up peaches. Set aside.
Cheesecake: Preheat oven to 300 degrees
upcake liners to form the cheesecake crust.
Using a mixer
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.
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.
owder. Pipe frosting over cooled cupcakes.
50\u00b0F.
Place the cheesecake ingredients in a food processor
lean, about 15 minutes. Place cupcakes on a wire rack to
ans.
Bake until the cupcakes are golden and spring back
12 to 14 minutes. Transfer cupcakes to a wire rack to
et cool, about 20 minutes. Cupcakes sink slightly after baking, which
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!
Cupcakes:
Bake the cupcakes as per the instructions on
o inject pudding into the cupcakes.
Gently poke the decorator
ear the center of the cupcakes comes out clean. Cool cakes
se your own vanilla cake recipe).
Reserve about 2 cups
Cheesecake:
Combine 1st 3 ingredients;