24 INCH REFRIGERATOR

1-3/4 cups Graham Cracker Crumbs 1/3 cup or butter, melted 1-1/4 cups sugar, divided 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup Sour Cream 2 tsp. vanilla 3 eggs Make It! You can add the zest of a lemon if you like that.

PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan to 325°F if ( using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.

BEAT cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.

BAKE 1 hour to 1 hour 10 min. or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim.
I use edible gel paste to paint my cakes. The cheescake can be left plain, painted or add fruit fillings such as cherries or strawberries...whatever you like. Top cheesecake with pie filling just before serving. Store leftover cheesecake

I refrigerate over 24 hours before realeasing my cake and I bake it in a waterbath. I put aluminum foil on the bottom and up the sides and place it in a larger pan while in the oven. I then fill it at least 1/2 way up the sides. This prevenmts cracking across the top.

Homemade Pumpkin cheesecake painted/decorated with edible gel paste. Layers of paint are created to add dimension and realistic looks to the flowers and leaves.
This is done aftwer chilling the cheesecake at least 24 hours.

Recipe for Pumpkin Cheescake:
1-3/4 cups HONEY MAID Graham Cracker Crumbs 1/3 cup margarine or butter, melted 1-1/4 cups sugar, divided 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup Sour Cream 2 tsp. vanilla 3 eggs 1 can (15 oz.) pumpkin

PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.

Beat cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, pumpkin and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.

BAKE 1 hour to 1 hour 10 min. or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim.