STRAWBERRY CHEESECAKE

STRAWBERRY CHEESECAKE

From Lucy Reid

Crust:

1  1/4 cups graham crackers, crushed

1/4 cup sugar

1/3 cup melted butter

Cake:

1 lb. cream cheese (2  8 oz. blocks)

3/4 cup sugar

3 eggs

1 t. vanilla

Topping:

1 pt. strawberries

1  1/2 T. cornstarch

1 T. lemon juice

red food coloring, if desired

Line 9" pie plate with crust mixture.

Blend cheese, sugar, eggs and vanilla until smooth and creamy. 

Pour in shell and bake at 350 degrees for 35 minutes or until firm. 

Cool.

Cook berries and cornstarch until thick and clear. Remove from heat. 

Add lemon juice and coloring. Let cool a few minutes.

Spread over top of cooled cake. Chill.

CREAM CHEESE DANISH

CREAM CHEESE DANISH

From Roy Reid (From Janice Kidd)

2 pkgs. refrigerated crescent rolls, "butter flake" variety preferred
2 pkgs. (8 oz.) brick cream cheese, at room temperature
1 cup white sugar
1 large egg
1 t. vanilla

Topping:
1/3-1/2 cup butter, melted (3/4 to 1 stick)
1/2 cup brown sugar
1 t. cinnamon
1 cup chopped pecans

Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.

Press one pkg. of crescent rolls evenly into the bottom of the pan, pressing seams together. You may need to cut off about 1 inch of the end.

Mix until smooth the cream cheese, sugar, egg, and vanilla.

Spread cream cheese mixture evenly over the crescent roll layer in the dish.

Place the rolled out contents of the second pkg. of crescent rolls on top of the cream cheese mixture.  Press the seams together if possible.  As above, you may need to cut off a portion of the crescent rolls to make it fit the dish.

Add sugar, cinnamon, and pecans to melted butter and spread evenly over the top of the crescent rolls.

Bake until browned at 350 degrees for 20-30 minutes.  Watch carefully.

If serving warm, just use a spoon. Cool if you prefer to cut into bars before serving.

Janice Kidd's note:  Reduced fat cream cheese is fine. This is a great dish for carry-in meals because it is terrific warm, very good at room temperature, and leftovers are not half bad cold straight from the fridge.  I tasted this at a brunch for a Bible study group. I was one of the crowd clamoring for the recipe and was delighted it was so easy to prepare once I got over obsessing about putting the crescent rolls down 'perfectly.'  

LEMON PUDDING CHEESECAKE 1963

LEMON PUDDING CHEESECAKE  1963

From Billie Reid

1   8-oz.pkg. cream cheese
1 pkg. instant lemon pudding
2 cups milk
1  8 or 9" graham cracker crust, cooled


Place cream cheese in a bowl and stir with a fork until well-softened.  

Add 1/2 cup of the milk, a little at a time, blending until mixture is very smooth.

Add remaining  1  1/2 cups milk and pudding mix.

Beat with egg beater just until well mixed, about 1 minute. Pour into crust.  

Chill about one hour.

Serves 8.

CHERRY CHOCOLATE CHEESE PIE

CHERRY CHOCOLATE CHEESE PIE

From Judi Troyer  (Hershey's)

1 pkg. 8-oz. cream cheese, softened
1 small pkg. cream cheese, softened (3-oz.)
3/4 cup sugar
1/4 cup Hershey's cocoa
2 eggs
1 t. vanilla extract
1/2 cup chilled whipping cream
graham cracker crust
cherry pie filling, chilled

Preheat oven to 350.  

Beat cream cheese and sugar.

Blend in cocoa.

Add eggs and vanilla.

Blend in whipping cream gently with spatula.

Pour mixture into crust.

Bake 35-40 minutes.  Center will be soft and will set as it cools.

Cool to room temp, then cover and chill several hours or overnight.

Garnish with cherry pie filling.

Serves 6-8.

GERMAN SWEET CHOCOLATE PIE

GERMAN SWEET CHOCOLATE PIE

From Judi Troyer  (recipe from magazine, 1980)

1 pkg. German sweet chocolate
1/3 cup milk
2 T. sugar, optional
1 small pkg. cream cheese  (3 oz.)
1 Cool Whip 
graham cracker crust

Melt chocolate and 2 T. of the milk over low heat, stirring while melting.

Beat sugar into cream cheese.

Blend in remaining milk and chocolate mixture. Beat until smooth.

Spoon mixture into graham cracker crust.

Freeze about 4 hours.

Tip:  Top with chocolate sprinkles or curls.

CHEESE CAKE

CHEESE CAKE

From Lucy Reid  (her Aunt Juanita Stevenson)

1 pkg. lemon jello dissolved in 1 cup water

Beat:
1  8-oz. cream cheese, softened
1 cup sugar

Whip:
1 large can evaporated milk
1 t. vanilla

Beat cream cheese and sugar.  Whip milk.  Then add jello.

Pour into graham cracker crust.


Crust:
24 graham crackers
1/2 cup sugar
1/2 cup butter

STRAWBERRY CHEESE CAKE

STRAWBERRY CHEESE CAKE

From Lucy Reid

Crust:

1  1/4 cup graham crackers, crushed
1/4 cup sugar
1/3 cup melted butter

Cake:

1 lb. cream cheese
3/4 cup sugar
3 eggs
1 t. vanilla

Topping:

1 pint strawberries
1  1/2 T. cornstarch
1 T. lemon juice
red food coloring

Line 9" pie plate with crust mixture.

Blend cheese, sugar, eggs, and vanilla until smooth and creamy.

Bake in shell at 350 for 35 minutes or until firm.  Cool

Cook berries and cornstarch until thick and clear.  Add lemon juice and coloring.

Cool.

Spread over the top of the cooled cake.

Chill.

CHEESECAKE 1964

CHEESECAKE 1964

From Billie Reid  (From Anna Pottorff)

1 pkg. lemon jello (Anna used small size; I used large)
1 cup hot water  (I used less)

Mix.

Let gel slightly to beat.

1  8-0z. pkg. Philadelphia Cream cheese, softened
1 cup sugar
1 large Milnot  (whip separately)

33 graham crackers (2 cups crumbs)
1 stick butter

Melt butter; mix with crumbs.  Reserve 1/2 of mixture for topping.

Line bottom of baking dish with rest.

BANANA CHERRY CHEESE PIE 1963

BANANA CHERRY CHEESE PIE 1963

From Billie Reid  (from Barb)

1  3-oz. pkg. lemon jello
1 cup boiling water
1  8-oz. pkg. cream cheese
2/3 cup evaporated milk
1/4 cup sugar
2 T. lemon juice
1  1/2 cups banana slices
1/3 cup maraschino cherries, chopped

Dissolve jello in water.

Gradually add to softened cheese; blend until smooth.

Add evaporated milk, sugar, lemon juice.

Chill until thickened; fold in bananas, cherries.

Pour into 9" graham cracker crust.

Chill.