HomeMy WebLinkAboutThe Goderich Signal-Star, 1981-11-04, Page 62Page 34
Cheese cake delights
CHERRY CHEESE CAKE
Crust: ,
1a/4 cups Graham cracker crumbs
'/a cup melted butter
1/4 cup white sugar
Combine above ingredients. Put into an 8 X 8 X 1-W' pan
or a 9 X 11 pan. Bake. at 375 degrees for 8 minutes. Cool.
Filling:
8 oz. Philadelphia cream cheese, blended until smooth.
Add:
1 can Eagle Brand milk
one-third cup lemon juice
1 tsp. vanilla
Blend until creamy and smooth.
Put filling into pan and cover with a large can of cherry
":. Chill.
Virginia Caesar,
Dungannon
PUMPKIN CHEESE CAKE
Crust:
one-third cup of butter (softened)
one-third cup of sugar
1 egg
lea cups of flour
Cream butter and sugar together, blend in the egg, add
flour, when thoroughly combined spread mixture on bot-
tom and sides of a 9 -inch springform pan. Bake at 400
degrees F for 5 minutes. Remove from oven and cool.
Filling:
2 - 8 oz. packages of cream cheese (at room temperature)
3/4 cup sugar
2 eggs
2 cups mashed pumpkin
1 tsp. cinnamon
'/a tsp. each ginger and nutmeg
Dash of salt
Thoroughly crearri cheese and sugar (a hand mixer
works well for this). Add remaining ingredients, blend
thoroughly. Pour into cooled crust. Bake at 350 degrees F
50 minutes. Chill thoroughly. Garnish with whipped
cream, sprinkle a little cinnamon on top and serve. This
a very light dessert that will serve 10.
Mrs. Lorraine Stewart
Guelph