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Northwest Cheesecake Supreme Recipe

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This recipe for Northwest Cheesecake Supreme, by , is from Served with Love, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joan Gamble


1 cup graham cracker crumbs
3 T sugar
3 T margarine, melted
4 - 8-oz pkgs. cream cheese, softened
1 cup sugar
3 T flour
4 eggs
1 cup sour cream
1 T. vanilla
chopped filberts

Combine crumbs, sugar and margarine; press onto bottom of a 9-inch springform pan. Bake at 325 for 10 minutes.

Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 for 10 minutes. Reduce oven temperature to 250; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with filberts. Serve with one of the following sauces:

Sweet Cherry Sauce:
Drain 17-oz can pitted dark sweet cherries, reserving 3/4 cup liquid. Combine 1 T sugar and 1 T cornstarch in saucepan; gradually add reserved liquid. Stir in 2 T. kirsch and 1 tsp. lemon juice. Cook, stirring constantly until mixture is clear and thickened. Remove from heat; stir in cherries. Cool 1 1/34 cups.

Cinnamon Apple Sauce:
In saucepan combine 2 cups chopped peeled apples, 1 1/4 cups apple juice, 1/4 cups sugar and 1/2 tsp. cinnamon; simmer 3 minutes or until apples are tender. Gradually add 1/4 cup apple juice to 2 T cornstarch; mixing until well blended. Gradually add cornstarch mixture to apple mixture; cook, stirring constantly until mixture is clear and thickened Cool 2 cups.

Brandy Fudge Sauce
Heat 11-oz jar KRAFT Fudge Topping in saucepan over low heat stirring until smooth. Remove from heat; stir in 2 to 3 tablespoons brandy or coffee flavored liqueur. Cool. Makes 1 1/4 cups.

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