Mix cream cheese, sugar and vanilla at medium speed with electric
mixer until well-blended. Pour into crust. Bake at 350'F. for 40
minutes, or until center is almost set. Cool. Refrigerate 3 hours or
overnight, Makes 8 servings.
NOTE: You can also use lighter Neufchatel-type cheese.
Variations: For chocolate, melt four squares of semi-sweet baking
chocolate; add after eggs and mix until blended. For candy version,
sprinkle 1 cup of chopped candy bars on top of cake before baking. For
pumpkin, add 1/2 cup canned pumpkin, 1/2 teaspoons ground cinnamon
and a dash each of nutmeg and cloves in the first step. Then add eggs
and proceed as directed.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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