Pineapple Cheese Torte

Provided by Eva Myers (1999)

Pat in the pan crust:

1 cup all purpose flour
1/4 cup confectioners sugar
1/4 cup finely chopped almonds
1/3 cup butter or margarine

Filling:

2 8 ounce packages cream cheese
1/2 cup sugar
2 eggs
1/2 cup whipping cream

Pineapple Topping:
1/4 cup all purpose flour
1 20 ounce can of crushed pineapple, drained and juice reserved
1/2 cup whipping cream

Combine crust ingredients, and pat into the bottom of an 11x7 baking dish.  Bake at 350 degrees for 20 minutes.  Beat cream cheese in a mixing bowl until fluffy, and then beat in sugar and eggs.  Stir in pineapple juice.  Pour filling over hot crust.  Bake at 350 degrees for 25 minutes or until set.  Cool.  For topping, combine flour and sugar in a saucepan, stir in 1 cup of reserved pineapple juice.  Bring to a boil, stirring constantly.  Boil and stir 1 minute.  Fold in pineapple.  Cool.  Whip cream until stiff peaks form and fold into topping.  Spread carefully over dessert.  Refrigerate 6 hours or overnight.

Chocolate Chip Peanut Butter Torte

Provided by Sara Mercer (friend and co-worker)

1 roll (16.5 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounce) cream cheese, softened
1/4 cup sugar
1 egg
1 cup semisweet chocolate chips, coarsely chopped
1 cup chopped honey-roasted peanuts
1 cup peanut butter chips
1/4 cup peanut butter

Heat oven to 350 degrees.  In ungreased 9-inch springform pan, break up cookie dough an press onto bottom of pan.  Bake for 15 minutes.  Cool 10 minutes.

Meanwhile, in medium bowl, beat cream cheese until light and fluffy.  Beat in sugar and egg until well blended.  Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts.  Pour over cooled crust.  Spread evenly.

In medium microwaveable bowl, heat peanut butter chips on high 1 minute, stirring twice, until melted and smooth.  Stir in peanut butter until smooth.  Drizzle over cream cheese mixture.  Sprinkle with remaining chocolate chips and peanuts.

Bake 30 to 40 minutes, until edge is set but center is still slightly jiggly.  Cool on cooling rack for 10 minutes.  Remove sides of springform pan and let cool for an additional hour.  Refrigerate until well chilled before serving.