Recipes Included On This Page David's Chocolate Cheesecake Double Pineapple Cheesecake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * David's Chocolate Cheesecake Recipe By :David Holt Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces Philadelphia Cream Cheese 1/2 pound melted butter -- not margarine 3 cups graham cracker crumbs -- very fine 12 ounces semi-sweet chocolate bits 2 cups sugar 5 extra large eggs 1 tablespoon cocoa 2 teaspoons pure vanilla extract 2 cups sour cream 1/2 teaspoon cinnamon 2 tablespoons sugar 1/4 cup sugar whipped cream pecans -- chopped maraschino cherries Let cream cheese soften about 2 hours (or put in microwave for approximately 1 1/2 to 2 minutes). Meanwhile, mix graham cracker crumbs, butter, 2 tablespoons sugar, and cinnamon together. Blend into smooth mixture. Coat evenly the bottom and sides of a 10-inch springform pan (with 3 inch sides) with crumbs. Use a round glass or jar to pack crust evenly on both bottoms and sides. Add more butter if necessary to get crumbs to hold together for crust. Put crust in freezer to chill while preparing the cake batter. Place softened cream cheese into large mixing bowl and beat until fluffy and smooth using an electric mixer at medium speeds. Gradually add the 2 cups of sugar and continue beating. Separate the yolk from the white on the other 3 eggs. Add the vanilla and beat into the mixture. Beat egg whites while gradually adding the 1/4 cup sugar. Beat until the whites are stiff. Fold the egg whites into the mixture. Melt the chocolate chips in a double boiler over water just hot enough to melt the chocolate (or melt in a glass bowl in the microwave). Mix the melted chocolate into the cheese mixture, making sure it is mixed well. Add the cocoa and mix into the batter thoroughly. Now stir in the sour cream and mix well. Pour this mixture into the chilled crust. Set the pan on a cookie sheet, or in a larger pan to catch any melted butter that might drip into the oven. Bake for 1 hour and 15 minutes in a preheated 325 degree F. oven. Then set on cooling rack for 2 hours. The cake may seem runny at first, but will become firm as it cools. Now chill for at least 5 hours - or - overnight - in the refrigerator. When ready to serve, unmold and slice. Top each slice with a dollop of whipped cream, a sprinkling of pecans, and a maraschino cherry. The cake is equally good without a topping. The cheesecake is easier to cut with a very thin bladed sharp knife. Also it slices easier if you run hot water over the knife after slicing each piece. Contributed to the FareShare Gazette by Dorothy; 10 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 346 Calories; 19g Fat (48.7% calories from fat); 2g Protein; 43g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 228mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Double Pineapple Cheesecake Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Pineapple supreme cake mix 16 ounces Cream cheese -- softened 3 tablespoons Lemon juice 1/2 teaspoon Cinnamon 1 1/2 cups Milk 1/3 cup Brown sugar 4 Eggs 3 tablespoons Oil 1/2 cup Sugar 20 ounces Crushed pineapple -- (1 can) Preheat oven to 300 degrees. Reserve 1 cup cake mix. Ina large bowl, combine cake mix, 1 egg, oil, brown sugar, and cinnamon; mixture will be crumbly. Press this crust mixture evenly into bottom and 3/4 way up the sides of a greased 9x13x2 inch pan. In same bowl, blend cream cheese and sugar. Add 3 eggs and the reserved cake mix; beat 1 minute at medium speed. At low speed slowly add milk and lemon juice. Mix until smooth. Pour this mixture into crust. Bake for 40 to 50 minutes at 300 degrees until center is firm. When cool, top with drained fruit; chill before serving. Store in refrigerator or freeze covered with foil. Recipe by: Shared for the swap by Robert Converted by MM_Buster v2.0n. Contributed to the FareShare Gazette by Robert; 15 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 10g Fat (60.1% calories from fat); 3g Protein; 11g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 74mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

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