2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 can (20 ounces) crushed pineapple, drained
1 carton (8 ounces) frozen whipped topping, thawed
2 packages (3 ounces each) ladyfingers (about 48)
1 pint fresh strawberries, sliced

In a large bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. Place ladyfingers around the sides and on the bottom of a greased 9-in. springform pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Carefully remove sides of pan. Top with strawberries. Serves 8-10

Crust -
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 Tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup butter, melted

Topping -
4 cups thinly sliced, peeled apples
1/3 cup sugar
3/4 teaspoon cinnamon
1/3 cup chopped pecans

Combine cracker crumbs, finely chopped pecans, sugar, cinnamon and butter. Press into bottom of a 9″ springform pan. Bake at 350 degrees for 10 minutes – let cool. Combine cream cheese and sugar, mixing at medium speed with electric mixer until well blended. Add eggs one at a time, beating at low speed until combined; add vanilla. Pour over cooled crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer then sprinkle with remaining pecans. Bake at 350F for 1 hour and 10 minutes. Loosen cake from rim of pan, cool on rack before removing pan. Chill.

1  cup finely ground zwieback toast or graham cracker crumbs
1/4  cup melted butter or margarine
2  tablespoons sugar
Pinch ground cinnamon
1  cup (4 percent milk fat) cottage cheese
1  package (8 oz.) cream cheese, softened
1  cup sugar
2  tablespoons all-purpose flour
1  cup heavy or whipping cream
1  teaspoon grated lemon peel
2  tablespoons fresh lemon juice
4  large eggs
1/2  cup sugar
6  tablespoons water
2  cups fresh or frozen cranberries, divided
4  teaspoons cornstarch

1. Make Crust: Heat oven to 350 degree F. Lightly coat a 9-inch springform pan with vegetable cooking spray. Combine zwieback crumbs, butter, the 2 tablespoons sugar and the cinnamon in bowl until crumbs are evenly moistened. Press mixture into bottom of prepared pan. Bake 10 minutes. Cool on wire rack.
2. Make Filling: Reduce oven temperature to 325 degree F. Puree cottage cheese in food processor until smooth. Add cream cheese, the 1 cup sugar and the flour and process until smooth (scraping side of bowl with rubber spatula). Add cream, lemon peel and juice; process until smooth. Add eggs and pulse, just until blended.
3. Pour filling over crust. Bake 45 minutes. Turn off oven. Let cheesecake stand in oven 1 hour. (Do not open oven door.) Transfer cheesecake to wire rack. Cool in pan on a wire rack for 15 minutes. Loosen the crust from the sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover loosely and refrigerate overnight.
4. Make Topping: Bring the 1/2 cup sugar and the water to a boil in medium saucepan; reduce heat to medium-high and simmer until sugar is dissolved. Add 1 cup of the cranberries and simmer 5 minutes. Dissolve cornstarch with 2 tablespoons cold water in a cup; stir into cranberry mixture. Bring to a boil; reduce heat and simmer, stirring, 2 minutes. Stir in remaining 1 cup cranberries. Cool completely.
5. Remove springform pan ring and transfer cake to serving platter. Spoon Topping over top. Makes 10 servings.
Make-Ahead Tip: Prepare and bake cheesecake; cool. Remove springform pan ring. Wrap cake well and freeze up to 1 month. Thaw in refrigerator 4 hours. Make Topping as directed.

Topping:
1 cup maple syrup
2 (8-ounce) packages fresh cranberries

Cheesecake:
15 gingersnaps
24 cinnamon graham crackers (6 full cracker sheets)
2 tablespoons butter, melted
Cooking spray
1 1/4 cups sugar
1 1/2 teaspoons vanilla extract
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
4 large egg whites

To prepare topping, combine syrup and cranberries in a saucepan; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Cover and chill.
Preheat oven to 375°.

To prepare the cheesecake, place the gingersnaps and graham crackers in a food processor, and process until fine crumbs measure 1 3/4 cups. Drizzle with butter, and pulse 2 times or until moist. Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray.

Place sugar, vanilla, and cheeses in a large bowl. Beat with a mixer at high speed until smooth. Add egg whites, 1 at a time, beating well after each addition. Pour batter into prepared pan. Bake at 375° for 35 minutes or until cheesecake center barely moves when the pan is touched. Remove the cheesecake from oven, and run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Serve with topping.

Yield: 16 servings (serving size: 1 wedge and 2 1/2 tablespoons topping)

Crust
1 package DUNCAN HINES® Moist Deluxe® Lemon Supreme Cake Mix
1/2 cup vegetable oil
1/3 cup finely chopped pecans
Filling
3 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
2 tablespoons lemon juice
1 teaspoon grated lemon peel
3 eggs, lightly beaten
Raspberry Sauce
1 package (12 ounces) frozen dry pack red raspberries, thawed
1/3 cup granulated sugar
Fresh raspberries, lemon slices and mint leaves for garnish

1. Preheat oven to 350°F. Grease 10-inch springform pan.

2. For crust, combine cake mix and oil in large bowl. Mix well. Stir in pecans. Press mixture onto bottom of prepared pan. Bake about 20 minutes or until light golden brown. Remove from oven. Increase oven temperature to 450°F.

3. For filling, place cream cheese in large mixing bowl. Beat at low speed with electric mixer, adding 3/4 cup sugar gradually. Add lemon juice and lemon peel. Add eggs, mixing only until incorporated. Pour filling into crust. Bake 5 to 7 minutes. Reduce oven temperature to 250°F. Bake 30 minutes or until set. Loosen cake from side of pan with knife or spatula. Cool completely in pan on cooling rack. Refrigerate 2 hours or until ready to serve. Remove side of pan.

4. For raspberry sauce, combine thawed raspberries and 1/3 cup sugar in small saucepan. Bring to a boil. Simmer until berries are soft. Strain through sieve into small bowl to remove seeds. Cool completely. To serve, garnish cheesecake with fresh raspberries, lemon slices and mint leaves. Cut into slices and serve with raspberry sauce.

12 whole low-fat honey graham crackers, broken into small pieces
2 tablespoons reduced-fat margarine
2 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1 container (8 ounces) plain nonfat yogurt
2/3 cup powdered sugar
1/4 cup lime juice
8 packets sugar substitute or equivalent of 1/3 cup sugar, divided
2 teaspoons lime peel
1-1/2 teaspoons vanilla
3 cups fresh strawberries, quartered
2 tablespoons finely chopped mint leaves

1. Preheat oven to 350°F. Coat 9-inch springform baking pan with nonstick cooking spray; set aside.

2. Place graham cracker pieces and margarine in food processor or blender; pulse until coarse in texture. Gently press crumb mixture onto bottom and 1/2 inch up side of pan. Bake 8 to 10 minutes or until lightly browned; cool completely on wire rack.

3. Beat cream cheese, yogurt, powdered sugar, lime juice, packets sugar substitute, lime peel and vanilla in large bowl with electric mixer at high speed until smooth. Pour into cooled pie crust. Cover with plastic wrap; freeze 2 hours or refrigerate overnight.

4. Combine strawberries, remaining 2 packets sugar substitute and mint in medium bowl 30 minutes before serving; set aside. Just before serving, spoon strawberry mixture over cheesecake.

1 slice cheesecake with topping (1/12 of total recipe)
Calories 176 Total Fat 7 g

20 vanilla sandwich cream cookies
1/4 cup margarine or butter, melted
3 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed bananas (about 2)
1/2 cup whipping cream
2 teaspoons vanilla
1/4 fresh peeled pineapple, cut in chunks or 1 can (20 ounces) pineapple chunks, drained
1 pint strawberries, cut into halves
2 tablespoons hot fudge topping
Mint leaves (optional)

Preheat oven to 350°F. Place cookies in food processor or blender; process with on/off pulses until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10-inch springform pan; refrigerate.

Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream and vanilla.

Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes. Reduce oven temperature to 200°F. Continue baking 75 minutes or until center is almost set. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan.

Refrigerate cheesecake, uncovered, 6 hours or overnight. Place pineapple and strawberries over top of cake. Allow cheesecake to stand at room temperature 15 minutes before serving. For fudge drizzle, place topping in small resealable plastic freezer bag; seal bag. Microwave at HIGH 20 seconds. Cut off tiny corner of bag; drizzle over fruit. Garnish with mint leaves, if desired.

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
Pinch of salt
1 (9-inch) graham cracker crust
1 (10-ounce) tub frozen cranberry-orange sauce, thawed and puréed in food processor

1. Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer at medium speed until smooth and well blended. Add eggs, one at a time, beating well after each addition. Add pumpkin, spices and salt; beat until well blended.

2. Spread 3/4 cup pumpkin mixture evenly in crust. Pour about 1/3 cup cranberry sauce over pumpkin mixture. Top with remaining pumpkin mixture and remaining cranberry sauce. Swirl cranberry sauce into pumpkin mixture with knife, being careful not to scrape crust.

3. Bake 50 to 60 minutes. (Cheesecake will not be completely set in the center.) Cool completely on wire rack. Refrigerate at least 2 hours or overnight.

Variation Add 1/4 teaspoon salt and additional 1 teaspoon ground cinnamon to pumpkin mixture. Fold cranberry sauce into pumpkin mixture instead of swirling. Pour into crust; bake as directed above.

1 1/4 cup graham cracker crumbs
1/4 cup plus 1 tablespoon sugar
1/3 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
1/4 cup kirsch or other cherry-flavored liqueur
1 1/2 teaspoons almond extract
1 (17-ounce) can pitted dark sweet cherries, drained, reserving syrup
1 tablespoon flour
2 teaspoons cornstarch

Preheat oven to 300. Combine crumbs, 1/4 cup sugar and butter; press firmly on bottom of 9-inch springform pan. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND until smooth. Add eggs, 3 tablespoons kirsch and 1 teaspoon extract; mix well.
Chop 1/2 cup cherries; toss with flour. Stir into cream cheese mixture. Pour into prepared pan. Bake 1 hour and 10 minutes or until center is set. Cool. Chill. In small saucepan, combine cornstarch and remaining 1 tablespoon sugar. Stir in reserved cherry syrup, remaining 1 tablespoon kirsch and 1/2 teaspoon extract.
Over medium heat, cook and stir until thickened. Cool. Cut remaining cherries in half; add to sauce. Chill. Serve with cheesecake. Refrigerate leftovers.

2-1/4 cups Quick Oats — Uncooked
1/3 cup Brown Sugar — Packed
3 tablespoon Unbleached All-purpose Flour
1/3 cup Margarine — Melted
1 each Env. Unflavored Gelatin
1/3 cup Cold Water
16 ounces Cream Cheese — Softened
1/2 cup Granulated Sugar
2 tablespoon Brandy
1/2 cup Dried Apricots — Fine Chop
1 cup Whipping Cream — Whipped
10 ounces (1 Jr) Apricot Preserves
1 tablespoon Brandy

Recipe Directions
Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake.