Aloha Cheesecake
1 c Vanilla Wafer Crumbs
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/3 c Sugar
2 tb Milk
2 Large Eggs
1/2 c Macadamia Nuts, Toasted
8 1/2 oz Crushed Pineapple, Drained
1 Med Kiwi Peeled, Sliced
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F, 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F, 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Before serving, top with fruit.
No Bake Lemon Cheesecake
1 pk (3 oz.) lemon jello
1 c Boiling water
2 pk (8 oz.) cream cheese
1/2 c Sugar
1 ts Vanilla
1 Envelope Dream Whip instant topping mix
CRUST:
1 1/2 c Graham crumbs
1/3 c Sugar
6 tb Melted butter
CRUST:
Combine graham cracker crumbs, sugar and butter; set aside 1/4 cup for topping. Press remaining crumb mixture on bottom and sides and up to 1 1/2 inches in a 7x11x2-inch pan; set aside. Dissolve lemon jello in small bowl with boiling water; chill until slightly thick. Beat cream cheese, sugar and vanilla until fluffy. Beat in gelatin. Prepare whipped topping according to package directions. Fold into cream cheese mixture. Pour into prepared pan; sprinkle with remaining crumbs. Chill 3 to 4 hours before serving.
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