Divine Cheesecake


  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 3 tablespoons butter, melted
  • 3 packages cream cheese, room temperature
  • 2 teaspoons grated lemon peel
  • 5 eggs
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups sour cream
  • 2 tablespoon sugar
  • 1/2 teaspoon vanilla


  1. Combine cracker crumbs, sugar and cinnamon in a bowl.
  2. Pour melted butter over and stir until mixture comes together.
  3. Lightly grease sides and bottom of a nine inch springform pan.
  4. Press crumbs on bottom and two inches of sides of the pan.
  5. In a mixer, combine cream cheese, lemon peel, eggs, sugar and salt and beat until blended.
  6. Once blended beat the mixture for 10 minutes until mixture is smooth, creamy and pale.
  7. Pour into prepared pan.
  8. Cook 50 minutes in an oven heated to 350 degrees until cake is set and top feels firm.
  9. Let cake sit in pan on a wire rack for 20 minutes.
  10. The cake will continue to set and may crack on top.
  11. While the cake is cooling mix together the sour cream, sugar and vanilla until well blended.
  12. Pour topping over the cheesecake and bake another 10-12 minutes.
  13. Refrigerate until cold.

No Bake Peanut Butter Bars


  • 1 cup butter melted
  • 2 cups graham cracker crumbs, finely crushed
  • 2 cups confectioners’ sugar
  • 1 cup peanut butter + 4 tablespoons peanut butter
  • 1½ cup semi sweet or milk chocolate chips


  1. Combine melted butter, finely ground graham cracker crumbs, confectioners’ sugar and 1 cup peanut butter.
  2. Spread in a 9×13 inch pan.
  3. In the microwave or over the stove, melt 4 tablespoons peanut butter and chocolate chips until smooth. If melting In the microwave stir after every 30 seconds to make sure that it doesn’t burn.
  4. Spread on top of the peanut butter layer.
  5. Refrigerate for at least an hour before serving so that they can set. Store leftover bars in the fridge.

Source: http://therecipecritic.com/2014/01/reeses-bake-peanut-butter-bars/


Banana Split Cake

4 cups crushed graham crackers
3 sticks butter, room temperature
2 eggs
16-ounce box powdered sugar
20-ounce can crushed pineapple, drained
2 to 3 bananas, sliced
12-ounce container whipped topping

  • Preheat oven to 350.
  • For crust, mix crushed graham crackers and 1 stick of butter.
  • Line bottom and sides of a 13 by 9-inch pan with mixture.
  • Bake crust for 5 to 8 minutes.
  • Beat the eggs, 2 sticks butter, and the powdered sugar until fluffy.
  • Spread mixture on cooled crust.
  • Add layer of crushed pineapple and layer of sliced bananas.
  • Cover with whipped topping and sprinkle with nuts or graham crackers.
  • Refrigerate for 1 hour.

Makes 16 Servings