Cheesecake:
Combine 1st 3 ingredients;
n and smooth top of cheesecake.
Place the foil
Whip all ingredients together. Pour into graham cracker crusts.
Bake at 175 degrees for 30-45 minute.
Cool and pour on your choice of toppings.
These freeze beautifully, so you can prepare them in advance. Just wait to put on topping until they've defrosted.
up ensures a firm crust) & bake for 10 minutes.
Reduce
reheat oven to 400*F. Bake crust 8 minutes or just
u continue to prepare the cheesecake.
Filling preparation:
Pour into chilled crust.
Bake cheesecake for 1 hour 15 minutes
not up the sides) and bake for 12 minutes. Allow to
Make graham cracker crust and bake in a spring-form pan; cool crust.
aking sheet, separating them, and bake for 10 minutes.
Stir
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
ayer of filling.
Place cheesecake in a cold oven. Set
\" on the side.
Bake crust for 10 minutes.
p side of springform pan. Bake until crust is firm and
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.
nd strawberry topping packets from cheesecake mixes.
Place the contents
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.
Prepare cake mix as directed and add 1 cup flour, put half of mixture into cake pan.
Mix the cheesecake filling, layer on cake mix in pan, add remaining cake mix and bake 1 hr-15 minutes.
Let cake cool, then ice and top with cherry pie filling.
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.
Prepare cheesecake according to package instructions.
Mix in banana slices.
Place in shell.
Cover with crushed pineapple. Top with Cool Whip.
Drizzle with Hershey's syrup and place cherries on top.
Keep refrigerated.