Fruity Frozen Cheesecake

1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1-1/3 cups fruit juice*
2 cups sliced, fresh strawberries, blueberries or raspberries
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

MIX crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan; cool. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.)
BEAT cream cheese and 3/4 cup sugar with electric mixer on medium speed until well blended. Add fruit juice; mix until blended. Gently stir in berries and whipped topping.
POUR over prepared crust. Freeze 6 hours or until firm. Let stand at room temperature 15 minutes before cutting to serve.


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Almond Praline Cheesecake

3/4 cup graham cracker crumbs
1/2 cup slivered almonds, toasted and finely chopped
1/4 cup firmly packed brown sugar
1/4 cup margarine or butter, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
1 teaspoon almond extract

Almond Praline Topping:
1/3 cup dark brown sugar
1/3 cup whipping cream
1/2 cup toasted slivered almonds

Preheat oven to 300 degrees F. Combine crumbs, nuts, sugar and margarine; press firmly on bottom of 9-inch springform pan or 13x9-inch baking pan.
In large mixer bowl, beat cheese on low until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add eggs and extract; mix well. Pour into prepared pan. Bake 55 to 60 minutes or until center is set. Cool. Top with Almond Praline Topping. Chill. Store leftovers covered in refrigerator.
In small saucepan, combine firmly packed dark brown sugar and Whipping Cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in chopped toasted slivered almonds. Spoon evenly over cake. (For 13x9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened).

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Black Forest Cherry Cheesecake

2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
4 squares Semi-Sweet Chocolate, melted, slightly cooled
1 Keebler Ready Crust Graham Cracker Pie Crust (6 oz. or 9 in.)
1 cup thawed whipped topping
1 1/2 cups cherry pie filling
1 to 2 Tbsp. cherry-flavored liqueur

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until
well blended. Add eggs; mix until blended. Blend in melted chocolate. Pour into
crust. Bake at 350 F for 40 minutes or until center is almost set. Cool
Refrigerate 3 hours or overnight. Top chilled cheesecake with whipped topping.
Mix pie filling and liqueur; spoon over whipped topping. Garnish, if desired.
Makes 8 servings

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Mackie'S Lo Carb/Sugar Free Cheesecake Recipe
Site: www.recipezaar.com/102777
Recipe: Gluten and Wheat Free Cheesecake.

Recipe: Gluten and Wheat Free Cheesecake
Site: www.recipelink.com/gm/2/9227

Sugar Free Cheesecake Recipe
Site: hicards.com/platinum/bizarre/8-8c.html
Recipe for basic low carb cheesecake, with link to strawberry topping.

Low Carb Cheesecake - Sugar-Free Cheesecake Recipe
Site: lowcarbdiets.about.com/od/desserts/r/lcarbcheesecake.htm