It's Cheesecake Day (8-8) ...Bonus Recipes!

I have no idea who invented cheesecake! But, we've got three great recipes to celebrate Cheesecake Day. Two are quick and easy. The other one... well, it's chocolate - this means it's worth the extra effort. Surprise someone with a yummy dessert soon!


*Bonus Recipes*


Chocolate Cheesecake

Crust
45 vanilla wafers (crushed)
6 tablespoons powered sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons melted butter or margarine

Filling
3 8-oz pkgs of cream cheese
1 1/4 cups sugar
2 teaspoons vanilla
1/2 cup sour cream
1/3 cup unsweetened cocoa powder
1 tablespoon all-purpose flour
3 eggs

DIRECTIONS

For the crust
1. Preheat over to 350 degrees F.
2. Mix together all crust ingredient in a medium bowl.
3. Press into the bottom and 1/2 inch up the sides of a 9 inch spring-form pan.
4. Bake 8 minutes and set aside to cool.

For the filling
1. Preheat over to 450 degrees F.
2. In a large bowl, beat the cream cheese until fluffy. Gradually add sugar and vanilla and beat until smooth.
3. Beat in sour cream, then the cocoa and flour. Add eggs last and just mix until blended. Pour batter into prepared crust.
4. Bake for 10 minutes. Lower oven temperature to 250 degrees F. Continue baking for 40 minutes or until set.
5. Remove from oven and set on a cooling rack. Loosen the cake from the sides of the pan with a knife and cool completely. Remove sides of the spring-form pan. Cover the cheesecake and refrigerate for 4-6 hours.

Top with strawberries or whipped cream before serving. Keep left-overs covered and refrigerated.

ENJOY!


Sugar Free Cheesecake

1 3/4 cups graham cracker crumbs
1/2 cup butter
1/2 teaspoon cinnamon
1 (6 oz) pkg sugar free lemon jello
1 cup boiling water
1 (8 oz) pkg reduced fat cream cheese
2 teaspoons vanilla
1 cup frozen light whipped topping, thawed

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine the graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake for 8 - 10 minutes. Remove from the oven and cool.
3. Dissolve the jello in boiling water. Cool until thickened, but not set. In a large bowl, beat the cream cheese and vanilla until smooth. Blend in the jello. Fold in the whipped topping.
4. Pour the filling into the crust. Sprinkle graham cracker crumbs over the top. Refrigerate over night.

ENJOY!


No-Bake Lemon Cheesecake

2 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (6 oz) pkg lemon jello
1 cup boiling water
1 (8 oz) pkg cream cheese
1 cup sugar
1 teaspoon vanilla
3 tablespoons lemon juice
1 (12 oz) can evaporated milk
1 (16 oz) can cherry pie filling

1. In a small bowl, mix the melted butter into the graham cracker crumbs. Press 2 cups of the crumb mixture into the bottom of a 9x13 inch pan. Save the rest of the crumbs for topping.
2. Dissolve the lemon jello in boiling water and set aside to cool.
3. In a medium bowl, beat the cream cheese, sugar and vanilla together. Stir in the dissolved jello and lemon juice.
4. In a separate bowl, whip the evaporated milk. Fold into the cream cheese mixture, then pour it all into the graham cracker covered pan.
5. Chill for 4 hours. Top with the cherry pie filling. Sprinkle the remaining crumbs over the top. Keep left-overs refrigerated.

ENJOY!