I have three different Cheese Cake recipes that I will be bringing with me to Utah for Amy and I.

The 1st two require an alrady-made Graham Cracker crust, which you can buy at the store or buy graham cracker crumbs, which the recipe for the crust will be on the box.


"Normal" Cheese Cake:

1 - 8 oz cream cheese

1 - condensed milk


Beat until creamy and no lumps
Add 1/3 cup of Lemon Juice
Mix in and pour into crust

Chill until it sets.


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Caramel Pecan Cheesecake
TO DIE FOR!!!
2 - 8 oz Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
20 caramels
2 eggs
2 Tbsp. milk
1/2 cup chopped pecans
1 graham cracker crumb crust (6 oz. or 9 in.)

MIX Cream Cheese, sugar, and vanilla with electric mixer until well blended. Add eggs; mix until blended. Melt caramels with milk on low heat, stirring frequently until smooth. Stir in pecans.

POUR Caramel mixture into crust. Top with cream cheese batter.

BAKE at 350*F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours overnight. Makes 8 servings.

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White Chocolate Raspberry Swirl Cheesecake

2 pkg 8 oz cream cheese
1/2 cup sugar
1/2 tsp vanilla
2 eggs
3 squares White Baking Chocolate, melted
1 ready-to-use chocolate favor crumb crust
3 Tbsp. red rasberry preserves

MIX cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in (melted) white chocolate.

POUR into crust. Microwave preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect.

BAKE at 350*F for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Makes 8 servings.