Recipe: Choose A Cheesecake with 22 Variations (using cheesecake mix)

CHOOSE A CHEESECAKE WITH 22 VARIATIONS
Makes 1 (8-inch) cheesecake

1/4 cup margarine or butter, divided
1 (11 1/4-ounce) package ROYAL No-Bake Cheesecake
3 tablespoons sugar
1 cup sour cream*
1 cup milk
Sour Cream Topping (recipe follows)

Generously coat 1 1/2-inches up side of 8-inch springform pan with 1 tablespoon margarine or butter; sprinkle with 2 tablespoons graham cracker crumbs from cheesecake mix.

Melt remaining margarine or butter; mix in small bowl with remaining crumbs and sugar. Press on bottom of pan; set aside.

Mix cheesecake filling mix, sour cream and milk in small bowl with electric mixer at low speed until thoroughly blended; beat at medium speed for 3 minutes more. Spoon into prepared pan.

Bake at 350 degrees F for 20 minutes or until puffed. Cool 15 minutes.

Spread with Sour Cream Topping and bake an additional 10 minutes. Cool completely; refrigerate until ready to serve.

*2 packages (3-ounce each) softened cream cheese or 1 cup dry cottage cheese, beaten until smooth, can be substituted for sour cream.

SOUR CREAM TOPPING:
Combine 1 cup sour cream and 2 tablespoons sugar.

Cheesecake can be frozen for up to 2 weeks. Thaw just before serving.

CHOOSE A CHEESECAKE

VARIATIONS:

AMARETTO CHEESECAKE:
Add 3 tablespoons almond-flavored liqueur to cheesecake filling before beating. Garnish with sliced almonds before serving.

APRICOT CHEESECAKE:
(For baked cheesecake only.) Soak 1/4 cup diced dried apricots in 1 cup hot water for 15 minutes; drain well. Stir apricots into beaten cheesecake filling.

BLACK FOREST CHEESECAKE:
Stir 1/3 cup chopped and well drained maraschino cherries and 1-ounce grated unsweetened chocolate into beaten cheesecake mixture.

BUTTERSCOTCH RAISIN CHEESECAKE:
Add 1/4 cup butterscotch-flavored chips and 1/4 cup seedless raisins to beaten cheesecake filling.

CHOCOLATE CHEESECAKE:
Melt 1 1/2 ounces unsweetened chocolate and add to cheesecake filling before beating. Garnish with chocolate curls before serving if desired.

CHOCOLATE NUT CRUNCH CHEESECAKE:
(For baked cheesecake only.) Mix 2 tablespoons unsweetened cocoa into crumb mixture for crust. Combine 1/4 cup sugar, 2 tablespoons all-purpose flour and 2 tablespoons softened margarine or butter until crumbly; mix in 1/3 cup chopped walnuts. Prepare cheesecake filling; spread in pan. Sprinkle with walnut mixture and bake as directed.

COFFEE CHEESECAKE:
Add 2 teaspoons instant coffee powder to cheesecake filling before beating.

CRANBERRY-ORANGE CHEESECAKE:
(For baked cheesecake only.) Stir 1/3 cup cranberry-orange relish into beaten cheesecake filling.

DAIQUIRI CHEESECAKE:
Mix 2 tablespoons lime juice (1 tablespoon for unbaked version), 1 teaspoon rum extract and 1 teaspoon grated lime peel into cheesecake filling before beating.

DATE NUT CHEESECAKE:
Add 1/4 cup chopped pitted dates and 1/4 cup chopped PLANTERS Walnuts to beaten cheesecake mixture.

EGGNOG CHEESECAKE:
(For baked cheesecake only.) Add 1 egg, 1 teaspoon brandy extract and 1/4 teaspoon ground nutmeg to cheesecake filling before beating. Garnish with a sprinkling of nutmeg if desired.

FRUIT-TOPPED CHEESECAKE:
Prepare basic recipe, omitting Sour Cream Topping. Top with 1 cup canned apple, cherry or blueberry pie filling.

GRASSHOPPER CHEESECAKE:
Mix 3 tablespoons unsweetened cocoa into crumb mixture for crust. Add 3 tablespoons green creme de menthe liqueur to cheesecake filling mixture before beating.

NO BAKE CHEESECAKE:
Combine graham cracker crumbs, 1/3 cup melted margarine or butter and sugar; press on bottom and side of 9-inch pie plate. Prepare filling as directed above; pour into crust and refrigerate. If desired, combine 1 cup sour cream and 2 tablespoons sugar; spread on top of pie. Bake at 350F for 10 minutes. Refrigerate until ready to serve.

PEACHY CHEESECAKE:
Drain 1 (16-ounce) can peach slices; reserve several slices for garnish. Coarsely chop remaining peaches; stir into beaten cheesecake filling. Garnish with reserved peach slices.

PINA COLADA CHEESECAKE:
(For baked cheesecake only.) Add 1/2 teaspoon rum extract to cheesecake filling before beating. Thoroughly drain 1 (8-ounce) can crushed pineapple; stir into filling with 1/4 cup flaked coconut.

ROCKY ROAD CHEESECAKE:
Mix 1/4 cup semisweet chocolate chips, 1/4 cup miniature marshmallows and 1/4 cup chopped PLANTERS Walnuts into beaten cheesecake mixture.

RUM RAISIN CHEESECAKE:
Add 3/4 teaspoon rum extract to cheesecake mixture before beating. Stir in 3/4 cup seedless raisins before pouring into pan.

TART LEMON CHEESECAKE:
Mix 2 tablespoons lemon juice (1 tablespoon for unbaked version) and 2 teaspoons grated lemon peel into cheesecake mixture before beating. Garnish with lemon twists if desired.

TOASTED COCONUT CHEESECAKE:
Mix 1/3 cup toasted flaked coconut into beaten cheesecake mixture. Garnish with additional toasted coconut before serving.

STRAWBERRY MALT CHEESECAKE:
Add 1/3 cup instant malted milk powder to cheesecake filling before beating. Top with 1/3 cup strawberry preserves before serving.

SPUMONI CHEESECAKE:
Add 2 tablespoons dry sherry to cheesecake filling before beating. Stir in 1/4 cup chopped PLANTERS Pecan pieces and 1/4 cup chopped mixed candied fruit until well blended. Garnish with additional mixed candied fruits if desired.

Source: Jel Sert Company