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 pan.
Mix cream cheese and sugar in bowl until
r stand mixer, beat cream cheese at medium speed until creamy
Using electric mixer, beat cake mix and egg yolks; add buttermilk.
Add vanilla, coconut and pecans.
Fold in beaten egg whites.
Pour into three 8 or 9-inch cake pans (greased) and bake at 350\u00b0 for 45 minutes.
Cool for frosting.
Use Cream Cheese Frosting.
Makes 1 cheese cake.
Preparation time: 10 minutes.
In a bowl, blend together the cream cheese, eggs, flour and sugar.
Add the pumpkin, heavy cream (unwhipped), vanilla and pie spice.
Pour into a graham cracker crust.
Bake for 15 minutes at 425\u00b0.
Without opening the oven, turn the oven temperature to 275\u00b0 and bake the cheese cake for an additional hour.
Cool in oven for 2 to 3 hours without opening the oven.
Refrigerate.
(The restaurant serves 12 portions from this recipe, but it can make 16 servings.)
Enjoy!
edium bowl, beat the cream cheese until smooth. Slowly add milk
Carrot Cake:
Soak carrots and raisins
br>Combine 1 package cream cheese and 1/4 cup sugar
Sponge Cake Layer.
Preheat oven