#902 - No Bake Key Lime Cheesecake

(by Shirley McNevich)

1 - Keebler ready-made graham cracker crust
1 tsp. vanilla
8oz. Philadelphia cream cheese
1/2 to 1 cup fresh squeezed key lime juice (DO NOT use bottled juice or your cheesecake will taste sour)
1 - 14oz. can Eagle brand sweetened condensed milk

In a mixer add softened cream cheese--beat until smooth. Add the Eagle brand milk and vanilla--beat until smooth. Remove bowl from the mixer. Add 1/2 cup of the fresh lime juice--stir slowly with a spoon until mixed, then taste batter with your finger--if it doesn't have enough lime taste, keep adding more lime juice until you like the taste. Pour batter into the ready-made graham cracker crust. Refrigerate overnight.

#897 - Dream Whip Cheesecake

(by Shirley McNevich)

2 envelopes Dream Whip
1 cup milk
1 cup sour cream
1 tsp. vanilla
1 - 8oz. Philadelphia cream cheese (softened)
1 - 3.5oz. box Jell-O INSTANT vanilla OR chocolate pudding/pie filling--your choice
1 - 9" graham cracker crust

In a mixer add both envelopes Dream Whip, 1/2 cup of the milk, sour cream, and vanilla--beat until mixed, then beat on high for 3 minutes. Remove 1 cup of the Dream Whip mixture--set aside. Add cream cheese to the remaining Dream Whip mixture in the mixer--beat until smooth. Add the other 1/2 cup of milk and EITHER the chocolate or vanilla pudding mix--beat on low for 1 minute. Spoon cream cheese batter into the graham cracker crust. Spread the reserved 1 cup of topping on the top--smooth with a spoon or spatula. Refrigerate overnight.

#628 - No Bake Cheesecake

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/2 stick melted butter
2 TBSP white sugar
4 - 8oz. packages Philadelphia cream cheese (softened)
1/2 cup white sugar
1 - 12oz. bag frozen mixed berries (strawberries, blueberries, blackberries and raspberries--thawed and drained)
1 - 8oz. Cool Whip (thawed)

In a bowl mix graham cracker crumbs, melted butter and 2 TBSP white sugar. Press this mixture on the bottom of a 9 x 13 greased cake pan--use a spoon to smooth it out and even it out. Refrigerate the whole cake pan while you make the batter. In a mixer add cream cheese and 1/2 cup white sugar--beat on medium until blended. In a bowl add the drained berries and crush them with a fork or a potato masher. Remove bowl from mixer and add the berries--stir with a spoon. Add two cups of Cool Whip to the batter and stir gently until mixed. Remove cake pan from refrigerator and pour the batter into the crust--smooth it out and even it out. Refrigerate overnight. The next day, add remaining 1 cup Cool Whip to the top before cutting and serving.

#234 - Springform Cheesecake

(by Shirley McNevich)

3 - 8oz. packages Philly cream cheese
3/4 cup white sugar
1/4 cup white sugar
6 egg whites
1 TBSP vanilla
1 springform pan
1 cup graham cracker crumbs
1/4 cup graham cracker crumbs
1/4 cup white sugar
1/2 TBSP cinnamon
1/4 lb. melted butter (1 stick)
8oz. Breakstone's sour cream
1/8 cup white sugar
1/2 TBSP vanilla

In a mixer, combine 3 packages cream cheese, 3/4 cup white sugar, and 1 TBSP vanilla--beat well. In a separate mixing bowl, beat 6 egg whites with 1/4 cup white sugar--beat until they are very stiff. Add the egg white mixture to the cream cheese mixture and beat well. Set the cheesecake batter aside. Crust--in a bowl by hand, add 1 cup graham cracker crumbs, 1/8 cup white sugar, 1/2 TBSP cinnamon, and the 1/4 lb. (one stick) of melted butter. Mix well by hand, then press crust mixture into a well greased springform pan. Do not prebake crust. Pour cheesecake batter into crust and bake at 350 degrees for 30 minutes. While it's baking, make the sour cream topping in a separate bowl by hand--add 8oz. sour cream, 1/8 cup white sugar, 1/2 TBSP vanilla and stir together with a spoon. After cheesecake is baked, remove from oven and preheat oven to 475 degrees. Spread the sour cream topping over the top of the cheesecake and sprinkle 1/4 cup graham cracker crumbs over the top. Bake at 475 degrees for 5 minutes. Remove from oven--cool. Refrigerate overnight before serving.

#233 - Lemon Cheesecake

(by Dot [Schuck] Amerman - friend)

1 - 8oz. Philly cream cheese
1 - 3.5 oz. box lemon Jell-O instant pudding
2 cups milk
1 - Pre-made graham cracker crust
graham cracker crumbs (optional)

In a mixer, beat cream cheese until smooth. Blend in 1/2 cup of milk and beat. Add pudding mix and the remainder of the milk and beat. Pour batter into graham cracker crust. If you want, you can sprinkle some graham cracker crumbs over the top. Refrigerate overnight before serving. Keep refrigerated.

#229 - Oreo Cheesecakes

(by Shirley McNevich)

3 - 8oz. packages softened Philly cream cheese
3/4 cup white sugar
3 eggs
1 package Oreo cookies

Place cupcake liners into muffin tins. Place one Oreo cookie on the bottom of each cupcake liner. In a mixer, beat the cream cheese, add the sugar and mix until smooth. Add eggs one at a time, beating after each egg. Mix until smooth. Spoon batter over each Oreo cookie in the cupcake liners until they are each 3/4 full. Bake at 350 degrees for 15-20 minutes or until the center of each cupcake is almost set. Remove from oven, cool completely and refrigerate overnight before serving. They can be drizzled with melted chocolate or Cool Whip if desired. Keep refrigerated.

#198 - Jell-O Cheesecake

(by Shirley McNevich)

1 - 3oz. box Jell-O (strawberry, cherry, lime, or raspberry--your choice)
1 cup boiling water
1 cup white sugar
2 tsp. vanilla
1 - 8oz. Philly cream cheese
1 large can Carnation milk (refrigerated at least overnight)
1 box graham cracker crumbs

In a small bowl, add boiling water--dissolve Jell-O in water and stir thoroughly. Set aside to cool. In a mixer, combine white sugar, vanilla and cream cheese--beat until smooth. Pour cream cheese mixture in a bowl and clean mixing bowl so you can use it again. In cleaned mixing bowl, whip the can of Carnation milk. Add cooled Jell-O mixture to the whipped milk--mix well. Add cream cheese mixture to the whipped milk mixture--mix well. Pour some graham cracker crumbs on the bottom of a glass pie plate. Pour whole mixture on top of the crumbs. Sprinkle more graham cracker crumbs on the top. Keep refrigerated.