Chilled Cheesecake

 1 c Graham Cracker Crumbs
1/4 c Sugar
1/4 c Margarine, Melted
1 ea Envelope Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese, Softened
1/2 c Sugar
3/4 c Milk
1/4 c Lemon Juice
1 c Shipping Cream, Whipped
1 x Strawberry Halves

Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften
gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at
medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped
cream. Pour over crust; chill until firm. Top with strawberries before serving.

New York Cheesecake

1-1/4 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter or margarine
3/4 teaspoon cinnamon
Filling:
2 lbs. cream cheese (4-8oz. packages.)
1/4 teaspoon salt
1 cup sugar
4 eggs
1-1/4 tablespoon lemon juice
Topping:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla

Need: 10″spring-form pan

Crust: Mix all ingredients together and press into 10″spring-form pan.

FILLING: Combine salt, sugar, eggs and lemon juice and beat till smooth.
Set aside in large bowl add 1 package of cream cheese at a time and cream
till smooth. Gradually add egg mixture and beat till it is mixed well.
Pour into spring-form pan and bake at 350 deg. F. about 1 hour. ( Put foil
under pan to catch drippings.)

Spread topping on top and bake at 475deg for 15-20 minutes. Refrigerate for
at least one hour before serving. Top with cherry or blueberry pie
filling if desired.

Cappuccino Cheesecake

1 3/4 cups (about 18) crushed chocolate cookies
1/2 cup granulated sugar – divided use
1/3 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup French Vanilla NESTLÉ® CARNATION® COFFEE-MATE Liquid Coffee Creamer
4 large eggs
6 teaspoons TASTER’S CHOICE® 100% Pure Instant Coffee
1/4 cup all-purpose flour
3/4 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
1 (16-ounce) container sour cream, room temperature

Preheat oven to 350°F (175°C).

Combine cookie crumbs and 1/4 cup sugar in small bowl; stir in butter. Press onto bottom and 1-inch up side of ungreased 9-inch spring-form pan.

Bake for 5 minutes.

Beat cream cheese and Coffee-mate in large mixer bowl until creamy. Combine eggs and Taster’s Choice in medium bowl; stir until coffee is dissolved. Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined. Pour into crust.

Bake for 45 to 50 minutes or until edges are set but center still moves slightly.

Microwave morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Stir in sour cream. Spread over top of cheesecake.

Bake for 10 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.

 ENJOY!!!