TOTAL TIME: Prep: 35 min. Bake: 1 hour + chilling

 Spiderweb Pumpkin Cheesecake Recipe

 Ingredients

• 1-3/4 cups chocolate wafer crumbs (about 28 wafers)

• 1/4 cup butter, melted

• FILLING:

• 3 packages (8 ounces each) cream cheese, softened

• 3/4 cup sugar

• 1/2 cup packed brown sugar

• 3 Eggland's Best Eggs

• 1 can (15 ounces) solid-pack pumpkin

• 2 tablespoons cornstarch

• 3 teaspoons vanilla extract

• 1-1/2 teaspoons pumpkin pie spice

• TOPPING:

• 2 cups (16 ounces) sour cream

• 3 tablespoons sugar

• 2 teaspoons vanilla extract

• SPIDERWEB GARNISH:

• 1 cup sugar

• 1/8 teaspoon cream of tartar

• 1/3 cup water

• 4 ounces semisweet chocolate, melted

 Directions

1. Combine wafer crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Set aside. In a bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended. Pour into crust. Place on a baking sheet. Bake at 350° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
2. Combine topping ingredients; spread over filling. Bake at 350° for 6 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan; set aside.
3. For spiderwebs, draw six 3-in. x 2-in. half circles on two sheets of parchment paper on top; tape both securely to work surface. In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat. Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350°. Immediately remove from the heat and stir. Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
4. Using a spoon or meat fork, carefully drizzle syrup over half-circle outlines and inside the outlines to form spiderwebs; reheat syrup if needed. Cool completely. Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag. Pipe 1-in. spiders onto parchment or foil; cool completely. With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
5. Remove sides of springform pan. Cut cheesecake; place a web on top of each slice and remaining spiders on the side. Refrigerate leftovers. Yield: 12 servings.

 TOTAL TIME: Prep: 40 min. Bake: 55 min. + chilling

Frosted Chocolate Chip Cheesecake Recipe

 Ingredients

• 2 cups chocolate wafer crumbs

• 6 tablespoons butter, melted

• FILLING:

• 3 packages (8 ounces each) cream cheese, softened

• 1 cup sugar

• 1 teaspoon vanilla extract

• 3 Eggland's Best Eggs, lightly beaten

• 1 cup (6 ounces) miniature semisweet chocolate chips

• 1 milk chocolate candy bar (4 ounces), chopped

• 2 cups whipped topping

• 1/4 cup sliced almonds, toasted

 Directions

1. In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Chill for 15 minutes or until set.
2. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in chocolate chips. Pour into crust.
3. Place pan on a baking sheet. Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight.
4. For frosting, in a microwave-safe bowl, melt candy bar; stir until smooth. Cool to room temperature. Gradually stir in whipped topping. Frost top of cheesecake; garnish with almonds. Refrigerate leftovers. Yield: 12 servings.

 TOTAL TIME: Prep: 15 min. + cooling Bake: 1 hour + chilling

 Pumpkin Cheesecake with Sour Cream Topping Recipe

 Ingredients

• 1-1/2 cups graham cracker crumbs

• 1/4 cup sugar

• 1/3 cup butter, melted

• FILLING:

• 3 packages (8 ounces each) cream cheese, softened

• 1 cup packed brown sugar

• 1 can (15 ounces) solid-pack pumpkin

• 1 can (5 ounces) evaporated milk

• 2 tablespoons cornstarch

• 1-1/4 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 2 Eggland's Best Eggs, lightly beaten

• TOPPING:

• 2 cups (16 ounces) sour cream

• 1/3 cup sugar

• 1 teaspoon vanilla extract

• Additional ground cinnamon

 Directions

1. In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes.
2. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust.
3. Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set.
4. In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
5. Remove sides of pan. Let stand at room temperature 30 minutes before slicing. Sprinkle with additional cinnamon.Yield: 12-14 servings.

 TOTAL TIME: Prep: 1 hour Bake: 1 hour + chilling

 Blissful Peanut Butter-Chocolate Cheesecake Recipe

 Ingredients

• 32 Nutter Butter cookies

• 1/3 cup butter, melted

• 4 packages (8 ounces each) cream cheese, softened

• 1 cup sugar

• 3 ounces semisweet chocolate, melted

• 3 ounces bittersweet chocolate, melted

• 1 teaspoon vanilla extract

• 4 Eggland's Best Eggs, lightly beaten

• PEANUT BUTTER MOUSSE:

• 1-1/2 teaspoons unflavored gelatin

• 2 tablespoons cold water

• 1 cup heavy whipping cream

• 3 tablespoons creamy peanut butter

• 2 tablespoons sugar

• 2 egg yolks

• GARNISH:

• 3 ounces semisweet chocolate, chopped

• Chocolate curls and sweetened whipped cream, optional

 Directions

1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. Place cookies in a food processor; cover and process until fine crumbs. Stir in butter. Press onto the bottom and 2 in. up the sides of prepared pan; set aside.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chocolates and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4. Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
5. For peanut butter mousse, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20-30 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved.
6. Meanwhile, in a small heavy saucepan, heat the cream, peanut butter and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly.
7. Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Stir in gelatin mixture. Quickly transfer to a bowl; place in ice water and stir for 15 minutes or until cold and thickened. Pour over cheesecake. Refrigerate overnight. Remove sides of pan.
8. For garnish, in a microwave, melt chocolate. Drizzle over cheesecake. Garnish with chocolate curls and whipped cream if desired. Yield: 12 servings.

 TOTAL TIME: Prep: 5 min. + chilling

 Lime Cheesecake Pie Recipe

 Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/3 cup lime juice
• 1-1/2 teaspoons vanilla extract
• 1 graham cracker crust (9 inches)
• 1 carton (8 ounces) frozen whipped topping, thawed
• Lime slices and fresh mint, optional

 Directions

1. In a large bowl, beat cream cheese until smooth. Add the milk, lime juice and vanilla; beat until smooth. Pour into the crust. Refrigerate for 2 hours. Spread with whipped topping; refrigerate 1 hour longer. Garnish with lime and mint if desired.Yield: 8 servings.

 TOTAL TIME: Prep: 25 min. + chilling

 Grasshopper Cheesecake Recipe

 Ingredients

• 35 chocolate wafers, finely crushed (about 1-2/3 cups)
• 1/4 cup butter, melted
• 1 tablespoon plus 3/4 cup sugar, divided
• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup green creme de menthe
• 2 cups heavy whipping cream, whipped

 Directions

1. In a small bowl, combine the cookie crumbs, butter and 1 tablespoon sugar. Press half of mixture onto the bottom of a greased 9-in. springform pan. Refrigerate until chilled.
2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool.
3. In a large bowl, beat cream cheese and remaining sugar until fluffy. Gradually beat in gelatin mixture. Stir in creme de menthe. Set aside 1/2 cup whipped cream for garnish. Fold remaining whipped cream into cream cheese mixture.
4. Pour half of the filling over crust. Top with remaining crumb mixture, reserving 2 tablespoons for garnish. Pour remaining filling into pan; garnish with reserved whipped cream. Sprinkle with reserved crumbs. Chill until set. Remove sides of pan before slicing. Yield: 12 servings.

 TOTAL TIME: Prep: 15 min. Bake: 1 hour + chilling

 Butterfinger Cheesecake Recipe

 Ingredients

• 2 cups chocolate wafer crumbs (about 35 wafers)

• 1/3 cup butter, melted

• 4 packages (8 ounces each) cream cheese, softened

• 1 cup sugar

• 3 tablespoons heavy whipping cream

• 1-1/2 teaspoons vanilla extract

• 5 Eggland's Best Eggs, lightly beaten

• 3 Butterfinger candy bars (2.1 ounces each), frozen and chopped

• TOPPING:

• 1 Butterfinger candy bar (2.1 ounces), frozen and chopped

• 2 tablespoons butterscotch ice cream topping

 Directions

1. In a small bowl, combine the wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of greased 9-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until combined. Fold in chopped candy bars. Pour into crust. Place pan on a baking sheet.
3. Bake at 325° for 60-70 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers. Yield: 12 servings.

 TOTAL TIME: Prep: 25 min. + chilling

 Ladyfinger Cheesecake Recipe

 Ingredients

• 4-1/2 cups sliced fresh strawberries (about 2 pounds)
• 2 tablespoons plus 2 cups sugar, divided
• 3 packages (3 ounces each) ladyfingers, split
• 4 packages (8 ounces each) cream cheese, softened
• 2 cups heavy whipping cream

 Directions

1. In a large bowl, combine strawberries and 2 tablespoons sugar. Cover; refrigerate for at least 1 hour. Meanwhile, arrange 25 split ladyfingers around the edges of a lightly greased 10-in. springform pan. Place 25 more on the bottom; set aside.
2. In a large bowl, beat cream cheese and remaining sugar until smooth. In another large bowl, beat cream until stiff peaks form. Gradually fold into cream cheese mixture.
3. Spoon half of the cream cheese mixture into prepared pan. Spread with half of strawberry mixture to within 1 in. of edges. Cover; refrigerate remaining strawberry mixture.
4. Arrange remaining ladyfingers over top. Spoon remaining cream cheese mixture over ladyfingers. Cover; refrigerate overnight. Serve with reserved strawberry mixture. Yield: 14 servings.

 TOTAL TIME: Prep: 35 min. + freezing

 Banana Split Cheesecake Recipe

 Ingredients

• 1 can (8 ounces) unsweetened crushed pineapple, divided
• 2 medium firm bananas, sliced
• 1 reduced-fat graham cracker crust (8 inches)
• 1 package (8 ounces) fat-free cream cheese
• 1-1/2 cups pineapple sherbet, softened
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
• 4 maraschino cherries, divided
• 1 tablespoon chocolate syrup
• 1 tablespoon Marzetti's® Caramel Dip
• 1 tablespoon chopped pecans

 Directions

1. Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tablespoons reserved juice; let stand for 5 minutes. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside.
2. In a large bowl, beat cream cheese and 2 tablespoons reserved pineapple juice. Gradually beat in sherbet. Gradually add pudding mix; beat 2 minutes longer. Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in 2 cups whipped topping; spread evenly over banana slices. Freeze until firm.
3. Remove from the freezer 10-15 minutes before serving. Chop three maraschino cherries and pat dry; arrange cherries and reserved pineapple around edge of pie. Drizzle with chocolate syrup and caramel topping. Dollop remaining whipped topping onto center of pie. Sprinkle with pecans; top with remaining cherry. Yield: 10 servings.

 TOTAL TIME: Prep: 25 min. + chilling

 Banana Cheesecake Dessert Recipe

 Ingredients

• 2 packages (21.4 ounces each) strawberry no-bake cheesecake mix
• 3/4 cup butter, melted
• 1/4 cup sugar
• 3 cups cold milk
• 1 can (8 ounces) crushed pineapple, well drained
• 3 medium firm bananas, sliced
• 1/2 cup chocolate ice cream topping, warmed, divided
• 1/2 cup Marzetti's® Caramel Dip,divided
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/3 cup chopped pecans
• Maraschino cherries with stems

 Directions

1. Set aside filling and strawberry topping packets from cheesecake mixes. Place the contents of the crust mix packets in a large bowl; stir in butter and sugar until crumbly. Press into an ungreased 13-in. x 9-in. dish.
2. In a large bowl,Beat milk and contents of filling packets on low speed until blended. Beat on high for 3 minutes or until slightly thickened. Spread over the crust. Cover and refrigerate for 1 hour.
3. Spread contents of strawberry topping packets over cheesecake. Top with pineapple and bananas. Drizzle with 1/4 cup of chocolate topping and 1/4 cup caramel topping. Spread with whipped topping (dish will be full). Refrigerate for 2 hours or until set. Before serving, drizzle with remaining chocolate and caramel toppings. Top with pecans and cherries. Yield:16-20 servings.

 TOTAL TIME: Prep: 1 hour Bake: 50 min. + chilling

 Tuxedo Cheesecake Recipe

 Ingredients

• 1-1/2 cups cream-filled chocolate sandwich cookie crumbs

• 1/4 cup butter, melted

• FILLING:

• 4 packages (8 ounces each) cream cheese, softened

• 1-1/4 cups sugar

• 1-1/2 teaspoons vanilla extract

• 4 Eggland's Best Eggs, lightly beaten

• TOPPING:

• 1 package (10 to 12 ounces) vanilla or white chips

• 3 tablespoons shortening, divided

• 2 cups (12 ounces) semisweet chocolate chips

• 1 purchased frosted brownie with walnuts

• Rosebud and sprig of flowering thyme

 Directions

1. In a large bowl, combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Cover and refrigerate for 30 minutes.
2. In another large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
3. Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. In a microwave, melt vanilla chips and 4-1/2 teaspoons shortening; stir until smooth. Spread over cheesecake. Chill until firm.
5. Set aside three chocolate chips for shirt buttons. Melt remaining chocolate chips and shortening; stir until blended. Cool slightly. Brush over top and sides of cheesecake, leaving a V-shape in center for tuxedo shirt. Add reserved chips for buttons. Shape brownie into a bow tie; position above buttons. Create a boutonniere from the rosebud and thyme; place on tux. Yield: 16 servings.

 TOTAL TIME: Prep: 30 min. + chilling Bake: 45 min. + cooling

 Hawaiian Cheesecake Recipe

 Ingredients

• 1-3/4 cups flaked coconut

• 2 tablespoons butter, melted

• FILLING:

• 3 packages (8 ounces each) cream cheese, softened

• 1 cup sugar

• 2 tablespoons all-purpose flour

• 3 Eggland's Best Eggs, lightly beaten

• 1 cup (8 ounces) sour cream

• 1 teaspoon vanilla extract

• PINEAPPLE SAUCE:

• 1 tablespoon sugar

• 1 tablespoon cornstarch

• 2 cans (8 ounces each) crushed pineapple, undrained

• 1 drop yellow food coloring

• Fresh mint and edible orchids for garnish, optional

 Directions

1. In a small bowl, combine the coconut and butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack.
2. In a large bowl, combine the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream and vanilla until blended. Pour filling onto crust.
3. Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set (top of cheesecake may crack). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. For sauce, combine the sugar and cornstarch in a large saucepan. Stir in the pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate overnight.
5. Spread pineapple sauce over cheesecake. Garnish with mint and orchids if desired. Yield: 10-12 servings.

 TOTAL TIME: Prep: 15 min. + chilling

 Pineapple Cheesecake Recipe

 Ingredients

• 2 packages (8 ounces each) cream cheese, softened

• 1/2 cup sugar

• 1 can (20 ounces) crushed pineapple, drained

• 1 carton (8 ounces) frozen whipped topping, thawed

• 2 packages (3 ounces each) ladyfingers (about 48)

• 1 pint fresh strawberries, sliced

 Directions

1. In a large bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping.
2. Place ladyfingers around the sides and on the bottom of a greased 9-in. springform pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Carefully remove sides of pan. Top with strawberries. Yield: 8-10 servings.

 TOTAL TIME: Prep: 20 min. Bake: 50 min. + chilling

 Brownie Cheesecake Recipe

Ingredients

• 1-1/2 cups crushed vanilla wafers (about 45 wafers)

• 6 tablespoons confectioners' sugar

• 6 tablespoons baking cocoa

• 6 tablespoons butter, melted

• FILLING:

• 3 packages (8 ounces each) cream cheese, softened

• 1/4 cup butter, melted

• 1/2 cup baking cocoa

• 4 Eggland's Best Eggs, lightly beaten

• 1 can (14 ounces) sweetened condensed milk

• 3 teaspoons vanilla extract

• 1-1/2 cups crumbled brownies

• Whipped topping and pecan halves, optional

 Directions

1. In a small bowl, combine the wafer crumbs, confectioners' sugar and cocoa; stir in the butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa. Add eggs; beat on low just until combined. Gradually stir in milk and vanilla just until combined. Fold in brownies. Spoon filling onto crust. Place pan on a baking sheet.
3. Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.
4. Garnish with whipped topping and pecans if desired. Refrigerate leftovers. Yield: 10-12 servings.

• Prep: 50 min. + chilling
• Yield: 8-10 Servings

No-Bake Chocolate Cheesecake Recipe

 Ingredients

• 1 envelope unflavored gelatin
• 1 cup cold milk
• 4 Milky Way candy bars (2.05 ounces each), sliced
• 1-1/2 cups finely crushed chocolate wafers
• 1/4 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• Whipped topping and fresh raspberries or fresh strawberries

 Directions

• In a large saucepan, combine the milk and gelatin; let stand for 1 minute. Add the candy bars; cook and stir over medium heat for 5 minutes or until candy is melted and gelatin is dissolved. Cool to room temperature, about 45 minutes.
• Meanwhile, in a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
• In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add chocolate mixture and cream. Beat on high speed for 4 minutes. Pour into prepared crust. Cover and refrigerate for 8 hours or overnight.
• Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with whipped topping and berries. Yield: 8-10 servings.

• Prep:45 min. Bake: 1 hour. + chilling
• Yield: 16 Servings

Island Crunch Cheesecake Recipe

 Ingredients

• 1-1/2 cups vanilla wafer crumbs (about 45 wafers)
• 1/3 cup butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 2 cups sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 5 eggs, lightly beaten
• 1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
• 1/2 cup flaked coconut
• 2 ounces unsweetened chocolate, melted and cooled
• 1 tablespoon creme de cacao
• 3/4 cup semisweet chocolate chunks
• SOUR CREAM LAYER:
• 2 cups (16 ounces) sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon orange liqueur (Grand Marnier)
• TOPPINGS:
• 1/2 cup flaked coconut, toasted
• 1/2 cup macadamia nuts, chopped
• 1/4 cup semisweet chocolate chips
• 1 teaspoon shortening

 Directions

• Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan; set aside.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until combined.
• Remove half of the mixture to a small bowl. Fold in pineapple and coconut; pour into crust. Stir cooled chocolate and creme de cacao into plain cream cheese mixture; fold in chocolate chunks. Carefully spoon over pineapple layer, spreading evenly.
• Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake at 325° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. For sour cream layer, combine all ingredients in a small bowl; spread over cheesecake. Bake 5 minutes longer.
• Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
• Remove rim from pan. Sprinkle toasted coconut and macadamia nuts over cheesecake. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over top. Yield: 16 servings.

• Prep: 40 min. Bake: 40 min. + chilling
• Yield: 12 Servings

Cinnamon Apple Cheesecake Recipe

 Ingredients

• 1/2 cup butter, softened
• 1/4 cup packed brown sugar
• 1 cup all-purpose flour
• 1/4 cup quick-cooking oats
• 1/4 cup finely chopped walnuts
• 1/2 teaspoon ground cinnamon
• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup thawed apple juice concentrate
• 3 eggs, lightly beaten
• TOPPING:
• 2 medium tart apples, peeled and sliced
• 1 tablespoon butter
• 1 teaspoon cornstarch
• 1/4 teaspoon ground cinnamon
• 1/4 cup thawed apple juice concentrate

 Directions

• In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, walnuts and cinnamon until well blended. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes or until set. Cool on a wire rack.
• In a large bowl, beat cream cheese until fluffy. Beat in milk and apple juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust. Return pan to baking sheet.
• Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake.
• In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Immediately brush over apples. Refrigerate for 1 hour or until chilled. Refrigerate leftovers. Yield: 12 servings.

• Prep: 15 min. Bake: 1 hour + chilling
• Yield: 12 Servings

Citrus Cranberry Cheesecake Recipe

 Ingredients

• 1-1/2 cups cinnamon graham cracker crumbs (about 8 whole crackers)
• 1/4 cup sugar
• 1/3 cup butter, melted
• FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/4 cup lemon juice
• 4 eggs
• 1-1/2 cups chopped fresh or frozen cranberries
• 1 teaspoon grated orange peel
• Sugared cranberries and orange peel strips, optional

 Directions

• In a large bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
• In a large bowl, beat cream cheese and milk until fluffy. Beat in lemon juice until smooth. Add eggs; beat on low speed just until combined. Fold in cranberries and orange peel. Pour filling over crust. Place on pan on a baking sheet.
• Bake at 325° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate for at least 6 hours or overnight. Garnish with sugared cranberries and orange peel if desired. Yield: 12 servings.

• Prep: 25 min. Bake: 1-1/4 hours + chilling
• Yield: 12-16 Servings

Chocolate Swirl Cheesecake Recipe

 Ingredients

• 1/3 cup graham cracker crumbs
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/3 cups sugar
• 4 eggs, lightly beaten
• 2 tablespoons orange juice
• 2 teaspoons grated orange peel
• 3 ounces semisweet chocolate, melted
• Whipped cream, optional

 Directions

• Place a lightly greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Sprinkle crumbs over bottom and sides of the pan; set aside.
• In a large bowl, beat cream cheese until and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in orange juice and peel. Set aside 3/4 cup; pour remaining filling into pan.
• Stir chocolate into reserved filling. Drop by spoonfuls over filling; cut through batter with a knife to swirl the chocolate.
• Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 75-80 minutes or until center is just set and top appears dull.
• Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with whipped cream if desired. Yield: 12-16 servings.

• Prep: 20 min. + chilling
• Yield: 14-16 Servings

Strawberry Cheesecake Trifle Recipe

 Ingredients

• 2 pints fresh strawberries, sliced
• 1 cup sugar, divided
• 2 packages (8 ounces each) cream cheese, softened
• 3 tablespoons orange juice
• 3 cups heavy whipping cream, whipped
• 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-inch cubes
• 3 ounces semisweet chocolate, grated
• Chocolate curls and additional strawberries, optional

 Directions

• In a bowl, toss strawberries with 1/2 cup sugar; set aside.
• In a bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside.
• Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice. Place half of the cake in a 4-qt. trifle dish or serving bowl. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers. Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours. Yield: 14-16 servings.

• Prep: 20 min. Bake: 70 min. + chilling
• Yield: 12-14 Servings

Chocolate Chip Cookie Cheesecake Recipe

 Ingredients

• 2 cups chocolate chip cookie crumbs (about 28 cookies)
• 3 tablespoons sugar
• 5 tablespoons butter, melted
• FILLING:
• 5 packages (8 ounces each) cream cheese, softened
• 1-1/4 cup sugar
• 3 tablespoons all-purpose flour
• 5 eggs, lightly beaten
• 2 egg yolks, lightly beaten
• 1/4 cup sour cream
• 1/2 teaspoon vanilla extract
• 1 cup miniature semisweet chocolate chips
• 1 teaspoon grated orange peel
• TOPPING:
• 1 cup (8 ounces) sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 tablespoon chocolate chip cookie crumbs

 Directions

• In a large bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside.
• In another large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs and egg yolks; beat on low speed just until combined. Stir in sour cream and vanilla. Fold in chocolate chips and orange peel. Pour into crust. Place pan on a baking sheet.
• Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes.
• In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Return to the oven for 8 minutes. Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Garnish with cookie crumbs. Yield: 12-14 servings.

• Prep: 30 min. Bake: 35 min. + chilling
• Yield: 12 Servings

Festive White Chocolate Cheesecake Recipe

 Ingredients

• 2 cups crushed shortbread cookies
• 1/4 cup butter, melted
• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup white baking chips
• 2/3 cup sour cream
• 3/4 cup sugar
• 1 tablespoon grated orange peel
• 1 teaspoon vanilla extract
• 3 eggs, lightly beaten
• SAUCE:
• 1 cup whole-berry cranberry sauce
• 1/2 cup seedless raspberry jam
• 1/2 teaspoon grated orange peel
• TOPPING:
• 2 cups heavy whipping cream
• 1/4 cup confectioners' sugar

 Directions

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
• In a large bowl, beat the cream cheese, chips, sour cream, sugar, orange peel and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on a baking sheet.
• Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended. Cool.
• Just before serving, remove sides of springform pan. Spoon sauce over cheesecake to within 1 in. of edges. In a small bowl, beat cream and confectioners' sugar until stiff peaks form. Pipe over sauce. Refrigerate leftovers. Yield: 12 servings.

• Prep: 15 min. Bake: 25 min. + chilling
• Yield: 8 Servings

Orange Chip Cheesecake Recipe

 Ingredients

• 12 ounces cream cheese, softened
• 1/2 cup sugar
• 2 eggs, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon orange extract
• 3/4 to 1 cup miniature semisweet chocolate chips
• 1 chocolate crumb or graham cracker crust (9 inches)
• TOPPING:
• 1-1/2 cups (12 ounces) sour cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1 can (11 ounces) mandarin oranges, drained
• Additional chocolate chips

 Directions

• In a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in salt and orange extract just until blended. Fold in chocolate chips. Pour filling over crust. Bake at 375° for 20 minutes or until center is almost set. Remove from the oven; increase temperature to 425°.
• In a large bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Bake 5 minutes longer. Cool on a wire rack for 15 minutes. Refrigerate overnight. Just before serving, garnish with oranges and additional chocolate chips. Yield: 8 servings.

• Prep: 30 min. + chilling
• Yield: 12 Servings

Fruit Salad Cheesecake Recipe

 Ingredients

• 1 can (20 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
• 1 cup sugar
• 1/2 cup cold water
• 2 envelopes unflavored gelatin
• 1 package (8 ounces) cream cheese, cubed
• 1-1/2 cups crushed crisp macaroons
• 2 tablespoons butter, melted
• 2 cups halved seedless grapes
• 1 can (11 ounces) mandarin oranges, drained
• 1 jar (10 ounces) maraschino cherries, drained and chopped
• 1/2 cup finely chopped pecans or walnuts
• 2 cups whipped topping

 Directions

• In a small saucepan, cook pineapple and sugar over medium heat for 5 minutes or until heated through. Place cold water in a bowl; sprinkle with gelatin. Let stand for 1 minute. Stir into the warm pineapple mixture. Reduce heat to low; add cream cheese. Cook and stir until cream cheese is melted and mixture is blended. Remove from the heat; cool completely.
• In a small bowl, combine macaroon crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. Stir the grapes, oranges, cherries and nuts into cream cheese mixture. Fold in the whipped topping. Pour into prepared pan. Cover and refrigerate overnight. Remove sides of pan before serving. Yield: 12 servings.

• Prep: 30 min. + chilling Bake: 1 hour + chilling
• Yield: 12-14 Servings

Apple Strudel Cheesecake Recipe

 Ingredients

• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/3 cup cold butter
• 1 egg yolk
• 1/4 teaspoon vanilla extract
• FILLING:
• 4 cups sliced peeled tart apples
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar, divided
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 1 teaspoon ground cinnamon
• 1/4 cup chopped walnuts

 Directions

• In a bowl, combine flour and sugar; cut in butter until crumbly. In a small bowl, combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10-12 minutes or until set. Cool on a wire rack. Reduce heat to 350°.
• Place apples in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes or until tender; drain and cool.
• Meanwhile, in a large bowl, beat the cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Toss baked apples with cinnamon and remaining sugar. Arrange apples over cream cheese layer; drizzle with any remaining cinnamon mixture. Sprinkle with nuts. Return pan to baking sheet.
• Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan. Use a sharp knife to cut. Refrigerate leftovers. Yield: 12-14 servings.

• Prep: 20 min. Bake: 55 min. + chilling
• Yield: 10 Servings

Almond Apple Cheesecake Recipe

 Ingredients

• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/2 cup cold butter,cubed
• 1/3 cup seedless raspberry jam
• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 2 eggs, lightly beaten
• 2 teaspoons vanilla extract
• TOPPING:
• 1/3 cup sugar
• 1/2 teaspoon ground cinnamon
• 3 cups thinly sliced peeled tart apples
• 1/2 cup sliced almonds

 Directions

• In a small bowl, combine the flour and sugar; cut in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; prick with a fork. Place on a baking sheet. Bake at 350° for 10 minutes or until soft but set. Cool on a wire rack.
• Carefully spread jam over crust. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat just until blended. Spread over jam. For topping, combine the sugar and cinnamon in a large bowl. Add apples and toss to coat. Spoon over filling. Sprinkle with almonds.
• Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 10 servings.

• Prep: 30 min. Bake: 35 min. + chilling
• Yield: 24 Servings

Raspberry Cheesecake Bars Recipe

 Ingredients

• 1 cup all-purpose flour
• 1 cup finely chopped pecans
• 1/3 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup cold butter
• 1 jar (12 ounces) seedless raspberry jam, divided
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 1/2 teaspoon grated lemon peel
• 1/2 teaspoon vanilla extract
• 3 eggs, lightly beaten
• TOPPING:
• 1-1/2 cups (12 ounces) sour cream
• 3 tablespoons sugar
• 1 teaspoon vanilla extract

 Directions

• In a small bowl, combine the flour, pecans, brown sugar, cinnamon and salt. Cut in butter until crumbly. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack for 5 minutes.
• Set aside 3 tablespoons jam; spread remaining jam over crust.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon peel and vanilla. Add eggs; beat on low speed just until combined. Spoon over jam; spread evenly. Bake for 20-25 minutes or until filling is almost set.
• In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake 5-7 minutes longer or just until set.
• Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars. Yield: 2 dozen.

• Prep: 15 min. Bake: 40 min. + cooling
• Yield: 36 Servings

Double Chip Cheesecake Bars Recipe

 Ingredients

• 2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1 cup cold butter, cubed
• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup packed brown sugar
• 2 eggs
• 1 teaspoon almond extract
• 1 cup (6 ounces) semisweet chocolate chips, divided
• 1/2 cup butterscotch chips
• 1/2 cup chopped walnuts

 Directions

• In a large bowl, combine flour and confectioners' sugar. Cut in butter until mixture resembles coarse crumbs. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned.
• Meanwhile, in a large bowl, beat cream cheese and brown sugar until smooth. Add eggs and extract; beat on low speed just until combined. Stir in 1/2 cup chocolate chips, butterscotch chips and walnuts. Spread over crust. Sprinkle with the remaining chocolate chips.
• Bake at 350° for 20-25 minutes or until center is almost set. Cool completely on a wire rack before cutting. Refrigerate leftovers. Yield: 3 dozen.

• Prep: 30 min. Bake: 65 min. + chilling
• Yield: 12-16 Servings

Orange Chocolate Cheesecake Recipe

 Ingredients

• 2 cups vanilla wafer crumbs (about 60 wafers)
• 6 tablespoons butter, melted
• 1/4 cup sugar
• FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup (8 ounces) sour cream
• 4 eggs
• 10 ounces white baking chocolate, melted
• TOPPING:
• 1 cup (8 ounces) sour cream
• 3 tablespoons sugar
• 1/2 to 1 teaspoon orange extract
• 2 cans (11 ounces each) mandarin oranges, well drained

 Directions

• Combine the first three ingredients; press onto the bottom and 1-1/2 in up the sides of a greased 10-in. springform pan. Bake at 350° for 10 minutes; cool completely.
• In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in chocolate. Pour into crust. Place pan on a baking sheet
• Bake at 350° for 1 to 1-1/4 hours or until center is nearly set. Cool to room temperature, about 2 hours.
• Combine the sour cream, sugar and extract; spread over filling. Bake at 450° for 5-7 minutes or until set. Chill, uncovered, 1 hour. Arrange oranges on cheesecake. Cover and refrigerate at least 4 hours. Refrigerate leftovers. Yield: 12-16 servings.

• Prep: 25 min. + chilling
• Yield: 8-10 Servings

Orange Bliss Cheesecake Recipe

 Ingredients

• 1 cup chocolate wafer crumbs
• 3 tablespoons butter, melted
• 1/2 cup orange juice
• 1 envelope unflavored gelatin
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 1 cup heavy whipping cream, whipped
• 1 tablespoon grated orange peel
• Mini chocolate chips and sliced orange wedges, optional

 Directions

• Combine crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 350° for 10 minutes. Cool.
• In a saucepan, combine orange juice and gelatin; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Cool for 10 minutes.
• Meanwhile, in a bowl, beat cream cheese and sugar until light and fluffy; gradually add gelatin mixture. Beat on low until well mixed. Chill until partially set, about 3 minutes (watch carefully-mixture will set up quickly).
• Gently fold in whipped cream and orange peel. Spoon into the crust. Chill for 6 hours or overnight. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with chocolate chips and oranges if desired. Yield: 8-10 servings.

• Prep: 20 min. + chilling Bake: 5 min.
• Yield: 4 Servings

Mandarin Orange Cheesecake Recipe

 Ingredients

• 1/2 cup crushed chocolate wafers (about 8 wafers)
• 2 tablespoons butter, melted
• 4-1/2 teaspoons sugar
• 4 ounces cream cheese, softened
• 1 tablespoon orange marmalade
• 1 cup whipped topping
• 1 can (11 ounces) mandarin oranges, drained

 Directions

• In a small bowl, combine the wafer crumbs, butter and sugar. Press onto the bottom and 1/2 in. up the sides of an ungreased 6-in. springform pan. Place on a baking sheet. Bake at 375° for 5 minutes. Cool on a wire rack.
• In a small bowl, beat cream cheese and marmalade until blended. Fold in whipped topping. Arrange two-thirds of the oranges over the crust. Spread with cream cheese mixture. Decorate with remaining oranges. Cover and refrigerate for 2 hours before serving. Yield: 4 servings.

• Prep: 40 min. Bake: 70 min. + chilling
• Yield: 12 Servings

Elegant Orange Blossom Cheesecake Recipe

 Ingredients

• 3 cups crushed gingersnap cookies (about 60 cookies)
• 2 teaspoons plus 2 tablespoons grated orange peel, divided
• 1/3 cup butter, melted
• 1-1/2 cups orange juice
• 1/3 cup sliced fresh gingerroot
• 4 packages (8 ounces each) cream cheese, softened
• 2/3 cup sugar
• 6 ounces white baking chocolate, melted
• 1 tablespoon vanilla extract
• 4 eggs, lightly beaten
• CANDIED ORANGE SLICES:
• 3 cups water
• 1-1/2 cups sugar
• 2 small navel oranges, thinly sliced

 Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a large bowl, combine crumbs, 2 teaspoons orange peel and butter. Press onto bottom and 2-in. up sides of prepared pan.
• In a large saucepan, combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 tablespoons. Strain and discard ginger.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange peel. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• For candied orange slices, in a large skillet, combine water and sugar. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain oranges on a wire rack; arrange in a single layer on waxed paper to dry.
• Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate leftovers. Yield: 12 servings.

• Prep: 25 min. + chilling
• Yield: 8 Servings

Easy Mandarin Orange Cheesecake Recipe

 Ingredients

• CRUST:
• 1 cup graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1/4 cup thawed orange juice concentrate
• 2 teaspoons orange extract
• 1 cup heavy whipping cream, whipped
• 2 teaspoons grated orange peel, optional
• 1 can (11 ounces) mandarin oranges, drained and patted dry

 Directions

• Combine crust ingredients and press into the bottom of a 9-in. pie plate. Bake at 350° for 6-8 minutes or until lightly browned. Cool.
• Meanwhile, for filling, beat cream cheese and sugar in a bowl until light and fluffy. Add concentrate and extract; beat well. Fold in whipped cream and orange peel if desired. Spread evenly into crust. Arrange oranges in decorative design on top of filling. Chill at least 3 hours. Yield: 8 servings.

• Prep: 15 min. Bake: 70 min. + chilling
• Yield: 12 Servings

Blueberry Orange Cheesecake Recipe

 Ingredients

• 1-1/2 cups graham cracker crumbs
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 6 tablespoons butter, melted
• FILLING:
• 4 cups (32 ounces) cream-style cottage cheese, undrained
• 1-1/2 cups sugar
• 1/2 cup all-purpose flour
• 3/4 cup heavy whipping cream
• 3 tablespoons orange juice concentrate
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 5 eggs
• TOPPING:
• 1 cup (8 ounces) sour cream
• 2 tablespoons confectioners' sugar
• 1 cup fresh blueberries
• Fresh mint, optional

 Directions

• In a small bowl, combine the cracker crumbs, flour and brown sugar; stir in butter. Press onto the bottom and 2-1/2 in. up the sides of a greased 9-in. springform pan; set aside.
• In a blender, cover and process cottage cheese until smooth.
• Transfer to a large bowl; beat in sugar. Beat in the flour, cream, orange juice concentrate, vanilla and salt. Add eggs; beat on low speed just until combined. Pour over crust.
• Bake at 350° for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour. Refrigerate overnight. Remove sides of pan.
• In a small bowl, combine sour cream and confectioners' sugar; spread over cheesecake. Garnish with blueberries and mint if desired. Yield: 12 servings.

• Prep: 45 min. Bake: 1 hour + chilling
• Yield: 12 Servings

Cranberry Orange Cheesecake Recipe

 Ingredients

• 1 cup finely chopped pecans
• 2/3 cup chocolate wafer crumbs
• 1/4 cup butter, melted
• 3 tablespoons brown sugar
• 2 packages (8 ounces each) cream cheese, softened
• 2 cartons (8 ounces each) Mascarpone cheese
• 1-1/4 cups sugar
• 2 tablespoons cornstarch
• 2 teaspoons orange juice
• 1 teaspoon orange extract
• 4 eggs, lightly beaten
• 3/4 cup whole-berry cranberry sauce
• 1/4 cup dried cranberries
• 1 tablespoon water
• 1/4 cup chocolate ice cream topping, warmed

 Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• Combine the pecans, wafer crumbs, butter and brown sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 8-10 minutes or until lightly browned. Cool on a wire rack.
• In a large bowl, beat the cheeses, sugar, cornstarch, orange juice and extract until smooth. Add eggs; beat on low speed just until combined. Pour half of the batter over crust.
• Place the cranberry sauce, cranberries and water in a food processor; cover and process until blended. Gently spread over batter in pan; top with remaining batter.
• Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 60-70 minutes or until center is just set and top appears dull.
• Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, drizzle with chocolate topping. Yield: 12 servings.

• Prep: 25 min. + chilling
• Yield: 4 Servings

Orange Cheesecake Mousse Recipe

 Ingredients

• 1/2 cup orange marmalade
• 1/4 cup orange juice
• 1/2 teaspoon cornstarch
• 1 tablespoon cold water
• 1/2 teaspoon orange extract
• 1 carton (8 ounces) frozen whipped topping, thawed
• Yellow and red liquid food coloring, optional
• 1 package (8 ounces) cream cheese, softened
• 1 cup (8 ounces) sour cream
• 1/2 cup cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• Chocolate hearts, optional

 Directions

• In a large saucepan, combine the orange marmalade and juice; cook and stir over medium heat until melted and blended.
• In a small bowl, combine cornstarch and water until smooth. Gradually stir into marmalade mixture. Bring to a boil; cook and stir for 4 minutes or until thickened. Remove from the heat; stir in extract. Cool completely. Fold in whipped topping. Tint orange with yellow and red coloring if desired.
• In a large bowl, beat cream cheese until smooth. Add the sour cream; mix well. In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir into cream cheese mixture.
• Cut a large hole in the corner of a pastry or plastic bag; fill half full with cream cheese mixture. Press bag slightly to flatten. Cut a small hole in another bag; insert star tip No. 21. Place filled bag in empty bag; fill empty bag with orange mixture. Pipe in a swirled design in parfait glasses; chill. Garnish with chocolate hearts if desired. Yield: 4 servings.

• Prep: 25 min. + chilling
• Yield: 8-10 Servings

Orange Bliss Cheesecake Recipe

 Ingredients

• 1 cup chocolate wafer crumbs
• 3 tablespoons butter, melted
• 1/2 cup orange juice
• 1 envelope unflavored gelatin
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 1 cup heavy whipping cream, whipped
• 1 tablespoon grated orange peel
• Mini chocolate chips and sliced orange wedges, optional

 Directions

• Combine crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 350° for 10 minutes. Cool.
• In a saucepan, combine orange juice and gelatin; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Cool for 10 minutes.
• Meanwhile, in a bowl, beat cream cheese and sugar until light and fluffy; gradually add gelatin mixture. Beat on low until well mixed. Chill until partially set, about 3 minutes (watch carefully-mixture will set up quickly).
• Gently fold in whipped cream and orange peel. Spoon into the crust. Chill for 6 hours or overnight. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with chocolate chips and oranges if desired. Yield: 8-10 servings.

• Prep/Total Time: 5 min.
• Yield: 8 Servings

Easy Cheesecake Pie Recipe

 Ingredients

• 1 carton (24.3 ounces) Philadelphia ready-to-serve cheesecake filling
• 1-1/2 cups coarsely crushed Oreos (about 12 cookies), divided
• 1 chocolate crumb crust (9 inches)

 Directions

• In a large bowl, combine cheesecake filling and 1-1/4 cups crushed cookies. Spoon into crust; sprinkle with remaining cookies. Chill until serving. Yield: 8 servings.

• Prep/Total time: 15 min.
• Yield: 6 Servings

Pineapple Orange Cheesecake Recipe

 Ingredients

• 2 cups cubed fresh pineapple
• 2 tablespoons brown sugar
• 2 tablespoons butter
• 1/3 cup orange marmalade
• 1 package (30 ounces) frozen New York-style cheesecake, thawed
• Whipped topping, optional

 Directions

• In a large skillet, saute pineapple and brown sugar in butter for 8 minutes. Spread orange marmalade over cheesecake; top with pineapple mixture. Garnish with whipped topping if desired. Yield: 6 servings.

• Prep: 20 min. + cooling Bake: 45 min. + chilling
• Yield: 12-16 Servings

Anniversary Cheesecake Recipe

 Ingredients

• 1 cup graham cracker crumbs
• 1 tablespoon sugar
• 1/4 cup butter, melted
• FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 2 eggs
• 1 tablespoon cornstarch
• 1-1/2 teaspoons vanilla extract
• 1 tablespoon lemon juice
• 1 cup (8 ounces) sour cream
• Red, yellow and green food coloring, optional
• 2 teaspoons grated lemon peel

 Directions

• Combine the first three ingredients; press into the bottom of 9-in. springform pan. Bake at 325° for 6 minutes. Cool. In a large bowl, beat cream cheese until smooth. Gradually add sugar; mix well. Add eggs, one at a time, beating well after each addition. In a small bowl, mix cornstarch, vanilla and lemon juice until smooth. Add to cream cheese mixture. Fold in sour cream. To make decorations if desired: Take 3 tablespoons filling and place 1 tablespoon each into three small bowls; using food coloring, tint filling in one bowl pink, one yellow and one green. Add lemon peel to remaining filling; pour into crust. Using a small spoon or a pastry bag, use colored filling to draw decorations on top of cheesecake (a toothpick will help define shapes). Bake at 325° for 45-50 minutes or until center still jiggles. Do not overbake. The center should not be completely set when removed from oven. Cool thoroughly on a wire rack. Chill overnight. Yield: 12-16 servings.

• Prep: 15 min. + chilling Bake: 50 min. + cooling
• Yield: 12-16 Servings

Praline Cheesecake Recipe

 Ingredients

• 1-1/2 cups graham cracker crumbs
• 3 tablespoons sugar
• 3 tablespoons butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 3 eggs
• 2 teaspoons vanilla extract
• 1/2 cup chopped pecans, toasted
• Whipped cream
• Whole pecans

 Directions

• Combine cracker crumbs, sugar and butter. Press into the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Set side.
• Meanwhile, beat cream cheese until smooth in a large bowl. Gradually add brown sugar and flour. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in chopped pecans. Pour into crust; bake at 350° for 40-45 minutes or until golden brown. Cool 20 minutes. Refrigerate overnight. Just before serving, garnish with whipped cream and pecans. Yield: 12-16 servings.

• Prep/Total Time: 25 min.
• Yield: 8 Servings

Simple Turtle Cheesecake Recipe

 Ingredients

• 1/2 cup semisweet chocolate chips
• 1/2 cup heavy whipping cream, divided
• 1 frozen New York-style cheesecake (30 ounces), thawed
• 3 tablespoons chopped pecans, toasted
• 1/4 cup butter, cubed
• 1/2 cup plus 2 tablespoons packed brown sugar
• 1 tablespoon light corn syrup

 Directions

• Place chocolate chips in a small bowl. In a small saucepan, bring 1/4 cup cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake. Sprinkle chopped pecans over top. Refrigerate until set.
• Melt butter in a small saucepan. Stir in brown sugar and corn syrup. Bring to a boil. Reduce heat; cook until sugar is dissolved, about 1 minute. Stir in remaining cream and return to a boil. Remove from the heat. Serve with cheesecake. Yield: 8 servings.

• Prep: 15 min. Bake: 45 min. + chilling
• Yield: 12-16 Servings

Eggnog Cheesecake Recipe

 Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 3 tablespoons butter, melted
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 2 eggs, lightly beaten
• 3/4 cup eggnog
• 1/2 teaspoon rum extract
• Dash ground nutmeg

 Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
• In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust.
• Place in a large baking pan; add 1 in. of hot water to larger pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12-16 servings.

• Prep: 20 min. + chilling Cook: 5 min.
• Yield: 10-12 Servings

Christmas Cheesecake Recipe

 Ingredients

• 1-1/2 cups graham cracker crumbs (about 24 squares)
• 6 tablespoons butter, softened
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1/4 cup milk
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 2 teaspoons grated lemon peel
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 1 can (21 ounces) cherry pie filling

 Directions

• In a small bowl, combine crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Chill 15 minutes.
• In a small saucepan, combine gelatin and water; let stand for 1 minute. Add milk; cook and stir over low heat until gelatin is dissolved.
• In a large bowl, beat cream cheese and sugar until light and fluffy. Beat in gelatin mixture and lemon peel. Chill until partially set.
• Fold in 2 cups whipped topping. Pour over crust. Chill until firm, at least 3 hours. Spread pie filling over gelatin layer. Top with remaining whipped topping. Refrigerate left-overs. Yield: 10-12 servings.

• Prep: 20 min. + chilling Bake: 10 min. + cooling
• Yield: 8-10 Servings

Countdown Cheesecake Recipe

 Ingredients

• 1-1/2 cups graham cracker crumbs (about 24 squares)
• 3 tablespoons sugar
• 1/3 cup butter, melted
• FILLING:
• 2 cartons (8 ounces each) spreadable strawberry cream cheese
• 1/2 cup sugar
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1-1/2 cups sliced fresh strawberries
• Red decorating gel
• 1 fresh strawberry, halved

 Directions

• Prep: 20 min. Bake: 20 min. + chilling
• Yield: 25 Servings

Chocolate Cheesecake Squares Recipe

 Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 3 tablespoons baking cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped walnuts
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup sugar
• 1/2 cup sour cream
• 1 tablespoon all-purpose flour
• 2 teaspoons grated orange peel
• 1/4 teaspoon salt
• 1 egg, lightly beaten
• 1 egg white, lightly beaten
• 1/2 teaspoon vanilla extract
• Chocolate sprinkles, optional

 Directions

• Line a 9-in. square baking pan with foil; grease the foil and set aside. In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles fine crumbs. Stir in the egg yolk, vanilla and walnuts.
• Press onto the bottom of prepared pan. Bake at 325° for 15 minutes.
• In a small bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, orange peel and salt. Beat in the egg, egg white and vanilla on low speed just until combined.
• Pour filling over warm crust. Bake for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour.
• Garnish with chocolate sprinkles if desired. Refrigerate overnight. Using foil, lift out of the pan; remove foil. Cut into 1-in. squares. Yield: about 2 dozen.

• Prep: 20 min. Bake: 20 min. + cooling
• Yield: 16-20 Servings

Nutty Cheesecake Squares Recipe

 Ingredients

• 2 cups all-purpose flour
• 1 cup finely chopped walnuts
• 2/3 cup packed brown sugar
• 1/2 teaspoon salt
• 2/3 cup cold butter
• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 2 eggs, lightly beaten
• 1/4 cup milk
• 1 teaspoon vanilla extract

 Directions

• In a large bowl, combine the flour, walnuts, brown sugar and salt; cut in butter until the mixture resembles coarse crumbs. Set half aside; press remaining crumb mixture onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned.
• In a large bowl, beat filling ingredients until smooth; pour over crust. Sprinkle with reserved crumb mixture.
• Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 16-20 servings.

• Prep: 20 min. + cooling Bake: 1 hour + cooling
• Yield: 9 Servings

Pineapple Cheesecake Squares Recipe

 Ingredients

• 1/2 cup all-purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 cup cold butter
• FILLING:
• 1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice
• 1 package (8 ounces) cream cheese, softened
• 3 tablespoons sugar
• 1 tablespoon all-purpose flour
• 1 egg, lightly beaten
• 1 cup milk
• 1 teaspoon vanilla extract
• Ground cinnamon

 Directions

• In a bowl, combine the flour, sugar and salt; cut in butter until mixture is crumbly. Press into an ungreased 8-in. square baking dish. Bake at 325° for 12 minutes. Cool on a wire rack.
• For filling, drain pineapple, reserving the juice; set pineapple and juice aside. In a large bowl, beat the cream cheese, sugar and flour. Add egg; beat on low just until combined. Add pineapple juice. Gradually add milk and vanilla. Sprinkle pineapple over crust. Slowly pour filling over pineapple. Sprinkle with cinnamon.
• Bake at 325° for 1 hour or until a knife inserted near the center comes out clean. Cool on wire rack for 1 hour. Store in the refrigerator. Yield: 9 servings.

• Prep: 30 min. + rising Bake: 30 min.
• Yield: 24 Servings

Family Cheesecake Squares Recipe

 Ingredients

• CRUST:
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm milk (110° to 115°)
• 1 tablespoon sugar
• 1 cup cold butter
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 4 egg yolks, lightly beaten
• FILLING:
• 1 egg, separated
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

 Directions

• Dissolve yeast in warm milk; add sugar and set aside. In a large bowl, cut butter into flour and salt. Add yolks and yeast mixture. Mix thoroughly.
• Divide dough into two parts. Roll each piece to fit a 13-in. x 9-in. baking pan. Place one piece in pan. For filling, beat yolk, cream cheese, sugar and vanilla until smooth. Spread over dough and cover with remaining dough. Press lightly to seal edges around pan. Brush top with slightly beaten egg white and sprinkle with nuts. Cover and let rise in a warm place for 1-1/2 hours.
• Bake at 350° for 30-35 minutes or until lightly browned. Cut into squares. Refrigerate leftovers. Yield: 2 dozen.

• Prep: 10 min. Bake: 1 hour + chilling
• Yield: 20 Servings

Cheesecake Squares Recipe

 Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 1 cup ricotta cheese
• 1-1/2 cups sugar
• 4 eggs
• 1/4 cup butter, melted and cooled
• 3 tablespoons cornstarch
• 3 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 2 cups (16 ounces) sour cream
• Seasonal fresh fruit, optional

 Directions

• In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream.
• Pour into a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
• Chill several hours or overnight. Top each serving with fruit if desired. Yield: 20 servings.

 Total Time:

Low-Fat Cheesecake

 Ingredients

 Directions

 Total Time:

Peanut Butter Cheese Cake Minis

 Ingredients

 Directions

 Total Time:

 Pumpkin Cheesecake with Bourbon Spiked Cream

 Ingredients

 Directions

 Total Time:

Pumpkin-Cheesecake Petits Fours

 Ingredients

 Directions

 Total Time:

 Junior's Sugar-Free New York Cheesecake

 Ingredients

 Directions

 Total Time:

 Ultimate Fantasy Deep-Fried Cheesecake

 Ingredients

 Directions

 Total Time:

The Ultimate Cheesecake

 Ingredients

 Directions

 Total Time:

Chocolate Cheesecake

 Ingredients

Direction

 time

Easy Caramel Pecan Cheesecake

 time

No-Bake Chocolate-Cherry Cheesecake

 time

Classic Italian Cheesecake

 Prep Time: 15 min

 No-Bake Eggnog Cheesecake

 Prep Time: 20 min

 Raspberry Glacé Cheesecake Pie

 Prep Time: 15 min

 Cappuccino Chocolate-Swirl Cheesecake Bars

 Yield: 16 servings

Maple Walnut Cheesecake

 CHEESECAKE

 Preparation Directions:

Makes: 20 servings

 Directions

1. Preheat oven to 350 degree F. For crust, in a medium bowl combine graham crackers, pecans, and 1/4 cup sugar. Stir in melted butter. Press crumb mixture onto the bottom of a 13x9x2-inch baking pan. Set aside.

2. For filling, in a large mixing bowl beat cream cheese, 3/4 cup sugar, and vanilla with an electric mixture until combined. Add eggs all at once, beating on low speed just until combined. Stir in mashed bananas. Pour filling into crust-lined pan. Bake for 30 minutes or until center is set.

3. Meanwhile, in a small bowl stir together the sour cream, creme de cacao, and rum. Spoon sour cream mixture over filling, spreading evenly; bake for 5 minutes more. (Sour cream layer may crack slightly). Cool in pan on a wire rack. Cover and chill for 4 to 24 hours. To serve, sprinkle with toasted coconut. Makes 20 servings.

 Makes: 15 servings
Yield: 15 tassies

-1/2 teaspoon shortening

-1  2.1 ounce package baked miniature phyllo shells (fifteen 1-3/4-inch shells)

-1 3 ounce package cream cheese, softened

-2 tablespoons dairy sour cream

-2 tablespoons powdered sugar

-2 teaspoons apricot brandy or apricot nectar

-4 large whole strawberries, quartered (optional)

 Directions

1. In a small saucepan, combine cut-up chocolate and shortening; heat and stir over low heat until melted. Remove from heat. Evenly brush inside of each phyllo shell with melted chocolate mixture. Chill phyllo shells about 20 minutes or until chocolate is set.

2. Meanwhile, in a small bowl, stir together cream cheese, sour cream, and powdered sugar until smooth. Stir in apricot brandy or nectar. Spoon 1 rounded teaspoon of the cream cheese mixture into each shell. Cover loosely; chill for 2 to 4 hours or until completely chilled.

3. Remove from refrigerator and allow to stand at room temperature about 30 minutes before serving. If desired, place a strawberry quarter on top of each tassie. Makes 15 tassies.

 Makes: 9 servings

 Directions

1. In small bowl combine graham crackers, margarine, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.

2. In large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.

3. In blender or food processor combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down sides. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.

4. Cover and refrigerate 8 to 24 hours or until filling is firm. To serve, cut in squares. Top with lime wedges. Makes 9 servings.

Spooky Cheesecake

 Ingredients:

-3 ounces vanilla-flavored candy coating

-Orange food coloring paste

-Purchased frozen cheesecake, thawed (1 pound, 14 ounces)

-1 8-ounce container frozen whipped dessert topping, thawed

-Small, multicolored decorative Halloween candies

 Instructions:

1. In a small saucepan, melt candy coating. Add orange food coloring to desired shade. Transfer to a waxed-paper-lined baking sheet. Spread to an 11x8-inch rectangle. Chill in refrigerator until firm (about 30 minutes). Break into small shards. Set aside.

2. Reserve 1/2 cup of dessert topping; set aside. Pipe or spread remaining topping over surface of cheesecake. Sprinkle with Halloween candies. Attach shards of candy coating to the edge of cheesecake with reserved dessert topping. Makes 12 servings.

 Classic Cheesecake

Ingredients