Set aside. NOTE: The crust recipe can be doubled if you
DECONSTRUCTED CHEESECAKE: Whip mascarpone in a stand
owl at medium speed until creamy. Gradually beat in the one
enter. Turn off oven. Let cheesecake cool in oven with door
sing an electric beater until creamy. Gradually pour in the whipping
and sugar until smooth and creamy, about 2 minutes. Add eggs
hile doing filling.
Spread cherry preserves over crust and cover
Sprinkle cracker crumbs on bottom of 8 inch square baking pan. Beat cheese, yogurt, sugar and vanilla in medium bowl with electric mixer until smooth and creamy.
Sprinkle gelatin into water in cup; let stand 2 minutes.
Microwave at High 40 seconds, stir and let stand 2 minutes or until gelatin is completely dissolved. Gradually beat gelatin mixture into cheese mixture with electric mixer until well blended.
Pour into prepared pan; refrigerate until firm.
Spoon cherry topping onto cheesecake.
Refrigerate until ready to serve.
ream cheese until light and creamy.
Add the confectioner's
nd chill.
Spread cherry pie filling over cheesecake before serving.
Roll graham crackers fine.
Heat margarine until melted and add sugar and cracker crumbs.
Spread in 8 x 8 x 2-inch baking dish and bake 8 minutes at 350\u00b0.
Set aside and cool.
Mix the cream cheese and powdered sugar until creamy.
Spread over baked crust.
Spread the Cool Whip over the top of cream cheese and sugar mixture.
Spoon cherry or strawberry pie filling on top of Cool Whip.
Chill for 24 hours before serving.
In a small bowl, prepare graham cracker crumbs from mix, according to package directions.
Set aside.
In medium bowl, prepare cheesecake filling according to package directions; add the lemon rind and mix well.
Spoon half the graham cracker crumbs into 6 parfait glasses.
Then layer some cheesecake filling, some cherry pie filling, more crumbs, remaining cheesecake filling and finally the remaining cherry pie filling in each glass.
Sprinkle 1 tsp slivered almonds on top of each parfait and chill until serving time.
bowl until smooth and creamy. Add sugar; beat until mixture
he springform pan with the cheesecake on a cookie sheet and
Crush crackers; add oleo and sugar.
Pat into a 9 x 13-inch pan.
Soften cream cheese; mix with butter and powdered sugar. Mix until creamy; beat.
Slowly add Cool Whip.
Pour on top of crust.
Top with cherry pie filling.
Refrigerate several hours.
Mix graham cracker crumbs, 1/4 cup sugar and margarine.
Pat into a pie pan.
Bake for 20 minutes at 350\u00b0.
Mix 1/2 cup sugar and softened cream cheese until smooth.
Add eggs, one at a time, beating well after each.
Pour over crumb crust.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool, then cover with pie filling.
Chill several hours.
(We usually double this recipe and use a 9-inch pie pan.)
Whip together cheesecake filling and Cool Whip.
Take large flat baking dish (13 x 9-inch); sprinkle graham cracker crust package in bottom of dish.
Put 1/2 of cheesecake filling mixture on top of crumbs; level out.
Put 1/2 of cherry pie filling next; level out.
Place remainder of cheesecake filling; level out. Follow with remainder of cherry pie filling.
Chill and serve.
To prepare the cherry topping, place 2 cups cherries
Using an electric mixer, mix the cream cheese, milk and pudding mix until thickened and smooth.
Pour mixture into pie crust and refrigerate for 5 minutes.
Spread cherry pie filling evenly over top of pie and refrigerate for 20 minutes before serving.
Beat the cream cheese, sugar, eggs and vanilla until smooth and creamy.
Bake 30 minutes at 350\u00b0 in pie shell.
Cool; pour cherries on top.
Refrigerate until served.