Margarine, Melted

1 ea Env. Unflavored Gelatin

1/4 c Cold Water

8 oz Cream Cheese, Softened

1/2 c Sugar

3/4 c Milk

1/4 c Lemon Juice

1 c Shipping Cream, Whipped

1 x Strawberry Halves

Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form

pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar,

mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold

in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving.

Cookies and Cream Cheesecake

2010-12-09T02:32:00.001-08:00

Cookies and Cream Cheesecake

2 c Cream-filled Cookies *

6 tb Margarine, Softened

1 ea Env. Unflavored Gelatin

1/4 c Cold Water

8 oz Cream Cheese Softened

1/2 c Sugar

3/4 c Milk

1 c Whipping Cream, Whipped

1 1/4 c Creme-filled Cookies **

* The cookies (24) should be chocolate cream filled cookies and be to as fine as can

be done. ** These cookies should be chocolate cream filled cookies and should be

coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9-

inch springform pan. Soften gelatin in water; stir over low heat until dissolved.

Combine cream cheese and sugar, mixing at medium speed on an electric mixer until

well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill

until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C

cream cheese mixture; pour remaning cream cheese mixture over crust. Top with

cookies and reserved cream cheese mixture. Chill until firm.

Chocolate Velvet Cheesecake

2010-12-09T02:31:00.000-08:00

Chocolate Velvet Cheesecake

1 c Vanilla Wafer Crumbs

1/2 c Chopped Pecans

3 tb Granulated Sugar

1/4 c Margarine, Melted

16 oz Cream Cheese, Softened

1/2 c Brown Sugar, Packed

2 ea Large Eggs

6 oz Semi-sweet Chips, Melted

3 tb Almond Flavored Liqueur

2 c Sour Cream

2 tb Granulated Sugar

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-

inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese

and brown sugar, mixing at medium speed on electric mixer 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 degrees F., 35 minutes. Increase oven temperature to

425 degrees F. Combine sour cream and granulated sugar; carefully spread over

cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool

before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and

1/4 teaspoon almond extract for almond flavored liqueur.