Amaretta Cheesecake Recipe

6 Egg Beaters
1/2 c Sugar
1 ts Vanilla Extract
1 ts Almond Extract
2 tb Amaretta Liquor
2 lb Fat-Free Ricotta
6 tb Flour
1/2 ts Baking Powder
Cinnamon as desired
In a large bowl, combine egg substitute, sugar, vanilla, almond extract & amaretta. Beat with a wire whisk until frothy. Add ricotta & beat until smooth & creamy. Combine flour & baking powder & add gradually to cheese mixture, blending thoroughly after each addition. Pour into a 9" springform pan. Bake at 350 degree F for 1 hour or until toothpick inserted into center of cake comes out clean. Cool; then remove springform rim & chill thoroughly in refrigerator. Sprinkle with cinnamon before serving.

Autumn Cheesecake

1 c Graham Cracker Crumbs
1/2 ts Cinnamon
16 oz Cream Cheese, Softened
2 Large Eggs
4 c Thinly Slied Peeled Apples
1/2 ts Cinnamon
3 tb Sugar
1/4 c Margarine, Melted
1/2 c Sugar
1/2 ts Vanilla
1/3 c Sugar
1/4 c Chopped Pecans
Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.