aking pan. Bake until the cheesecake is golden and the center
an with foil for easy removal of squares.
Press crust mixture
r at room temperature.
Cheesecake Filling: In the bowl of
br>Cut into 3-inch squares.
hours.
Cut into squares.
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.
our until set; cut into squares and serve.
Combine crust mixture with sugar and butter as directed on package; press firmly into bottom of an 8 or 9-inch square pan. Prepare filling mix with milk as directed on the package.
Pour over crust.
Refrigerate at least one hour.
Cut into squares. Garnish with fruit, nuts, or drizzle with melted semi-sweet chocolate, if desired.
Makes 9 servings.
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!
Cheesecake:
Combine 1st 3 ingredients;
S DEEP, as cheesecake portion of this recipe tends to puff up
b>cheesecake out of pan by lifting foil.
Cut into 48 squares
pringform pans.
Microwave chocolate squares in a microwave-safe bowl
0 minutes.
Cut into squares to serve.
Tip:
ell and spread over cooled cheesecake.
Refrigerate 4 hours or
13 inch pan ready(recipe didn't say to grease
ot overbake). Cut into 24 squares to serve.
PHILADELPHIA SWIRL