This is more of a cheesecake pie than a cake. But if you want something that tastes great and is quick to make and ready for dinner than you might like this.

You can bake this in your oven, but the original recipe calls for baking it in the microwave. It is the only thing that I actually cook/bake in the microwave and it turns out perfect every time.

Home Cookin Chapter: Recipes From Thibeault's Table

Marble Swirl Cheesecake Pie
===========================
1 1/2 cups chocolate wafer cookie crumbs (Or substitute Graham Cracker Crumbs)
1/3 cup of finely chopped walnuts
2 Tablespoons sugar
6 Tablespoons melted butter

Filling

2 packages (8 oz each) cream cheese
1/3 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup semi sweet chocolate chips
. To prepare crust:

In a 9 inch glass pie plate place butter. Microwave on HIGH until
melted, about 1 minutes. Mix cookie crumbs, walnuts and sugar and stir
into the butter. Press on bottom and sides of pie plate. Microwave on
HIGH for 2 minutes. Rotate 1/2 turn and microwave until crumbs are
set, about 2 more minutes. Cool on a wire rack. Set aside

To prepare filling:

In a medium microwaveable mixing bowl place cream cheese; microwave on
MEDIUM power until softened, 30 to 50 seconds. Add sugar; beat until
combined. Beat in eggs, one at a time just until incorporated; beat in
vanilla extract; pour into cooled crust; set aside.

In a small microwaveable bowl place chocolate chips; microwave on
MEDIUM until chocolate can be stirred smooth, 3 to 4 minutes.

Drop spoonfuls of chocolate onto cream cheese mixture; using a fork,
swirl chocolate through cheesecake for a marbling effect. Microwave,
uncovered, on MEDIUM for 5 minutes; rotate pie 1/2 turn. Microwave on
MEDIUM until edges are set but centre wiggles slightly when jiggled,
about another 5 minutes.

Cool on a wire rack, about 30 minutes. Refrigerate until cold about 4
hours.

This one is also wonderful. But should be made a day in advance of serving.

Home Cookin Chapter: Recipes From Thibeault's Table

Praline Cheesecake
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1-1/4 cup crushed graham crackers
1/4 cup granulated sugar
1/4 cup finely chopped pecans toasted
1/4 cup butter melted
3 - 8 oz packages cream cheese
1 cup packed brown sugar
2/3 cup evaporated milk NOte: I used coffee cream
2 Tablespoons all purpose flour
2 teaspoons vanilla
3 eggs
1 cup pecan halves toasted.

Caramel Sauce topping

1 cup corn syrup - dark
1/4 cup cornstarch
2 Tablespoon Brown sugar
1 Tablespoon vanilla

Nnte: I use my regular caramel sauce instead of the one mentioned above:

Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

Mix all the ingredients together and simmer for about 5 or 6 minutes.

Serve over Bread and butter pudding, apple pie and icecream, warm gingerbread, etc..
. Combine graham crackers, sugar, pecans and stir in melted butter.
Press mixture over the bottom and 1 1/2 inches up sides of a 9" ich
spring pan.

Bake at 350F for 10 minutes.

Beat cream cheese, 1 cup brown sugar, evaporated milk, flour and
vanilla. Add egss and beat until just blended. pour into crust. Bake
50 to 55 minutes or until set.

Cool in pan for 30 minutes. Loosen sides and remove rim. Cool
completely. Arrange toasted pecans on top of cake decoratively.

Make Topping by combining corn syrup, cornstarch and brown sugar in a
small saucepan. Cook and stir until thickened. Remove from heat and
add vanilla.

To serve cake, Pour sauce over top and serve remaining sauce in a
pitcher at the table.

NOTE: I baked the cake in a Baine Marie. I wrapped foil around the
outside of the springform pan to prevent any water from seeping in to
the cake.

(Toronto Star Newspaper: 1981)

This is the one I make all the time. Everyone likes it!

Cheesecake

3 (8 oz) pkgs cream cheese, room temperature
¾ cup granulated sugar
1 tsp vanilla extract
3 Tbsp fresh lemon juice
3 large eggs, room temperature

Crust:

1-1/3 cups graham cracker crumbs
¼ cup granulated sugar
½ cup butter, melted

Preheat oven to 350°F. Prepare crust by mixing together all the ingredients, and press into a springform pan. Bake for 8 minutes. Let cool.

Meanwhile, cream together cream cheese and sugar. Add vanilla and lemon juice. Add eggs, one at a time, just until well combined (see Note).

Pour into prepared pan and bake in centre of oven for 50-55 minutes. Centre should still be slightly "jiggly". Do not overbake. Let cool. I serve it with homemade strawberry preserves poured over a piece of cheesecake!

NOTE: Important steps for a creamy cheesecake. Make sure cream cheese is at room temperature so that it creams easily (2-3 hours). Do not beat the batter too much once the eggs are added. It will add too much air to the batter, which will make the cake rise and fall during baking and will cause the cake to crack. Cream your batter before you add the eggs. Have eggs at room temperature for at least 15 minutes it will incorporate better into the mixture.

Buy a graham cracker crust in a pie plate and a tub or two of Philadelphia brand cheesecake filling. Nothing faster.

I hear it's good. Enjoy

Thanks for the recipes. Ann T what gorgeous pictures ! I can't even imagine making anything that looks so pretty.
Kandi, Your recipe sounds yummy and Momj47 your recipe is really a timesaver.
I have never seen Philadelphia brand cheesecake filling so will have to check that out next time I go to the store.
Now to decide !!!!
Happy Thanksgiving. Lois