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 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.
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.
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.
In electric mixer, beat cream cheese and Equal until fluffy. Beat in eggs, pumpkin, cornstarch and mix in sour cream, spices and vanilla until well blended (beat 5 minutes). Pour into 9-inch spring-form or flat glass pan. Place cheesecake in a roasting pan with 1-inch of hot water. Bake at 300\u00b0 until set in center (about 60 minutes). Turn off oven and let cheesecake cool 3 hours in oven with door slightly ajar.
Refrigerate 8 hours.
b>pumpkin cheese filling, preheat the oven to moderately hot (400\u00b0F). Place pumpkin
Press graham cracker crust in spring-form pan.
In large bowl with mixer, combine cream cheese, eggs and 3/4 cup of sugar until smooth.
Add almond extract and salt.
Pour 2 cups of mixture into crust.
To remaining cream cheese mixture, blend in pumpkin, cinnamon, nutmeg and remaining sugar.
Pour pumpkin mixture over cream cheese mixture.
With knife, gently swirl to marble.
Bake at 350\u00b0 for 35 to 40 minutes or unti cake is almost set.
Center will still be soft.
Cool completely.
Chill 8 hours or overnight.
Prepare cake mix as directed on box.
Add slightly beaten eggs.
Add sweetened condensed milk.
Cut up cream cheese and add to batter.
Use electric beater until cheese blends in.
Add pumpkin and pumpkin spice; blend well.
Drain pineapple well, pressing out juice with back of a spoon. Reserve 3/4 cup of juice.
Cover pineapple and refrigerate. Combine juice, pumpkin, sugar, eggs, spices and gelatin in saucepan.
Simmer on low heat 30 minutes, stirring occasionally. Beat cream cheese and vanilla until fluffy.
Gradually beat in warm pumpkin mixture until well blended.
Refrigerate overnight. Next day, fold pineapple and marshmallows into Cool Whip and spread over top of pumpkin.
Keep refrigerated.
Grease a spring-form cake pan. Preheat oven to 350\u00b0. Place all ingredients in a blender on high until blended well.
Pour batter into pan and bake 45 minutes at 350\u00b0. When cool, top with whipped cream or Cool Whip.
Preheat oven to 350\u00b0.
In a large mixer, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice; mix on low until crumbly.
Press into bottom of 15 x 10-inch jelly roll pan.