CHEATER CHEESECAKE
A friend of mine gave me a version of this recipe. I added the pudding mix to it to solve a problem with it setting up properly. The end result is so delicious and easy peasy to make.
Provided by Laurie Sanders
Categories Cakes
Time 15m
Number Of Ingredients 7
Steps:
- 1. Beat the sugar into the softened cream cheese. Then add the sour cream and vanilla, beat until smooth.
- 2. Sprinkle the cheesecake pudding mix into the bowl and beat well with the sour cream mixture. (NOTE: I used sugar free pudding mix.)
- 3. Fold in the Cool Whip until well incoporated into the mixture and pour into prepared 8 inch graham cracker pie crust.
- 4. Keep in the fridge until you are ready to serve. Serve it with a little raspberry sauce, chocolate sauce or cherry pie filling. Fresh strawberries are also a tasty topping. I intend to try this with vanilla, chocolate and white chocolate pudding mixes eventually.
CHEATER'S NEW YORK STYLE CHEESECAKE
This is one I modified from several recipes. I cannot to use a springform pan. I buy the ready-made graham cracker crust and use my filling in them. I find it easier to do and can transport them in the container the crust comes in.
Provided by Tugar357
Categories Cheesecake
Time 55m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine the sour cream, sugar, eggs, and vanilla extract in a mixer for one minute. Add the cream cheese and mix until smooth. Add the melted butter and mix a few seconds longer.
- Pour into ready-made pie crust ( I use the larger ones with the 2 extra servings) and bake at 325 degrees F for 45 minutes.
- If you want to brown the top, turn on the broiler and watch it. If you look away, it will burn.
- Cool for at least 4 hours in the refrigerator. Overnight is better. Cut into thin slices. It is cheesecake after all.
- We prefer it plain, but feel free to add the topping of your choice.
Nutrition Facts : Calories 533, Fat 40.4, SaturatedFat 21.9, Cholesterol 141.8, Sodium 399.5, Carbohydrate 35.6, Fiber 0.5, Sugar 24.4, Protein 8.5
CHEATERS CHEESECAKE
Make and share this Cheaters Cheesecake recipe from Food.com.
Provided by Northern_Reflectionz
Categories Cheesecake
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt margarine.
- Add graham crumbs and sugar.
- Mix.
- Press into bottom of glass dish.
- Microwave 1 1/2 minutes.
- Combine all filling ingredients.
- Beat at high speed until smooth.
- Microwave 4-7 mins (stirring every 2 mins) Pour into cooled crust.
- Microwave at half power 7-15 minutes.
- Chill 6 hours.
- (filling thickens as it chills).
Nutrition Facts : Calories 244.1, Fat 13.5, SaturatedFat 6.3, Cholesterol 32.2, Sodium 160.7, Carbohydrate 22.8, Fiber 0.3, Sugar 16.4, Protein 8.1
EASTER EGG CHEESECAKE
Got leftover Easter eggs to use up? Try incorporating them into an easy no-bake vanilla cheesecake. Chill the cheesecake overnight for the best results
Provided by Esther Clark
Categories Dessert
Time 20m
Number Of Ingredients 8
Steps:
- Oil a 20cm deep springform cake tin and line with baking parchment. Tip the digestive biscuits into a food bag or the bowl of a food processor and crush or blitz to a fine crumb. Mix with the melted butter, then press into the base of the prepared cake tin and chill for 30 mins.
- Roughly chop half the chocolate mini eggs. Beat the soft cheese with the icing sugar and vanilla until just combined using an electric whisk. Clean the beaters, then beat the double cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the soft cheese mixture along with the chopped chocolate mini eggs. Spoon the cheesecake mixture over the biscuit base, then smooth the surface with a palette knife or spatula. Chill overnight.
- The next day, carefully release the cheesecake from the tin (you may need to run a cutlery knife around the edge to loosen it) and top with the remaining whole chocolate mini eggs to decorate.
Nutrition Facts : Calories 637 calories, Fat 47 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.61 milligram of sodium
CHEATERS PUMPKIN SPICE CHEESECAKE
For those of you who want to please both pumpkin pie and cheesecake lovers without letting them know a cake mix is the base! This is from the Cake Mix Doctor cookbook. Times given do not cover refrigerator chilling time, from 1 hr. but preferably up to 24 hrs. to meld flavors.
Provided by Mareesme
Categories Cheesecake
Time 1h7m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Place rack in center of oven and preheat to 325 dg. Lightly grease a 13 x 9" baking pan with the softened butter or vegetable shortening. Set the pan aside.
- Measure out 1/2 C of the cake mix and set aside for the filling.
- Place remaining cake mix, melted butter and 1 egg in a large mixing bowl. Blend on low for 2 minutes Scrape down the sides of bowl with spatula. Batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom and 1" up the sides of the prepared pan, smoothing it out with your fingers until top is smooth. Set pan aside.
- For the filling, place the cream cheese and condensed milk in the same mixing bowl used to make the crust and and blend about 30 seconds until combimed. Add remaining cake mix, remaining 3 eggs, pumpkin, brown sugar, and spices. Beat on medium for 1 minute then scrape down the sides of the bowl with spatula.
- Pour the filling onto the crust and spread so that filling covers the entire surface and reaches the sides of the pan.
- Place the pan in oven and bake until cheesecake looks shiny and center no longer jiggles when you shake the pan, about 40 to 45 minutes Remove pan from oven while you prepare topping. Leave the oven on.
- For topping, place the sour cream and brown sugar in a small mixing bowl and stir with spoon until well cimbined. Pour topping over the cheesecake and return pan to the oven.
- Bake until the topping sets, about 7 to 10 minutes. Remove the pan from the oven and place it on a wire rack to cool, approximately 30 minutes.
- Lightly cover the pan with plastic wrap and place the pan in the refrigerator to chill for at least 1 hr., but preferably 24 hours for the flavors to meld. Cut into squares and serve.
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