9 inch pan and bake in 350\u00b0 oven for
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
Layer ladyfingers on bottom and around sides of spring-form pan.
Beat cream cheese and Cool Whip until smooth.
Add 2 packages of cheesecake mix.
Mix in milk and vanilla until well blended.
Pour into spring-form pan.
Chill overnight, if possible, if not several hours.
Remove from pan.
Garnish with fruit, if desired.
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
br>8. Since this cheesecake has no crust we will invert the
et.
Pour mixture over cheesecake and smooth evenly over pie
inutes (or longer).
The Cheesecake Filling:
Place softened cream
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.
owl, combine all of the cheesecake base ingredients and mix until
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.
Combine milk, ice cream, strawberries and cheesecake mix in a blender and mix on high speed until smooth.
Pour into two 12-ounce glasses.
Garnish the top with a squirt of whipped cream from a can and about a teaspoon of graham cracker crumbs from the cheesecake kit.
Serve.
You will need 12 muffin cups.
Line a 9 or 10-inch spring-form pan with ladyfingers.
Let cream cheese and milk come to room temperature.
Beat cheese until smooth, add milk and extract.
Put remaining ingredients, except cherries and Cool Whip, in a large bowl.
Gradually add milk mixture.
Beat well until smooth and then add Cool Whip.
Pour over ladyfingers and refrigerate overnight.
Top with cherry pie filling.
Mix the crust mix, 2 tbsp sugar and margarine in 9-inch pie plate until well blended.
Press crumbs into the bottom and sides of pie plate using fingers.
Beat cold milk, pink lemonade drink mix, and filling mix in large bowl with electric mixer on low speed for 30 seconds.
Add lemon juice (up to 2 tbsp) and sugar (up to 2 tbsp) to taste. Beat on medium speed for 3 minutes.
Mix in raspberries.
Spoon into crust.
Refrigerate at least 1 hour.
Set aside filling and strawberry topping packets from cheesecake mixes. Place the contents of the crust mix packets in a large bowl; add butter and sugar. Press into an ungreased 13 x 9 x 2-inch dish.
Mix cheesecake crumbs, sugar and margarine.
Press onto bottoms of each of 12 paper or foil lined muffin cups with spoon or bottom of glass.
Beat on medium for 3 minutes.
Filling will be thick.
Spoon over crumb mixture in muffin cups.
Refrigerate.
Mix cheesecake crumbs, sugar and margarine.
Press into bottom of each of 12 paper or foil-lined muffin cups with spoon or bottom of glass.
Beat milk and filling mix until blended.
Beat on medium speed for 3 minutes.
Filling will be thick.
Spoon over crumb mixture in muffin cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Preparation time:
15 minutes.
nd strawberry topping packets from cheesecake mixes.
Place the contents
Combine
the
crumbs
from
both
mixes
for the crust. Spread evenly along bottom and sides of pan.
Prepare cheesecake following
directions
on box.
Spread evenly over crust and refrigerate for 2 hours.
Prepare chocolate mousse following directions on box.
Spread evenly over chilled cheesecake. Shave chocolate
bar
over
top of mousse.
Chill for 2 hours before serving.
Keep refrigerated.