87 cheesecake cool graham cracker crust Recipes

fresh raspberries, sugar, cream cheese, softened, sweetened condensed milk, vanilla extract, eggs, lightly beaten, semisweet chocolate chips, melted and cooled, graham cracker crusts (9 inches), chocolate curls and additional raspberries, optional

fresh raspberries, sugar, cream cheese, softened, sweetened condensed milk, vanilla extract, eggs, lightly beaten, semisweet chocolate chips, melted and cooled, graham cracker crusts (9 inches), chocolate curls and additional raspberries, optional

graham cracker crust, cream cheese , soften, cool whip, thawed, vanilla, sugar, pie filling or 12 oz frozen fruit or 12 oz fresh fruit

white chocolate chips, cream cheese, cool whip, graham cracker crust

graham cracker crust, cream cheese, softened, sugar, sour cream, vanilla, cool whip, thawed, fresh strawberries, thinly sliced, strawberry glaze

cool whip lite, light cream cheese, vanilla flavoring, sugar-free lime gelatin, boiling water, graham cracker crust

graham cracker crust, cream cheese, softened, strawberry jam , to taste, powdered sugar, lemon pie filling, sliced strawberry, cool whip

chef karen harper , pastry chef for the black rabbit restaurant at mcmenamins edgefield in troutdale, oregon, courtesy of chef harper and mozzarella fresca. the cheesecake must be made a day in advance. (i first saw this recipe in a newspaper, but it s readily found throughout the internet.), all refrigerated ingredients should be at room temperature ., mascarpone (you can, substitute cream cheese ), sugar, grand marnier, eggs, kosher salt, in grand marnier, must be done in advance; cover and refrigerate., preheat the oven to 300of., beat the mascarpone/cream cheese until creamy. gradually beat in the sugar , salt and grand marnier., at a time add the eggs , scraping the sides of the bowl often., scrape batter into the crust and smooth the top. bake on a cookie sheet until the center barely jiggles when the pan is tapped, 45 to 55 minutes. let cool in the pan on a rack for 2 hours., unmold, cover and refrigerate overnight., chocolate graham cracker crust, chocolate graham crackers, melted unsalted butter, springform pan, preheat oven to 375of., in a food processor , blend graham crackers and butter until completely incorporated., mash the crumb mixture evenly into bottom of a 10 springform pan. bake 10 minutes ; cool completely., chocolate ganache, chopped semisweet chocolate (use top quality chocolate), heavy cream, grand marnier, be done in advance, covered and refrigerated ., bring cream just to the boil. remove from heat and stir in chocolate till incorporated., using a whisk , very gently stir in grand marnier. let ganache cool till is thick enough to spread. if ganache becomes too thick, warm it in a water bath or double boiler., candied orange slices, unpeeled oranges, sliced from top to bottom in 1/4 thick slices, sugar, water, be done in advance, covered and refrigerated ., boil orange slices in water for 10 minutes, gently stirring occasionally., stir in sugar and cook for another five minutes. remove orange slices with tongs to a baking sheet and allow them to cool completely. reserve the orange simple syrup for other culinary uses, mousse, do not do this step till ready to build the dessert., mascarpone, zest from 1 orange, heavy cream , whipped stiff, sugar, unflavored gelatin, cold water

sugar free lemon jello gelatin (1 small pack ), water, fat free cream cheese, vanilla, fat free cool whip, shortbread, crust or 9 inches graham cracker crust, crust graham cracker, fresh strawberries

cream cheese, softened, butter or 1/4 cup margarine, softened, sugar, vanilla extract, milk chocolate chips, melted and cooled, carton cool whip, thawed, graham cracker crust (or any flavor !), garnish with additional cool whip

pre-made graham cracker crust, raspberries, black raspberries, blueberries, strawberry, cool whip, cheesecake mix, cream

skim milk, sugar-free instant cheesecake pudding mix, grated lemon peel, cool whip free, reduced fat graham cracker crust, sugar-free strawberry jam

reduced fat graham cracker crust, cherry pie filling, skim milk, cheesecake flavor instant pudding and pie filling, cool whip free, thawed

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.

graham cracker crust (you can use the nilla crust or cookie crust too), cream cheese, powdered sugar, cool whip (if you use the red label you may need just a little more), cherry pie filling (or another fruit, i prefer comstock brand)

graham cracker crust, cream cheese, pumpkin, cool whip, pumpkin pie spice

cold milk, cheesecake flavored instant pudding, grated lemon zest, thawed cool whip, graham cracker crust, whole cranberry sauce, chopped wlnuts

cream cheese softened, butter softened, granulated sugar, vanilla extract, milk chocolate chips melted and cooled, carton of cool whip topping, graham cracker crust (9 inch 1)