Pumpkin Cheesecake

Crust:

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

Filling:

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

Directions:

Preheat oven to 325 degrees. 

Grease, or spray with non-stick spray, a 9-inch spring form pan. 

In a bowl, mix together all crust ingredients.

Take crust mixture and line sides and bottom of spring form 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 pumpkin pie mix and flour.

Once blended well stir in nuts. 

Pour mixture into a crust-lined pan. 

Bake until center feels firm when touched (approx. 1 hr. and 45 min.) 

Brush top with maple syrup and let cool. 

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. 

Heavenly Cheesecake

• 2 cups fine crumbs (graham crackers or cookies)
• 1 cup sugar
• 1/3 cup plus 1 tbsp. butter
• 1/4 cup sugar
• 2 (8 oz.) pkgs. cream cheese
• 3 tsp. vanilla
• 1/2 pt. sour cream
• 6 tbsp. sugar
• 5 eggs

Directions:

Combine “crumbs”, butter and 1/4 cup sugar. 

Pack into bottom of springform pan. 

Bake in oven at 300 degrees for 10 minutes. 

Gently mix cream cheese and eggs, adding eggs individually. 

Once eggs are added, beat. 

Slowly add 1 cup sugar and 1 1/2 tsp. vanilla. 

Pour into pan and bake for 1 hour. 

Allow to cool for 10 minutes. 

Combine sour cream, 6 tablespoons sugar and 1 1/2 teaspoons vanilla. 

Top cheesecake with mixture. 

Bake at 300 degrees for 15 minutes longer. 

Allow to cool slowly at room temperature and then refrigerate.

Mini Cherry Cheesecakes

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

Directions:

Mix sugar, cream cheese, vanilla and eggs together. 

Crush vanilla wafers and place in tiny tins in a muffin pan. 

Pour cheesecake mixture into tins. 

Bake in oven for 15 minutes at 325 degrees. 

Top with can of cherry pie filling. 

Chill before serving.

Italian Cream Cheese Cake

• 1 stick butter or margarine
• 1/2 cup Crisco
• 2 cups sugar
• 2 cups cake flour
• 1 tsp. baking soda
• 1 cup buttermilk
• 1 tsp. vanilla
• 1 can coconut
• 1 cup nuts
• 5 egg yolks

Mix the above ingredients. 

Fold in 5 egg whites, beaten stiff. 

Pour into 3 greased cake pans. 

At 350 degrees, bake for approx. 25 to 30 minutes.

Icing

• 1 (8 oz.) pkg. cream cheese
• 1/2 stick margarine
• 1 box powdered sugar
• 1 tsp. vanilla
• 1 cup pecans, chopped
• 1/4 cup milk

Mix ingredients well and spread over cheese cake.

Mini Cheesecakes

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

Directions:

Line muffin tin with foil cupcake liners. 

Place 1 vanilla wafer in each liner. 

Mix cream cheese, sugar and vanilla on medium speed until well blended. 

Add eggs and mix well. 

Pour over wafers, filling each one nearly full. 

Bake at 325 degrees for 25 minutes. 

Remove mini cheese cakes from muffin pan once cool and chill. 

Top with fruit, preserves, nuts or chocolate. 

Crescent Chocolate Chip Cheese Cake

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

Directions:

Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. 

Mix cream cheese, egg yolk, sugar, and vanilla until creamy. 

Add the chocolate chips less the saved 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, while still hot, frost. 

Melt the chips you had set aside in the microwave, and drizzle on iced cheese cake.

Frosting:

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

Directions:

Mix together. 

Frost baked cheese cake. 

Refrigerate until cool.

Cappuccino Walnut Cheesecake

• 1 cup finely chopped walnuts (or pecans)
• 1 cup granulated sugar
• 3 tablespoons butter, melted
• 32 oz. cream cheese, softened
• 2 tablespoons flour
• 4 eggs
• 1/4 cup sour cream
• 1/4 teaspoon cinnamon
• 1/2 cup strongly brewed espresso (bean optional)
• 1 teaspoon instant coffee

Topping For Cheesecake:

• 1 cup semi-sweet chocolate chips
• 1/3 cup heavy cream
• 1/4 cup espresso
• 1 tablespoon cocoa powder
• 1 tablespoon cinnamon
• sugar to taste

Directions:

Preheat oven to 350 degrees.

Combine walnuts, 2 tbsp. sugar, and butter in a bowl and mix well. Pour mixture into a 9-inch springform pan and press onto bottom. Set aside.

In a food processer (I used a blender) combine cream cheese and the rest of the cup of sugar. Mix until light and fluffy and completely combined.

Add flour and eggs one at a time.

Add sour cream and cinnamon.

Dissolve the instant coffee into the espresso and then add to cream cheese mixture.

Pour into pan and bake approximately 1 hour. Some ovens may require 10-15 extra minutes. Shake gently to test. Cake will be firm when done and top will be lightly browned. Cool completely.

Topping:

Heat all ingredients and stir until melted.

Drizzle topping over cooled cheesecake.

Chill cheesecake before serving.