Grandmom's best easy bake cheesecake

1 ready crust graham cracker pie crust
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tbsp. lemon juice
1/2 tsp. vanilla
Dash of salt
2 eggs
1 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla

In medium bowl, beat cream cheese until light and fluffy. Gradually blend in sugar, lemon juice, vanilla, and salt. Add eggs one at a time, beating well after each addition. Place crust on baking sheet and pour in filling. Bake on baking sheet in preheated 325 degree oven for 25-30 minutes or until knife inserted one inch from edge comes out clean.To prepare topping combine remaining ingredients. Spread over top of cheesecake. Bake 10 minutes longer. Cool on wire rack. Chill at least 3 hours

R-Bars

2 cups graham cracker crumbs
3 cups powdered sugar
1 cup crunchy peanut butter
1 cup melted margarine
12 ounces semi-sweet chocolate chips

Mix graham cracker crumbs, powdered sugar and peanut butter. Add melted margarine and mix well. Spread out in a PAM’ed 9x13 pan. Melt chocolate chips (cook 1 minute at a time and stir in microwave – they can burn) and spread over peanut butter mixture. Cut into bars so that you can re-cut them when the chocolate  hardens without breaking the chocolate.

Let harden and serve.

Pumpkin Spice Truffles

1 cup white chocolate, coarsely chopped (about 5 oz)
1/2 cup pumpkin puree
3/4 cup finely ground gingersnaps
3/4 cup graham cracker crumbs
2 teaspoons confectioners’ sugar
1/4 teaspoon ground cinnamon
pinch of orange zest
4 ounces cream cheese, softened
about 16 ounces chopped white chocolate, melted (for dipping)

Melt the white chocolate in a heatproof bowl set over simmering water just until smooth. Set aside to cool slightly. Add the pumpkin, gingersnap and graham cracker crumbs, confectioners’ sugar, cinnamon, orange zest and cream cheese. Mix well until completely blended and smooth. Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls.  (about 1 hour)

Scoop the filling mixture and roll into balls, about 1 inch in diameter. Transfer to a parchment-or foil-lined baking sheet. transfer the baking sheet to the freezer and let chill until firm, about 2 hours.

when you are ready to dip the truffles, melt the white chocolate (or candy melts) in a heatproof bowl set over simmering water. Once completely melted and smooth, carefully dip one of the balls of filling into the chocolate. Turn quickly to coat and balance on the tines of a fork to shake off the excess. Transfer to a lined baking sheet and sprinkle with additional gingersnap crumbs, if desired. Repeat with the remaining filling balls. Transfer the baking sheet to the refrigerator and chill until the coating is set.

Lemon Blueberry Cheesecake Bars

For Base:

Butter, for greasing

2 tablespoon sugar

1/8 tablespoon ground cinnamon

9 graham crackers

1/2 stick unsalted butter, melted

 

For the Filling:

16 ounces cream cheese, room temperature

2 eggs

2 lemons, zested and juiced

1/2 cup sugar

1 1/2 cups fresh blueberries

 

For the Base:

Preheat oven to 325 degrees

Grease the bottom of a 9 by 9-inch baking pan with butter.  Then place parchment paper over the top, pressing down at the corners.  In a food processor, process the sugar, cinnamon and graham crackers until you have the consistency of breadcrumbs.  Add the melted butter and pulse a couple of times to fully incorporate.  Pour into the lined baking pan and firmly pat down with the bottom of a glass.  Bake for about 12 minutes, or until set.

 

For the filling:

Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined.  It should have a smooth consistency.  Pour onto the cooked graham cracker base and then sprinkle with blueberries.  They will sink slightly but should be half exposed.

 

Bake in the oven for 35-45 minutes, or until the center only slightly jiggles.  Remove from the oven and cool completely before Refrigerating for at least 3 hours.  Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.

Cream Cheese Pie

2 graham cracker crusts

2 (21 ounce) cans pie filling

1 package cream cheese, softened

1 can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon vanilla

Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk and continue beating until smooth and combined. Add lemon juice and vanilla; mix well. Spread cream cheese mixture into pie crusts. Refrigerate until set; this will take between 2 to 4 hours (overnight is fine).

Just before serving, spread the pie filling over the top of the pie.

*tip* refrigerating pie filling before putting it on the pie will help it serve more easily

Magic Cookie Bars from Eagle Brand

1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts (optional)

1. Heat oven to 350 degrees (325 for glass dish). Coat 9X13 baking pan with no-stick cooking spray.
2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
3. Back 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Strawberry Graham Dessert

1 cup graham cracker crumbs (about 16 squares)

2 tablespoons butter or margarine, melted

1 package (3 ounces) strawberry gelatin

1 cup boiling water

1 package (16 ounces) frozen sweetened sliced strawberries, thawed

1 tablespoon lemon juice

4 ounces cream cheese, softened

1/2 cup confectioners' sugar

1 teaspoon vanilla extract

Dash salt

1 cup whipping cream, whipped

Fresh strawberries and mint, optional

In a small bowl, combine cracker crumbs and butter; set aside 1 tablespoon for topping. Press the remaining crumb mixture onto the bottom of a greased 8-inch square baking dish. Bake at 325 degrees for 10 - 14 minutes or until golden brown. Cool on a wire rack.

In a bowl, dissolve gelatin in boiling water, stir in strawberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours.

In a small mixing bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in whipped cream. Spread half over cooled crust. Cover and refrigerate remaining cream mixture. Pour gelatin mixture over filling; refrigerate until firm. Top with remaining cream mixture. Sprinkle with reserved crumb mixture. Refrigerate overnight. Garnish with fresh berries and mint if desired.

Yield: 9 servings