Pumpkin Layer Cheesecake
Prep:10 minutes. Bake 40 minutes
- 2 pkg. (8oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 2 eggs
- 1/2 cup canned pumpkin
- 1/2 tsp. ground cinnamon
- Dash EACH gound cloves and nutmeg
- 1 ready-to-use graham cracker crust (6 oz. or 9 inch)
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.
STIR pumpkin and spices into 1 cup of the batter; pour remaining plain batter into crust. Top with pumpkin batter.
BAKE at 350 degrees for 35 to 40 minutes or until center is almost set.
Cool. Refrigerate 3 hours or overnight. Makes 8 servings.
Palacsinta (Crepes)
- 4 eggs beaten
- 2 cups milk
- 2 cups sifted flour
- 1 tsp. salt
- 2 tsp. sugar
- 1 1/2 tbsp. oil
Mix flour, salt and sugar. Combine beaten eggs, milk and oil and add to flour mixture gradually making a thin smooth batter.
Add butter or oil to skillet getting it hot, add a small amount of batter making a THIN pancake. Brown lightly both sides and remove. Repeat till all batter is gone. Spread filling on pancake, roll and put into a warm oven in buttered baking dish till heated. Remove, sprinkle with powered sugar.
Fillings: Any jams or preserves, prune and cheese fillings (see below) Cheese filling:
- 1/2 lb. cottage cheese
- 1 egg yolk
- 1/4 cup sugar
- 1/4 tsp. vanilla
Beat together.
