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HEAT oven to 325ºF. MIX wafer crumbs and butter; press onto bottom of 9-inch springform pan. BEAT 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until blended.
HEAT oven to 325°F. MIX graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups. BEAT cream cheese, remaining sugar and vanilla with mixer until blended.
MEANWHILE, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting ...
HEAT oven to 325°F. MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended.
MEANWHILE, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended.
HEAT oven to 325ºF. MIX wafer crumbs and butter; press onto bottom of 9-inch springform pan. BEAT 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until blended.
Cut 2-inch circles out of the pie crusts and add to a mini cupcake pan. Sprinkle ½ teaspoon of the crushed Cheez-Its in each one. Combine the cream cheese, sour cream, eggs, and cornstarch until light and fluffy. Season with salt and pepper to taste. Add to the mini cupcake tins. Bake for 15 minutes. Courtesy of The Daily Meal.
Top with the orange cheesecake batter and gently smooth into an even layer. Swirl with a toothpick or skewer. Cover with plastic wrap and refrigerate until set, at least 6 hours or up to overnight.