1 tsp. vanilla
1/8 lb. margarine
1 2/3 c. rolled graham crackers
2 tbsp. sugar
1 pt. sour cream
1/3 c. sugar
1 tsp. vanilla
1 can cherry pie filling
Cream cheese and sugar.
Add eggs, one at a time.
Add vanilla and mix well.
Set aside.
Melt margarine.
Add graham crackers and sugar.
Spread firmly in
the bottom of a greased 8 x 10 inch Pyrex dish.
Pour cream cheese mixture into crust and bake at 350 degrees for 20 minutes.
Cool.
Mix sour cream, sugar and vanilla.
When cake is cool, spread over top and bake at 375 degrees for 10 minutes.
When cool, top with cherry pie filling.
155166
PUMPKIN
CHEESECAKE
CRUST:
3/4 c. graham cracker crumbs
3 tbsp. melted butter
1 tsp. cinnamon
2 tbsp. firmly packed brown sugar
3 tbsp. chopped pecans (opt.)
FILLING:
4 (8 oz.) cream cheese
1/4 c. sugar or firmly packed brown
sugar
3 eggs
2 tbsp. flour
1 (30 oz.) can pumpkin pie mix
1/4 c. chopped pecans or walnuts
Preheat oven to 325 degrees.
Grease 9 inch spring form pan or spray with non stick spray.
Combine crust ingredients and line sides and bottom of pan.
Beat cream cheese in a large bowl until fluffy.
Gradually add sugar.
Add eggs, one
at a time, beating well after each addition.
Gradually add flour and pumpkin
pie mix and blend well.
Stir in nuts.
Pour into crustlined pan.
Bake 1 hour and 45 minutes or until center feels firm when touched.
Cool in pan on wire rack.
Brush top with maple syrup.
Cool completely.
NOTE:
To substitute
canned pumpkin for pumpkin pie mix, use 1 (1 pound) can pumpkin, increase sugar
to 1 1/2 cups, use 5 eggs instead of 3, 1/4 cup flour instead of 2 tablespoons
and add 2 teaspoons pumpkin pie spice.
155167
CHEESECAKE
WITH
BLACKBERRY
TOPPING
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter
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