Base: Bake 5 min @ 350.
2 cups graham wafer crumbs
¼ cup melted butter
Cream well:
250 gm pkg cream cheese
1 cup sugar
Fold in:
1 pkg dream whip (made as directed)
Put on top of base & cover with 1 can cherry pie filling. Refrigerate.
Category: Cheesecakes
Crust:
1 cup graham wafer crumbs
3 tbsp melted margarine
Combine ingredients & press into bottom of 9” spring form pan. Bake 10 min @ 325. Remove from oven. Increase oven temperature to 450.
Filling:
3 pkgs cream cheese
¾ cup sugar
2 tbsp flour
4 eggs
¾ cup sour cream
1 tsp vanilla
½ tsp almond extract
1 cup chopped cranberries
Beat cream cheese, sugar & flour until smooth. Beat in eggs one at a time. Add sour cream & flavourings. Stir in cranberries. Pour into crust. Bake 10 min @ 450. Reduce heat to 250 & bake 40 min longer. Run knife around cake. Cool in pan.
Sauce:
1 cup cranberry juice
1 tbsp cornstarch
Combine cranberry juice & cornstarch in saucepan or microwave. Cook & stir until thickened. Spoon onto chilled cheesecake. Chill several hours.
Crust: Mix & spread over bottom & sides of 9” spring form pan:
2 ½ cups oreo baking crumbs
½ cup margarine, melted
Filling:
3 pkgs cream cheese
1 cup sugar
2 tbsp flour
4 eggs
½ cup whipping cream
1 tsp vanilla
18 oreo cookies, broken into pieces
Heat oven to 450. Beat cream cheese, sugar & flour until smooth. Beat in eggs, one at a time. Beat in cream & vanilla. Pour ½ batter over crust. Sprinkle with broken cookie pieces & then pour remaining batter over top, smoothing surface. Bake 10 min @ 450. Educe heat to 250 & bake 60-70 min longer. Cool to room temperature. Refrigerate overnight before serving. Top with whipped cream & mini oreos.
2 cups graham wafer crumbs
2 tbsp sugar
½ cup melted butter
Mix & put in 9×9 pan. Bake 5 min @ 325.
Beat & put on crumbs
1 pkg cream cheese
1 ½ cups icing sugar
½ cup butter (softened)
1 tsp vanilla
Spread on top of cheesecake:
3 oz pkg grape jello – dissolved in 1 cup boiling water. Add:
2 cups frozen blueberries.
Top with whipped cream.
Base: Mix together. Save ½ cup.
2 ¼ cup graham wafer crumbs
1 tbsp icing sugar
½ cup melted butter
Press into 9×12 or 10×13 pan.
Mix in bowl. Cool until slightly thickened:
1 pkg lemon jello
1 cup hot water
Cream together:
1 cup sugar
1 250 gm pkg cream cheese
Chill & beat until stiff:
1 can evaporated milk
1 tbsp lemon juice
Add other ingredients to beaten milk. Beat until well mixed & pour over crumb base. Sprinkle with ½ cup crumbs. Refrigerate 5-6 hours.
Graham wafer crust (or oreo)
2 – 250 gm pkgs cream cheese
½ cup sugar
Vanilla
Cream together.
1 envelope gelatin
1/3 cup cold water
Dissolve. Heat 20 seconds in microwave. Cream into cheese mixture. Blend in:
1 cup cream, whipped
Divide batter. Pour half in crust. Top with:
½ cup chocolate chips
½ cup peanut butter
Melted together. Top with crushed
‘Crispy Crunch’ bars. Add remaining batter. Sprinkle with more crushed bars. Refrigerate overnight.
4-250 gm pkgs cream cheese
250 ml ? (16 oz) sour cream
1/8 lb melted butter
2 tbsp corn starch
1 ½ cup sugar
1 tbsp vanilla
1 tbsp lemon juice
6 eggs
Bake 1 hour @ 350.
12 vanilla wafers
2-250 gm pkg cream cheese
½ cup sugar
1 tsp vanilla
2 eggs
Line muffin tins with large muffin papers. Place on vanilla wafer in each liner.
Mix cream cheese, vanilla & sugar on medium speed until well blended. Add eggs. Mix well. Pour over wafers, filling ¾ full.
Bake 25 min @ 325. Remove from pan when cool. Chill. Top with fruit or chocolate.