Yummy Strawberry Cheesecake

Can't remember where I found this recipe, but it's dang good! I am a cheesecake FANATIC... expect more as the months go by!

3/4 Cup graham cracker crumbs (I like to use vanilla wafers)
2 Tablespoons butter or margarine, melted
1 (15-ounce) container ricotta cheese
1 Cup plain yogurt
1 Cup granulated sugar
2 Tablespoons all-purpose flour
2 Tablespoons lemon juice
1 (8-ounce) package cream cheese
4 Large eggs
2 and a half teaspoons vanilla extract
2 Cups strawberries, sliced

1. In a bowl combine graham cracker crumbs and melted butter. Pat into a 9-inc spring form pan; set aside.

2. In a blender, combine ricotta cheese, yogurt, sugar, flour, and lemon juice. Cover and blend until smooth; set aside.

3. In a large mixer bowl, beat cream cheese on medium speed with an electric mixer until smooth. Slowly add the ricotta cheese mixture, eggs, and vanilla to the cream cheese mixture; beating on low speed until combined. Pour into prepared pan.

4. Bake at 325 F (160 C) for 1 hour, or until the center is nearly set. Cool for 30 minutes, remove the sides of the pan, then cool completely. Chill for 4 to 6 hours. Top it off with the sliced strawberries and -Poof!- you have YUMMY STRAWBERRY CHEESECAKE!!!

Pumpkin Swirl Cheesecake

I found this recipe on Allrecipes.com and made it for Christmas dinner (dessert) at my house this year. It was so yummy!!!

INGREDIENTS

1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch spring form pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.