p the sides) of a 9-inch springform pan using your fingers
Preheat oven to 300\u00b0.
In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice. Mix well.
Pour into pie crust. Bake 50 to 55 minutes or until center is set.
Top with sour cream. Bake 5 minutes longer. Cool, then chill. Top with pie filling.
Makes one 9-inch cheesecake.
Mix crumbs, 2 tablespoons sugar and butter; press firmly over the bottom and 1/2 inch up sides of a 9-inch cheesecake pan with removable rim.
Bake at 350\u00b0 until slightly darker, about 8 minutes.
he double crust in a 9-inch pie pan.
Beat cream
and generously butter a 9-inch springform pan. Sift the cake
he Pastry Crust in a 9-inch round removable-bottom tart pan
irmly on bottom of buttered 9-inch spring-form pan.
In
pat firmly on bottom of 9-inch spring-form pan.
In
Combine margarine, crumbs and sugar; pat firmly on bottom of 9-inch spring-form pan.
Chill.
In small saucepan, soften gelatin in water.
Over low heat, dissolve gelatin completely; set aside. In large mixer bowl, beat cheese and chocolate until fluffy.
Add Eagle Brand and vanilla; beat until smooth.
Stir in gelatin mixture.
Fold in whipped cream.
Pour into prepared pan.
Chill 3 hours or until set.
Garnish as desired.
Refrigerate leftovers.
Preheat oven to 200\u00b0.
Combine cookie crumbs and margarine. Press firmly on bottom of 9-inch spring-form pan.
utter; press into bottom of 9-inch spring-form pan.
Bake
Beat sugar and cream cheese together.
Whip whipping cream in separate bowl.
Add whipped cream to sugar and cheese mixture. Pour and fold in jello.
Pour in graham cracker crust in 9 x 9-inch pan.
Chill and serve.
rust in a 9-inch glass pie pan or 9-inch deep dish glass
Place one crust in 9-inch pie plate. Scrape pear filling
Press Graham Cracker Crust mixture firmly on bottom and 1/2-inch up the sides of a 9-inch spring-form pan. Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Stir in 1/3 cup Amaretto; pour mixture into prepared pan. Bake at 375\u00b0 for 45 to 50 minutes or until mixture is set.
Prepare chocolate wafer crust, pressing crumb mixture into bottom and about 1 inch up sides of a 9-inch spring-form pan. Preheat oven to 325\u00b0.
In food processor, combine cream cheese, sugar, eggs and vanilla.
Turn machine quickly on and off in short spurts to combine, then process continually until smooth. Add melted chocolate; process until well blended.
Turn filling into crust, spreading evenly.
Bake for 50 or 60 minutes, or until set. Let cool, then refrigerate until chilled, 6 hours or overnight.
Preheat oven to 350\u00b0. Cut a 9-inch round of parchment paper and place in the bottom of a 9-inch spring-form pan. Line the bottom of the pan with the bottom of the crust. Reserve the rest of the crust. Bake for 10 minutes. Remove the pan from the oven and cool the crust. Press the remaining dough around the sides of the pan and attach it to the bottom crust.
Combine sugar, softened cream cheese, lemon juice, salt and vanilla in a mixing bowl. Begin to blend ingredients together. Beat eggs into mixture, one at a time. Pour mixture into unbaked Bama 9-inch graham cracker crust. Bake at 350\u00b0 for 30 to 35 minutes. Chill before serving. Garnish with your favorite fruit topping.
Beat cream cheese with electric mixer until fluffy.
Add Eagle Brand milk; beat until smooth.
Stir in lemon juice and vanilla. Pour into 9-inch pie shell.
Chill for 3 hours.
Top with strawberry or blueberry glaze, if desired.
Prepare a graham cracker or vanilla cookie crust in a 9-inch pie pan; cool.