Category: Cheesecake

Serves: 8 – 10

Source: Anne Ditchburn

Ingredients:

• 2 cups graham cracker crumbs
• 1/4 pound melted butter
• 2 packages of cream cheese (8 ounces each)
• 2/3 cup white sugar
• 2 eggs
• 1 teaspoon vanilla
  Topping
• 1 cup sour cream
• 2 tablespoons of sugar
• 1 teaspoon of vanilla

  1 can of cherry pie filling

Instructions:

1. Mix butter and cracker crumbs and press into a 9 inch spring form pan.
2. Beat cream cheese until smooth, and then blend in sugar and eggs. Add vanilla and pour into crust and bake at 375 for 20 minutes.
3. Remove from oven and let stand for 15 minutes.
4. Blend sour cream, sugar and vanilla. Increase oven temperature to 425. Spread sour cream topping over cheesecake and bake for 10 minutes.
5. Remove from oven and cool and chill overnight. Spread cherry pie over chilled cheesecake.

Serves: 12

Source: Kraft

Ingredients:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup melted butter or margarine
• 3 (250 gram each) light cream cheese
• 3/4 cup white sugar
• 3 eggs, beaten
• 1 tbsp. lemon zest
• 3 tablespoons lemon juice

Instructions:

1. Preheat oven to 350°. Mix crumbs and butter and press into a parchment lined 9 inch spring-form pan.
2. Beat cream cheese and sugar with an electric mixer until well blended. Add eggs one at a time, mixing on low until just blended.
3. Stir in lemon zest and juice and pour over crust.
4. Bake for 45 to 50 minutes or until centre is almost set. Run a metal spatula around rim to loosen cake. Cool before removing cake from pan. Refrigerate four hours or overnight.

Serves: Serves 10.
Source: Food

Ingredients:

• 2 tablespoons unsweetened cocoa powder, plus more for garnish
• 1 1/2 cups heavy cream
• 4 ounces semisweet chocolate, chopped
  • 1 bar (8 ounces) cream cheese, room temperature
  • 3/4 cup sugar
  • 24 ladyfinger cookies (from a 7-ounce package)

Instructions:

1. In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.
   2.Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.
2. Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
3. Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.

Serves: 8 Servings
Source: Canadian Living, August 2008

Ingredients:

• 2 pkg (each 8 oz/250 g) cream cheese, softened
• 1/2 cup (125 mL) wildflower or other liquid honey
• 1 tbsp (15 mL) granulated sugar
• 1/2 tsp (2 mL) finely grated orange rind
• 1 egg
• 1 egg yolk
• 1/3 cup (75 mL) sour cream
• 3/4 cup (175 mL) graham cracker crumbs
• 1/4 cup (50 mL) finely chopped toasted pecans
• 1/4 cup (50 mL) unsalted butter, melted
• 3 tbsp (45 mL) packed dark brown sugar

Instructions:

1. Grease bottom of 6-inch (1.25 L) springform pan; line side with parchment paper. Set on large square of heavy-duty foil; press up side of pan. Set aside.
2. Crust: In small bowl, stir together graham cracker crumbs, pecans, butter and brown sugar until moistened; press over bottom and halfway up side of prepared pan. Bake in centre of 350°F (180°C) oven until firm, 7 to 8 minutes. Let cool.
3. Cheesecake: In bowl, beat cheese with honey; beat in sugar and orange rind. Stir in egg and egg yolk, 1 at a time. Blend in sour cream. Pour into crust.
4. Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides. Bake in centre of 350°F (180°C) oven until shine disappears and edge is set but centre still jiggles slightly, 60 to 65 minutes.
5. Remove cheesecake from water and transfer to rack; remove foil and let cool. Cover and refrigerate until set, about 6 hours. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 2 days.)

Serves: 36
Source: The Best of Bridge

Ingredients:

• 36 vanilla wafers
• 3 – 8 ounce packages cream cheese
• 2/3 cup white sugar
• 4 eggs
• 2 tsp. lemon juice
• 1 can pie filling, cherry, blueberry, or raspberry

Instructions:

1. Preheat oven to 350 degrees. Line muffin tins with baking cups. Place one vanilla wafer in the bottom of each baking cup.
2. Mix sugar, cream cheese, eggs, and lemon juice until smooth. Spoon cream cheese mixture over wafers to fill cups to 2/3 full. Bake in a preheated oven for 18 to 20 minutes. Cool. Cupcakes will sink in the middle while cooling. Spoon pie filling over each cupcake and refrigerate at least one hour before serving.

Serves: 8
Source: Kraft Foods

Ingredients:

• 3 tablespoons honey maid graham crackers, less fat
• 2/3 cup boiling water
• 1 package (4 serving size) sugar free low calorie orange Jello
• 1 cup low fat cottage cheese
• 1- 8 ounce container fat free cream cheese
• 2 cups Cool Whip Free whipped topping, thawed

Instructions:

1. Sprinkle crumbs onto bottom of a 8 or 9 inch pie plate sprayed with cooking spray.
2. Stir boiling water into Jello in a large bowl for at least 2 minutes or until Jello is completely dissolved. Cool 5 minutes.
3. Pour into blender container, add cottage cheese and cream cheese and blend on medium speed until smooth. Pour into a large bowl and gently fold in Cool Whip.
4. Pour into the prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove from pan just before serving. Store leftovers in refrigerator.