Raspberry Cheesecake Cookie Pizza

This recipe is amazingly good and super easy to make. Comes from a Better Homes And Gardens "More Christmas Cookies"

12-16 servings

45 min 15 min prep

• 3/4 cup butter or margarine
• 3/4 cup sugar
• 1 egg yolk
• 1 teaspoon vanilla
• 1-1/2 cups all-purpose flour
• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1 tablespoon sugar
• 1/3 cup seedless raspberry preserves
• 1/4 cup sliced almonds, toasted

1. Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
2. Add the 3/4 cup sugar and beat till combined.
3. Beat in egg yolk and vanilla till combined.
4. Beat in as much of the flour as you can with the mixer.
5. Stir in any remaining flour with a spoon.
6. Spread dough in a lightly greased 12 or 13 inch pizza pan.
7. Bake in a 350° oven about 20 minutes or till golden.
8. Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon sugar till smooth.
9. Spread over hot crust.
10. Spread preserves on top.
11. With a knife, carefully swirl preserves to marble.
12. Sprinkle with almonds.
13. Bake 5 to 10 minutes more or till filling is set.
14. Cool in pan on a wire rack.
15. Cut into wedges.
16. Store in refrigerator.

Pumpkin Cheesecake

1 pkg. (8 oz.) cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 Graham Pie Crust (6 oz.)

Beat cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.

Spoon cream cheese mixture into crust.

Refrigerate 3 hours or overnight

Caramel Apple Cheesecake

1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans (optional)

Preheat the oven to 350 degrees F.

Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.