rumbs.
Cream the cream cheese, egg yolks, vanilla and white
Preheat oven to 300\u00b0. Combine margarine, crumbs and sugar. Press firmly on bottom of a 9-inch spring-form pan.
In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and ReaLemon.
Mix well. Pour into prepared pan. Bake 50 to 55 minutes or until cake springs back when lightly touched.
Cool.
Chill.
Remove side of pan. Spread sour cream on cheese cake.
Preheat oven to 300\u00b0.
Combine margarine, crumbs and sugar; pat firmly on bottom of buttered 9-inch spring-form pan.
In larger mixing bowl, beat cheese until fluffy.
Beat in Eagle Brand milk, eggs and salt until smooth.
Stir in ReaLemon; pour into prepared pan.
Bake 50 to 55 minutes or until cake springs back when lightly touched.
Cool to room temperature; chill.
Spread sour cream on cheese cake.
Garnish as desired.
Refrigerate leftovers.
Preheat oven to 300\u00b0.
Combine crumbs, sugar and margarine. Press on bottom of 9-inch spring-form pan.
In mixer bowl beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Add eggs and ReaLemon.
Mix well.
Pour into prepared pan.
Bake 50 to 55 minutes or until center is set.
Top with sour cream.
Bake 5 minutes longer.
Cool.
Cover top with pie filling.
Chill.
Refrigerate leftovers.
Makes one 9-inch cheese cake.
Preheat oven to 300\u00b0.
Combine margarine, crumbs and sugar. Pat firmly on bottom of buttered 9-inch spring-form pan.
In a small or large bowl, beat cheese until fluffy.
Beat in condensed milk, eggs and salt until smooth.
Stir in lemon juice.
Pour into greased pan.
Bake 50 to 55 minutes or until cake springs back when lightly touched.
Cool to room temperature.
Chill.
Spread sour cream on cheese cake.
Set aside.
Mix cream cheese in a large bowl with
Beat together cream cheese and 1 cup sugar.
Beat in eggs, one at a time.
Mix well.
Mix crumbs and oleo together and press into baking pan.
Pour cream cheese mixture over and bake at 350\u00b0 for 35 minutes.
Mix sour cream, 1/4 cup sugar and vanilla together.
Pour over baked cheese cake.
Bake at 500\u00b0 for 5 minutes.
Prepare Royal no bake cheese cake crumbs according to package directions, using Blue Bonnet margarine and sugar; set aside. Prepare cheese cake filling according to package directions, using milk.
Fold in whipped topping.
Spoon half of filling mixture into large bowl.
Cover with prepared crumbs and cherry pie filling.
Top with remaining filling mixture.
Pull metal spatula through mixture several times to marble; do not overmix.
FOR CHEESE CAKE TOPPING:
In a small
Prepare no bake cheese cake crumbs according to package directions,
Mix cheese cake mix according to directions except add 1/2 cup of milk extra for each box.
On bottom of a large, deep, glass bowl, layer thin sliced pound cake, then layers of cheese cake mix, Cool Whip.
Make another layer of each.
Keep in refrigerator.
Prepare graham cracker crumbs and cover bottom of 9 or 10-inch spring-form pan.
Line the side of pan with ladyfingers (or cream fingers; cut in half lengthwise).
Combine both cheese cake mixes, softened cream cheese and 3 cups milk until well blended.
Add Cool Whip and mix well.
Pour into pan and refrigerate 2 hours.
Top with pie filling and serve.
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Mix graham cracker crumbs as directed on box of Jell-O; pack firmly into a glass casserole dish.
Mix cheese cake mix as directed for 2 cheese cakes.
Pour over graham cracker mixture. Place in refrigerator for 1 hour.
Mix cream cheese, Cool Whip, cheese mixture from cheese cake mix and milk until smooth.
Line ladyfingers on bottom and around sides of a spring-form pan.
Pour cream cheese mixture in pan. Put in refrigerator for about 8 hours.
Before serving, pour topping of your choice on top.
Mix together cheese cake crumbs, sugar and margarine.
Press into bottom of foil lined muffin cups or 12 paper muffin cups.
Heat oven to 350\u00b0.
Grease pie plate (9 x 14 1/2-inch).
Place milk, vanilla, eggs, sugar and Bisquick in blender container. Cover and blend on high for 15 seconds.
Add cream cheese.
Cover and blend on high for 2 minutes.
Pour into plate and bake until center is firm, 40 to 45 minutes.
Cool.
Spread cheese cake topping carefully over top.
Garnish with fruit.
Prepare crust of cheese cake according to directions on package; add cinnamon.
Prepare filling according to directions on box and then add (using mixer) the sour cream, cream cheese and Cool Whip.
Refrigerate before serving.
Top with a can of prepared cherry pie filling.
Serves 6 to 8.
Melt butter and stir in vanilla wafers and sugar; mix until blended well.
Press into a large cake dish or baking dish.
Bake at 300\u00b0 for 5 to 7 minutes.
Cool and add the cheese cake mixture.
r stand mixer, beat cream cheese at medium speed until creamy