Easy As Cheesecakes

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Lynne’s Cheesecake

cheesecake

24 oz. cream cheese, softened
1 Jar (7 1/2oz) Marshmallow Fluff
2 eggs
3 Tbsp. flour
1 unbaked Graham Cracker Crust or 1 9-oz. ready-to-use crust

Heat oven to 350 F. In large mixing bowl beat cream cheese, Fluff, eggs and flour until smooth. Pour into pie shell. Bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour. Remove to wire rack and cool completely. Refrigerate at least 4 hours before serving. Makes 12 to 14 servings.

Mocha Cheesecake

Note: this recipe is identical to Lynne’s Cheesecake, except that you blend in one 6-oz. pkg. semisweet-chocolate pieces, melted and 3/4 tsp. instant coffee granules dissolved in 1/3 c. water when adding Fluff.

24 oz. cream cheese, softened
1 Jar (7 1/2oz) Marshmallow Fluff
2 eggs
3 Tbsp. flour
1 unbaked Graham Cracker Crust or 1 9-oz. ready-to-use crust

Heat oven to 350 F. In large mixing bowl beat cream cheese, Fluff, eggs and flour until smooth. Pour into pie shell. Bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour. Remove to wire rack and cool completely. Refrigerate at least 4 hours before serving. Makes 12 to 14 servings.

Pumpkin Cheesecake

  • 24 oz. cream cheese, softened
  • 1 7 1/2-oz. jar Marshmallow Fluff
  • 4 eggs
  • 1 15- to 16-oz. can pumpkin puree
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. grated nutmeg
  • 1/4 tsp. ground cloves
  • 1/8 tsp. salt
  • 1 unbaked Graham Cracker Crust or 1 9-oz. ready-to-use crust

Heat oven to 350F. In large bowl with mixer at medium speed, beat cream cheese and Fluff until smooth. Add remaining ingredients and mix just until blended. Pour into crust and bake 45 minutes to 1 hour or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour. Remove to wire rack and cool completely. Cover and refrigerate at least 4 hours before serving. Makes 12 to 14 servings.

Chocolate Cheesecake

  • 1 12-oz. package semisweet-chocolate pieces
  • 24 oz. cream cheese, softened
  • 1 7 1/2-oz. jar Marshmallow Fluff
  • 2 eggs
  • 1 8-oz. container sour cream
  • 1 Chocolate Crumb Crust or 1 9-oz. ready-to-use crust

Heat oven to 375F. In a double boiler top over hot, not boiling water, melt chocolate; set aside. (Or, in microwave oven, heat chocolate on HIGH 2 minutes or until shiny. Stir until smooth.) In a large bowl with mixer at medium speed, beat cream cheese and Fluff until smooth. Add eggs and sour cream and beat until blended. Beat in chocolate. Pour into crust and bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour. Remove to wire rack and cool completely. Cover and refrigerate at least 4 hours before serving. Makes 12 to 14 servings.

Graham Cracker Crust

  • 24 2-inch graham crackers, crushed
  • 1/3 c. butter or margarine, melted
  • 1/4 c. sugar

Mix cracker crumbs with butter and sugar until blended. Pour into a 8-or 9-inch springform pan and using the back of a spoon, press onto bottom and side of pan up to one inch of top. Or, press crumbs into a deep-dish 9-inch or a 10-inch pie plate. (Note: For a prebaked crust, bake in preheated 350F. oven 10 minutes.)

Chocolate Crumb Crust

  • 20 Oreos
  • 6 T. butter or margarine, melted

Crush cookies to fine crumbs and combine with melted butter. Pour into a 8- or 9-inch springform pan. Using the back of a spoon, press onto bottom and side of pan up to one inch of top. Or, press crumbs into a deep-dish 9-inch or a 10-inch pie plate.