Lemon Cherry Cheesecake

FOUND IT: A google search led me to a website called "Fleur de Sel."

We made this recipe for my mother in law's birthday. I had been saving it to make again once we had fresh cherries, but this year there wasn't much of a cherry season. I'll save it for next year, I guess.

Ingredients:

• Nine graham crackers
• 1 cup toasted almonds
• 4 1/2 tbsp melted butter
• 2 8 oz packages of cream cheese, softened
• 3 ounces of white chocolate, melted
• 2/3 cup sugar
• 2 tsp vanilla
• 2 eggs
• juice and zest of one lemon
• 8 ounces sour cream
• 3 tbsp sugar
• 1/2 tsp vanilla
• 3 cups cherries, pitted
• 1 tbsp cornstarch
• 1/3 cup sugar

Combine the graham crackers and almonds in a food processor, then add the butter. Line an eight inch springform pan with this mixture, including the sides. Bake it at 325 until golden, about ten minutes.

In another bowl, combine the cream cheese, 2/3 cup sugar, vanilla, eggs, lemon zest and lemon juice. Once they're combined, add the melted chocolate. Pour this mixture into the crust and bake at 325 for 40-45 minutes, until " the edges are set but the middle still jiggles when you give it a shove."

For the sour cream topping combine the sour cream, 3 tbsp sugar and vanilla and allow to rest at room temperature until the cheesecake has baked.

Combine the cherries and 1/3 cup sugar and wait for a few minutes, then add the cornstarch and cook over medium heat for about five minutes or until the juices start to thicken.

When the cheesecake comes out of the oven let it rest for 5-10 minutes, then spread the sour cream mixture on top. Return it to the oven and bake for five more minutes. Once it's cooled again, spread the cherry mixture on top. Allow to cool overnight.

Vanilla Mousse Cheesecake

FOUND IT: In an ad my wife tore out of a magazine. We think it was Real Simple, but we're not sure.

Ingredients:

• 40 Nilla Wafers, crushed (We used organic lemon cookies instead).
• 3 tbsp butter, melted
• 4 8 oz packages cream cheese, softened
• 1 cup sugar, separated
• 1 tbsp and 1 tsp vanilla, separated
• 3 eggs
• 1 tub cool whip

Combine crumbs and butter and press into the bottom of a springform pan.

Beat 3 packages cream cheese, 3/4 cup sugar and 1 tbsp vanilla, mixing until well blended. Add eggs one at a time, mixing on low speed until well blended. Pour over crust. Bake at 325 for 50 to 55 minutes or until set. Allow to cool completely in pan.

Beat remaining cream cheese, cool whip and vanilla in a large bowl until blended. Spread over cheesecake.

Refrigerate for four hours before serving. Garnish with berries if desired.

Pumpkin Cheesecake Bars

FOUND IT: At Cooks.com

My wife needed a dish to pass for a work Super Bowl party, and requested these. I still have a ton of pumpkin in my freezer, so I was more than happy to use a little bit of it for this. The recipe could still use a little tweaking - the filling is a little plain.

Ingredients:

1 cup flour
1/3 cup packed brown sugar
5 tbsp butter, softened
1/2 cup finely chopped pecans (I ran mine through the food processor)
1 (8 oz.) pkg. softened cream cheese (I use the 1/3 less fat version)
3/4 cup sugar
1/2 cup pumpkin
2 eggs
1 1/2 tsp cinnamon
1 tsp allspice
1 tsp vanilla
1 tsp nutmeg

Combine flour and brown sugar in medium bowl, then add butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup of this mixture for topping.

Press remaining mixture into bottom of 8 x 8 x 1 1/2 inch basking pan. Bake at 350 for 15 minutes. Put it in the fridge to cool while you make the filling. Don't remove it until you can handle it without burning yourself.

Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, vanilla and nutmeg in large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30-35 minutes. Allow to cool before cutting into bars.