CREAMY BANANA CHEESECAKE

CREAMY BANANA CHEESECAKE

1 graham cracker pie crust
8 oz. cream cheese, softened
1 tsp. vanilla
1/3 cup sugar
2 cups whipped topping
2 cups bananas, sliced
1 3/4 cup milk
1 - 3 oz. package instant banana pudding mix

• Combine cream cheese, vanilla and sugar and mix well.
• Stir in 1 cup whipped topping.
• Place 1 cup sliced bananas at the bottom of the piecrust.
• Spread cream cheese mixture over the bananas.
• Place remainder of bananas on top of the cream cheese mixture.
• Combine milk and pudding mix and stir until smooth.
• Add 1 cup whipped topping and mix well.
• Place this mixture over the bananas and chill for several hours before serving.

BLACK-EYED SUSAN CHEESECAKES

BLACK-EYED SUSAN CHEESECAKES

24 vanilla wafers
2 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup REESE'S Peanut Butter Chips
1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips
3 tablespoons butter
Sliced almonds

• Heat oven to 350F.
• Line muffin cups with foil bake cups (2 inches in diameter).
• Place one vanilla wafer, flat-side down, in bottom of each cup.
  
• Beat cream cheese and sugar on medium speed of mixer in large bowl.
• Add eggs and vanilla; beat well.
• Stir in peanut butter chips.
• Spoon heaping tablespoon cream cheese mixture into each muffin cup.
  
• Bake 15 minutes or just until set, but not browned. Cool.
  
• Place chocolate chips and butter in small microwave-safe bowl.
• Microwave at HIGH (100%) 30 seconds; stir.
• If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred.
  
• Drop teaspoons of chocolate mixture onto center of each cheesecake, letting white show around edge.
• Place almond slices around chocolate mixture to resemble petals.
• Cover; refrigerate.
• Cover; refrigerate leftover cheesecakes.
• About 2 dozen cheesecakes.

Apple Sauce Cheesecake

Apple Sauce Cheesecake

1/4 cup sugar
1 1/2 cups Graham cracker crumbs
1/2 cup melted butter

Filling:
16 oz cream cheese at room temp
1/2 cup sugar
3 eggs separated
3 tbsp flour
1/2 tsp salt
2/3 tsp vanilla extract
2/3 cup cream
1 tbsp lemon juice
1/4 cup sugar
Sauce:
2 cups baking apples chopped fine
1 cup sugar (approx)
2 tbsp cornstarch
2 tbsp water

• Preheat oven to 350 deg. Grease 9" spring-form pan.
• Melt butter, add sugar and Graham crumbs until mixed.
• Press into pan and bake 10-12 minutes.
  
• Reduce oven to 325.
• Beat cream cheese, beat in egg yolks, sugar, salt and flour.
• Add vanilla, cream and lemon juice; beat well until lump free.
• In bowl, beat egg whites until soft peaks form.
• Add 1/4 c sugar; beat until stiff.
• Fold egg whites into cream cheese mix.
• Pour into baked crust and bake for further 40-60 minutes.
• Cool.
  
• In saucepan boil apples for 5-7 minutes.
• Add sugar, simmer for 3-5 minutes more.
• Mix cornstarch with water and mix in with apple mixture, cook until thick.
• Pour over cheesecake.
• Variations: could be any type of berries.

KEY LIME CHEESECAKE

KEY LIME CHEESECAKE

Crust:
1 1/4 cup graham cracker crumbs
1/4 cup sugar
3 tbsp butter

Filling:
2 lbs cream cheese (4- 8oz pkgs)
1 1/4 cup sugar
2 tbsp lime juice
pinch of salt
4 large eggs
topping: 16 oz sour cream (or whipped cream, to spread over after baking)
optional: cherry pie filling

• Mix crust ingredients together. Press into bottom of a 10" spring form pan.
• Preheat oven to 350 degrees. Beat cream cheese; add sugar and beat until well mixed.
• Add lime juice and pinch of salt.
• Beat until smooth.
• Add eggs one at a time, beating well after each addition.
• Pour filling into crust.
• Pour sour cream over the top and ently spread to cover filling.
• Bake 50-60 minutes until firm to the touch.
• Let cool 15 minutes at room temperature. then 4-6 hours in the refrigerator.
• top with cherry pie filling.

Nut Crust Cheesecake

Nut Crust Cheesecake

Crust:
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter
Filling:
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

• Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
• All above ingredients should be at room temperature before your begin.
• Start by beating the cream cheese until light and fluffy.
• Keep the mixer on a low setting throughout the beating and mixing process.
• Add the sugar a little at a time and continue beating until creamy.
• Add one egg at a time and beat after each egg.
• When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
• Add the sour cream last and beat well.
• Pour cream cheese into the spring pan.
• Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
• When time is up, prop open oven door and leave in oven for one hour.
• After one hour, remove from oven.
• Let cool enough before the cheesecake is put into the refrigerator for 24 hours.

BANANA CREAM CHEESECAKE

BANANA CREAM CHEESECAKE

1 graham cracker pie crust
8 oz. cream cheese, softened
1 tsp. vanilla
1/3 cup sugar
2 cups bananas, sliced
1 - 3 oz. package instant banana pudding mix
1 3/4 cup milk2 cups whipped topping

• Combine cream cheese, sugar and vanilla and mix well.
• Stir in 1 cup whipped topping.
• Place 1 cup sliced bananas at the bottom of the piecrust.
• Spread cream cheese mixture over the bananas.
• Place remainder of bananas on top of the cream cheese mixture.
• Combine milk and pudding mix and stir until smooth.
• Add 1 cup whipped topping and mix well.
• Place this mixture over the bananas and chill for several hours before serving.

Zucchini Cheesecake

A very simple cheesecake, what better way to use up all those huge zucchini squash than cheesecake?

Zucchini Cheesecake
2 medium squash, shredded and drained
1 cup Bisquick 1/4 cup onion, finely chopped
1 clove garlic, crushed
1/2 cup grated Romano cheese
1 tablespoon parsley, chopped
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil
4 eggs

• Mix all ingredients (except squash) together.
• Making sure all excess moisture has been squeezed from the squash, fold in.
• Bake in a greased 8-inch square dish for about 30 minutes at 350 degrees F.