4 8 oz packages cream cheese, softened
1 cup creamy honey roasted peanut butter
1 8 oz bottle hot fudge ice cream sauce
5 eggs
1 cup honey roasted peanuts, chopped
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup flour
1/4 cup milk
2 tbsp honey
1 box brownie mix
1/4 cup oil
2 tbsp water

Crust: Preheat oven to 350 degrees. In a bowl, add brownie mix, oil, water and one egg. Mix until all is moistened. Spray a spring form pan with nonstick spray. Press brownie mix in pan. Cook crust for 10 minutes. Remove from oven and cool. Lower oven temperature to 250 degrees.

Filling: Cream the cheeses together until all lumps are gone. Add sugars, honey, and peanut butter and continue creaming. Add one egg at a time, stirring well after each egg. Add milk and mix well. Add flour and mix well. Pour half of the filling over cooled brownie. Spoon half of hot fudge on filling leaving 1 inch space around edge of pan. Pour the rest of the filling in pan. Cook for 60-90 minutes. Start checking filling at 60 minutes. The filling is done when you gently shake the pan and there are no ripples in the middle. Turn off oven, allowing oven door to be ajar. Let cake stay in the oven another hour. Let cheese cake chill in the refrigerator at least 6 hours.

Topping: Melt remaining hot fudge and drizzle on cake. Melt 1/2 cup peanut butter and drizzle on cake. Sprinkle nuts on cake.

Serves 12

2  cups pecans, finely chopped
2  tablespoons packed brown sugar
4  tablespoons butter or margarine, melted
4  8-ounce packages cream cheese, softened
2  cups packed brown sugar
1/2  cup cornstarch
1/2  cup bourbon
1  teaspoon vanilla extract
4  large eggs
8   ounces semisweet chocolate squares
1/2  cup half-and-half cream

1. For crust, heat oven to 350 degrees F. Tightly wrap the outside of a 9-inch springform pan with foil. Combine pecans, the brown sugar, and melted butter in the pan until well mixed; press into bottom. Set aside.
2. For filling, beat cream cheese in a large mixer bowl at high speed until smooth, scraping side of bowl with a rubber spatula. Beat in 2 cups sugar and cornstarch until light and fluffy. Reduce speed to low; beat in bourbon and vanilla. Add eggs, one at a time, beating until blended and mixture is smooth. Pour filling into pan. Place springform pan in a roasting pan (make sure there is at least 1 inch of space between the springform and roasting pans). Add enough hot water to come halfway up the side of the springform pan.
3. Bake 1 hour 30 to 40 minutes, until sides of cheesecake are firm and center is just set. Remove pan from water bath; transfer to a wire rack and cool completely.
4. Meanwhile, for topping, combine chocolate and cream in a medium saucepan. Cook and stir over medium-low heat until chocolate is melted and smooth. Remove from heat; cool to room temperature. Spread topping over cheesecake. Cover with plastic wrap and refrigerate 6 to 48 hours. Run a knife around side of pan to loosen. Remove springform ring. Makes 16 servings.

1 1/2 cups whole shelled hazelnuts
1/2 cup graham cracker crumbs, about 8 cracker squares
6 tablespoons unsalted margarine or butter, melted
1/2 cup semisweet chocolate chips
Four 8-ounce packages cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
Fresh strawberries, optional

DIRECTIONS:
1. Heat oven to 350 degrees F. Place hazelnuts in foil-lined jelly roll pan; toast 10 minutes, stirring occasionally. Remove from oven to wire strainer set over bowl. Protecting hand with dish towel, rub nuts to remove skins.

2. Place nuts in food processor; process 30 seconds or until well chopped. Remove 1/2 cup nuts; set aside. To nuts remaining in processor add cracker crumbs and melted margarine; process until moist clumps form. Press mixture evenly over base of 9-inch springform pan to form crust. Bake 5 minutes; cool. Reduce oven heat to 300 degrees F.

3. In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove melted chips from heat to cool.

4. In large bowl with electric mixer at medium speed, beat cream cheese, sugar, and sour cream until creamy and smooth. Beat in eggs until just combined. Remove half of batter to second bowl; stir in melted chocolate and vanilla extract to blend well. To remaining plain cream cheese mixture, stir in almond extract.

5. Spoon plain and chocolate batters alternately over crust in pan. Run thin spatula or knife through batters to produce marbled effect. Bake 1 hour 10 minutes; turn oven off; leave cake in oven at least 30 minutes until top is firm when touched. To guarantee a crack-free surface, let cake remain in oven up to 2 hours.

6. Cool cake in pan on wire rack; refrigerate at least 4 hours or overnight. Just before serving, remove sides from pan; press reserved nuts over sides of cheesecake. Decorate with strawberries,  if desired.

1 1/2 cups graham cracker crumbs (about 12 crackers)
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
6 tablespoons butter, melted
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1/8 teaspoon salt
5 large eggs
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
1 cup chopped white chocolate baking bars, melted
1/4 teaspoon almond extract
1 cup (6-ounce package) semisweet chocolate morsels, melted
3/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans, toasted
1/4 cup butter, melted

Stir together first 4 ingredients; press crumb mixture evenly into bottom and 1 inch up sides of a 9-inch springform pan. Set aside.
Beat cream cheese, 1 cup sugar, and salt at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until smooth.

Divide batter in half; fold white chocolate and almond extract into 1 portion. Pour into prepared crust. Fold semisweet chocolate into remaining half of batter. Drop chocolate batter evenly over white chocolate layer; gently swirl with a knife to create a marbled effect.

Bake at 325° for 1 hour and 10 minutes or until almost set. Remove pan from oven, and run a knife around edge of pan to loosen sides. Cool on a wire rack.

Combine brown sugar, pecans, and butter in a small bowl. Sprinkle over cooled cheesecake. Cover and chill at least 8 hours. Store in refrigerator.

Tip: A little swirling goes a long way. If you’re looking for the perfect marbled effect, don’t overwork your batter. Too much swirling will cause a muddy look rather than the distinct color contrast you’re looking for.

Yield: Makes 12 servings

32 ozs (4 blocks) cream cheese, room temperature
1 cup clover honey
1/4 cup lemon juice (fresh)
2 tsps vanilla
6 jumbo eggs, room temperature

Beat cream cheese in large bowl of electric mixer until light & fluffy. Gradually mix in honey, then lemon juice & vanilla. Beat in eggs 1 at a time until just incorporated. Set aside. Stir through filling & pour into crust.

Cover filling with overhanging phyllo, squaring at edge of pan. Bake until pastry is light brown and cake is firm to touch, about 50 mins.

Remove pan sides; using toothpick, poke 12 holes in top of cake to allow steam to escape. Cool completely on rack. Refrigerate 2 days to mellow flavors, covering after first day.

BAKLAVA TOPPING
—————
1/2 cup walnuts
1/2 cup almonds, blanched
1 Tbsp. sugar
1 tsp cinnamon
1/2 Tbsp. butter (unsalted), clarified
1 Tbsp. lemon juice (fresh)
1 1-1/2 inch cinnamon stick
1 Tbsp. cognac

Preheat oven to 350. Cover baking sheet with 2 pieces of parchment. Coarsely grind all nuts with 1 tablespoon sugar and 1 tsp. cinnamon in processor. Stack 10 reserved phyllo pastry sheets on work surface. Set rim of 10-inch springform pan atop pastry. Cut around inside of rim through entire stack using sharp knife, making 10 rounds. Cover rounds with damp towel. Set pan rim on prepared baking sheet.

Brush parchment and inside of pan rim with butter. Place one pastry round in pan rim and brush with butter. Repeat with four more rounds. Spread nut mixture evenly over
pastry. Top with remaining 5 pastry rounds, brushing each with butter. Using ruler as guide, cut pastry into 16 wedges (or however many pieces you want) with sharp knife. Sprinkle lightly with water. Bake until crisp and golden, about 30 minutes.

Meanwhile, heat 1/2 cup sugar, water, and lemon juice in heavy small saucepan over low heat, swirling pan occasionally until sugar dissolves. Add cinnamon stick, increase heat to medium and boil until syrupy, about 4 minutes. Remove from heat. When bubbles subside, add Cognac.

Flatten pastry atop cake. Remove pan rim from topping. Set topping on cake, using large spatula. Re-cut wedges. Replace pan rim on assembled cake. Immediately pour on hot
syrup. Cool one hour.

Refrigerate one to 6 hours, preferably six hours. Let cake stand at room temperature for 20 minutes before serving.

2 cups graham cracker crumbs
1/4 cup confectioners’ sugar
8 tablespoons melted butter
For cheesecake:
2 pounds cream cheese, softened
1 1/2 cups granulated sugar
Pinch salt
5 large eggs
2 egg yolks
1/2 cup sour cream
3 tablespoons flour
1 teaspoon vanilla
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
4 sweet potatoes, baked, peeled, and passed through a food mill
Candied Pecans:
1 cup sugar
1 cup toasted pecans
Butter, for greasing the pan

Recipe Directions
To make the crust: Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool. Butter or spray a pan with vegetable spray.
To make the cheesecake batter: Raise oven temperature to 450 degrees F.
In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, then add sour cream, flour, and spices. Lower speed and add sweet potato puree. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 1 1/2 hours or until cake center is firm.
For candied pecans: Melt the sugar and cook until temperature reaches 310 degrees F. Stir in nuts until completely coated. Pour onto buttered baking pan. Try to keep the nuts in individual pieces or pulse in food processor for praline effect.
Let the cake cool completely in pan on rack for 30 minutes, then wrap in plastic, still in pan, and refrigerate until completely chilled. Loosen pan sides and remove cheesecake. Carefully slice cake with knife dipped in hot water, then wiped. Garnish with candied pecans.

Crust:
3/4 Cup graham cracker crumbs
1/2 Cup slivered almonds, toasted & chop fine
1/4 Cup brown sugar, firmly packed
1/4 Cup unsalted butter, melted

Topping:
1/3 Cup dark brown sugar, firmly packed
1/3 Cup whipping cream
1/2 Cup slivered almonds, chopped & toasted

Recipe Directions
Preheat oven to 425. Combine crumbs, nuts, sugar, and butter; press firmly on bottom of 9-inch springform pan.

In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and extract. Pour into pan.

Bake at 425 for 10 minutes, then at 300 for one hour. Top with Almond Praline Topping and chill.

Make Almond Praline Topping: In a small saucepan, combine sugar and cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in almonds.

1 1/4 cups pecan shortbread cookie crumbs (about ten 2 inch cookies)
2 tablespoons margarine or butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 (16 ounce) can pumpkin
4 eggs
2 tablespoons sugar
16 pecan halves
3/4 cup whipping (heavy) cream

Recipe Directions
Heat oven to 350º. Mix cookie crumbs and margarine. Press evenly on bottom of ungreased springform pan, 9 × 3 inches. Bake 10 minutes; cool. Reduce oven temperature to 300º.

Beat cream cheese, 1 cup sugar, the cinnamon, ginger and cloves in large bowl on medium speed until smooth and fluffy. Beat in pumpkin. Beat in eggs, one at a time, on low speed. Pour over baked layer.

Bake about 1 1/4 hours or until center is firm. Cover and refrigerate at least 3 hours until chilled.

Cook 2 tablespoons sugar and the pecan halves over medium heat, stirring frequently, until sugar is melted and pecans are coated. Immediately spread on dinner plate or aluminum foil; cool. Carefully break nuts apart to separate if necessary.

Loosen cheesecake from side of pan; remove side of pan. Beat whipping cream in chilled small bowl until stiff. Serve cheesecake with whipped cream and garnish with pecans. Refrigerate any remaining cheesecake.

8 ounces Neufchâtel cheese
2 eggs
1 cup undiluted evaporated milk
1/2 cup sugar
3 tablespoons hazelnut liqueur
2 tablespoons flour
3 cups sliced fruit (fresh or canned)
2 tablespoons apricot preserves
2 teaspoons water
3 tablespoons chopped or sliced hazelnuts

PASTRY
1 1/4 cups flour
1/4 cup finely chopped hazelnuts
2 tablespoons sugar
1/2 cup chilled butter
1 egg yolk
3 tablespoons ice water (3 to 4 tablespoons)

Recipe Directions
To make pastry, combine flour, hazelnuts and sugar in medium bowl. Cut in butter. Beat together egg yolk and ice water; stir into flour mixture. Form into a ball. Roll dough on floured surface with floured rolling pin. Transfer to 9-inch pie plate; trim and flute edges. For filling, place cheese, eggs, milk, sugar, liqueur and flour in a blender container. Cover; blend until smooth. Pour into unbaked hazelnut pastry. Bake at 325º for 40 minutes, or until tests done. Chill. Layer fruit over cheesecake. Stir together preserves and water; brush over fruit. Sprinkle with hazelnuts.

1 cup graham cracker crumbs
3/4 cup chopped pecans, toasted
1/4 cup butter or margarine, melted
4 (8-ounce) packages cream cheese, softened
1 cup firmly packed dark brown sugar
3/4 cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
1/4 cup firmly packed dark brown sugar
1/4 cup chopped pecans, toasted

Recipe Directions
Combine graham cracker crumbs, 3/4 cup pecans, and butter. Press into bottom of a 10-inch springform pan.
Beat cream cheese at medium speed with an electric mixer until smooth. Add sugars, beating until blended. Add eggs, 1 at a time, beating well after each addition. Add vanilla, beating just until blended. Pour mixture into prepared pan. Bake at 325° for 55 minutes or until almost set. Turn oven off, and partially open door; leave cheesecake in oven 1 hour.

Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Run a knife around edges of pan, and release sides.

Sprinkle cake with 1/4 cup brown sugar. Broil 5 1/2 inches from heat 2 to 4 minutes or until sugar begins to melt. Sprinkle with 1/4 cup pecans. Store in refrigerator.

Yield: Makes 16 servings