*  Exported from  MasterCook  *

                    Cheesecake Supreme And Variations

Recipe By     : Better Homes And Gardens, Sep 1996
Serving Size  : 12   Preparation Time :0:00
Categories    : Cheesecake                       Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  c             Graham crackers --
                        - finely crushed
     1/4  c             Walnuts -- finely chopped
     1/2  ts            Ground cinnamon
     1/2  c             Butter -- melted
  24      oz            Cream cheese (3 pkg) -- softened
   1      c             Sugar
   2      tb            All-purpose flour
   1      ts            Vanilla
     1/2  ts            Lemon peel -- finely shredded
                        - (optional)
   2                    Eggs
   1                    Egg yolk
     1/4  c             Milk

Crust:

In a medium mixing bowl stir together crushed graham crackers,
walnuts, and cinnamon. Stir in butter. If desired, reserve 1/4 cup
for topping. Press remaining crumb mixture onto the bottom and about
2" up sides of an 8 or 9" springform pan. Set pan aside.

Filling:

In a large mixing bowl combine cream cheese, sugar, flour, vanilla,
and lemon peel (if using); beat with an electric mixer on medium
speed until combined. Add eggs and egg yolk all at once, beating on
low speed just until combined. Do not overbeat. Stir in milk. Pour
filling into crust-lined pan. If desired, top with reserved crumbs.
Place on a shallow baking pan. Bake in a 375°F oven for 45 to
50 minutes for 8" pan or 35 to 40 minutes for 9" pan, or until center
appears nearly set when shaken gently. Cool in the pan on a wire rack
for 15 minutes. Use a sharp, thin bladed knife to loosen the crust
from the sides of the pan; cool for 30 minutes more. Remove the sides
of the pan. Cool cheesecake completely. Cover and chill at least
4 hours before serving.

Yield: 12 Servings

Low Fat Berry Marble Cheesecake:

Prepare crust as above, except reduce crushed graham crackers to
1/3 cup; omit walnuts and butter. Sprinkle onto bottom side of a well
greased 8 or 9" springform pan. For filling, substitute 24 oz non-fat
cream cheese for the regular cream cheese; add 1/2 cup refrigerated
or frozen egg products (thawed) for the eggs and egg yolk. Prepare as
directed. If desired, top with nonfat sour cream; spoon on seedless
red raspberry preserves and swirl with a spoon.

Sour Cream Cheesecake:

Prepare Cheesecake Supreme as directed, except reduce cream cheese to
16 oz and omit milk. Add 24 oz sour cream with eggs. Bake about
10 minutes longer than Cheesecake Supreme.

Chocolate Cheesecake:

Prepare Cheesecake Supreme as directed, omitting lemon peel. Melt
4 oz semisweet chocolate. Beat melted chocolate into filling mixture
just before adding eggs.

Chocolate Swirl Cheesecake:

Prepare Cheesecake Supreme as directed, omitting lemon peel. Melt
2 oz semisweet chocolate. Stir melted chocolate into half the filling
mixture. Pour chocolate mixture into crust; pour plain filling into
crust. Gently swirl fillings with a spatula.


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