Banana Cheesecake

by: Luke Indran

Merge the taste sensations of rich banana and creamy cheesecake now with my fabulous banana cream cheesecake creation roadmap!

1 Yellow cake mix, prepared in 13x9 pan.
8 oz Cream cheese, room temperature
1 pk (3-oz) instant vanilla pudding
2 c Milk
3 Or 4 bananas
1 lg Container Cool Whip
1 c Chopped nuts

Beat cream cheese until creamy. Add milk, gradually; add pudding, beating until well mixed. Pour over cooled cake. Slice the bananas over cake. Cover with Cool Whip and top with nuts.

Amaretto Peach Cheesecake

by: Donna Monday


A blushing peach turns into a sophisticated after dinner dessert when combined with Amaretto in this exquisite cheesecake.

Crust

3 tablespoons margarine
1/3 cup sugar
1 egg
¾ cup flour

Filling

3 8-oz. pkgs. cream cheese, softened
¾ cup sugar
3 tablespoons flour
3 eggs
1 16-oz. can peach halves, drained, pureed
¼ cup almond flavored liqueur

Topping

Peach slices
Toasted almonds, sliced

Directions

Preheat oven to 450 degrees.

Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees for 10 minutes.

Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust.

Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking for 65 minutes.

Loosen cake from rim of pan. Cool before removing rim of pan. Chill.

Garnish with peach slices and almonds.