In a food processor, combine crumbs (either graham cracker or vanilla wafer), sugar and butter.
Pulse until blended.
Add egg white and pulse until evenly moistened.
Press into a 9\" pie plate.
Bake at 375 degrees for 8-10 minutes.
Cool completely before using.
Cream margarine and sugar.
Add eggs, one at a time, and beat after each addition.
Add vanilla wafer crumbs and milk alternately.
Add coconut and pecans; fold into batter.
Bake in a tube pan sprayed with \"Baker's Joy\" at 275\u00b0 for about 1 1/4 hours. (Freezes well.)
Combine vanilla wafer crumbs and sugar; stir in butter. Press onto bottom and 1-inch up side of 9-inch spring-form pan. Refrigerate about 30 minutes.
Cream sugar together with margarine.
Add eggs, one at a time, nuts and coconut; fold in vanilla wafer crumbs.
Grease pan.
Cook for 1 hour at 300\u00b0.
Let cool at least for 1 hour.
Pour on 1/3 to 1/4 cup of rum, bourbon or brandy.
Leave for 3 days or longer, wrapped in aluminum foil.
Cream together sugar, Crisco and eggs.
Beat eggs well.
Mix vanilla wafer crumbs, flour and baking powder.
Add dry ingredients alternately with 1/3 cup sweet milk.
Add to Crisco, sugar and egg mixture.
Add one can of coconut and 1 cup of nuts. Bake at 350\u00b0 for 30 minutes.
Makes two 9-inch layers.
edium bowl, mix together the vanilla wafer crumbs, ground walnuts, and melted
mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup
large bowl, combine the vanilla wafer crumbs with the melted butter
ush up to remove the cheesecake from the cup. Use a
Crust: Mix all nuts and vanilla wafer crumbs with melted butter and
ogether 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1
ixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and ground almonds.
our favorite cheesecake recipe.
Note 1: Requires about 25 vanilla wafers to
o 350\u00b0F.
Mix vanilla wafer crumbs and butter together.
mix until well blended the vanilla wafer crumbs, butter and brown sugar
o a mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with foil cupcake liners.
Place a vanilla wafer cookie into the bottom of each cupcake liner.
Beat cream cheese, sugar, eggs, and vanilla extract together in a bowl until smooth; pour atop the cookies until the liners are about 3/4 full.
Bake in preheated oven until center is nearly set and slightly collapsed, about 20 minutes.
Refrigerate cupcakes 2 hours to overnight. Spoon cherry pie filling onto the cupcakes.
Combine vanilla wafer crumbs and butter, stirring well.
Press mixture firmly in bottom and 2 inches up sides of 9-inch spring-form pan.
Bake at 350\u00b0 for 5 minutes.
Let cool completely on a wire rack.
Combine caramels and milk in a small heavy saucepan; cook over low heat, stirring often, until caramels melt. Pour caramel mixture over crust.
Sprinkle crumbled brownies over caramel.
Beat all first four ingredients together with electric mixed until smooth.
Put paper liners in to cupcake pan. Put one vanilla wafer into the bottom of each paper liner.
Fill each paper liner 3/4 full with the cream cheese mixture.
Bake 15-20 min at 375 or until top becomes golden brown, and a toothpick inserted comes out clean.
Let cool, add your favorite pie filling to the top of the cheesecakes.
Refridgerate at least one hour.
Enjoy!
raham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs.