Double Layer Pumpkin Cheesecake

adapted from allrecipes.com

3 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1/2 teaspoon vanilla extract

2 eggs

1/2 cup sour cream

1 large prepared graham cracker crust

1/2 cup pumpkin puree

1 1/2 teaspoon pumpkin pie spice

1/2 cup frozen whipped topping, thawed

Preheat oven to 350 degrees F (165 degrees C).

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time & fold in sour cream. Remove 1 1/2 cup of batter and spread into bottom of crust; set aside.

Add pumpkin & pumpkin pie spice to the remaining batter and mix until well blended. Carefully spread over the batter in the crust.

Place pie on a roll pan or baking sheet and pour a small layer of water on the pan to create a water bath.  Bake in preheated oven for 1 hour.  Turn off the oven, prop the door and allow the cheesecake to sit for an additional hour. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Strawberry Cream Cheese Chocolate Chip Angel Roll

1 Angel Food boxed cake mix
1 cup confectioners sugar
2 tbsp butter or margarine, softened
1 tsp vanilla
8oz cream cheese
1/2 cup mini chocolate chips

1. Preheat oven to 350 degrees. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
2. Prepare angel food cake mix per the instructions on the box. Bake for 15-30 minutes or until cake springs back when lightly touched and toothpick inserted in center comes out clean. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
3. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth. Stir in chocolate chips.
4. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving.
5. Slice cake, place on plate and top with fresh strawberries and whipped cream.
   

Swiss Mocha Cheesecake

8 oz. cream cheese, softened
1/3 cup sugar
1 cup sour cream
2 Tbs General Foods International Coffee Swiss Mocha powder
1 Tbs milk
1 graham cracker or chocolate crust

Beat cream cheese and sugar, add sour cream, coffee, and milk. Pour into pie crust and chill well.

This is the easiest cheesecake ever! I made it a lot in college and even non-coffee fans liked it. I always use the chocolate crust and even add some mini chocolate chips every now and then :)