Category: Cheesecakes

Crust:
1 cup graham wafer crumbs
3 tbsp melted margarine
Combine ingredients & press into bottom of 9” spring form pan. Bake 10 min @ 325. Remove from oven. Increase oven temperature to 450.

Filling:
3 pkgs cream cheese
¾ cup sugar
2 tbsp flour
4 eggs
¾ cup sour cream
1 tsp vanilla
½ tsp almond extract
1 cup chopped cranberries

Beat cream cheese, sugar & flour until smooth. Beat in eggs one at a time. Add sour cream & flavourings. Stir in cranberries. Pour into crust. Bake 10 min @ 450. Reduce heat to 250 & bake 40 min longer. Run knife around cake. Cool in pan.

Sauce:
1 cup cranberry juice
1 tbsp cornstarch
Combine cranberry juice & cornstarch in saucepan or microwave. Cook & stir until thickened. Spoon onto chilled cheesecake. Chill several hours.

Crust: Mix & spread over bottom & sides of 9” spring form pan:
2 ½ cups oreo baking crumbs
½ cup margarine, melted

Filling:
3 pkgs cream cheese
1 cup sugar
2 tbsp flour
4 eggs
½ cup whipping cream
1 tsp vanilla
18 oreo cookies, broken into pieces

Heat oven to 450. Beat cream cheese, sugar & flour until smooth. Beat in eggs, one at a time. Beat in cream & vanilla. Pour ½ batter over crust. Sprinkle with broken cookie pieces & then pour remaining batter over top, smoothing surface. Bake 10 min @ 450. Educe heat to 250 & bake 60-70 min longer. Cool to room temperature. Refrigerate overnight before serving. Top with whipped cream & mini oreos.

2 cups graham wafer crumbs
2 tbsp sugar
½ cup melted butter

Mix & put in 9×9 pan. Bake 5 min @ 325.

Beat & put on crumbs
1 pkg cream cheese
1 ½ cups icing sugar
½ cup butter (softened)
1 tsp vanilla

Spread on top of cheesecake:
3 oz pkg grape jello – dissolved in 1 cup boiling water. Add:
2 cups frozen blueberries.

Top with whipped cream.

Base: Mix together. Save ½ cup.
2 ¼ cup graham wafer crumbs
1 tbsp icing sugar
½ cup melted butter

Press into 9×12 or 10×13 pan.
Mix in bowl. Cool until slightly thickened:
1 pkg lemon jello
1 cup hot water

Cream together:
1 cup sugar
1 250 gm pkg cream cheese

Chill & beat until stiff:
1 can evaporated milk
1 tbsp lemon juice

Add other ingredients to beaten milk. Beat until well mixed & pour over crumb base. Sprinkle with ½ cup crumbs. Refrigerate 5-6 hours.

Graham wafer crust (or oreo)

2 – 250 gm pkgs cream cheese
½ cup sugar
Vanilla
Cream together.

1 envelope gelatin
1/3 cup cold water
Dissolve. Heat 20 seconds in microwave. Cream into cheese mixture. Blend in:

1 cup cream, whipped

Divide batter. Pour half in crust. Top with:
½ cup chocolate chips
½ cup peanut butter
Melted together. Top with crushed
‘Crispy Crunch’ bars. Add remaining batter. Sprinkle with more crushed bars. Refrigerate overnight.

4-250 gm pkgs cream cheese
250 ml ? (16 oz) sour cream
1/8 lb melted butter
2 tbsp corn starch
1 ½ cup sugar
1 tbsp vanilla
1 tbsp lemon juice
6 eggs

Bake 1 hour @ 350.

12 vanilla wafers
2-250 gm pkg cream cheese
½ cup sugar
1 tsp vanilla
2 eggs

Line muffin tins with large muffin papers. Place on vanilla wafer in each liner.

Mix cream cheese, vanilla & sugar on medium speed until well blended. Add eggs. Mix well. Pour over wafers, filling ¾ full.

Bake 25 min @ 325. Remove from pan when cool. Chill. Top with fruit or chocolate.

Base: Bake 5 min @ 350.
2 cups graham wafer crumbs
¼ cup melted butter

Cream well:
250 gm pkg cream cheese
1 cup sugar

Fold in:
1 pkg dream whip (made as directed)

Put on top of base & cover with 1 can cherry pie filling. Refrigerate.