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PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar.
To make the filling, combine the eggs, cream cheese, sugar and vanilla in a large bowl. Using an electric mixer or whisking by hand, mix until smooth. Pour the filling into the prepared crust and ...
The cheesecake filling is spiked with coffee liqueur and espresso to make it super-rich and creamy, and the top gets the iconic dusting of cocoa powder over an espresso-infused whipped cream. Don ...
Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator. Kraft Kitchen tips:
Laurie Farmer. While the filling looks like ice cream, it doesn’t melt like ice cream, plus, they can be ready to enjoy in 10 minutes! Get the recipe: Cheesecake Cones
Using calorie-free sweetener in the cheesecake filling and crust (along with sugar-free caramel syrup on top) makes this dessert low-carb. (We're talking 2 net carbs per serving.) (We're talking 2 ...
With a gingersnap cookie crust, a classic, creamy cheesecake filling, and an apple-cider caramel topping (with apples and toasted pecans!), this cheesecake has everything you could ever want in a ...
2. No-Bake Cherry Cheesecake. Cool Whip and cream cheese unite to create the perfect creamy, fluffy filling for this no-bake cheesecake recipe. The tart cherry pie filling brings a balance of ...
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