MIX cream cheese, sugar and vanilla at medium speed with electric mixer until well blended.
Add eggs; mix until blended.
POUR into crust.
BAKE at 350 for 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Spread sour cream over cheesecake. Top with strawberries, Stem side down.
Drizzle with jelly.
Combine first 3 ingredients at medium speed until well blended.
Blend in eggs.
Stir in 1/2 cup chocolate chips.
Pour batter into pie crust.
Sprinkle with 1/4 cup mini semi-sweet chips.
Bake at 350\u00b0 for 40 minutes or until center is almost set. Cool.
For best results, refrigerate for 3 hours.
Makes 8 servings.
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
Add eggs; mix just until blended.
Do not overbeat after adding eggs.
Spray 9-inch pie plate with nonstick cooking spray; sprinkle bottom with crumbs. Pour cream cheese mixture into prepared pie plate.
Bake at 325\u00b0 for 45 minutes or until center is almost set.
Cool.
Refrigerate 3 hours or overnight.
Top with fruit.
ntil melted. Dot top of cheesecake with small spoonfuls of preserves
Place 1-2 vanilla wafers in bottom of each cupcake baking cup, if making one large cheesecake crush wafers with spoon and fill bottom of pie plate.
Mix cream cheese with sugar.
Mix in sugar, eggs and vanilla.
Pour into cupcake cups or pie plate.
Bake at 350\u00b0F for 15-20 minutes for cupcakes or 25 minutes for pie plate.
Cover cupcakes or full size cake with canned cherries.
Step 1:
Mix cream cheese, sugar and vanilla with mixer until blended.
Add eggs and mix.
Step 1:
In mixer, add first four ingredients.
Mix until well blended.
Step 1:
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended.
Add eggs and mix well.
Heat oven to 350\u00b0.
Grease a 9-inch round pie plate.
Put the first 5 ingredients into blender.
Cover and blend on high 15 seconds.
Add cream cheese, cut in 1/2-inch squares and softened. Cover and blend on high 2 minutes.
Pour into pie plate.
Bake 40 to 45 minutes until center is firm.
Cool.
Spread on your favorite fruit topping or cheesecake topping (mix remaining ingredients). Enjoy!
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended.
Add eggs; mix well.
Pour into crust.
Bake at 350\u00b0 for 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight.
Yields 8 servings.
Can be served with fruit sauce on top.
Beat cream cheese and sugar. Then add cool whip and beat till smooth. Refrigerate 3 hours. Top with favorite pie filling or other topping.
Beat cream cheese and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours. Top with pie filling just before serving.
Beat cream cheese, sugar, and vanilla at medium speed until well blended.
Blend in eggs until smooth.
Stir in chocolate chips then pour batter into crust.
Bake at 350\u00b0 for 40 minutes, or until center is almost set.
Cool.
For best results chill for 3 hours.
Mix cheese, sugar and vanilla at medium speed.
Pour into crust.
Bake at 350\u00b0 for 40 minutes.
Cool.
Refrigerate for 3 hours.
Mix the cream cheese, sugar and vanilla at medium speed with an electric mixer until well blended.
Add eggs; blend thoroughly. Pour into crust.
Bake at 350\u00b0 for 40 minutes or until center is almost set.
Will set when cool.
Refrigerate for 3 hours.
Mix cream cheese, vanilla and sugar at medium speed with electric mixer until well blended.
Add eggs and mix well.
Pour into crust.
Bake at 350\u00b0 for 40 minutes, until center is almost set.
Cool.
Refrigerate 3 hours or overnight.
In a large bowl beat together the cream cheese and sugar until smooth. Gently fold in the whipped topping. Spoon into the prepared crust. Refrigerate 3 hours, or until set.
Mix cream cheese, sugar and vanilla with electric mixer until well blended.
Add eggs; mix until blended.
Stir in 1/3 C. of the white chocolate.
Mix cream cheese, sugar and vanilla at medium speed with mixer.
Add eggs; mix well.
Stir in chocolate and coffee.
Pour into crust.
Bake at 350\u00b0 for 40 minutes or until center is almost set; cool.
Refrigerate 3 hours or overnight.
Top with fresh fruit.
Makes 8 servings.
Mix cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs and mix again. When well blended, pour mixture into crust and bake at 350\u00b0 for 40 minutes or until center is almost set. Cool in refrigerator 3 hours or overnight.