FOR CRUST: Beat margarine in a small bowl with an electric mixer on medium to high for 30 seconds. Add brown sugar and vanilla extract; beat till fluffy. Add the 1 cup flour and the 1/4 cup pecans. Beat on low to medium speed jut til combined. Pat dough onto bottom of 1-1/2 inches up the sides of a 9-inch springform pan to form a firm, even crust. Bake in a 375 degree F. oven about 10 minutes, or till lightly browned. Cool on a wire rack while preparing cheesecake filling.

FOR FILLING: Beat cream cheese, granulated sugar, and the 2 Tblsp flour in a large mixing bowl with an electric mixer on medium to high speed till combined. Add eggs all at once. Beat on low speed jut til combined. Stir in half-and-half (or cream), maple syrup and the 1/3 cup pecans.

POUR filling into the crust-lined pan. Place springform pan in a shallow baking pan on the oven rack. Bake at 375 degrees F. for 45 to 50 minutes or til center appears nearly set when shaken.

REMOVE springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes.  Loosen crust from sides of pan, and cool 30 minutes more. Remove sides of the springform pan. Cool completely. Cover and chill in refrigerator at least 4 hours before serving. Garnish with Glazed Nuts.

Makes 12-16 servings

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GLAZED NUTS: Line a baking sheet with foil. Grease foil with BUTTER; set aside. Combine 1-1/2 cups pecan halves, 1/2 cup sugar, 2 TBLSP BUTTER and 1/2 tsp vanilla extract in a heavy 10-inch skillet. Cook over medium-high heat, shaking skillet occasionally, till sugar begins to melt. (DO NOT STIR) Reduce heat to low; cook till sugar is melted and golden brown, stirring frequently. Remove from heat. Using a well-buttered spoon to remove a few nuts at a time. Working quickly, separate the nuts on the foil. Cool completely. Cover tightly; store in a cool dry place up to 1 month. Makes about 2 cups.

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CRUST:

FILLING:

TOPPING:

Preheat oven to 375 degrees F. Mix crust ingredients and pat firmly into the bottom and 1/3 of the way up the sides of a 9 inch springform pan. Beat filling ingredients with a rotary beater or electric mixer until satiny and pour into crust. Bake 20 min. Remove from oven. Cool for 15 minutes.

Meanwhile, raise oven to 475 degrees F. Blend topping ingredients and spread gently over cheese filling. Return pie to oven and bake 10 minutes longer. Cool in pan to room temperature, then cover with foil and chill for 10 to 12 hours before serving. Cut in slim wedges. 10 servings.

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CRUST:

FILLING:

Preheat oven to 325 degrees F. Mix crust ingredients and pat firmly into the bottom and up the sides of a 9 inch springform pan. Puree cottage cheese in an electric blender (or food processer) until smooth, set aside. Beat egg yolks until thick, slowly add sugar, and beat until the colour of cream. Beat in flour, lemon juice, rind and the cottage cheese.

In a separate bowl: beat egg whites to soft peaks. Using a wire whisk mix the egg whites into the cheese mixture until completely blended. Spoon into crust and bake 1 hour on center oven rack until lightly browned. Turn off oven, open oven door, and let cake cook in oven 1/2 hour. Lift to a wir rack and cool in pan to room temperature, remove spring form, cover cake with foil and chill well before serving.

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CHOCOLATE CHIP PUMPKIN CHEESECAKE

CHOCOLATE COOKIE CRUST (recipe follows) 1 cup vanilla wafer crumbs (about 30 wafers, crushed) 1/4 cup HERSHEY'S Cocoa 1/4 cup powdered sugar 1/4 cup (1/2 stick) butter or margarine, melted 3 packages (8 oz. each) cream cheese, softened 1 cup sugar 3 tablespoons all-purpose flour 1 teaspoon pumpkin pie spice 1 cup canned pumpkin 4 eggs 1-1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate CHOCOLATE LEAVES (recipe follows) (optional)

Prepare CHOCOLATE COOKIE CRUST. Increase oven temperature to 400 F. In large mixer bowl, beat cream cheese, sugar, flour and pumpkin pie spice until well blended. Add pumpkin and eggs; beat until well blended. Stir in small chocolate chips; pour batter into prepared crust. Bake 10 minutes. Reduce oven temperature to 250¯F; continue baking 50 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate before serving. Prepare and garnish with CHOCOLATE LEAVES, if desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

CHOCOLATE COOKIE CRUST: Heat oven to 350 F. In medium bowl, stir together 1 cup vanilla wafer crumbs (about 30 wafers), 1/4 cup HERSHEY'S Cocoa, 1/4 cup powdered sugar and 1/4 cup (1/2 stick) melted butter or margarine. Press mixture firmly onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly

CHOCOLATE LEAVES: Thoroughly wash and dry several non-toxic leaves. In small microwave-safe bowl, place 1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. With small soft-bristled pastry brush, brush melted chocolate on backs of leaves. (Avoid getting chocolate on leaf front; removal may be difficult when chocolate hardens.) Place on wax paper-covered cookie sheet; refrigerate until very firm. Beginning at stem, carefully pull green leaves from chocolate leaves; refrigerate until ready to use.

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

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CHOCOLATE MINI CHEESECAKES

CHOCOLATE CRUMB CRUST (recipe follows) 1/2 cup HERSHEY'S Cocoa 1/4 cup (1/2 stick) butter or margarine, melted 3 packages (8 oz. each) cream cheese, softened 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 3 eggs 2 teaspoons vanilla extract CHOCOLATE GLAZE (recipe follows)

Heat oven to 300 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray.* Press about 1 tablespoonful CHOCOLATE CRUMB CRUST mixture onto bottom of each cup. Stir together cocoa and 1/4 cup butter. Beat cream cheese until fluffy. Beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Fill muffin cups with batter. Bake 35 minutes or until set. Cool 15 minutes; remove from pan to wire rack. Cool completely. Refrigerate. Before serving, spread with CHOCOLATE GLAZE. Allow to set. Serve at room temperature. About 24 mini cheesecakes.

CHOCOLATE CRUMB CRUST: In medium bowl, stir together 1-1/2 cups vanilla wafer crumbs, 6 tablespoons HERSHEY'S Cocoa, 6 tablespoons powdered sugar and 6 tablespoons melted butter or margarine.

CHOCOLATE GLAZE: In medium saucepan over low heat, melt 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips with 1 cup (1/2 pt.) whipping cream and 1 teaspoon vanilla extract. Stir until smooth. Use immediately. About 2 cups glaze.

*If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula.

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

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BLACK FOREST MINI CHEESECAKES

18 to 24 vanilla wafer cookies 2 packages (8 oz. each) cream cheese, softened 1-1/4 cups sugar 1/3 cup Hershey's Cocoa 2 tablespoons all-purpose flour 3 eggs 1 container (8 oz.) dairy sour cream 1/2 teaspoon almond extract SOUR CREAM TOPPING (recipe follows) Canned cherry pie filling, chilled

Heat oven to 325°F. Line muffin cups (2-1/2 inches in diameter), with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup. In large bowl, beat cream cheese until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoonful SOUR CREAM TOPPING on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen cheesecakes.

SOUR CREAM TOPPING: In small bowl, stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract; stir until sugar is dissolved.

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

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CREAMY CHOCOLATE CHEESECAKE

1 cup salted or unsalted finely crushed pretzels 1 tablespoon sugar 1/3 cup butter or margarine, melted 2 packages (8 oz. each) cream cheese, softened 1 cup sugar 1/3 cup Hershey's European Style Cocoa 2 eggs 1 cup (8 oz.) dairy sour cream 2 teaspoons vanilla extract

Heat oven to 350 degrees Fahrenheit. In medium bowl, stir together crushed pretzels, 1 tablespoon sugar and butter. Press mixture onto bottom of 9-inch springform pan. Bake 8 minutes; cool slightly. In large mixer bowl, beat cream cheese until smooth and creamy. Gradually beat in 1 cup sugar and cocoa. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla; blend well. Pour batter over crust. Bake 35 minutes. Turn off oven; leave cheesecake in oven 20 minutes without opening door. Remove from oven. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate. Garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

Creamy Chocolate Cheesecake Squares

Double ingredients above for pretzel crust. Press mixture firmly on bottom of buttered 13x9x2-inch baking pan. Bake as directed. Prepare cheesecake using recipe above. Bake 35 minutes or until edges are set (edges may crack slightly). Remove from oven. Cool completely in pan on wire rack. Cover; refrigerate.

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

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MARBLE CHEESECAKE

3 packages (8 oz. each) cream cheese, softened 1 cup sugar, divided 1/2 cup dairy sour cream 2-1/2 teaspoons vanilla extract, divided 3 tablespoons all-purpose flour 3 eggs 1/4 cup Hershey's Cocoa 1 tablespoon vegetable oil Chocolate Crumb Crust (recipe follows)

Prepare Chocolate Crumb Crust. Heat oven to 450 degrees Fahrenheit. In large mixer bowl, beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla until smooth. Gradually add flour, blending well. Add eggs, one at a time, beating well after each addition; set aside. Stir together cocoa and remaining 1/4 cup sugar. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; blend well. Spoon plain and chocolate batters alternately over prepared Chocolate Crumb Crust, ending with spoonfuls of chocolate on top; gently swirl with spatula or knife for marbled effect. Bake 10 minutes. Reduce oven temperature to 250 degrees Fahrenheit; continue baking 30 minutes. Turn off oven; leave cheesecake in oven 30 minutes without opening door. Remove from oven. Loosen cheesecake from side of pan; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

Chocolate Crumb Crust

Heat oven to 350 degrees Fahrenheit. In bowl, stir together 1-1/4 cups vanilla wafer crumbs (about 40 wafers), 1/3 cup powdered sugar and 1/3 cup Hershey's Cocoa; blend in 1/4 cup (1/2 stick) butter or margarine, melted. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool completely. 9-inch springform pan. Bake 8 minutes; cool.

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

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Lemon Pie & Graham Crust

Ingredients

1 can Borden Sweetened & Condensed Milk 1/2 c. Lemon Juice 1 t. Lemon Rind 1 Egg Yolk

Crust

1 1/4 c. Graham Cracker Crumbs 1/4 c. Sugar 6 T. Butter 1/4 t. Cinammon

Directions

Filling:

Mix. Pour into toasted pie shell. Cover with meringue & toast in 350 degree oven. Refrigerate for 2 hours before serving'

Crust:

Melt butter & mix crust ingredients. Press firmly into 9" pie pan using 2nd pan. Toast & bake at 375 degrees until edges are brown. Chill & fill.

http://grits.com/lem_pie.htm

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