LITTLE CREAM CHEESE CUP CAKES

1 (8 oz.) cream cheese softened
1 egg, beaten
1/3 c. sugar
1/8 tsp. salt

Beat together until creamy stir in one small package chocolate chips, set aside. 1 1/2 c. flour
1 c. sugar
1/4 c. cocoa (a little light)
1 tsp. baking soda
1/2 tsp. salt

Sift all dry ingredients together then add: 1 c. water, 1/3 c. cooking oil, 1 tbsp. vinegar, 1 tsp. vanilla then beat all together. Spoon in small muffin tins with paper liners. First about 1 tbsp. chocolate mixture then 1 tsp. vanilla mixture, cream cheese. Bake for 18 to 20 minutes at 350 degrees.

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CHEESE CAKE

--CRUST--

2 1/2 c. graham cracker crumbs
6 tbsp. sugar
1/2 c. marg. melted
1/2 c. chop. fine

Mix and pat into cake pan. --FILLING--

2 cream cheese, (4 8 oz. pkg.)
8 eggs
2 c. sugar

Cream cheese, add sugar and cream again. Add eggs, cream well and pour in crust lined cake pan. Bake in 325 degree oven for 30 to 35 minutes. Cool 15 minutes. --TOPPING--

1 1/2 pt. of sour cream
6 tbsp. sugar
1 1/2 tsp. vanilla

Beat sour cream, sugar and vanilla until spreading consistancy (about 20 minutes). Spread over cheese cake. Return to 475 degree oven for 5 minutes.

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ELFIN EASY CHEESE CAKE

1 graham cracker crust, extra serving
8 oz. soft cream cheese
1/3 c. sugar
1 c. sour cream
2 tsp. vanilla
8 oz. Cool Whip, slightly thawed

Beat cream cheese until smooth, beat in sugar. Add vanilla and sour cream. Mix well. Fold in Cool Whip. Spoon into crust and chill 4 hours.

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CHEESE CAKE

1 box graham cracker crumbs.

Make 1 1/2 recipe for graham cracker crust and chill in tube pan. (10" spring pan). Press thin in corners. 3 lg. pkg. (8 oz.) cream cheese,
softened
1 1/2 c. granulated sugar, blend
until fluffy
4 eggs, add one at a time
1 tsp. vanilla

Mix well. Pour into crust. Bake at 350 degrees for 50 minutes or until firm in center. Let stand 15 minutes out of oven. Meanwhile, turn up oven to 450 degrees. Mix 2 cups sour cream, 1/2 cup sugar, 2 tsp. vanilla. Mix well, spoon over cake and return to oven for 10 minutes. Cool.

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NO CRUST CHEESE CAKE

5 (8 oz.) pkgs. cream cheese
3 tbsp. flour
1/4 c. heavy cream
1 3/4 c. sugar
5 eggs
Dash of salt
1/4 tsp. vanilla
1 tsp. lemon juice

Soften cream cheese at room temperature. Cream all other ingredients together with softened cream cheese. Bake in springform pan 10 minutes at 500 degrees, then at 200 degrees for 1 hour. Cool and refrigerate.

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APPLE CAKE WITH CREAM CHEESE FROSTING

2 eggs
2 c. sugar
1/2 c. vegetable oil
1 tsp. vanilla
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
4 c. peeled apples, diced
1 c. walnuts, chopped

Beat eggs until light and fluffy. Gradually add sugar, oil, and vanilla. Sift together next 5 ingredients and add to first mixture. Stir in apples and walnuts. Pour into a greased 13 x 9 x 2 inch pan, and bake in a preheated oven at 350 degrees for 45 minutes. Let cool in pan, then spread with frosting. --FROSTING:--

1 (3 oz.) pkg. cream cheese, at room
temperature
3 tbsp. butter or margarine, softened
Pinch of salt
1/2 tsp. vanilla
1 1/2 c. confectioners sugar

Mix all ingredients together until they are smooth. Spread on cake.

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CREAM CHEESE POUND CAKE

1 1/2 c. butter or margarine, softened
1 (8 oz.) pkg. cream cheese, softened
3 c. sugar
6 eggs
1 tbsp. vanilla
3 c. flour
1 envelope dry Dream Whip

Cream together butter and cream cheese, gradually add sugar and continue creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Gradually add flour, beating until smooth. Slowly add dry Dream Whip. Pour into greased and floured bundt pan. Bake at 325 degrees for 1 hour and 30 minutes or until done. Cake may be glazed.

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ITALIAN CREAM CHEESE CAKE

1 stick butter or margarine
1/2 c. Crisco
2 c. sugar
5 egg yolks
2 c. cake flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 can coconut
1 c. nuts

Mix the above ingredients. Fold in 5 egg whites, beaten stiff. Pour into 3 greased cake pans. Bake for 25 to 30 minutes at 350 degrees. --ICING:--

1 (8 oz.) pkg. cream cheese
1/2 stick margarine
1 box powdered sugar
1 tsp. vanilla
1 c. pecans, chopped
Milk (not quite 1/4 c.) (just enough
to make it spreadable)



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