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Cook with CBH - Cheesecake Recipes

05/26/2020 10:23:07 AM

May26

There are lots of variations possible.  Crusts can be pre-made (Oreo cookie or graham cracker) or homemade - or you can make mini, individual cheesecakes with a cookie as the crust (use Nilla wafers, chocolate chip or Oreo cookies - take out the cream and just use the cookie part or whatever round cookie you like best). 

Toppings - use fresh fruit, canned fruit, jam, or pie filling for a fruit topping.  You can also use chocolate chips or chocolate shavings for a topping or stirred in.  There are very few rules

NO BAKE OPTION 1

Ingredients:

  • graham cracker pie crust
  • 8 ounce package soft cream cheese
  • 1/3 cup sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup sour cream
  • 8 ounces Cool Whip, slightly thawed

 

Instructions:

  • Beat cream cheese until smooth, add sugar and mix well. Add sour cream and vanilla, mix well. Fold in Cool Whip.
  • Spoon into pie crust and chill for 4 hours.

 

OR NO BAKE OPTION 2

Filling Ingredients:

  • 1 pkg. Philadelphia cream cheese (softened)
  • 1/3 cup lemon juice
  • 1 can Eagle Brand milk

Crust:

1 graham cracker pie crust

Topping:

Strawberry, blueberry or cherry pie filling

Directions:

  • Mix cream cheese, lemon juice and Eagle Brand milk until smooth and creamy.
  • Pour into graham cracker pie crust. Chill for 6 hours until firm.
  • Top with cherry, strawberry, or blueberry pie filling or serve plain.

 

or  BAKE

Ingredients:

  • 24 vanilla wafer cookies
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 can (21 oz) fruit pie filling or fresh fruit or frozen fruit

Directions:

  • Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. Place 1 vanilla wafer cookie in bottom of each cup.

  • In large bowl, beat cream cheese, sugar, eggs and vanilla with electric mixer on medium-high speed 1 to 2 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups (about 2/3 full).

  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours before serving.

  • Just before serving, top each cheesecake with generous tablespoon pie filling.

Wed, July 15 2020 23 Tammuz 5780