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Results 81 - 90 of 127 for size cheesecake
Crust: Preheat oven to 400 ... Spread surface of cheesecake with glaze; refrigerate until well ... prepared. Also good with fresh fruit topping.
Combine cracker crumbs and butter; mix well. Press into bottom of 7x11 inch (18x28 inch) pan; set aside. Pour boiling water into blender ...
83. LEMON CHEESECAKE
Suggestion: Use juice from the pineapple with the water to make 1 cup. Dissolve Jello in hot water. Set aside to cool. Cream sugar and ...
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Stir in ...
With mixer, whip cream cheese, ... (muffin or midget size). Put vanilla wafer in ... cover with pie filling. Refrigerate, will keep several days.
Combine five crust ingredients and ... baked crust. Bake cheesecake at 375 degrees for 40-50 ... oven set at 375 degrees for another 5-7 minutes.
Pour Pet milk into metal cake pan and freeze until icy throughout. Dissolve jello in hot water; add sugar and stir. Using mixer, cream well ...
Press in an oblong pan. Bake 10 minutes. Set aside to cool. Mix all ingredients until smooth and creamy. Pour over crust. Put cherry pie ...
Preheat oven to 350 degrees. ... hour or until cheesecake is just firm when the ... stiff. Remove side of pan and decorate cake with whipped cream.
In small bowl combine crumbs, sugar and melted butter. Press mixture in bottom of 8 or 9 inch pie pan or in bottom of 9 inch springform ...
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