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.
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.
Grease 9\" pie plate. Cream the cheese and sugar, add eggs one at a time, beating well after each. Add the vanilla, pour into the pan and bake at 350\u00b0 for 25 minutes. Cool the cheesecake 20 minutes, then add the topping.
Mix topping ingredients together and pour on cheesecake. Bake an additional 7 minutes at 350\u00b0 to set the top. Cool, chill and, before serving, top with a can of pie filling.
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.
Follow directions on the back of Jell-O cheesecake mix for graham cracker crumbs (or you can use ladyfingers instead).
Put graham cracker crumbs in the spring-pan lined on the bottom as well as the sides.
Put graham crackers in the refrigerator for 10 minutes.
Mix all ingredients together; beat together for 10 minutes.
Pour beaten mixture into spring pan with the graham crackers; then refrigerate for 4 hours.
Top with favorite toppings and enjoy.
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
Cheesecake:
Combine 1st 3 ingredients;
lace it gently into a cupcake liner. Repeat until bowl is
Place liners in cupcake pan.
Put one vanilla wafer in each cupcake liner.
Mix together in a blender the cream cheese, eggs, vanilla and lemon juice.
Place this mixture on top of each vanilla wafer.
Bake 15 to 20 minutes at 375\u00b0.
Cool.
When cool completely, add cherry pie filling on top and refrigerate until ready to serve.
large lite brown frosted cupcake green crepe paper, or fake
br>Line 18 regular-sized cupcake cups.
Combine the graham
Preheat oven to 350 degrees F.
Beat sugar, cheese, eggs, and lemon juice until smooth.
Line cupcake pans with papers. Place one vanilla wafer in the bottom of each.
Spoon cheese mixture over wafers, to fill cups 3/4 full.
Bake 20 minutes and cool. Cupcakes will sink in the middle while cooling.
Spoon pie filling on each cupcake and refrigerate at least one hour.
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
You will need foil cupcake papers.