From: llburnet@lesley.b23b.ingr.com (Lesley Burnette) Date: Tue, 12 Oct 1993 15:36:19 GMT Ultimate Pineapple Cheesecake - Southern Living ------------------------------------------------------------------------------- 1 c. graham cracker crumbs 2 T sugar 1/4 c. butter, melted 3 8oz pkg cream cheese, softened 1 c. sugar 4 eggs 1 T. vanilla 1/4 t salt Combine crumbs, 2 T sugar, butter. Mix well, press in bottom of 9 inch springform pan. Beat cream cheese with mixer until fluffy. Gradually add 1 c. sugar, mixing well. Add eggs, one at a time, beating well. Stir in vanilla and salt. Bake at 350 for 50 minutes. Let cool to room temperature on rack. Refrigerate several hours. Yield: 10 to 12 servings. Pineapple Glaze 1 (8 3/4 oz) can crushed pinapple, undrained 1/2 c. sugar 3 T. cornstarch 1 beaten egg 1 T. butter Drain, reserve juice of pineapple. Add water to juice to make 1/2 cup. Mix sugar and cornstarch with juice. Cook over low heat until thick. Add egg, butter, cook 2 minutes. Cool and spread on cheesecake and refrigerate. Yield: 1 1/2 cups. Turtle Cake ------------------------------------------------------------------------------- 1 box German chocolate cake mix 1 14oz bag caramels 1 12 oz bag chocolate chips 1/2 c. Pet milk (evaporated milk) 3/4 c. melted butter 2 c. chopped pecans Mix cake as directed. Pour 1/2 batter in 9x13 pan, bake at 350 for 15 minutes. Melt caramels, butter, and milk on low heat until completely melted. Pour over baked cake. Pour 1 c. nuts and all chips on top of that. Pour rest of cake batter over all of that. Top with remaining nuts. Bake at 350 for 20 minutes. Orange Cheesecake - Southern Living ------------------------------------------------------------------------------- 1 1/2 c. graham cracker crumbs 3 T. sugar 1/4 c. plus 2 T. butter, melted 1 t. Grand Marnier or other orange flavored liquer 3 (8 oz) packages cream cheese, softened 1 c. sugar 1 T. all purpose flour 3 eggs 2 T. butter, melted 1 T. Grand Marnier or other orange flavored liquer 1 (11-oz) can mandarin oranges, drained Combine first 4 ingredients, mixing well. Press into bottom and up sides of a 9 inch springform pan; set aside. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1 c. sugar and flour, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 2 tablespoons butter and 1 tablespoon Grand Marnier. Spoon into prepared pan and bake at 375 for 30 minutes. Let cool to room termperature on a wire rack; refrigerate 12 hours. Remove sides of pan; garnish with mandarin oranges. Yield: 10 to 12 servings. Pecan Cheesecake - Southern Living ------------------------------------------------------------------------------- 1 1/2 c. graham cracker crumbs 2 T. sugar 1/4 c. plus 2 T. butter, melted 5 (8-oz) packages cream cheese, softened 1 2/3 c. firmly packed light brown sugar 5 eggs 1 t. vanilla extract 1 c. chopped pecans Whipped cream (optional) Additional chopped pecans (optional) Pecan halves (optional) Combine first 3 ingredients, mixing well. Press into bottom of 10-inch springform pan; chill. Beat cream cheese with electric mixer until light and fluffy; gradually add brown sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla and 1 cup chopped pecans. Spoon into prepared pan. Bake at 325 for 1 hour. Turn oven off; allow cheesecake to cool in oven 30 minutes. Let cool to room temperature; refrigerate 8 hours. Remove sides of springform pan. If desired, garnish with whipped cream, top with additional chopped pecans and pecan halves, and gently press additional chipped pecans onto sides of cake. Yield: 12 servings. Rich Chocolate Cheesecake - Southern Living ------------------------------------------------------------------------------- 1 1/2 c. chocolate wafer crumbs 1/4 t. ground nutmeg 1/2 c. butter, melted 2 (8-oz) packages cream cheese, softened 3/4 c. sugar 3 eggs 1 (8-oz) carton commercial sour cream 6 (1-oz) squares semisweet chocolate, melted 1 T. plus 3/4 t. cocoa 1 1/2 t. vanilla extract 1/2 c. whipping cream, whipped Additional whipped cream (optional) Chocolate curls (optional) Almonds (optional) Maraschino cherries (optional) Combine first 3 ingredients, mixing well. Press mixture into bottom of a 9-inch springform pan; chill. Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, mixing well after each addition. Stir in sour cream, melted chocolate, cocoa, and vanilla, mix well. Gently fold in whipped cream; spoon into prepared pan. Bake at 300 for 1 hour. Turn oven off; allow cheesecake to cool in oven an additional 30 minutes. Refrigerate 8 hours. Remove sides of pan and garnish with additional whipped cream, chocolate curls, almonds, and cherries. Yield: 10 to 12 servings.
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