To prepare crust, combine flour, sugar, and lemon
Crust:
In food processor fitted
ups.
To make the CRUST: Position a rack in the
To make crust: Lightly grease 9-inch springform
Heat oven to 350\u00b0.
Have crust ready.
Beat cream cheese slightly.
Add eggs, sugar, vanilla and lemon peel; beat until light and fluffy.
Pour into crust.
Bake until firm, about 25 minutes.
Spread Cheesecake Topping carefully over pie; cool. Refrigerate at least 8 hours.
Makes 8 servings.
ell. Pour into Chocolate Crumb Crust.
Bake 10 minutes.
Prepare Graham Crust; cool.
Combine cream cheese, sour cream, 1 cup sugar and 2 teaspoons vanilla in a large mixer bowl.
Beat on medium speed until smooth.
Add flour, a tablespoon at a time, blending well.
Add eggs, one at a time, beating well after each addition.
Reserve 2 cups of batter; pour remaining batter into crust.
o 350\u00b0.
Bake crust.
Beat cream cheese in
Make graham cracker crust and bake in a spring-form pan; cool crust.
ith water
Prepare crust: by combining crust ingredients in a small
Make Praline Crust and chill 15 minutes before using.
In large bowl of electric mixer at high speed, beat together sour cream, eggs and vanilla until blended.
Pour into chilled Praline Crust.
Bake in a preheated 325\u00b0 oven on center rack until a cake tester inserted in center comes out clean, about 1 hour.
Cool, then chill.
Heat oven to 300\u00b0.
Prepare crust.
In mixer bowl beat cheese until fluffy.
Gradually beat in milk until smooth, then remaining ingredients.
Pour into pan over crust.
Bake 1 hour and 5 minutes or until center is set.
Cool and chill.
Prepare chocolate crumb crust.
Place oven rack in
Prepare Chocolate Crumb Crust.
Heat oven to 300\u00b0.
Stir together butter and cocoa until smooth; set aside.
In large bowl, beat cheese.
Add cocoa mixture and beat well.
Gradually beat in sweetened condensed milk until smooth.
Add eggs and vanilla; beat well.
Pour into prepared crust.
Bake 1 hour and 5 minutes. Remove from oven to wire rack; loosen cake from rim.
Refrigerate. Garnish with whipped cream and a little cocoa around top edge. Refrigerate leftovers.
Heat oven to 300\u00b0.
Prepare crust.
In mixer bowl beat cheese until fluffy.
Gradually beat in milk until smooth, then eggs and vanilla.
Toss 1/2 cup chips with flour; add to cheese mixture. Pour into pan over crust.
Sprinkle remaining chips over top. Bake 1 hour or until center is set.
Cool and refrigerate.
In a blender, sprinkle gelatin over cold milk.
Let stand for 2 minutes.
Add hot milk and process at low speed until dissolved, about 2 minutes.
Add cream cheese, sugar and vanilla and process until blended.
Arrange chocolate in the bottom of the graham cracker crust.
Pour in gelatin mixture, sprinkle with crushed cookies.
Chill until firm, about 2 hours.
Serves 10.
Press graham cracker crust mixture into a 10-inch spring-form pan; set aside.
Beat cream cheese at high speed of electric mixer until light and fluffy.
Gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating well after each addition.
Stir in 1/2 teaspoon vanilla.
Pour into prepared pan.
Bake at 375\u00b0 for 35 minutes or until set.
Heat oven to 300\u00b0.
Prepare Chocolate Crumb Crust; set aside.
Prepare Chocolate Crumb Crust; set aside.
Heat oven to 300\u00b0.
Prepare crust.
In mixed bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth, then eggs and vanilla.
Toss 1/2 cup chips with flour.
Add to cheese mixture.
Pour into pan.
Sprinkle remaining chips over top.
Bake 1 hour or until center is set.
Cool.
Chill (refrigerate).