Mix together cheese cake crumbs, sugar and margarine.
Press into bottom of foil lined muffin cups or 12 paper muffin cups.
Melt chocolate chips.
Add other ingredients except whipped heavy cream.
Mix well with electric mixer.
Add whipped cream to chocolate mixture and pour into graham cracker crust.
Chill for 1 hour.
9 inch pan and bake in 350\u00b0 oven for
n bourbon.
MAKE CHOCOLATE-BOURBON CAKE:
Preheat oven to 375
n electric mixer, add cream cheese, sweetened condensed milk, sugar, coco
ixing bowl put in cream cheese, condensed milk, lemon juice and
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.
Heat butter in a non-stick pan, Add chocolate, coffee powder and brown sugar and let it melt.
Grind digestive biscuits to a fine powder. Grease an aluminium cake tin.
Switch off the heat and add ground powder along with almonds, walnuts and raisins and mix well.
Pour the chocolate mixture into a cake tin and spread it evenly. Refrigerate for 1-11/2 hours.
Remove the cake from cake tin, cut the cake in wedges, arrange on a serving plate and serve immediately.
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.
e-dipped in chocolate, then melt
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
Prepare no bake cheese cake crumbs according to package directions,
FOR CHEESE CAKE TOPPING:
In a small
In blender, puree 10 apricot halves with reserved syrup; heat to boiling.
Meanwhile, in large bowl, mix Knox gelatine with sugar.
Add hot liquid and stir until gelatine is completely dissolved, about 5 minutes with electric mixer.
Beat in cream cheese and vanilla until smooth.
Let stand for 10 minutes.
Pour into prepared crust.
Chill until firm.
Garnish with remaining apricot halves (sliced) and whipped cream, if desired.
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.
Combine pudding and milk; mix well. Fold in whipped topping. Layer 1 package of graham crackers in bottom of 8 x 11-inch pan. Spread half of pudding mixture evenly over the graham crackers. Repeat with the second package of graham crackers and the rest of the pudding mixture. Place third package of graham crackers on top. Immediately spread the chocolate frosting over all. Place a piece of plastic wrap over cake and refrigerate overnight. (This is a must so that the graham crackers will get soft.) Enjoy.
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.
In a bowl, blend together the cream cheese, eggs, flour and sugar.
Add the pumpkin, heavy cream (unwhipped), vanilla and pie spice.
Pour into a graham cracker crust.
Bake for 15 minutes at 425\u00b0.
Without opening the oven, turn the oven temperature to 275\u00b0 and bake the cheese cake for an additional hour.
Cool in oven for 2 to 3 hours without opening the oven.
Refrigerate.
(The restaurant serves 12 portions from this recipe, but it can make 16 servings.)
Enjoy!
Prepare Jell-O first so it can cool.
Pour melted margarine into crumbs and stir until thoroughly mixed.
Set aside.
Whip Milnot and 2 tablespoons sugar until stiff.
Cream together cream cheese and cup of sugar.
Mix in Jell-O.
Add to Milnot and then stir in pineapple.
Press crumb mixture into bottom of a 9 x 13-inch pan.
Add layer of filling and sprinkle additional graham cracker crumbs over top. Chill.