Preheat oven to 350\u00b0.
Grease a 9 x 1 1/4-inch pie plate. Place milk, vanilla, eggs, sugar and baking mix in blender container.
Cover and blend on high for 15 seconds.
Add cream cheese.
Cover and blend on high for 2 minutes.
Pour onto plate. Bake until center is firm, 40 to 45 minutes; cool.
Spread Cheesecake Topping carefully over top.
Garnish with fruit, if desired.
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.
Wash, hull and slice the strawberries.
Wash the blueberries.
Tear up the angel food cake into bite size pieces.
Make 2 packages of cheesecake pudding as instructed on the box.
We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip.
We kept layering until we were out of space!
Such a great dish to bring to a bbq or for the 4th of July!
Line muffin tins with 21 cupcake liners and lightly coat with
HEAT oven to 350\u00b0F.
PLACE a paper cupcake liner in each of 12 muffin cups.
BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one at a time, beating well after each addition.
PLACE a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes.
ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 tablespoons of raspberry jam and fresh raspberries. Dust with powdered sugar.
Cheesecake:
Combine 1st 3 ingredients;
lace it gently into a cupcake liner. Repeat until bowl is
large lite brown frosted cupcake green crepe paper, or fake
br>Line 18 regular-sized cupcake cups.
Combine the graham
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.
o 350.
Line 28 cupcake cups with paper liners.
he crumbs.
Empty the cheesecake filling into a large mixing
Place cupcake papers in cupcake tin and add one vanilla wafer to each cup.
Mix the cream cheese, eggs, sugar, vanilla and lemon juice with mixer.
The batter will be lumpy.
Pour the batter into cupcake liners (3/4 full).
Bake at 350\u00b0 for 15-20 minutes.
Do NOT overbake!
up peaches. Set aside.
Cheesecake: Preheat oven to 300 degrees
r until toothpick inserted into cupcake comes out clean.
Gently
Mix together the cake mix and the butter until resembling bread crumbs, then press into the base of a greased/oiled and lined cake pan/tin.
Bake for 20 minutes at 350 - keep an eye on this as all ovens vary in temperature, watch it doesn't go too brown.
Remove from the oven, allow to cool and then add your chosen filling and cook or chill as the recipe requires.
se any Belgium waffle batter recipe, feel free to use your
hour more. (If the cheesecake is not done after 45
ry overbaked once the cheesecake cooks. Set the
The homemade kind is so easy to make, and tastes way