Cheesecake:
Combine 1st 3 ingredients;
ot overbake.
Remove the cheesecake from the oven and place
HEAT oven to 350\u00b0F.
PLACE a paper cupcake liner in each of 12 muffin cups.
BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one at a time, beating well after each addition.
PLACE a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes.
ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 tablespoons of raspberry jam and fresh raspberries. Dust with powdered sugar.
0 minutes before serving. Lift cheesecake from pan, using foil handles
Prepare crust
according
to package directions.
Soften gelatin
in
water;
stir over low heat until dissolved.
Cool. Gradually add gelatin to cheesecake mix, mixing at medium speed on electric
mixer
until well blended.
Fold in whipped cream and cookies; pour over crust.
Chill until firm.
Garnish with additional whipped cream and cookies, if desired.
Grease 9\" pie plate. Cream the cheese and sugar, add eggs one at a time, beating well after each. Add the vanilla, pour into the pan and bake at 350\u00b0 for 25 minutes. Cool the cheesecake 20 minutes, then add the topping.
Mix topping ingredients together and pour on cheesecake. Bake an additional 7 minutes at 350\u00b0 to set the top. Cool, chill and, before serving, top with a can of pie filling.
Follow directions on the back of Jell-O cheesecake mix for graham cracker crumbs (or you can use ladyfingers instead).
Put graham cracker crumbs in the spring-pan lined on the bottom as well as the sides.
Put graham crackers in the refrigerator for 10 minutes.
Mix all ingredients together; beat together for 10 minutes.
Pour beaten mixture into spring pan with the graham crackers; then refrigerate for 4 hours.
Top with favorite toppings and enjoy.
he crumbs.
Empty the cheesecake filling into a large mixing
n to boil.
Beat Philadelphia cream cheese for one minute
ry overbaked once the cheesecake cooks. Set the
n top.
FOR CHOCOLATE CHEESECAKE.
A chocolate crust and
oor open slightly and allow cheesecake to temper for about 30
urn off oven, and let cheesecake stand in oven 1 hour
4 HOURS FOR BAKED CHEESECAKE TO REFRIGERATE AND SET
irected on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and
nto 12 pieces. Store leftover cheesecake in refrigerator.
hours or overnight. Remove cheesecake from pan using foil handles
In small bowl, mix lemon sugarfree gelatin with boiling water until fully disolved. Set aside. In a separate large bowl, blend cream cheese with next three ingredients. Beat until very smooth. Add gelatin mixture and beat again to thoroughly mix and smooth. Pour into Pyrex or Corning PAM sprayed pie plate. Refrigerate 2-3 hours.
Whip additional 1 cup of heavy cream with sweetener and billow over the top of your cheesecake. If you like, sprinkle a bit of chopped walnuts or slivered almonds.
ixer is unavailable fork is easy but more time consuming) mix
hours or overnight. Lift cheesecake from pan using foil handles