Blackberry Swirl Cheesecake Recipe AND Fluffy Pumpkin Cheesecake Pie Recipe

[Roscoe]

 Okay- everyone knows I've been on a cheesecake kick lately. I keep finding new varations to try, so....yet another Cheese Cake (or two) to try. First recipe is for Blackberry Sauce- it is delicious on pancakes, ect, as well as in the cheesecake, which follows..

Blackberry Sauce
2  (12-ounce) packages of frozen blackberries
    1/3 cup sugar
    1/3 cup water
    2 tablespoons cornstarch
1) Set aside 2 cups frozen blackberries.
2) Combine remaining berries, sugar and 1/4 cup of water in a medium saucepan. Cook, stirring, on medium heat until sugar is dissolved and berries are thawed, about 5 minutes. Combine remaining water and cornstarch; stir until dissolved. Add back to saucepan and cook until sauce has thickened, about one minute. Remove pan from heat and add reserved berries, stirring gently. Makes about 2 1/2 cups


Blackberry Swirl Cheesecake

Crust:
1 1/2 cup graham cracker crumbs
6 tblsp butter, melted
1/3 cup sugar
1/4 teaspoon salt

Filling:
3- 8 ounce pkg cream cheese or Neufchatel cheese
4 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup Blackberry sauce
3/4 cup light sour cream

1) Preheat oven to 300 degrees. Wrap bottom of 9 inch springform pan with foil
2) To prepare crust, combine all ingredients. Press into Springform pan.
3) to prepare filling, beat cream cheese: add eggs one at a time, beating after each addition. Add sugar, vanilla, and almond extract, beating well. Pour filling into crust. Dollop spoonfuls of blackberry sauce and sour cream onto filling. Swirl gently with knife.
4) place pan in larger baking dish with 2 inch sides. Pour water into baking dish to a depth of one inch. Place in oven and bake one hour. Turn off oven and open door slightly and let cake cool in oven 1 hour. Place cake in refrigerator to chill for 4 hours or overnight. Serves 16.

I can vouch for this one. It was delicious.  Haven't tried the next one- yet. It's said to be awesome if you like pumpkin.

Fluffy Pumpkin Cheesecake Pie

2 pkgs Cream Cheese
2/3 cup sugar
1 tblsp ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves-- * May substitute 2 teaspoons of Pumkin Pie Spice for cinnamon, cloves and ginger*
1 can (15 ounce) Pumpkin
1 graham cracker pie crust- premade  or as described last recipe

1) Beat cream cheese on medium speed with mixer until fluffy. Add sugar and spice, beat until combined.
2) Add eggs, one at a time, mixing until combined after each addition. Stir in pumpkin
3) Pour into crust. Bake at 350 degrees for 35 to 45 minutes or until center is set. Cool for one hour on wire rack, refridgerate for additional 3 hours. Garnish as desired.