CHIMPANZEE CHEESECAKE

CHIMPANZEE CHEESECAKE

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 Tbsp butter, melted

Filling:
1 lb. cream cheese
1/4 cup granulated sugar
2 tsp. lemon juice
4 large eggs
1 cup sour cream
1 cup mashed bananas (approx. 3 bananas)

• Preheat oven to 350 F.
  
• Place the crumbs in a mixing bowl and add the sugar and butter.
• Blend well.
• Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch spring-form pan.
• Smooth the crumb mixture along the bottom to an even thickness.
• Bake 10 minutes.
• Cool before filling.
  
• 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.
• Bake for 1 hour.
  
• Cool in the oven, with the door propped open, until the cake is at room temperature.
• Chill until serving time.

PUMPKIN FRANGELICO CHEESECAKE

PUMPKIN FRANGELICO CHEESECAKE

Crust:
1-1/2 cups ground gingersnaps
2 tablespoons sugar
2 tablespoons melted butter
1/4 cup chopped hazelnuts

Filling:
3 8-ounce packages cream cheese
3/4 cup sugar
4 eggs
2 cups sour cream
1/2 cup Frangelico liqueur
4 tablespoons melted butter
3/4 cup pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ground clove
1/4 teaspoon allspice
1 teaspoon vanilla

Topping:
1 cup sour cream
2 tablespoons Frangelico

• Crust: Combine gingersnap crumbs with sugar and butter, blend thoroughly.
• Line bottom of 9-inch spring-form pan with crumbs.
• Sprinkle crust with hazelnut crumbs.
• Chill while preparing other ingredients.
  
• Filling: In a mixer bowl, beat cream cheese and sugar until fluffy.
• Add eggs, one at a time, beating well after each addition.
• Blend first cup of sour cream, the 1/2-cup Frangelico, the 4 tablespoons butter and the vanilla.
• Pour into prepared crust.
  
• Bake at 325 degrees for 65 minutes or just until set.
• Turn off oven and let cake remain in cooling oven for 1/2 hour.
  
• Topping: Stir together sour cream and Frangelico, spread over cheesecake.
• Return to oven for 3 minutes.
• Cool, then cover and chill.

LEMON BERRY CHEESECAKE

LEMON BERRY CHEESECAKE

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 1/2 teaspoons lemon extract
1/4 cup confectioners' sugar
1 9-inch prepared graham cracker crust
2 pints seasonal berries, such as blueberries, blackberries, raspberries, strawberries

• Beat together cream cheese, sour cream, lemon extract, and sugar with an electric mixer until smooth.
• Spoon and smooth mixture over graham cracker crust, then refrigerate until firm, at least 2 hours.
• Arrange berries on top of pie.

OREO CHEESECAKE

OREO CHEESECAKE

2 cups Oreo cookie crumbs (about 20 cookies)
2 tablespoons butter, melted
1/4 cup brown sugar
2 lbs. cream cheese, softened
1-1/4 cups sugar
1/3-cup pareve (non-dairy) whip (or whipping cream)
2 tablespoons flour
1-teaspoon vanilla
4 eggs
2 cups coarsely crumbled Oreos
1 lb. sour cream¼ cup sugar
1-teaspoon vanilla
1/3-cup pareve [non-dairy] whip (or whipping cream)
1-1/4 cups semisweet chocolate chips

• Preheat oven to 325 degrees.
• Combine first 3 ingredients and press mixture in bottom and up sides of a 10-inch spring-form pan.
• Bake for 10 minutes and set aside.
• Beat cream cheese until creamy.
• Gradually add 1-1/4 cups sugar, beating well.
• Add 1/3-cup pareve whip, flour and 1 teaspoon vanilla.
• Mix well. Add eggs one at time, beating well after every addition.
• Pour 3-1/2 cups of this batter into prepared crust.
• Top with crumbled cookies.
• Pour remaining batter over cookies.
• Bake for 1 hour and 15 minutes.
• Combine sour cream, remaining 1/4 cup sugar and 1 teaspoon vanilla.
• Spread over cheesecake.
• Bake for 7 more minutes.
• Turn oven off and leave cheesecake in with door close for 45 minutes.
• Remove from oven and cool completely on a wire rack.
• Cover and chill 8 hours.
• Remove sides of pan.
• Combine 1/3-cup pareve whip with chocolate chips in a small saucepan.
• Stir over low heat until chocolate melts.
• Stir in teaspoon vanilla and remove from heat.
• Carefully spread mixture over cheesecake allowing it to drip down the sides.
• Chill.

CHOCOLATE ROYALE CHEESECAKE

CHOCOLATE ROYALE CHEESECAKE

1-1/2 cups crushed Chocolate Sandwich Cookies (about 18 cookies)
2 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) Semi-Sweet Baking Chocolate, melted, cooled slightly
1/4 cup hazelnut liqueur (optional)
4 eggs
1 Tbsp. sifted powdered sugar
1/3 cup mixed berries

• Preheat oven to 325°F if using a silver 9-inch spring-form pan (or to 300°F if using a dark nonstick spring-form pan).
• Mix crumbs and butter; press firmly onto bottom of pan.
• Bake 10 minutes.
• Beat cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended.
• Add melted chocolate and liqueur; mix well.
• Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
• Pour over crust.
• Bake 55 minutes to 1 hour or until center is almost set if using a silver spring-form pan. (Or, bake at 300°F for 1 hour to 1 hour 5 minutes or until center is almost set if using a dark nonstick spring-form pan.)
• Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate 4 hours or overnight.
• Top with powdered sugar and berries just before serving.
  

LEMON-GINGER CHEESECAKE BARS

LEMON-GINGER CHEESECAKE BARS

30 ginger snaps, finely crushed

2 pkg. (8 oz. each) Neufchatel Cheese, softened

2/3 cup sugar

Grated peel and juice from 1 medium lemon

2 eggs

2/3 cup apricot preserves

• Preheat oven to 350°F.
• Sprinkle cookie crumbs evenly onto bottom of greased 13x9-inch baking pan; set aside.
• Beat Neufchatel cheese and sugar in large bowl with electric mixer on medium speed until well blended.
• Add lemon peel and juice; mix well.
• Add eggs, 1 at a time, mixing just until blended after each addition.
• Pour over crumbs in pan.
  
• Bake 25 minutes or until center is almost set; cool completely.
• Spread preserves evenly over cheesecake.
• Refrigerate at least 1 hour or until chilled.
• Cut into 24 bars to serve.
• Store leftover bars in refrigerator.
  
• For best results, chop any large pieces of fruit in the preserves before spreading over cheesecake.

Blue Ribbon Creamy Cheesecake

Blue Ribbon Creamy Cheesecake
Ingredients:
12 to 14 graham crackers, crushed
1/2 cup butter, melted
4 packages (3 oz. each) cream cheese, softened
2 eggs, beaten
sugar
3 teaspoons vanilla
1/2 teaspoon lemon juice
1 cup sour cream

• Combine graham cracker crumbs and butter, mixing well. Press into pie pan to form crust.
• Combine cream cheese, eggs, 3/4 cup sugar, 2 teaspoons vanilla and lemon juice in bowl, mixing well.
• Pour into prepared crust.
• Bake at 350 degrees for 15 to 20 minutes.
• Cool for 10 minutes.
• Mix sour cream, 3 1/2 tablespoons sugar and 1 teaspoon vanilla in bowl.
• Spread evenly over top.
• Bake for 10 minutes longer.
• Chill for 5 hours.