Roxy
New member
PUMPKIN CHEESECAKE
Perfect for Thanksgiving!
2 cups Graham Wafer Crumbs
1/3 cup Butter (melted)
1/3 cup Sugar
2 TBSP Cornstarch
2 tsp Cinnamon
1/4 tsp Ginger
1 - 8 oz. pkg. Cream Cheese (softened)
1 1/4 cup Pumpkin Pie Filling (canned)
2 Eggs (separated)
1 1/4 cup Sour Cream
2 TBSP Sugar
1 tsp Vanilla
Combine graham wafer crumbs and melted butter. Press into a 8” spring form pan; refrigerate.
Combine sugar, cornstarch and spices. Add cream cheese and beat until smooth. Add pumpkin pie filling and egg yolks. Beat until well blended.
In a separate bowl, beat egg whites until soft peaks form; fold into pumpkin mixture. Spoon filling over prepared crust or chilled pie shell and bake at 325°F for 45-55 minutes or until a knife inserted in the center comes out clean.
Combine sour cream, sugar and vanilla. Spoon over cheesecake and return to oven for 10 minutes. Chill.
OREO CHEESECAKE
No-Bake, Easy and delicious!
CRUST:
1 box Oreo cookie crumbs
2/3 cup Butter (melted)
Combine together. Save 1/4 cup of crumb mixture for topping. Press the rest of the crumb mixture into a 9" x 13" pan.
FILLING:
1 - 8 oz. pkg. Cream regular cheese (not light or spread-able)
1 cup Confectioner's sugar/Powdered sugar
20 Regular size Oreo cookies (chopped up)
1 - 12 oz. Cool Whip topping
Beat cream cheese and icing sugar together. Add Cool Whip with a spoon, and stir together. Then stir in the chopped up Oreo cookies. Spread this filling on top of the crust. Sprinkle the 1/4 cup of saved crumb mixture evenly over the top. Cover and refrigerate 3 to 4 hours or overnight
Perfect for Thanksgiving!
2 cups Graham Wafer Crumbs
1/3 cup Butter (melted)
1/3 cup Sugar
2 TBSP Cornstarch
2 tsp Cinnamon
1/4 tsp Ginger
1 - 8 oz. pkg. Cream Cheese (softened)
1 1/4 cup Pumpkin Pie Filling (canned)
2 Eggs (separated)
1 1/4 cup Sour Cream
2 TBSP Sugar
1 tsp Vanilla
Combine graham wafer crumbs and melted butter. Press into a 8” spring form pan; refrigerate.
Combine sugar, cornstarch and spices. Add cream cheese and beat until smooth. Add pumpkin pie filling and egg yolks. Beat until well blended.
In a separate bowl, beat egg whites until soft peaks form; fold into pumpkin mixture. Spoon filling over prepared crust or chilled pie shell and bake at 325°F for 45-55 minutes or until a knife inserted in the center comes out clean.
Combine sour cream, sugar and vanilla. Spoon over cheesecake and return to oven for 10 minutes. Chill.
OREO CHEESECAKE
No-Bake, Easy and delicious!
CRUST:
1 box Oreo cookie crumbs
2/3 cup Butter (melted)
Combine together. Save 1/4 cup of crumb mixture for topping. Press the rest of the crumb mixture into a 9" x 13" pan.
FILLING:
1 - 8 oz. pkg. Cream regular cheese (not light or spread-able)
1 cup Confectioner's sugar/Powdered sugar
20 Regular size Oreo cookies (chopped up)
1 - 12 oz. Cool Whip topping
Beat cream cheese and icing sugar together. Add Cool Whip with a spoon, and stir together. Then stir in the chopped up Oreo cookies. Spread this filling on top of the crust. Sprinkle the 1/4 cup of saved crumb mixture evenly over the top. Cover and refrigerate 3 to 4 hours or overnight