Chocolate Conecakes With Frosting
--CONECAKES--
1 c. all-purpose flour
1 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. butter or margarine
1/2 c. water
3 tbsp. unsweetened cocoa powder
2 eggs
1/4 c. buttermilk
1 tsp. vanilla
10 i
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The Real Mccoy New York Italian Cheesecake
1 lb. ricotta cheese
2 c. sour cream
16 oz. cream cheese
1 1/2 c. sugar
1/2 c. butter melted
3 extra lg. eggs
3 tbsp. flour
3 tbsp. cornstarch
5 tbsp. vanilla
5 tbsp. lemon juice
All ingredients should be at room temperature. Combine ricotta cheese and sour cream in mixing bowl. Beating slowly add cream cheese sugar and butter. Increase speed to medium and add eggs flour cornstarch vanilla and lemon juice. Beat on highest speed possible without splattering for 5 minutes. Pour into 10 inch springform pan. Bake in preheated 350 degree oven for 1 hour. Turn off heat and leave in closed oven for 1 more hour. Cool on rack.

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Cheesecake
--CRUST--
1/3 c. powdered sugar
1 1/2 c. graham cracker crumbs
4 tbsp. butter or margarine
Melt butter and add to graham cracker crumbs and powdered sugar. Line the bottom of a spring form pan packing firmly. 1 c. granulated sugar
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Mom
1 lb. cream cheese
1/2 c. sugar
3 eggs
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.

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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
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Cheesecake With Blackberry Topping
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter
1 tbsp. cinnamon
3 (8 oz.) pkgs. cream cheese
4 eggs
1 c. sugar
1/2 pt. sour cream
3 tbsp. sugar
1 tsp. vanilla
1 jar blackberry jam
1/2 pkg. blackberries thawed
Preheat oven to 300 degrees. Combine crumbs sugar cinnamon and butter. Press onto bottom of springform pan. Whip cream cheese. Add eggs one at a time whipping after each addition. Gradually add sugar and whip. Pour over crust. Bake 45 minutes. Whip sour cream sugar and vanilla. Pour on top of baked cake and bake for 10 more minutes. Remove and chill for at least 6 hours. When ready to serve heat jam and blackberries. Pour hot over the cake slices. Serves 8.

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Chocolate Raspberry Cheesecake
3 sq. Baker s semi-sweet chocolate
1/4 c. water
8 oz. Philadelphia light cream cheese
1/2 c. raspberry fruit spread (light
or low calorie)
3 1/4 c. (8 oz.) Cool Whip light
topping thawed
2 tbsp. water
Fresh raspberries
Microwave chocolate with water at high for 1 to 1 1/2 minutes or heat on range top on low stirring constantly until almost melted remove and stir until completely melted. (Mixture will be thick.) Beat chocolate cream cheese and 1/4 cup fruit spread. Immediately stir in 2 1/2 cups whipped topping until smooth. Spread in 8 or 9 inch pie plate or springform pan. Freeze 3 to 4 hours. Remove from freezer let stand 15 minutes. Briefly heat and stir remaining fruit spread and water until well blended. Garnish with fruit spread sauce a dollop of whip cream and fresh raspberries. Store leftover cheesecake in freezer.

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Cherry Cream Cheesecake
1 graham cracker crust shell1 lg. brick cream cheese1 sm. container whipped cream2 heaping tbsp. powdered sugar1 can Comstock cherry pie filling Blend together cream cheese whipping cream and powdered sugar until smooth. Pour into graham cracker shell. Pour cherry filling on top. Chill and keep refrigerated.
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Mini Cheesecakes
2 (8 oz.) pkgs. cream cheese room
temp.
3/4 c. sugar
2 eggs
1 tbsp. lemon juice
1 tsp. vanilla
24 vanilla wafers
1 (21 oz.) can pie filling - cherry
lemon pineapple etc.
Beat cheese sugar eggs lemon juice and vanilla until light and fluffy. Line muffin pans with paper liners and place 1 wafer in bottom of each one. Fill 1/2 to 2/3 full. *Bake at 350 degrees for 15 to 20 minutes or until set. Chill and add topping. Makes 24. *Watch carefully - DO NOT overbake they ll puff up while baking and drop down a little while cooling.

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Cheesecake Cookies
1/3 c. butter
1/3 c. brown sugar
1 c. flour
1/2 c. chopped nuts
1/4 c. sugar
1 pkg. (8 oz.) cream cheese
1 egg
2 tbsp. milk
1/2 tsp. vanilla
1 tbsp. lemon juice
Preheat oven to 350 degrees. Cream butter and brown sugar until light and fluffy. Add flour and nuts blend until mixture resembles crumbs. Set aside 1 cup mixture. Press remainder into 8 x 8 inch pan. Bake for 12 to 15 minutes. Let cool. Beat sugar and cream cheese until smooth. Add remaining ingredients and beat well. Spread over crust. Sprinkle reserved crumbs on top pressing down lightly with fingers. Bake for 25 minutes cool and cut into bars. Store in refrigerator.

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