Marvelous Recipes

Graham cracker crust, smooth dense filling and fresh fruit topping make this cheesecake irresistible!

CRUST:
22 graham cracker squares (11 whole crackers)
1/4 cup butter, melted
2 tablespoons sugar

FILLING:
5 packages (8 ounces each) cream cheese, softened*
1-1/3 cups sugar
3 tablespoons all-purpose flour
3 large eggs
1/2 cup sour cream
2 teaspoons finely grated lemon peel
1-1/2 teaspoons vanilla extract

TOPPING:
2 pints strawberries, hulled and sliced
1/2 cup raspberries

1. Preheat oven to 325 degrees F. Crush the crackers into crumbs using a food processor or by hand. Add the melted butter and sugar; blend well. Press onto the base of a 9-inch springform pan; chill.

2. In a large mixer bowl, beat the cream cheese with an electric mixer on medium-high speed for 2 minutes. Blend in the sugar. Add flour and beat until incorporated. Beat in the eggs, one at a time, on low speed just until blended, scraping sides of bowl often. Add the sour cream, lemon peel and vanilla; beat just until blended. Pour mixture over chilled crust in the pan.

3. Bake for 1 hour and 15 minutes.** Turn off oven and keep the door ajar; let cheesecake sit in oven for 1 hour. Place pan on a wire rack to cool. Run a sharp knife around sides; cover and chill for 6 hours or overnight.

4. When ready to serve, remove pan sides. Slide cheesecake onto a serving plate. Overlap strawberries in circles on top of cheesecake and fill the center with raspberries. Makes 16 servings.

*Soften cream cheese at room temperature for 2 hours or unwrap and microwave each package for 15 seconds.

**Do not over-bake. The cheesecake will firm up as it cools.

Emily

Whether you are looking for an elegant dessert recipe for a special occasion or you just want to impress your family or friends, you can’t go wrong with this decadent cheesecake from Taste of Home. It is sure to become a favorite that will be requested again and again!

2 cups crushed vanilla wafers
1 cup finely chopped almonds, toasted
1/3 cup sugar
1/2 cup butter

FILLING:
1 envelope unflavored gelatin
1/2 cup milk
2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
1/2 teaspoon almond extract
1 (11.5 ounce) package milk chocolate chips, melted and cooled
1/2 cup heavy whipping cream, whipped
Milk chocolate kisses, unblanched whole almonds and additional whipped cream

1. In a large bowl, combine the wafer crumbs, almonds and sugar; stir in butter. Press onto the bottom and 1-3/4 inch up the sides of a greased 9-inch springform pan. Cover and refrigerate for 1 hour.

2. In a small saucepan, soften gelatin in milk; let stand for 5 minutes. Cook and stir over medium heat until gelatin is dissolved. Cool to room temperature, about 6 minutes.

3. In a large bowl, beat the cream cheese, sour cream and almond extract until smooth. Beat in melted chocolate and gelatin mixture. Fold in whipped cream; spoon into crust. Cover and chill for 6 hours or overnight.

4. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with chocolate kisses, almonds and additional whipped cream. Refrigerate leftovers. Makes 12 servings.

Emily

If you love chocolate, if you love cheesecake, then you are sure to enjoy this smooth, creamy, rich and yummy dessert! You won’t believe how simple it is to make!

1 (8 ounces) package cream cheese, softened
1/4 cup butter, softened
1/3 cup sugar
2 teaspoons vanilla extract
1-1/2 cups semi-sweet chocolate chips, melted and cooled
1 (8 ounces)frozen whipped topping, thawed
1 (9-inch) graham cracker crust

1. In a large bowl, beat the cream cheese, butter, sugar and vanilla extract until smooth; beat in the melted chocolate. Fold in whipped topping; blend well.

2. Spoon mixture into crust. Cover and chill until ready to serve. Makes 8 servings.

Emily

This rich, creamy and delicious dessert is requested often at my house, especially for birthdays instead of the traditional birthday cake.

CRUST:
4 tablespoons melted butter
1-1/2 cups graham cracker crumbs

CARAMEL:
1 cup granulated sugar
1/4 cup water
1/2 cup heavy whipping cream

CHEESECAKE:
4 (8 oz) packages cream cheese, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
4 large eggs  (at room temperature)

1. In a small bowl, combine the melted butter and graham cracker crumbs; blend well. Press mixture into the bottom of a 9-inch spring form pan; set aside.

2. In a medium heavy saucepan, combine the sugar and water; stir well. Stir over medium high heat until it comes to a boil. Cover and cook until the sugar turns a medium amber color; about 3-1/2 minutes after the mixture comes to a boil. Remove from the heat; stir 30 seconds. Slowly stir in the cream, being careful to avoid splatters. Set aside.

3. Beat the cream cheese and both sugars at medium speed of mixer until soft and fluffy. Add the vanilla and salt. Add the eggs one at a time on lowest speed of mixer until incorporated. Pour 2/3 of the batter over the crust in pan. Beat the caramel mixture into the remaining batter; pour over the batter in the pan. Swirl the mixture with a rubber spatula.

4. Bake at 350 degrees F. for 50 minutes or until the edges are firm but the middle still wiggles. Remove from the oven; cool and then chill in refrigerator until set. Makes 16 servings.

Emily