YUMMY!! This Cheesecake Recipe is the BEST one!!

Crust and Topping:
5 tbsp. butter
36+ graham crackers, crumbs
5 tbsp. brown or white sugar
3 tbsp. water

Filling:
1 lb. (2 packages) Philladelphia cream cheese
3/4-1 cup white sugar
2 eggs yolks lightly beaten
2 tbs. cornstarch
2 tsp. vanilla
2 egg whites
Marchino Cherries cut into bite size pieces (optional)

Crust/Topping;
Mix all ingredients together well. Press 3/4 into a
lightly buttered baking dish.

Filling: 
Combine, cream cheese, sugar, egg yolks, cornstarch and
vanilla, mix   well. Add beaten egg whites at last. Add
cherries if desired. Pour mixture into prepared crust in
baking dish, srinkle rest of topping on cheesecake,
gently pat down on cake. Bake 12 mins. at 350 F.
Chill before serving. ENJOY!!!

This recipe is one of my very favorites my Mother used
to make, I really hope you like it:)!  Thank-you Mother!
  
From Pattianne

Easy Festive No-Bake

2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
2 envelopes Knox Unflavored Gelatine
1/2 cup cold water*
3 packages (8 oz. ea) cream cheese, softened
1 1/4 cups sugar or equivelent sweetener
5 ounces evaporated milk (not condensed)
1/2 cup amaretto liqueur*
1 teaspoon vanilla extract
3/4 cup whipping or heavy cream

Combine graham cracker crumbs with butter. Press onto 
bottom and up sides of 9-inch springform pan; chill.
In a small mixing bowl, whip cream until stiff, cover 
bowl and refrigerate until needed. In a small saucepan 
sprinkle gelatin over cold wqater; let stand 1 minute. 
Stir over low heat until completely dissolved, about 3 
minutes. Set aside. In a Large Mixing bowl of your 
electric mixer, beat cream cheese with sugar until 
fluffy, about 2 minutes. Gradually add evaporated milk 
and lemon juice. Beat at medium-high speed until 
mixture is very fluffy, about 2 minutes. Gradually beat
in gelatine mixture, liqueur and vanilla until 
thoroughtly blended. Fold in whipped cream. Pour into 
crust. Chill 8 hours or overnight. (Optional): Garnish 
with chocolate sauce (use fudge sauce, melt just enough
that you can make swirly trails of chocolate to 
decorate your creation) and place drained marachino or 
candied cherries (or fruits) strategically on top of
the cheesecake. About 12 servings. ENJOY!!

*NOTE: for non-alcoholic version: Omit amaretto 
liqueur. Increase water to 3/4 cup and add 1/2 teaspoon
almond extract with the vanilla.

Doreen From New Westminster, B.C.

Thank-You Doreen! Sounds Delicious!!

Pattianne's Country Kitchen

Create new variations by topping this recipe with your
favorite fruit.

1 Tablespoon Butter
3/4 cup Graham cracker crumbs
1 cup Sugar
2 1/2 teaspoons Cornstarch
1 1/2 pound cream cheese
2 eggs
1/2 cup Cream
1 teaspoon Vanilla

Pre-heat the oven to 350. Butter a medium spring-form
pan. Press the graham cracker crumbs into the bottom.
Place in the refrigerator for 30 minutes. Whip the
cream cheese in a mixer. With the mixture running
slowly, sprinkle in the sugar and cornstarch, then
add in the eggs and vanilla. Slowly add the cream
until all ingredients are well mixed. Pour into the
spring-form pan. Place on a cookie sheet and bake for
40-45 minutes (or until the top begins to brown and
the cake is firm). Cool at room temperature.
Refrigerate. Serve well chilled. Serves 8-10

Pattianne's Country Kitchen

1 1/2 cup graham wafer crumbs
1/4 cup white sugar (I use Brown)
1/4 cup butter or margarine 
8 oz. cream cheese
2 cups milk
1 large instant lemon pudding mix can cherry pie 
filling 1-19 oz. size
 
Combine first 3 indredients and pat into  a 9 inch square
pan. Bake for 8 minutes at 350 degrees. Cream the cheese 
with 1/2 cup of the milk. Beat until well blended and 
smooth. Add the instant pudding powder and 1 1/2  cups 
milk.  Beat until blended . Pour over crust and 
refridgerate until set. When set, pour cherry pie filling 
over and refridgerate until serving time.

From Fay Saskatchewan, Canada. Thank-you Fay!

Pattianne's Country Kitchen

Diabetic:

1 (5.25 ounce) package sugar-free chocolate graham 
crackers, crushed
1/3 cup reduced-calorie margarine, melted
1/4 teaspoon ground cinnamon
Cooking spray
1 (.25 ounce) envelope unflavored gelatin
1 cup fat-free milk
2 1/2 (8 ounce) packages 1/3-less-fat cream cheese 
softened
2 teaspoons vanilla extract
14 tablespoons granulated sugar substitute with 
sweetener
1/4 cup unsweetened cocoa
5 (0.6 ounce) sugar-free chocolate wafer bars, 
coarsely 

Combine first 3 ingredients, stirring well. Press into 
bottom and 1 inch up sides of a 9-inch springform pan 
coated with cooking spray. Bake at 350 degrees for 8 
minutes. Remove from oven; let cool on a wire rack.
Sprinkle gelatin over milk in a small saucepan; let 
stand 1 minute. Cook over low heat, stirring until 
gelatin dissolves, about 2 minutes. Let cool slightly.
Beat cream cheese at medium speed of an electric mixer 
until creamy. Add vanilla, beating well. Add gelatin 
mixture, beating until smooth. Add sugar substitute 
and cocoa; beat just until blended. Pour mixture into 
prepared crust. Cover and chill at least 3 hours or 
until set. Before serving, top with chopped wafers. 
ENJOY! Serves 10.

Per Serving:
Calories 238 Fat 16.5g (sat 8.4g) Protein 8.1g 
Carbohydrate 20.8g Fiber 1.5g Cholesterol 36mg Sodium 
308mg Exchanges: 11/2 Starch, 3 Fat.
 
From Linda in Manitoba, Canada.
Thank-you Linda!
Pattianne's Country Kitchen

Lemon Cheesecake with Raspberry Coulis

Crust:
1 cup graham cracker crumbs
1/4 cup butter or margarine, melted
2 tbsp. brown sugar (or granulated)
NOTE: can use sweetner

Lemon filling:
3 pkgs. (250 G.) cream cheese, softened
1 cup granulated sugar (can use sweetener)
2 tbsp. all-purpose flour
1 tbsp. lemon rind
1/4 cup lemon juice
4 eggs

Garnish: Fresh Raspberries (optional)

CRUST: 

In med. bowl, combine crumbs, butter and sugar.
Press into the bottom of 9 inch springform pan or 
baking dish. Bake in 325 F. oven for 10 mins. Cool. 
Heat oven to 425 F. In large bowl and using an 
electric mixer (if available), blend together cream 
cheese, sugar flour, lemon rind and juice until 
smooth. Add eggs, one at a time, beating well after 
each addition. Pour over crust. Bake in 425 F. oven 
for 10 mins. Reduce heat to 275 F. Bake for an 
additional 35-40 mins. or until the centre of the 
cake is just barely firm to the touch. Remove from 
oven and immediatly loosen the cake from the rim of 
the pan by running a thin knife around the edge. Let 
cool completely before removing sides. Serve on a 
pool of RASPBERRY COULIS (Recipie to follow below), 
(under slice of cheesecake). and granish with fresh 
raspberries, if avaialable or top with cream cheese 
frosting.

RASPBERRY COULIS:

2 cups fresh raspberries (or frozen)
1/4 cup granulated sugar or sweetener
1 tsp. lemon juice

Strained purees of uncooked berries and other fruits
are often called by the french name coulis, which 
means strained juice. A coulis is served UNDER not 
OVER the dessert it is saucing. When fresh 
raspberries are not available, substitute 1 pkg. 
(300g) frozenraspberries in light syrup, thawed. 
Remove about 1/3 cup syrup before processing and do 
not add sugar. Using a blender or food processor, 
puree the raspberries, sugar and lemon juice. Strain, 
using a fine-mesh sieve. Press firmly with a rubber 
spatula to push the pulp through untill only the 
seeds are left. Serve at room temperature or cover 
and refigerate for up to 3 days or until ready to 
serve. Makes about 1 cup.

Pattianne's Country Kitchen

Crust:
1-1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons white or brown sugar
1/2 teaspoon cinnamon
1/4 cup butter or margarine, melted

Filling:
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4  cups apples thinly sliced
1/3 cup white sugar
1/2 teaspoon cinnamon
1/4 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). In 
a large bowl, stir together the graham cracker 
crumbs, 1/2 cup finely chopped pecans, 3 tablespoons 
sugar, 1/2 teaspoon cinnamon and melted butter; press 
into the bottom of a 9 inch springform pan or cake 
dish. Bake in preheated oven for 10 minutes.  In a 
large bowl, combine cream cheese and 1/2 cup sugar. 
Mix at medium speed until smooth. Beat in eggs one at 
a time, mixing well after each addition. Blend in 
vanilla; pour filling into the baked crust.  In a 
small bowl, stir together 1/3 cup sugar and 1/2 
teaspoon cinnamon. Toss the cinnamon-sugar with the 
apples to coat. Spoon apple mixture over cream cheese 
layer and sprinkle with 1/4 cup chopped pecans. Bake
in preheated oven for 60 to 70 minutes. COOL. 
Serves 12 ENJOY!

Love your recipe site Pattianne, my Mom makes this 
delicious cheese cake at Christmas hope you like it 
too!

Christa Seattle Washington

Thank-you Christa this sounds really good!
Pattianne's Country Kitchen

Crust:
1 1/2 cups crushed shortbread cookies 
3 tbsps. melted butter 
3 tbsps. flour 
  
3/4 cup white sugar 
1/4 cup brown sugar 
3 tbsps. flour 
1 (8 ounce) pkg.cream cheese, softened 
1 (3 ounce) pkg. cream cheese, softened 
1 tbsp. vanilla extract 
1 tsp. ground cinnamon 
1/4 tsp. ground nutmeg 
1/4 tsp. ground ginger 
3 eggs 
1 (15 ounce) can pumpkin puree 
1 tbsp. milk 

Pre-Heat oven to 375 F. In a medium bowl, mix crushed 
cookies, 3 tablespoons melted butter and 3 tablespoons 
flour. Press firmly on bottom and side of ungreased 9 
inch pie plate. Bake about 12 minutes or until light 
brown. COOL.
 
In a large bowl, combine white sugar, brown sugar, 
flour, and cream cheese. Beat on low speed until 
smooth. Reserve 1/2 cup of mixture to swirl in later. 
To the mixture in the bowl, add vanilla, cinnamon, 
nutmeg, ginger. Blend in eggs and pumpkin puree. 
Scrape bowl and beat until smooth. Pour into crust. 
Stir 1 tablespoon milk into the reserved cream cheese 
mixture. Drop by spoonfuls over the pumpkin mixture. 
Use a knife to decoratively swirl the two mixtures 
together.  Cover edge of crust with 2 to 3 inch strip
of aluminum foil to prevent excessive browning. Bake 
in preheated 35 to 40 minutes or until knife inserted
in center comes out clean. Remove foil the last 15 
minutes of baking. Cool 30 minutes, then refrigerate 
at least 4 hours before serving. ENJOY!

Pattianne's Country Kitchen

Pattianne's Luscious Low Calorie Cheesecake

Crust:
1 1/4 cups vanilla wafer crumbs
3 tbsp. butter or margarine, melted
2 tbsp. sweetener 
 
Filling:
3 pkgs. (250 g each) light cream Cheese (room temp.)
3/4 cup sweetener
3 eggs
2 tsp. vanilla
 
Combine crust ingredients. Press evenly on bottom and 
sides of baking dish or springfoam pan. Bake at 325 F. 
(160 C.) 8 mins. Cool.
 
Beat cream cheese and sweetener in a large bowl. Beat 
in eggs, one at time. Blend in vanilla. Pour unto crust. 
Bake 30-35 mins. or until just set in center. Loosen 
cheesecake from edge of pan. COOL. Refrigerate 6 hours 
or overnight. Serve with fruit, light Peach, Raspberry 
Freezer Spread or light sour cream with bit of sweetener
if desired. Serves 16.

Per Serving: 111 Calories. 2.5 g protein. 7.8 g fat. 
7.5 g carb.