Chocolate Velvet Cheesecake

1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-
inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese
and brown sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition.

Blend in chocolate and liqueur; pour over crust.

Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F.

Combine sour cream and granulated sugar; carefully spread over
cheesecake.

Bake at 425 degrees F. 10 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

VARIATION:

Substitute 2 Tablespoons milk and
1/4 teaspoon almond extract for almond flavored liqueur.
Cookies and Cream Cheesecake
2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies **

* The cookies (24) should be chocolate cream filled cookies and be to as fine as can
be done. ** These cookies should be chocolate cream filled cookies and should be
coarsely chopped.

Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan.

Soften gelatin in water; stir over low heat until dissolved.

Combine cream cheese and sugar, mixing at medium speed on an electric mixer until
well blended Gradually add gelatin mixture and milk, mixing until well blended.

Chill until mixture is thickened but not set. Fold in whipped cream.

Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust.
Top with cookies and reserved cream cheese mixture. Chill until firm.

HUMMINGBIRD CAKE

2 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1 c. oil
2 c. sugar
1 tsp. salt (optional)
3 eggs
2 c. bananas, diced
1 (8 oz.) can crushed pineapple with juice

Put all ingredients in bowl. Mix until well blended by
hand with a wire whisk or spoon (about 300 strokes).

Pour into greased and floured 13 x 9 inch pan.

Bake in 350 degree oven for 45 to 60 minutes (test with toothpick).

Bake 40 minutes if using 2 (9 inch) pans.

CREAM CHEESE FROSTING:

1 box confectioners sugar
1 stick margarine
1 (8 oz.) pkg. cream cheese
2 tsp. vanilla

Beat together with electric mixer.

If too thick, add a little milk.

NOTE: Use 1/2 recipe to frost 13 x 9 inch cake.

Cream cheeses and margarine should be at room temperature.

Almond Amaretto Cheesecake

Crust:

1/4 c Sugar
1/4 c Almonds, toasted
1 c Unsifted all-purpose flour
Pinch salt
1/2 c Unsalt butter
1 lg Egg yolk
1/4 ts Almond extract

Filling:

5 pk Cream cheese, softened 8-oz each
1 2/3 c Sugar
2 ts Grated lemon zest
5 lg Eggs plus 2 yolks
1/4 c Heavy cream
3 tb Amaretto liqueur
1 tb All-purpose flour

Strawberries for garnish

Make Crust: Lightly greased 9-inch springform pan.

In food processor, process sugar and almonds until nuts are
finely ground.

Add flour and salt; pulse to blend.

Cut up butter into bits; add to flour mixture.

Pulse until mixture resembles coarse crumbs.

Add egg yolk and almond extract; pulse just until dough holds
together.

Press dough into prepare pan to line bottom and 2 inch up sides.

Refrigerate 1 hour.

Preheat oven to 400.

Bake crust 8 minutes or just until golden. Place on wire rack;
let stand stand until cool.

Make filling:

In large bowl, with electric mixer at medium-high speed, beat
cream cheese until light and fluffy.

Gradually beat in sugar; beat 3 minutes or until mixture is
blended and smooth.

Beat in lemon zest. At medium speed, beat in eggs and yolks,
on at a time, beating just until blended after each addition.
At low speed, beat in heavy cream and liqueur.

Beat in flour just until blended.

Increase oven temperature to 500.

Pour filling into cooled crust in pan.

Bake 12 minutes. Reduce oven temperature to 200.

Bake cheesecake 1 hour longer, cover loosely with foil if
top browns too quickly. Turn off oven; let cheesecake remain
on rack for 30 minutes with oven door propped ajar with wooden
spoon.

Place cake on cooling rack. Let stand until room temperature.

Cover; chill 6 hours or overnight.

To serve, run knife around edges of pan to loosen cake. Remove
pan sides.

Place cake on serving dish. Garnish with strawberries. Before
cutting each slice, dip knife in cold water.

Amaretto Peach Cheesecake

3 tb Margarine
1/3 c Sugar
1 Large Egg
3/4 c Unbleached All-purpose Flour
24 oz Cream Cheese, Softened
3/4 c Sugar
3 tb Unbleached All-purpose Flour
3 Large Eggs
16 oz Canned Peach Halves *
1/4 c Almond Flavored Liqueur

* Peach halves should be drained, and then pureed.

Combine margarine and sugar until light and fluffy.

Blend in egg. Add flour; mix well.

Spread dough onto bottom of 9-inch springform pan.

Bake at 450 degrees F., 10 minutes.

Combine cream cheese, sugar and flour; mixing at medium
speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition.

Add peaches and liqueur; mix well.

Pour over crust.

Bake at 450 degrees F., 10 minutes.

Reduce oven temperature to 250 degrees F.; continue baking 65
minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with additional peach slices and sliced almonds, if desired.

Amaretto Peach Cheesecake

3 tb Margarine
1/3 c Sugar
1 Large Egg
3/4 c Unbleached All-purpose Flour
24 oz Cream Cheese, Softened
3/4 c Sugar
3 tb Unbleached All-purpose Flour
3 Large Eggs
16 oz Canned Peach Halves *
1/4 c Almond Flavored Liqueur

* Peach halves should be drained, and then pureed.

Combine margarine and sugar until light and fluffy.

Blend in egg. Add flour; mix well.

Spread dough onto bottom of 9-inch springform pan.

Bake at 450 degrees F., 10 minutes.

Combine cream cheese, sugar and flour; mixing at medium
speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition.

Add peaches and liqueur; mix well.

Pour over crust.

Bake at 450 degrees F., 10 minutes.

Reduce oven temperature to 250 degrees F.; continue baking 65
minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with additional peach slices and sliced almonds, if desired.

NEW YORK CHEESE CAKE

---Crust-----

1/4 c. butter, melted
2 c. graham crackers, crushed, crumbs
or chocolate cookie crumbs

--FILLING:--

2 (8 oz.) pkgs. cream cheese
1 (16 oz.) sour cream
1 c. sugar
2 tbsp. almond flavoring
3 eggs

CRUST: Mix butter and crumbs; pat into springform pan.

Mix all filling ingredients well, in food processor,
blender or with beaters. Pour into crust.

Bake at 350 degrees for 1 hour; turn off oven and leave
in oven for 1 more hour.

Chill. TOPPING SUGGESTIONS: Fruit pie filling or chocolate
squares, melted or 1/2 cup sour cream with 2 tablespoons sugar.

EARTHQUAKE CAKE

1 c. pecans, chopped
1 c. coconut
1 German chocolate box cake mix
1 stick margarine
1 (8 oz.) pkg. cream cheese
1 box confectioners sugar

Combine the 1 cup of pecans and 1 cup of coconut
and put in the bottom of a 9 x 13 inch baking pan.

Mix the German chocolate cake as directed on the box.

Pour over the nuts and coconut. Over low heat, melt
the margarine and cream cheese.

Slowly stir in the entire box of confectioners sugar.

Spoon cream cheese mixture over cake mix.

Do not spread, just drop over top.

Bake cake at 350 degrees for 45 minutes.