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1 cup graham cracker crumbs
3 Tablespoons sugar
1/4 teaspoon cinnamon
3 Tablespoons butter or margarine, melted

3 8 ounce packages cream cheese, softened
2 teaspoons grated lemon peel
5 large eggs
1 cup sugar
1/4 teaspoon salt

Creamy Topping:
1 1/2 cups sour cream
2 Tablespoons sugar
1/2 teaspoon vanillla
1 can cherry pie filling, or other fruit topping

Crust: Lightly grease bottoms and sides of a 9-inch springform pan. Mix ingredients. Press evenly over bottom and 2 inches up side of prepared pan. Refrigerate while preparing fillling.
Filling: Heat oven to 350 degrees. Beat cream cheese and lemon peel in large bowl with electric mixer until smooth and creamy. Add eggs, sugar and salt until blended. Once blended, beat 10 minutes or until mixture is smooth, creamy and pale. Pour into prepared pan and bake 50 minutes or until cake is set and top feels firm. Remove from oven. Let stand on wire rack for 20 minutes.
Creamy Topping: With a wooden spoon, beat sour cream, sugar and vanilla about 1 minute until smooth. Pour over cake and spread gently over surface. Return to oven and bake 10 to 12 minutes until set. Cool in pan on wire rack, then refrigerate until cold or up to 2 days.


2 pkgs. instant vanilla pudding
3 cups milk
9 oz. whipped topping
Whole graham crackers (about 2 packages)
2 squares (1 ounce each) unsweetened chocolate
6 Tablespoons margarine
2 Tablespoons corn syrup
1 teaspoon vanilla
1 1/2 cups confectioners sugar
3 Tablespoons milk

Mix together milk and pudding. Fold in whipped topping. Line a 9 x 13 inch pan with crackers in a single layer. Spread half of pudding mixture over layer of crackers. Place another layer of crackers over pudding. Repeat with remaining pudding mixture. Top with a layer of crackers.
For topping, melt chocolate with butter and add corn syrup, vanilla, confectioner's sugar and milk. Mix together well and pour over pan of eclair mixture.
Refrigerate for at least 24 hours before eating.


1 Duncan Hines Pudding recipe yellow cake mix
1 8 ounce package cream cheese,softened
1/3 cup sugar
1 teaspoon lemon juice

Mix dry cake mix, 1 egg and 1/3 cup oil until crumbly. Reserve 1 cup. Pat remaining mixture lightly in an ungreased 13x9x2 inch pan. Bake 15 minutes at 350 degrees. Beat cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cool. Cut into squares.