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Cheesecake

Crust

1 1/2 cups Vanilla waffer cookies made into crumbs

2 tablespoons sugar

1/4 cup butter or margarine, melted

Filling

5 (8 ounce) packages cream cheese, softened

1 1/3 cups sugar

3 tablespoons flour

3 large eggs

1/2 cup sour cream

2 teaspoons lemons, zest of

1 1/2 teaspoons vanilla extract

Topping

1 egg white

1 tablespoon sugar

1/2 cup sour cream

1/2 cup raspberry preserves

1/2 cup apricot preserves

1 cup fresh fruit (chopped)

Crust: In a medium bowl, combine vinalla waffer cookie crumbs and sugar.

Add melted butter; stir to combine.

Press crumb mixture into a 9-inch spring pan and chill for 30 minutes.

Filling: In a large bowl, using an electric mixer (med. speed) beat cream cheese for 2 minutes.

Add sugar, gradually add flour and mix well.

Beat in eggs one at a time.

Add sour cream, lemon zest and vanilla.

Pour into crust.

Preheat oven to 325 degrees.

Bake for 1 hour 15 minutes.

Remove cake from oven and cool 15 minutes.

Topping: Beat egg white with sugar until soft peaks appear.

Fold in sour cream; spread on top of cake.

Return cake to oven; bake until topping is set, (not brown) approx.

20 minutes.

Turn off oven; with door open continue to let the cheesecake cook for another hour.

Cool completely.

Place preserves in microwave on HIGH for 45 seconds until thin and spreadable.

Spoon preserves onto each 1/2 of the design (Ying/Yang) with the back of the spoon spread and fill each section.

Arrange fruit ontop; chill and Serve!

Amaretto Cheesecake

1 cup graham cracker crumbs

3 tablespoons white sugar

3 tablespoons butter

2 (8 ounce) packages cream cheese

1 1/4 cups white sugar

3 tablespoons cornstarch

1 (16 ounce) container sour cream

1 1/2 teaspoons vanilla extract

5 tablespoons amaretto liqueur

1/2 teaspoon salt

4 eggs

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside. In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust. Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.

This is the shortest but most delicious recipe ive EVER had. I think my cat could probably make this. You dont even use an oven!

Ingreedients: 2 pie crusts, 16 oz. whip creme, 8 oz. cream cheese, 1 tbsp vanilla, 1 stick of butter, and a can of pie filling(strawberry is my fave)

mix the whip cream, cream cheese, butter, and vanilla in a bowl until smooth.

pour in the pie crusts.(1/2 of mixture in each.)

top both pies with pie filling and put in the fridge for 2-3 hrs.

thats it!!!

I loooove this.

TWINKIE PUDDING DESSERT

1 box twinkies

1 box vanilla pudding

1 cup milk

1 can cherry pie filling

1 large cool whip

Cut twinkies in half, layer in bottom of pan. Mix pudding according to directions. Pour over twinkies. Add cherry pie filling and finish with cool whip.

Refrigerate before serving.

Hershey's Chocolate Pie:

6 Hershey bars, 16oz. Cool Whip, 9 inch chocolate pie shell.

Microwave six candy bars for one minute, stir till melted. Add 8oz. Cool Whip and mix. Pour in pie shell. Top with remaining Cool Whip. Refrigerate overnight.

Tiramesu

devils food cake-go to allrecipes.com!

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