Friday, December 12, 2008

Washington Cheesecake

When we got married, ML's mother photocopied most of their family recipes and his sister cut them apart and glued them to recipe cards for me (and made a set for herself and their other sister at the same time). The notation on the card for this recipe said, "ML's favorite." I took the hint and learned how to make the cheesecake before we even left the States.

To me, it is simple. Plus, it's saved me from ever having to bake pies. My ex-pat friend, whom we've been with all our years overseas, and I decided there was no reason for me to learn to make pies, if I would just make cheesecake, and no reason for her to learn to make cheesecake, if she would just make pies. We specialized.

makes about 12 servings
from a seminary friend of ML’s mother

• 1 C graham cracker (or petit beur) crumbs
• 3 T sugar
• 3 T butter, melted
• 1/2 t cinnamon
• 1/3 C finely chopped walnuts or pecans (optional)

• 3 8oz. packages cream cheese
o or 41 “Laughing Cow” cheese triangles
o or 33 “Kiri” cream cheese squares
• 3/4 C sugar
• 2 T flour

• 3 eggs

• 2 T milk
• 1 t vanilla

• 1 C mini chocolate chips or chopped baking chocolate (optional)

• 1 can pie filling (optional)

1. Combine crumbs, sugar, butter, cinnamon and nuts and press into bottom of spring-form pan. Bake at 325* 10 mins.
2. Increase oven temp to 350*
3. Combine softened cream cheese, sugar and flour, mixing at medium speed until well blended.
4. Add eggs, one at a time, mixing well after each addition.
5. Blend in milk and vanilla.
6. Stir in chocolate chips/chunks.
7. Pour mixture over crust. Bake at 350* 30-40 minutes or until cake is set except for a 1-2 inch circle in the center.
8. Loosen cake from rim of pan (with table knife). Cool before removing rim completely.
9. Serve topped with pie filling, if desired.

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