Categories: Pies, Tarts, cheesecakes, cobblers

Ingredients

• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 3 (8oz.) pkg. cream cheese, softened
• 1 1/4 cups sugar
• 1 (5oz.) can evaporated milk, chilled
• 3/4 cup whipping cream
• 1/3 cup almond liqueur*
• 1 tsp. lemon juice
• 1 tsp. vanilla extract
• 2 (6-inch) graham cracker crusts

Directions

1. Sprinkle gelatin over 1/2 cup cold water in a saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Set aside.
2. Beat cream cheese and sugar at medium speed with an electric mixer until light and fluffy.
3. Add evaporated milk; beat at high speed. Gradually add gelatin, beating until blended. Add whipping cream and next 3 ingredients, beating until blended. Spoon evenly into piecrusts. Cover and chill 8 hours, or freeze 45 minutes until firm.

4. makes 2 (6-inch) cheesecakes

5. • 1 tsp. almond extract may be substituted for almond liqueur.

6. If desired, before adding almond liqueur, divide filling evenly into two bowls, and flavor one with the almond liqueur, and the other with any other liqueur or extract of your choice. Pour each into their own piecrust, and continue as above.

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