NEESES -- The perfect ending to any holiday meal or social event is a delicious, refreshing dessert. Instead of serving traditional cake or pie at your next family gathering or party, impress your guests with a delectable cheesecake.

Wanda H. Ammons of Neeses says cheesecakes are confections that make any occasion a memorable one.

"I serve cheesecake for family get-togethers, luncheons, church socials, bridal showers and wedding receptions," Ammons said. "I think people appreciate cheesecake for dessert because they are visually appealing as well as uniquely delicious. They really add an impressive finishing touch to any meal."

Ammons has been making cheesecakes since 2001 and has a collection of cookbooks that feature an array of recipes. From classic New York style -- the kind of creamy cheesecake served at Junior's of Brooklyn, Times Square and Grand Central Station -- to blue ribbon creations inspired by cooking school instructor George Geary, there are cheesecake recipes for every taste.

"I look for speciality cookbooks whenever I travel and subscribe to magazines that feature delectable recipes, such as Taste of Home and Southern Living," Ammons said. "I also purchase cookbooks at bookstores and at cooking demonstrations. Because I really love to cook, people give me cookbooks for my birthday and Christmas. And, when I retired from my job after 33 years at DHEC (Vital Records Department) in Columbia, my co-workers gave me a cookbook that contained their signatures and well-wishes.

"I have favorite recipes in each and every book, but the cheesecake recipes are the ones I use most during special occasions."

While Ammons agreed that taste is very important, it is often presentation that she said makes a lasting impression.

"People are naturally attracted to foods that are bea.jpgully decorated, and that is something I enjoy doing," she said. "Today's cheesecake recipes allow the cook to be creative with the crust, filling and finishing touches. Crusts can be made with vanilla wafers, graham crackers, chocolate, lemon, butter or shortbread cookies, gingersnaps, peanut butter cookies, cheese crackers or pretzels. Fillings may include yogurt, cottage cheese, sour cream or Neufchatel cheese in addition to cream cheese. Flavorings are just as varied -- from spices to fruit and fruit juice to maple syrup or coffee.

"A combination of flavorful ingredients transform a simple cheesecake into a signature dessert."

For cooks who have never made a homemade cheesecake, Ammons said all you need to get started is a ready-made graham cracker pie crust.

"Cheesecakes aren't that difficult to make, and there are recipes designed especially for a three-step process that doesn't require special ingredients, utensils or baking equipment," she said. "These recipes are basically an easy mix, pour and bake dessert, and they taste wonderful.

"Once a cook masters the basics, they are usually anxious to try a recipe that is a little more difficult."

Ammons also makes a Savory Cheesecake that is popular for wedding receptions and church functions.

"Savory Cheesecake is a favorite dish, and a small serving really goes a long way," she said. "The combination of crab meat, shrimp, mascarpone cheese and seasonings makes this a rich-tasting cake."

The best way to develop a delicious cheesecake is to experiment with a variety of ingredients and invest in a good quality 9-inch springform baking pan, Ammons said.

"My best secret for making a smooth cheesecake is a simple one. Fill a medium-size, round baking dish with water and place it in the oven on the rack below the cheesecake pan. The steam prevents the cheesecake from cracking during baking," she said.

The following are recipes Ammons shared to help make your holiday extra special. But proceed with caution, because making cheesecakes can become almost as addictive as eating them.

Raspberry Swirl Cheesecake

2, 8-ounce packages cream cheese, softened at room temperature

1/2 cup sugar

1/2 teaspoon vanilla extract

2 large eggs

6- or 9-inch graham cracker crumb crust

3 tablespoons red raspberry preserves

Garnish

Whipped topping and whole raspberries

Mix cream cheese, sugar and vanilla extract in a bowl at medium speed with an electric mixer until well-blended. Add eggs and mix until well-blended.

Pour filling into graham cracker crumb crust. Dot top of filling with raspberry preserves. Cut preserves through filling several times with a knife to create a marble effect.

Bake at 350 degrees approximately 40 minutes or until center is almost set. Cool. Refrigerate overnight.

Garnish with whipped topping and whole raspberries. Makes eight servings.

Eggnog Cheesecake

Crust

1-1/2 cups graham cracker crumbs

1/4 cup packed light brown sugar

1/4 cup butter, melted

1/2 teaspoon ground nutmeg

Filling

4, 8-ounce packages cream cheese, softened at room temperature

1 cup sugar

3 tablespoons all-purpose flour

2 tablespoons rum

1 teaspoon vanilla extract

2 whole eggs

1 cup whipping cream

4 egg yolks

Garnish

Whipped topping and a sprinkle of ground nutmeg

In a bowl, mix together crust ingredients and press into the bottom of a 9-inch springform pan. Thoroughly chill in the refrigerator.

In a separate bowl, beat the cream cheese, sugar, flour, rum and vanilla extract at medium speed with an electric mixer. Beat until well blended. Add the whole eggs, 1 at a time, beating at low speed with an electric mixer just until blended.

Blend in whipping cream and egg yolks. Pour filling into prepared crust.

Bake at 325 degrees for approximately 1 hour 10 minutes or until the center is almost set. Loosen sides of cake from the pan by running a knife around the rim of the pan. Cool before removing rim of pan and refrigerate overnight.

Garnish with whipped topping and nutmeg before serving. Makes 12 servings.

Savory Cheesecake

Crust

1 cup any savory crackers, crushed

2 tablespoons butter, melted

Filling

2, 8-ounce packages cream cheese, softened at room temperature

8 ounces mascarpone cheese

3 large eggs

3/4 cup all-purpose flour

1/2 cup crab meat pieces, cooked

1/2 cup diced shrimp, cooked

1/2 cup diced onions

1 clove garlic, finely chopped

1/2 teaspoon salt

1/2 teaspoon pepper

Prepare crust and press into a 6-inch cheesecake pan that has been sprayed with non-stick cooking spray. Refrigerate to chill.

In a mixing bowl, blend the cream cheese and mascarpone cheese with a mixer on medium speed. Beat 3 minutes. Add eggs, one at a time, beating well. Add flour and blend. Remove mixer and fold in crabmeat, shrimp, onions, garlic, salt and pepper. Pour filling over prepared crust.

Bake at 325 degrees approximately 45 minutes or until the top is lightly browned and the center is almost set. Cool cheesecake 2 hours. Cover tightly and refrigerate overnight. Makes 12 servings.

Variations: Instead of crab meat, cooked scallops or lobster may be used.

Pumpkin Cheesecake

Crust

2 cups gingersnaps cookie crumbs

1/2 cup finely chopped pecans or walnuts

6 tablespoons butter or margarine, melted

Filling

3, 8-ounce packages cream cheese, softened at room temperature

1 cup sugar, divided

1 teaspoon vanilla extract

3 large eggs

1 cup canned pumpkin

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Glaze

1 stick margarine

1 cup brown sugar

1/2 cup milk

Garnish

Whipped topping or whipped cream

1/2 to 3/4 cup toasted chopped pecans

To make crust, combine cookie crumbs, pecans and margarine in a bowl. Press mixture onto bottom and 2 inches up the side of a 9-inch springform pan. Set aside.

Prepare filling by mixing together cream cheese, 3/4 cup of the sugar and vanilla extract with an electric mixer. Add eggs and beat on low speed just until blended. Pour 1-1/2 cups of batter into a separate bowl. In the first bowl of batter, add the remaining 1/4 cup of sugar, pumpkin, cinnamon and nutmeg.

Spoon 1/2 of the pumpkin batter over the crust, then add dollops of the batter from the second bowl on top. Spread the remaining pumpkin batter over this and end with the remaining batter from the second bowl. Using a butter knife, cut through batter several times to create a marble effect.

Bake at 325 degrees approximately 55 minutes, or until center is almost set if using a silver springform baking pan. If using a dark non-stick springform pan, bake at 300 degrees.

When done, run a knife around the rim of the pan to loosen cake. Cool completely before removing the rim. Chill.

Prepare glaze by mixing together in a small saucepan the margarine, brown sugar and milk. Cook and stir 2-1/2 minutes. After cheesecake has been chilled, pour glaze over cake. Sprinkle with toasted pecans.

Garnish with whipped topping. Makes 10 servings.

Brownie Cheesecake Supreme

1 package brownie mix with walnuts (10- to 16-ounce box) plus ingredients to bake brownies as listed on package

3, 8-ounce packages cream cheese, softened at room temperature

3/4 cup sugar

1 teaspoon vanilla extract

1/2 cup dairy sour cream

3 large eggs

1/2 cup toasted, chopped pecans

Drizzle

3/4 cup milk chocolate chips

3/4 cups white chocolate chips

Garnish

Whipped topping

Grease a 9-inch springform pan and set aside.

Mix brownie mix in a bowl according to directions on package for an 8-inch square pan. Pour brownie batter into prepared springform pan and bake. Remove from oven when done.

In a separate bowl, prepare filling by combining cream cheese, sugar and vanilla extract. Blend with an electric mixer on medium speed until well blended. Add sour cream and reduce mixer speed to low. Add eggs and beat just until blended. Pour filling over brownie crust.

Bake approximately 1 hour at 325 degrees or until center is almost set if using a silver pan. If using a dark non-stick pan, bake at 300 degrees. Loosen cake from rim of pan by running a knife around the rim. Cool completely before removing rim. Top with toasted pecans.

Prepare drizzle by melting chocolate chips in the microwave, stirring every 30 seconds until melted. Very quickly, drizzle over cake. Repeat process with white chocolate chips. Chill cake in the refrigerator 4 hours or overnight.

Garnish with whipped topping before serving. Makes 10 servings.

T&D Features Writer Sonja Gleaton can be reached by e-mail at sgleaton@timesanddemocrat.com or by telephone at 803-533-5540. Discuss this and other stories online at TheTandD.com.

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