AMARETTO CHEESECAKE by @WilmaDelgado

3 lbs  cream cheese, softened
18 oz sugar  (2 ¼ C)
6 eggs
4 ½ oz Amaretto  (9 tbs)
1 cap lemon juice
1 cap vanilla

Mix all until smooth.  Place in prepared graham cracker crust in springform pan  (12” minimum).  Bake at 350 degrees for 1 hour or until firm and dry in middle.  Turn off oven and open door.  Leave cheesecake in oven 1 hour.  Chill.

Notes:

For crust in 12” springform, make double recipe on box – it may even take a little more.  Use the back of a large metal spoon to press crust mix firmly up sides of pan almost to top of pan, then do bottom.  The baking time may take longer depending on oven.  Chill completely before removing sides of pan.

White Chocolate Raspberry Cheesecake from @planetKnit

Crust:
2 C crushed regular Oreo cookies (not Double Stuf), finely crushed
2 T butter OR margarine, melted
.

Filling:
4 8oz packages Cream Cheese, at room temperature (reduced fat is fine, non-fat not recommended)
8 oz white chocolate, melted
4 eggs
1 C Sugar
1 teaspoon almond extract
½ C seedless raspberry jam, melted

White chocolate shavings and fresh raspberries for garnishing, if desired.

Preheat oven to 425º F. Prepare 10” springform pan by wrapping outside of bottom and sides in heavy-duty aluminum foil, to make watertight.

Combine Oreo crumbs and butter, press into 10” springform pan, on bottom and 1-1.5” up the side. Bake crust for 10-12 minutes. Reduce heat to 275ºF and prepare water bath.

Melt chocolate in microwave or in a double boiler. Melt jam in microwave or in pan over low heat. Set aside. Beat cream cheese and almond extract until fluffy, then add eggs, sugar and chocolate. Pour ½ of mixture over crust in pan. Pour melted jam evenly over this layer. Pour remaining mixture over jam layer. Gently swirl knife through batter to incorporate jam throughout both layers. Careful, pan will be very full.

Bake in water bath 1 hr at 275ºF. Turn oven off, and let cool 1 hour in oven with door ajar. Garnish with chocolate shavings and raspberries as desired. Serves 12-16.

Apple Cheesecake by @germaine

Ingredients
16 ounces of softened cream cheese
4 cups of apple slices, peeled and sliced thinly (2-3 apples)
1 cup of graham cracker crumbs
Three amounts of sugar: 3 tablespoons, 1/2 cup, 1/3 cup
1 teaspoon of cinnamon
3 tablespoons of melted margarine
2 medium eggs
1/2 teaspoon of vanilla extract
1/2 cup of chopped pecans

Preparation Instructions:
Preheat oven to 350F (175C)

Combine the graham cracker crumbs, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted margarine, and mix well.
Press the mixture into the bottom of a 9-inch pie plate to form the crust. Bake for about 10 minutes.

In a large bowl, beat the cream cheese and 1/2 cup of sugar until well blended. Add the eggs, one at a time, and beat after each is added. Blend in the vanilla, and pour the mixture into prepared crust.

In a large bowl, combine 1/3 cup of sugar and 1/2 teaspoon of cinnamon. Add the apples and toss to coat. Spoon the apples over top of the cheesecake filling. Sprinkle the pecans over the apples. Put back into the oven and bake for an hour.

Chill, then serve.