For the waffle you can use any Belgium waffle batter recipe, feel free
xtending at 2 opposite sides for handles. For the cake, beat butter
FOR THE BISCUIT LAYER - Mix all
For cheesecake:.
Preheat oven to 325
nd add the sugar, beating for about 2 minutes. Beat in
he paper in place.
FOR THE CRUST: Use a food
For the crust:
Heat the
ven to 350 degrees.
For the crust:
Combine butter
ll the.
remaining ingredients for the cheesecake.
Pour into the
FOR THE CRUST:
Preheat oven
he sides, about 10 minutes for the crust and 25 minutes
Combine ingredients together gently and carefully.
Using faith and vision, mix together with strong belief of the outcome, until finely blended.
Use thoughts, words and actions for best results.
Repeat.
Yields unlimited servings!
s now done!
As for the cake: Add all cake
he cheesecake.
Filling preparation:
Allow extra time for mixing
etter the third! Freezes well for ready made meals.
As
pen oven before one hour ever!
check on it at
omato paste.
Gently simmer for about three hours, stirring occasionally
Combine crumbs, sugar and oleo.
Press into a 9-inch spring-form pan.
Beat cream cheese until fluffy.
Gradually beat in Eagle Brand milk until smooth.
Add eggs and lemon juice; mix well.
Pour into prepared pan.
Bake at 300\u00b0 for 50 to 55 minutes or until center is set.
Cool and chill.
Top with pie filling and refrigerate.
Prepare the cheesecake mix as instructed on the box.
Once the graham cracker crust is completed (I use a medium springform pan for this), and the cheesecake mix is made up, add the tub of thawed Cool Whip to the cheesecake mix.
Mix together and spread over the graham cracker crust.
At this point, refrigerate the cake to set.
Once set, remove the sides of the springform pan.
Spoon the pie filling of your choice over the top of the cheesecake.
Serve and enjoy!
sh of hot water. The recipe works both ways, but I