Rhubarb Layered Cheese Cake

By:

Roger Tim Johnson

==================

`

4 c. Fresh, or Frozen Rhubarb, { cut up

? Water

Sugar.....sweeten to taste

________

2 1/2 pkg. Cream Cheese, ~ (20 oz. total)... {softened

1 c. Powdered Sugar

8 oz. Cool Whip, -{thawed

2 Short Bread, 9 inch Crusts

________

`

,,,,,,,,,,First:

`````""""""

....................Make the Rhubarb into a Sauce, ... -{refer to Sauce Label]

``````Take off the stove and let cool.

....................With a slotted spoon, seperate thick Rhubarb from the juice.

nnnnnSet aside.-

________

...

.......... In a large mixing bowl, beat the softened Cream Cheese, &

``````Sugar until smooth.

1`````Fold in Cool Whip, {a little at a time, beat until creamy smooth.

_________`

,,,,,,,,,,,,Spoon into each Crust, only enough Cream Cheese mixture

``````so make it about 3/8 inch deep.

'

``````Pour 3/4 c. of cooled, thickened Rhubarb Sauce over that layer of Cheese.

`

,,,,,,.....Spoon the remaining Cheese on top of the Rhubarb.

`

`````Let cool in refrigerator, -{over night is best.

..

,

a

"Kinda" Cheese Cake

Serves 12 ??

"""""""""""""""""

36 Graham Crackers
3/4 c. Powdered Sugar
1/2 c. Butter
16 0z. Cream Cheese {two 8 oz. pkgs.)
4 Eggs, ~ slightly beaten
1 tsp. Vanilla
1 c. Sugar
2 cans Cherry Pie filling, ... (or any other Berry Pie Filling)

`

Combine the...

Crackers, Powdered Sugar, &

Butter {melted.

`

Pack into a 9 X 13 inch pan.

`

Beat Eggs, & cold Cream Cheese,

Vanilla, & Sugar together...

beat until smooth.

`

Pour mixture over Graham Cracker Crust.

`

Bake at 350 for approximately 1/2 hour.

(maybe longer)

`

cool.....

""""""""

Pour Pie Filling over the top of it.

`
Note:
~~~~
This Recipe may be cut in 1/2 if desired.

Cherry Cheesecake

Yield 6 to 8 servings

````````````````````

2 pkg. Cream Cheese, -{one 8oz. and one 3oz. = (11oz.) ~ softened.
1 c. Powdered Sugar
8 oz. Whipped Topping -{Cool Whip} ~ thawed
1 Shortbread, or Graham Cracker Crust ~ (8 or 9 inch)
1 can Cherry Pie Filling ~ (21 oz.)

`

In a mixing bowl,

beat the Cream Cheese & Sugar until smooth.

Fold in Whipped Topping and

spoon it into Crust.

Refrigerate until serving.

Berry Cheesecake

16 Graham Crackers... crushed & mixed with;
1/2 c. Sugar,
2 Tbsp. Brown Sugar,
1/2 c. Soft Butter.

Pat into large, 8 X 13 inch pan.

----------------------------------

On top, put the following mixture:

`

2 Large Eggs, -{beaten,

1/2 c. Sugar,

8 oz. Philadelphia Cream Cheese.

`

Beat until creamy. Then pour into pan.

`

Bake for 25 minutes at 350

`

COOL!

`

Spread Fruit mixture over top, ~ (such as Blueberry pie mix).

Cool in refrigerator for at least 1 hour.

`

Serve with Whipped Cream, or Ice Cream.

Cheese Cake

1 pack Cream-Cheese
1/2 c. Sugar
1 Lemon, {grate the rind and use 1/2 of the juice
1/4 c. Currants
1/4 c. Rolled Cracker Crumbs, ~ (the finer, the better)
4 Eggs, {well beaten
1 tsp. Melted Butter
1/4 c. Cream, ~ (or very rich Milk)
1/2 Nutmeg (or 1/2 tsp. Powdered Nutmeg)
1 tsp. Salt

Mix the Cracker Crumbs dry

with the Cream Cheese.....

crumble the Crumbs and Cheese

together well;

add the Eggs,

which have been first well beaten up

with the Sugar.

Then the Butter & Cream may be added.

Last, add the Lemon, Currants, & Nutmeg.

The Currants must have been washed, dried,

and well dusted with Cracker Dust, or Flour.

Mix well,

put directly in well Buttered pans

that have been lined with Puff Pastry.

Bake 15 to 20 minutes

in a quick oven.

They will puff up, but must not be to brown.