Dessert Recipes

Sour Cream Cheesecake

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1 cup sugar divided use
2 eggs
16 ounces cream cheese
1 dash salt
1 1/2 teaspoons vanilla divided use
1 cup sour cream

Crust: Make graham cracker crumbs using a food processor or blender. Stir in melted butter and 1/4 cup sugar. Place in bottom of a 9-inch spring form or pie pan. Press in place with a fork. Refrigerate while making the filling. Filling: Beat eggs. Combine cream cheese, 2/3 cup sugar, salt, eggs and 1/2 teaspoon vanilla.

Beat at medium speed about 5 minutes. Pour into a pan over graham cracker crumb crust. Bake at 350 degrees for 25 minutes. Cool 30 minutes before adding the sour cream topping. Topping: Mix sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla. Spread on top of cheesecake. Bake 10 more minutes at 350º. Cool to room temperature then place in refrigerator. Chill before serving. Makes 12 servings

Peanut Butter Cup Cheesecake

3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter, melted
3/4 cup creamy peanut butter

Filling:
2 packages (8 ounces each) Philadelphia Cream Cheese
1 package (8 ounces) Kraft Philadelphia Cream Cheese
1 cup (8 ounces) sour cream
3/4 cup sugar
2 eggs, lightly beaten
1-1/2 teaspoons vanilla extract
3/4 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges

In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray.
Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.

In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.

In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl. Return pan to baking sheet. Bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Makes 16 servings.

Rocky Road-Peanut Butter Candy Cups

11- ounce package peanut butter and milk chocolate chips
2 tablespoons creamy peanut butter
1 cup crispy rice cereal
1 cup miniature marshmallows
3/4 cup unsalted roasted peanuts, chopped

Microwave peanut butter and milk chocolate chips in a large glass bowl on high for one to 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until well blended.

Stir in rice cereal, miniature marshmallows and chopped peanuts. Spoon mixture by heaping tablespoonfuls evenly into miniature paper candy cups. Chill one hour or until firm. Makes about 3 dozen.