nough to garnish 1 Lemon Mousse Cheesecake. (You may double the amount
or until melted. Prepare chocolate mousse mix according to package directions
up sugar and 1 Tbsp. vanilla with mixer until well blended
Heat oven to 325 degrees.
Mix wafers and butter and press into a 9 inch springform pan.
Beat 3 packages cream cheese, 3/4 cup sugar and 1 tablespoon vanilla with mixer until combined. Add eggs, one at a time. Beat just until blended. Pour over crust.
Bake 50-55 minutes or until center is almost set. Run knife around pan and cool completely.
Beat remaining cream cheese, sugar and vanilla until smooth. Whisk in cool whip. Spread over cooled cheesecake.
Refrigerate 4 hours.
the spices. Add flour and vanilla. Beat together until well combined
ream cheese, sugar, eggs and vanilla with electric mixer on medium
Add the egg yolk and vanilla, then stir in the melted
Split 1 vanilla bean lengthwise with the tip
Combine
the
crumbs
from
both
mixes
for the crust. Spread evenly along bottom and sides of pan.
Prepare cheesecake following
directions
on box.
Spread evenly over crust and refrigerate for 2 hours.
Prepare chocolate mousse following directions on box.
Spread evenly over chilled cheesecake. Shave chocolate
bar
over
top of mousse.
Chill for 2 hours before serving.
Keep refrigerated.
Cheesecake:
Combine 1st 3 ingredients;
olored. Pour in the cream, vanilla extract, sugar, and eggs. Beat
lemon juice, lemon peel and vanilla until smooth.
Add egg
lices and perhaps wanting a cheesecake not as high as what
br>FILLING: Stir together pumpkin, vanilla, cinnamon , ginger, nutmeg, cloves and
nd 1 teaspoons of the vanilla with electric mixer on medium
or the cheesecake filling, beat the cream cheese, ricotta, vanilla extract, half
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light and fluffy.
Pour batter into graham cracker pie crust. Bake in the preheated oven for 25 minutes. Allow to cool completely.
For the topping: In a medium bowl, fold the raspberry jam into the whipped topping. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.
edium bowl. Stir in butter, vanilla and hazelnuts. Press into base
ream Cheese, remaining sugar and vanilla with mixer until blended. Add
Crumble remaining cookies.
Beat mousse mix and milk for 5