Mix together cheese cake crumbs, sugar and margarine.
Press into bottom of foil lined muffin cups or 12 paper muffin cups.
Cream together cream cheese and 1 1/2 cups sugar, then add eggs and vanilla.
In bottom of foil muffin liners, place a vanilla wafer (flat side down); fill about 1/2 full with cream cheese mixture.
Bake at 350\u00b0 until set, about 15 to 20 minutes.
Do not brown.
Mix together sour cream and 3/4 cup sugar.
Drop spoonful on top of each cheese cake and return to oven for 5 minutes.
Let cool.
Keep in fridge.
When ready to serve, top with cherry pie filling.
Prepare Royal no bake cheese cake crumbs according to package directions, using Blue Bonnet margarine and sugar; set aside. Prepare cheese cake filling according to package directions, using milk.
Fold in whipped topping.
Spoon half of filling mixture into large bowl.
Cover with prepared crumbs and cherry pie filling.
Top with remaining filling mixture.
Pull metal spatula through mixture several times to marble; do not overmix.
FOR CHEESE CAKE TOPPING:
In a small
Prepare no bake cheese cake crumbs according to package directions,
Mix cheese cake mix according to directions except add 1/2 cup of milk extra for each box.
On bottom of a large, deep, glass bowl, layer thin sliced pound cake, then layers of cheese cake mix, Cool Whip.
Make another layer of each.
Keep in refrigerator.
Prepare graham cracker crumbs and cover bottom of 9 or 10-inch spring-form pan.
Line the side of pan with ladyfingers (or cream fingers; cut in half lengthwise).
Combine both cheese cake mixes, softened cream cheese and 3 cups milk until well blended.
Add Cool Whip and mix well.
Pour into pan and refrigerate 2 hours.
Top with pie filling and serve.
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.
Mix graham cracker crumbs as directed on box of Jell-O; pack firmly into a glass casserole dish.
Mix cheese cake mix as directed for 2 cheese cakes.
Pour over graham cracker mixture. Place in refrigerator for 1 hour.
Mix cream cheese, Cool Whip, cheese mixture from cheese cake mix and milk until smooth.
Line ladyfingers on bottom and around sides of a spring-form pan.
Pour cream cheese mixture in pan. Put in refrigerator for about 8 hours.
Before serving, pour topping of your choice on top.
Heat oven to 350\u00b0.
Grease pie plate (9 x 14 1/2-inch).
Place milk, vanilla, eggs, sugar and Bisquick in blender container. Cover and blend on high for 15 seconds.
Add cream cheese.
Cover and blend on high for 2 minutes.
Pour into plate and bake until center is firm, 40 to 45 minutes.
Cool.
Spread cheese cake topping carefully over top.
Garnish with fruit.
Prepare crust of cheese cake according to directions on package; add cinnamon.
Prepare filling according to directions on box and then add (using mixer) the sour cream, cream cheese and Cool Whip.
Refrigerate before serving.
Top with a can of prepared cherry pie filling.
Serves 6 to 8.
Melt butter and stir in vanilla wafers and sugar; mix until blended well.
Press into a large cake dish or baking dish.
Bake at 300\u00b0 for 5 to 7 minutes.
Cool and add the cheese cake mixture.
s our favorite topping. For mini cheese cakes: Omit crust. Line muffin
***Cake Recipe***.
Adjust an oven rack
r pan.
Mix cream cheese and sugar in bowl until
lour a 12 cup bundt cake pan.
Beat all ingredients
Cream first four ingredients.
Add eggs and beat well.
In mini muffin pan, put in cupcake liners, put 1 vanilla wafer in liner. Fill 2/3 full with creamed mixture.
Bake at 350\u00b0 for 20 minutes or until set.
Cool.
Refrigerate.
Top with cherry or blueberry pie filling or fresh fruit before serving.
Take Graham crackers and roughly crush them, pour in melted butter and toss until coated.
Place on Baking sheet and bake at 375 for 6 minutes, remove from oven and let cool.
Whip Cream Cheese, 1/2 cup of sugar, Lemon zest, and lemon juice until well creamed.
Whip heavy cream with 2 tbs of sugar until it forms peaks.
Fold the whipped cream in with the cream cheese mixture.
Add in the graham cracker crumbs and mix well.
spoon into mini muffin tins and freeze for a minimum of 1 1/2 hours.
Sprinkle chocolate wafer crumbs in bottom of a 7-inch spring-form pan.
Set aside.
Position knife blade in food processor bowl; add cream cheese and sugar, cottage cheese, cocoa, flour, Amaretto, vanilla and salt processing until smooth.
Add egg and process until blended.
Fold in chocolate morsels.
Slowly pour mixture over crumbs in pan.
Bake at 300\u00b0 for 65 to 70 minutes until cheese cake is set.
Let cool.
Cover and chill 8 hours. Garnish with chocolate curls.
Makes 200 calories per serving.