Pumpkin Cheesecake (with a twist)

2 bars cream cheese
3/4c sugar
3 eggs
1 can pumpkin
dash nutmeg, ginger, cinnamon and ground cloves
splash of vanilla and maple extract
caramel melted(or one of those apple dipping thingys warmed up)
caramalized pecans(lots and lots of butter with lots of brown sugar in a skillet)

Mix as usual. Top with pecans and drizzle with caramel. Bake 450 for 10 mins and 250 for a long time until done.(mom's oven takes like 90 mins)
You could put the caramel in before the pecans and take a knife a swirl it around so its kinda in the cheesecake too... that's up to you. Watch the ginger amt, too much makes it a bit bitter. And this isn't super sweet, so if ya want it sweeter add a bit more sugar.


White Chocolate Lemon-Raspberry Cheesecake
3 blocks Cream cheese
3 eggs
3/4c sugar
4 squares white chocolate
fresh raspberries or raspberry preserves
Grated zest of one lemon plus juice of that mutilated lemon

Make as usual except don't add the raspberries until you put the cheesecake in the pan. Put a bit of batter at the bottom, layer the raspberries, then top with the rest... Serve with more raspberries on top :-)