• 2 packages crescent rolls

• 16 oz. cream cheese

• 1 cup sugar

• 1 egg yolk

• 1 tsp vanilla

• egg white

• brown sugar

Grease 9 x 13 pan lightly. Press 1 package of crescent rolls in bottom.

Mix cream cheese, sugar, yolk, and vanilla well until creamy. Spread mixture on bottom crust.

Place 2nd package of rolls on top of cream cheese filling. First spread between wax paper and roll out the perforations.

Put egg white on top (spread with spoon lightly). Sprinkle with brown sugar.

Bake 350 F for 25 mins.

• 2 cups sugar

• 2 eggs

• 4 cups chopped apples

• 1/2 cup oil

• 1 cup nuts

• 2 cups flour

• 2 tsp cinnamon

• 2 tsp baking soda

• 1 tsp salt

• 1 1/2 tsp vanilla

Combine sugar, eggs, applies, oil, and nuts.

Combine flour, cinnamon, baking soda, salt, and vanilla separately.

Mix both mixtures together. Pout into greased 9 x 13 inch pan. Bake at 350 F for 50 to 60 minutes.

Top with vanilla ice cream or cool whip.

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 2 teaspoons ground cinnamon

• 1 3/4 cups white sugar

• 1 cup vegetable oil

• 3 eggs

• 1 teaspoon vanilla extract

• 2 cups shredded carrots

• 1 cup flaked coconut

• 1 cup chopped walnuts

• 1 (8 ounce) can crushed pineapple, drained

• 1 (8 ounce) package cream cheese

• 1/4 cup butter, softened

• 2 cups confectioners' sugar

Preheat oven to 350 degrees F. Grease and flour a 9 x 13 inch pan.

Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.

Pour into 9 x 13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.

To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Crust:

• 1 1/2 cup graham cracker crumbs (~10 full sheets)

• 5 tbsp unsalted butter

• 1/4 cup granulated sugar

Cheesecake:

• 32 oz blocks full-fat cream cheese (room temp) (I use Tofutti for vegan)

• 1 cup granulated sugar

• 1 cup full-fat sour cream (room temp) (I use Tofutti for vegan)

• 1 tsp vanilla

• 2 tsp fresh lemon juice

• 3 large eggs (room temp) (I use Bob's red mill egg replacer)

Raspberry Sauce:

• 2 cups fresh or frozen rasperries

• 3 tbsp sugar

• 1 tsp fresh lemon

Crust: Food processer pulse graham crackers to crumbs. Stir in sugar and melted butter or pulse in food processer until sandy texture.

Firmly press in bottom of cheesecake pan and slightly up sides. Should be a 9 or 10 inch springform pan, no grease (use parchment paper). Use the bottom of a measuring cup or something to push crust in firmly.

Pre-bake 8 mins at 350 degrees. Pull out.

Cheesecake: In mixer, beat cream cheese and sugar until smooth and creamy (about 2 mins at med-high speed). Add sour cream, vanilla, and lemon juice and beat until fully combined. Add eggs one at a time, beating after each until just blended. Then, stop mixing!

Pour mixture into springform then prep the pan. Make a foil wrap guard up the sides to keep water bath out. Pour 1-inch boiling water in a roasting pan around the wrapped springform.

Place in oven for 55-70 mins. Turn off oven and crack for 1 hour. Then, remove and cool uncovered at room temperature until cool. Then chill in fridge overnight. Then loosen and romove form the next day.

Sauce: Combine all in saucepan, simmer for 5 mins, then run through a fine mesh strainer. Let cool. Add to cheesecake after you remove the form. I normally make it the day before with the cake so it's cool from the fridge when I add it to the cake.