Ingredients Jump to Instructions ↓

  1. 11 whole graham crackers -- (22 squares)

  2. 1/4 cup butter or margarine -- melted

  3. 2 tablespoons sugar **GINGERSNAP CRUST**

  4. 28 gingersnap cookies

  5. 3 tablespoons melted butter

  6. 2 tablespoons sugar **COOKIES 'N CREAM CRUST** l

  7. 6 creme-filled chocolate sandwich -- cookies

  8. 2 tablespoons melted butter

  9. 1 tablespoon sugar **PRALINE CRUST**

  10. 12 pecan shortbread cookies

  11. 1 tablespoon melted butter

  12. 1 tablespoon brown sugar **FILLING**

  13. 40 ounces cream cheese -- softened

  14. 1 1/3 cups sugar

  15. 3 tablespoons all-purpose flour

  16. 3 large eggs

  17. 1/2 cup sour cream

  18. 2 teaspoons finely grated lemon peel

  19. 1 1/2 teaspoons vanilla extract **BERRY TOPPING**

  20. 2 pints strawberries -- hulled and sliced

  21. 1/2 cup raspberries **GLISTENING GRAPE**

  22. 1 cup mixed red and green grapes **PERFECT PLUM**

  23. 3 large plums -- sliced tropical delight

  24. 3 large navel oranges

  25. 2 kiwi -- peeled & sliced **STARS AND STRIPES**

  26. 1/2 pint strawberries -- hulled & halved

  27. 1 cup blueberries or blackberries

Instructions Jump to Ingredients ↑

  1. Preparation : Use a food processor to crush the crackers/cookies into crumbs (or crush by hand). Add the butter and sugar; process to mix. Press onto the base of a 9-inch springform pan. Chill. Beat cream cheese on medium-high for 2 minutes. Blend in sugar. Add the flour and beat until combined. On low speed, beat in the eggs, one at a time, just until blended, scraping sides of bowl often. Add the sour cream, lemon peel and vanilla and heat just until blended. Pour over crust in pan. Bake at 325'F for 1 1/4 hours. Turn the oven off and place a wooden spoon in oven door to keep it open. Let cheesecake sit 1 hour. Remove to a wire rack to cool completely. Run a knife around sides. Cover; chill for 6 hours or overnight. Remove the pan sides. Slide the cheesecake onto a serving plate. Add Topping of your choice. BERRY TOPPING: overlap the strawberries in circles on the cheesecake. Fill the center with the raspberries. GLISTENING GRAPE TOPPING: Arrange about 1 cup mixed halved seedless red and green grapes in alternate circles on top of cheesecake. PERFECT PLUM: Arrange 3 large sliced plums in overlapping circles on top of the cheesecake, starting at outside edge. Decorate with a sprig of fresh mint. TROPICAL DELIGHT: Peel and section 3 large navel oranges. Arrange in a circle around edge of cheesecake. Fill the center with 2 peeled and sliced kiwis. STARS AND STRIPES: Arrange 1/2 pint hulled strawberries, cut in half, with 1 cup blueberries or blackberries in alternate rows on top of cheesecak


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