Tonya, of Marion, has asked for two recipes; one a no bake cheesecake and the other a cream cheese pound cake. I am happy to provide them here.
Easy No Bake Cheesecake
1 graham cracker pie crust
8 oz. cream cheese, softened
1/3 cup sugar
1 cup sour cream
2 teaspoons vanilla
8 oz. whipped topping, thawed
Fresh Strawberries, other fresh fruit or any canned pie filling for topping/garnish
Beat cheese until smooth, gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Top with either fresh fruit or any pie filling. (The topping can be added before chilling.)
Serves: 8; Source: cd kitchen (Internet)
Cream Cheese Pound Cake
1 1/2 cups butter or margarine, softened
1 (8-oz.) pkg. cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan. Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
Source: Southern Living 2001 Annual Recipes
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