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.
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.
Mix together cheese cake crumbs, sugar and margarine.
Press into bottom of foil lined muffin cups or 12 paper muffin cups.
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.
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.
***Cake Recipe***.
Adjust an oven rack
Dissolve Jell-O in 2/3 cup boiling water; let cool.
Spray glass pie pan with Pam.
Press graham cracker crumbs on bottom of sprayed pie pan.
Blend cottage cheese and cream cheese in blender or mixer.
Add Jell-O and beat or blend at medium speed for 20 minutes.
Fold in Cool Whip; add to pie pan.
Refrigerate at least 4 hours or overnight.
When ready to serve, spoon desired lite pie filling on slice of cheese cake.
Delicious dessert plus being low calorie.
r pan.
Mix cream cheese and sugar in bowl until
Mix cream cheese and milk.
Add lemon juice and vanilla.
Mix thoroughly.
Pour mixture into graham cracker crust.
Refrigerate at least 4 hours, the longer it is refrigerated, the better it will set.
Cheese cake can then be topped with the pie filling of your choice.
o soften.
Cream the cheese, sugar and eggs until nice
Preheat oven to 350\u00b0.
Make crust of cracker crumbs and 1 stick margarine.
Press on bottom of 9 x 13-inch Pyrex pan.
Bake until firm.
Mix 1 stick melted margarine with icing sugar and Philadelphia cheese.
Spread over cracker crust.
Next spread drained pineapple over icing layer and cover with sliced bananas to cover.
Spread Cool Whip over all.
Either add nuts, cherries and drizzle syrup over top or sprinkle some of cracker crumbs (take from mixture).
Refrigerate 24 hours before serving.
lour a 12 cup bundt cake pan.
Beat all ingredients
Soften cheese, adding eggs 1 at a time, beating well after each.
Then combine the sugar, salt and vanilla and mix well. Bake in a graham cracker crust shell at 350\u00b0 about 35 to 40 minutes.
Take out of oven but leave oven on.
Spread topping of sour cream mixed with 3 tablespoons sugar and 1 teaspoon vanilla (mixed well) on top of the cheese cake and put back in oven for 5 minutes.
Remove and cool at room temperature, then refrigerate.