Beat cream cheese and sugar together until smooth.
Add sour cream and vanilla.
CAREFULLY beat in cool whip (if you aren't careful, you may end up decorating your kitchen with the filling!).
Pour into crust and invert top plastic cover of crust.
Chill 3-4 hours OR freeze 15-30 minutes depending on your freezer.
Top with pie cherries.
Mix softened cream cheese and Eagle Brand and lemon juice very well.
Pour into cooled grahem crust.
Refridgerate for 2 hours.
Top with fruit before serving.
Beat cream cheese, sugar and lemon juice in large bowl with electric mixer on medium speed until well blended. Gently stir in 2 cups of the Cool Whip. Spoon into crust. Refrigerate 3 hours or until set. Spread remaining Cool Whip over cheesecake.
Arrange berries in rows on top of cheesecake to resemble a flag or other desired design.
ackets from cheesecake mixes.
Place the contents of the crust mix
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.
Use a rectangular (8 x 13-inch) pan or glass dish for crust. Mix cheesecake according to directions.
Mix in softened cream cheese, Eagle Brand milk and lemon juice.
Fold in other ingredients until well blended.
Pour in crust; chill for at least an hour.
Top with your favorite pie filling.
Set aside filling and strawberry topping packets from cheesecake mixes. Place contents of the crust mix packets in a bowl; add butter and sugar. Press into ungreased 13 x 9 x 2 inch pan. In a large mixing bowl, combine milk and contents of filling packets. Beat on low speed until blended. Beat on high for 3 minutes or until slightly thickened. Spread over crust. Refrigerate 1 hour.
ork to make the crust.
Bake crust in the preheated oven
o combine.
Pour the cheesecake batter into the prepared spring
If you purchased your pie crust, set it aside. If making,
Preheat oven to 400 degrees.
For crust, mix all four ingredients until moistened.
Press into greased pie pan or spring form pan.
Bake for 5-10 minutes until lightly browned.
Cool completely.
For filling, whip heavy cream and Splenda until stiff. Set aside.
Beat cream cheese until smooth.
Add sour cream, vanilla, and Splenda. Mix well.
Fold whipped cream into filling mix.
Spread filling on top of crust.
Chill for 4-8 hours. If filling is too soft cheesecake can be frozen.
For No Bake Cheesecake:
Add 1 (14 ounce) can condensed milk; reduce cream cheese to one package and add 1/3 cup lemon juice. Increase vanilla to 1 teaspoon and do steps 1, 2, 4, 7 and 8.
No sugar, no eggs.
Prepare graham cracker crust according to directions on box. Set aside 3/4 cup of mixture to sprinkle on top of cheesecake. Press remainder in 12 x 7 x 2-inch pan.
It will fill level full. Combine Jell-O with boiling water and chill slightly.
Combine sugar with cream cheese.
Whip chilled Carnation mix until it is the consistency of whipped cream.
Add chilled Jell-O, cream cheese and sugar to whipped Carnation and whip until thick.
Pour into crust.
Sprinkle graham cracker crumbs on top and chill until set.
Mix whipped topping, sour cream, sugar, and vanilla extract together in a large bowl until blended.
Place cream cheese pieces on a microwave-safe plate. Microwave at 30-second intervals until warm and soft, but not discolored, about 1 minute.
Mix cream cheese into whipped topping mixture; beat with an electric bender on medium speed until light and fluffy, about 2 minutes. Pour into graham cracker crust, smoothing the top.
Refrigerate cheesecake until set, 4 to 5 hours.
Mix ingredients, beat on medium speed for 30 minutes.
Pour into crust, chill for 1 hour.
Top with whipped topping.
Serves 6 to 8.
Put the cream cheese in a bowl and heat for 30 secs in a microwave.
Stir in sour cream, sugar, and vanilla extract.
Fold in the cool whip.(If you choose to have strawberries or any type of fruit or topping)Cut strawberries and line the bottom of the pie crust. Then add a thin layer of strawberry glaze over the top.
Then put the cheesecake mixture in the pie crust. (If using strawberries, put remaining strawberries and glaze on top).
Put in fridge until ready to serve.
FOR THE CRUST: Line 13\"x9\" baking dish
.
Transfer to prepared crumb crust.
Refrigerate for 5 or
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.
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.