Cheesecakes

[Roxy]

PUMPKIN CHEESECAKE

Perfect for Thanksgiving!

 

2 cups Graham Wafer Crumbs

1/3 cup Butter (melted)

1/3 cup Sugar

2 TBSP Cornstarch

2 tsp Cinnamon

1/4 tsp Ginger

1 - 8 oz. pkg. Cream Cheese (softened)

1 1/4 cup Pumpkin Pie Filling (canned)

2 Eggs (separated)

 

1 1/4 cup Sour Cream

2 TBSP Sugar

1 tsp Vanilla

 

Combine graham wafer crumbs and melted butter. Press into a 8” spring form pan; refrigerate.

Combine sugar, cornstarch and spices. Add cream cheese and beat until smooth. Add pumpkin pie filling and egg yolks. Beat until well blended.

In a separate bowl, beat egg whites until soft peaks form; fold into pumpkin mixture. Spoon filling over prepared crust or chilled pie shell and bake at 325°F for 45-55 minutes or until a knife inserted in the center comes out clean.

Combine sour cream, sugar and vanilla. Spoon over cheesecake and return to oven for 10 minutes. Chill.

 

OREO CHEESECAKE

No-Bake, Easy and delicious!

 

CRUST:

1 box Oreo cookie crumbs

2/3 cup Butter (melted)

 

Combine together. Save 1/4 cup of crumb mixture for topping. Press the rest of the crumb mixture into a 9" x 13" pan.

 

FILLING:

1 - 8 oz. pkg. Cream regular cheese (not light or spread-able)

1 cup Confectioner's sugar/Powdered sugar

20 Regular size Oreo cookies (chopped up)

1 - 12 oz. Cool Whip topping

 

Beat cream cheese and icing sugar together. Add Cool Whip with a spoon, and stir together. Then stir in the chopped up Oreo cookies. Spread this filling on top of the crust. Sprinkle the 1/4 cup of saved crumb mixture evenly over the top. Cover and refrigerate 3 to 4 hours or overnight