etted out.
Press into the bottom of a spring form
>cake pans per the cake mix instructions. Let cool.
In the meantime, empty the
b>cake pans.
In a bowl, combine the
utter.
Press firmly over the bottom of a lightly greased
Mix the cream cheese, cottage cheese and sour cream; beat until smooth.
Add eggs, butter, sugar and the remaining ingredients.
Beat until very smooth.
Pour into a 9-inch spring-form pan.
Bake for 1 hour and 10 minutes at 325\u00b0.
Turn off, but leave cake in oven for 2 hours without opening door. Remove from oven.
Leave in pan until cold.
Refrigerate overnight.
>the cake mix box.
Prepare the German Chocolate Cake
n a medium bowl, beat the cream cheese until smooth. Slowly add
o the directions on the box.<
n a bowl beat cream cheese, margarine and corn starch until
Make or buy a graham cracker crust for a 9-inch cake.
Preheat oven to 375\u00b0.
Cream sugar and cheese thoroughly.
Add eggs, one at a time, until blended.
Add vanilla and sour cream and beat thoroughly for at least 5 minutes.
Bake in a 9-inch spring-form pan for 45 minutes.
Turn off heat and leave in oven for 1 hour. Do not open oven.
Let cool, then chill for several hours before serving.
Enjoy!
FOR CHEESE CAKE TOPPING:
In a small bowl, stir together all the ingredients
Take Graham crackers and roughly crush them, pour in melted butter and toss until coated.
Place on Baking sheet and bake at 375 for 6 minutes, remove from oven and let cool.
Whip Cream Cheese, 1/2 cup of sugar, Lemon zest, and lemon juice until well creamed.
Whip heavy cream with 2 tbs of sugar until it forms peaks.
Fold the whipped cream in with the cream cheese mixture.
Add in the graham cracker crumbs and mix well.
spoon into mini muffin tins and freeze for a minimum of 1 1/2 hours.
Prepare no bake cheese cake crumbs according to package directions,
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 milk, cream cheese, vanilla and lemon juice together well, then pour into prepared crust and refrigerate.
Serve with cherry pie filling for cherry cheese cake or my personal favorite is to serve with strawberry pie filling over the chilled cheese cake.
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.
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.
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.