Pumpkin Cheesecake

CRUST:

1 c. graham cracker crumbs (about 20 2-inch squares)
½ c. finely chopped pecans or walnuts
1/3 c. unsalted butter, melted
¼ c. sugar


FILLING:

4 8-oz pkgs. cream cheese, at room temperature
6 eggs, at room temperature
1 15- to 16-oz. can pumpkin puree
1 ¾ c. sugar
½ tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. grated nutmeg
¼ tsp. ground cloves
1/8 tsp. salt


Heat oven to 325°F. In a bowl, mix crumbs and remaining crust ingredients with a fork until well blended. Pour into an 8- by 3-inch or a 9- by 2¬inch springform pan. Using the back of a spoon, press crumbs onto bottom and up side of pan to within 1 inch of top of pan. Set aside.

In a large mixing bowl, with mixer at medium speed, beat cream cheese until smooth. Add remaining in¬gredients and beat just until blended. Pour into crumb-lined pan. Bake 1 hour and 30 minutes (1 hour and 15 minutes for a 9-inch pan) or until lightly golden on top. Turn off oven and let cake stand in oven for 1 hour. Remove cake from oven; cool completely on wire rack. Cover with aluminum foil and chill overnight before serving. (Makes 16 servings.)

Golden Lemon-Glazed Cheesecake

Crust:

2 1/2 cups graham cracker crumbs
1/4 cup sugar
10 TBSP. butter, melted

Filling:

3 8 oz. pkg. cream cheese, softened
3 eggs
1 1/4 cups sugar
3 TBSP. fresh lemon juice
1 tsp. vanilla
1 TBSP. grated lemon

Glaze:

1 lemon, sliced paper thin
3 cups water, divided
1 cup sugar
2 TBSP. plus 2 tsp. cornstarch
1/3 cup fresh lemon juice


To Make crust: Combine the graham cracker crumbs, sugar and melted butter and press it into the bottom and 2 inches up the sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Cool.

For the filling, in a mixing bowl, beat the cream cheese at medium high until smooth. Add the eggs, one at a time, beating well after each addition. Gradually add sugar, lemon juice and vanilla. Mix well. fold in the lemon peel. Pour this mixture into the crust and bake at 350 degrees for 40 to 50 minutes. Cool to room temperature; refrigerate until chilled.

For the glaze, reserve a lemon slice for garnish. Coarsely chop the lemon slices. Boil with 2 cups water for 15 minutes. Drain and discard the liquid. In a saucepan, combine the sugar, cornstarch, 1 cup water, lemon juice and lemon pulp. Bring to a boil, stirring constantly and boil 3 minutes. Cool, stirring occasionally. Pour over cheesecake and garnish center with lemon slice. Chill until ready to serve. Remove cheesecake from pan.

Apple Topped Cheesecake

Crust:
1 c. graham cracker crumbs
3 T. sugar
1/2 tsp. ground cinnamon
1/4 c. melted butter
2 T. finely chopped pecans

Combine all ingredients; press into the bottom of a lightly greased 9-in. springform pan. Bake at 350-F for 10 minutes; cool.

Filling:
3 pkg. (8 oz., each) cream cheese, softened
3/4 c. sugar
3 eggs
3/4 tsp. vanilla extract
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in vanilla. Pour over crust.

Topping:
2-1/2 c. chopped peeled apples
1 T. lemon juice
1/4 c. sugar
1/2 tsp. ground cinnamon
6 T. caramel ice cream topping, 'divided'
Sweetened whipped cream
2 T. chopped pecans

Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Bake at 350-F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.