Chocolate  Cheesecake  Squares






1 cup all-purpose flour

  1/2 cup granulated sugar

3 tablespoons baking cocoa

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup cold butter

1 egg yolk

1 teaspoon vanilla extract

1/2 cup finely chopped walnuts





1 package (8 ounces) cream cheese, softened

1/3 cup granulated sugar

1/2 cup sour cream

1 tablespoon all-purpose flour

2 teaspoons grated orange peel

1/4 teaspoon salt

1 egg

1 egg white

1/2 teaspoon vanilla extract

Chocolate sprinkles (optional)





Preheat oven to 325 degrees.


Line a 9 inch square baking pan with foil; grease the foil and set aside.


In a large bowl, combine the first five ingredients.

Cut in butter until mixture resembles fine crumbs.

Stir in the egg yolk, vanilla and walnuts.


Press onto the bottom of prepared pan.

Bake for 15 minutes.


In a small bowl, beat cream cheese and sugar until smooth.

Beat in the sour cream, flour, orange peel and salt.

Beat in the egg, egg white and vanilla on low speed just until combined.


Pour over warm crust.

Bake for 20 to 25 minutes or until center is almost set.

Cool on a wire rack for 1 hour.


Garnish with chocolate sprinkles if desired.


Refrigerate overnight.


Using foil, lift out of the pan; remove foil.

Cut into 1 inch squares.


Serves 2 dozen desserts






Spice  Cookies  with  Pumpkin  Dip






1 1/2 cups butter, softened

2 cups granulated sugar

2 eggs

1/2 cup molasses

4 cups all-purpose flour

4 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon salt





1 package (8 ounces) cream cheese, softened

2 cups pumpkin pie filling

2 cups confectioners sugar

1/2 to 1 teaspoon ground cinnamon

1/4 to 1/2 teaspoon ground ginger






Preheat oven to 375 degrees.


In a bowl, cream butter and sugar.

Add eggs, one at a time, beating well after each addition.

Add molasses; mix well.


In a separate bowl, combine flour, baking soda, cinnamon, ginger, cloves and salt.

Add to creamed mixture and mix well.


Chill overnight.


Shape into 1/2 inch balls; roll in sugar.

Place 2 inches apart on ungreased baking sheets.

Bake for 6 minutes or until edges begin to brown.

Cool for 2 minutes before removing to a wire rack.


For dip, beat cream cheese in a bowl until smooth.

Add pumpkin pie mix; beat well.

Add sugar, cinnamon and ginger; beat until smooth.


Serve with cookies.


Store leftover dip in the refrigerator.


NOTE:  Cookies are bite size.



Serves about 20 dozen cookies and 3 cups dip






Cheesecake  Dip






4 ounces cream cheese, softened

1/3 cup sour cream

3 tablespoons confectioners sugar

1 tablespoon milk

1/4 teaspoon almond extract

1 pint fresh strawberries

1/4 cup graham cracker crumbs






In a bowl, beat cream cheese until smooth.

Add the sour cream, sugar, milk and extract; mix until smooth.

Transfer to a serving bowl.


Place the strawberries and crumbs in separate serving bowls.


Dip strawberries into cheesecake mixture, then into crumbs.



Serves 1 cup







 Salem's Den  Salem 2004 and Beyond