Cheesecake:
Combine 1st 3 ingredients;
or 45 minutes, or until cheesecake is set in the center
ixture just before serving cheesecake; drizzle over cheesecake.
Sprinkle with remaining
I had this for dessert five nights in a row at Mick's, a great restaurant in Decatur, Georgia.
As soon as I got home, I dragged out my National Grange cookbook, and recreated this wonderful dessert for some friends, who promptly declared it \"illegal north of the Mason-Dixon Line\" and polished it off!
The cheesecake is from the National Grange cookbook (a recipe by Julieann Smith, West Bridgewater Grange, MA), but the construction is mine.
(Nanette P. Benoit/DeGraw).
he crumbs.
Empty the cheesecake filling into a large mixing
cool before removing rim. Refrigerate cheesecake 4 hours.
Beat remaining
op with 1 slice of Kraft American cheese.
Then open
lices and perhaps wanting a cheesecake not as high as what
se any Belgium waffle batter recipe, feel free to use your
hour more. (If the cheesecake is not done after 45
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended.
Add eggs.
Mix until well blended.
Pour into crust.
Bake at 350\u00b0 for 40 minutes or until center is almost set.
Cool.
Refrigerate 3 hours or overnight. Top with fresh fruit; drizzle with 2 tablespoons melted Kraft strawberry jelly, if desired.
ry overbaked once the cheesecake cooks. Set the
ote: I have modifided the recipe so my kids can help
-inch springform pan).
Cheesecake: Beat together cream cheese, sugar
hen stirred.
Pour over cheesecake; top with the reserved pecans
elted when stirred. Pour over cheesecake.
Top with reserved pecans
et, about 50 minutes. Transfer cheesecake to a wire rack to
cool.
TO MAKE THE CHEESECAKE: Heat oven to 350\u00b0F
inutes or until set (the cheesecake should feel firm when lightly
ush up to remove the cheesecake from the cup. Use a