Coconut Crust

2 cups shredded coconut
2-3 Tbs coconut oil

Preheat oven to 350 degrees

Add one cup of coconut to a food processor

Add the oil on top of the coconut

Add the other cup of coconut

Pulse until the mixture is small enough to cover the bottom of a pan.

Put in the pan and bake for 10-15 minutes or until golden brown, be careful it can burn.

Chrissy's Cheesecake

3 8-oz cream cheese, softened to room temperature
3/4 c. sugar
3 drops lemon oil (from do-Terra)
2 c. cream (whipping cream)
3-4 Tbps. powdered sugar
3/4 c. boiling hot water
1 lemon jello (packet)
crackers, for crust

Break crackers into pieces and layer on the bottom of a springform pan.

Beat 3 blocks of cream cheese with maybe 3/4 cups of sugar and 3 drops of lemon oil.  

Beat 2 containers of the whipped cream with 3 or 4 tablespoons of powdered sugar until stiff peaks form.  Scooped out a little for the topping and place in the fridge.  

Then fold the rest of the whipped cream into the cream cheese.  

Boil water and pour into the lemon jello until dissolved.  While the beaters were running, we drizzled (key word drizzle as you cannot pour it all in at once, just bit by bit) that into the cream cheese mixture until all was well blended and put it in the pan on top of crackers.  Set in fridge overnight.

Eggnog Cheesecake Bars

Crust
2 c. graham cracker crumbs (32 squares)
3/4 c. butter, melted
1/2 c. blanched whole almonds, finely chopped (I omitted)
1/4 c. brown sugar
1 Tbsp. ground cinnamon

Filling
2 pkgs (8 oz. each) cream cheese, softened
1/4 c. granulated sugar
1/4 c. packed brown sugar
2 tsp. ground nutmeg
1/2 c. whipping cream
1 tsp. vanilla
2 eggs
1/2 c. blanched whole almonds, finely chopped, toasted (I omitted)

Heat oven to 350 F.  In large bowl, stir crust ingredients until well blended.  Press mixture in bottom of ungreased 13X9 inch pan.  Bake for 8 minutes.

In clean large bowl, beat cream cheese with electric mixture on medium speed until fluffy.  Beat in granulated sugar, 1/4 c. brown sugar, nutmeg, cream, and vanilla.  Beat in eggs.  Pour mixture over crust.  Bake 30-35 minutes longer or until center is set.  Sprinkle with 1/2 c. toasted almonds; press in slightly.  Cool completely in pan on cooling rack for 1 hour.  Cut into 6 rows by 4 columns.  Store covered in refrigerator.


Note - Cambree made these and they are okay.  I want to try making just the filling and turning it into ice cream next time.

Cherry-O Cream Cheese Pie

1 9" graham cracker crust
1 can Eagle Brand
1 tsp. vanilla
1 8-oz. pkg cream cheese, room temp
1/3 c. lemon juice
1 (1 lb. 5 oz.) can cherry pie filling

Beat cream cheese until light and fluffy.  Gradually add Eagle Brand and stir until well mixed.  Blend in lemon juice and vanilla.  Turn into crust.  Refrigerate 2 - 3 hours. Garnish with cherry pie filling.

Chocolate Cheese Cake

from Emily Titus

12 oz. semi-sweet choc. chips, melted
3 8-oz. pkgs cream cheese, room temp.
1 tsp. vanilla
1/4 tsp. salt
1 c. sour cream
1 c. sugar
3 large eggs

Preheat oven to 375 F.

Beat cream cheese, one package at a time until very smooth.  Add vanilla, salt, and sugar.  Mix well.  Add the chocolate and beat to mix.  Add eggs one at a time, scraping the bowl and beating after each.  Add sour cream and mix.  Pour into crust, rotate to settle and then bake for 1 hour (1/3 up from bottom of oven).  Cool, cover, and chill overnight.  Serve with whipped cream and fruit.  Can be frozen.


Crust:
2 c. oreo crumbs
1/4 - 1/2 c. butter melted

Mix together until crumbs are moist.  Press into a 9X13 inch springform pan (sides lightly greased).


*Tip - Cover bottom with foil and place on a cookie sheet as some butter will drip out.