Prepare the cheesecake mix as instructed on the box.
Once the graham cracker crust is completed (I use a medium springform pan for this), and the cheesecake mix is made up, add the tub of thawed Cool Whip to the cheesecake mix.
Mix together and spread over the graham cracker crust.
At this point, refrigerate the cake to set.
Once set, remove the sides of the springform pan.
Spoon the pie filling of your choice over the top of the cheesecake.
Serve and enjoy!
place butter, cream, milk and sugar in a pan over medium high heat.
stir constantly.
allow to come to rolling boil and take off heat.
add chocolate and allow to sit for about a minute - to melt.
stir until integrated.
add vanilla extract, stir.
serve over ice cream, dip cookies in it, eat it from the spoon.
*you can add dark rum instead of vanilla, 1/2 of light cream instead of the 1/4 and 1/4, white sugar instead of turbinado, etc.
1. Butter one side of each slice of pound cake.
2. Assemble
he bottom of a flat measuring
-inch springform pan).
Cheesecake: Beat together cream cheese, sugar
ven rack in the center of the oven. Butter (or
e crumbs.
Empty the cheesecake filling into a large mixing
50 degrees.
To prepare cheesecake, place 1/2 cup sugar
pring form pan for this recipe. You will also need to
few moist crumbs.
Cheesecake Filling:
In a
0-inch springform pan with cooking spray, spread crumbs into pan
radually pouring in the cup of sugar.
Cut each brick
ttom and 3\" up sides of a 9\" springform pan (refer
large baking dish of hot water. The recipe works both ways
rge bowl.
Wrap bottom of 9\" springform pan tightly with
Preheat oven to 375\u00b0F.
Put flour and salt in food processor bowl. Whirl to mix flour and salt together. Put margarine in with flour and pulse until mixture is cut in and crumbly. Drizzle 2 tbsp of milk over flour mixture. Pulse, if dry add additional milk to pastry until it starts coming together.
Press into pie pan, and press up sides. Prick bottom and sides of pie crust randomly with a fork.
Cook in over about 18 to 22 minutes, until starting to become golden brown.
u continue to prepare the cheesecake.
Filling preparation:
se any Belgium waffle batter recipe, feel free to use your
ut the center 2 inches of cheesecake are still slightly jiggly.