21 cheesecake sour cream topping crust Recipes

nonstick vegetable oil spray, gingersnap cookie crumbs (about 9 oz), pecans (about 3 1/2 oz), golden brown sugar, chopped crystallized ginger, unsalted butter, melted, cream cheese, room temperature, sugar, pure pumpkin, eggs, all purpose flour, ground cinnamon, ground ginger, freshly grated nutmeg, ground allspice, salt, vanilla extract, marshmallows or large cut into 1/2-inch cubes, whole milk, vanilla extract, salt, sour cream

cream cheese, softened, sugar, sour cream, vanilla, cool whip topping, thawed, graham cracker crust

cream cheese, softened, granulated sugar, sour cream, vanilla extract, non-dairy whipped topping, graham cracker pie crust, strawberry, hulled and sliced

chocolate wafer crumbs, cream cheese, softened, sugar, eggs, separated, vanilla extract, garnish: fresh raspberries , grated chocolate, topping: 1/2 cup sour cream, sugar, vanilla extract

muffin pan for 12 cupcakes, foil cupcake liners, crust: 1/4 cup graham cracker crumbs (about 7 graham crackers), unsalted butter, melted, light brown sugar, filling: 12 oz. cream cheese, at room temperature, granulated sugar, sour cream, eggs, topping: 1/4 cup sour cream, granulated sugar, strawberry pie filling

caramels, evaporated milk, chopped pecans, divided, chocolate crumb crust (9 inches), cream cheese, softened, sour cream, cold 2% milk, instant chocolate pudding mix, hot fudge ice cream topping, warmed

chocolate wafer cookies, melted unsalted butter, cream cheese, at room temperature, granulated sugar, light brown sugar, flour, eggs, at room temperature, canned pumpkin, heavy cream, sour cream, maple syrup, zest of 2 medium oranges, pumpkin pie spice, store-bought caramel topping, table salt, coarsely chopped toasted pecans, flaked salt* (such as cyprus sea salt flakes or maldon salt), for garnish

graham cracker pie crust, cream cheese or 1 (8 oz) box neufchatel cheese, sour cream, thawed whipped topping (cool whip ), vanilla (or other flavor extract), splenda sugar substitute (optional), salt (optional), cocoa powder (optional)

graham cracker pie crusts, cream cheese, sugar, sour cream, vanilla, non-dairy whipped topping, cherry pie filling

deep dish graham cracker crust, cream cheese, softened (fat free recommended), light sour cream (fat free recommended), light whipped topping (sugar free recommended ), vanilla, candy canes (10 canes or peppermint disks, sugar free recommended)

caramels, evaporated milk, chopped pecans, prepared chocolate cookie crumb crust, cream cheese, softened, sour cream, milk, instant chocolate pudding mix, hot fudge topping

prepared chocolate cookie crumb crust, caramel candy, evaporated milk, chopped pecans, cream cheese, softened, sour cream, milk, instant chocolate pudding mix, chocolate fudge topping

graham cracker pie crust, fat free cream cheese, softened at room temperature, splenda sugar substitute, vanilla extract, lemon , juice of, eggs, fat free sour cream, splenda sugar substitute, vanilla extract

graham cracker pie crust, eggs, separated, cream cheese, sugar, vanilla, lemon juice, sour cream, sugar, vanilla

whole graham cracker (10 oz total), broken, chilled unsalted butter, diced, golden brown sugar, cream cheese, room temperature, sugar, fresh lemon juice, vanilla extract, salt, all purpose flour, eggs, sour cream, sugar, vanilla extract, baskets strawberries, hulled, raspberry jelly

cream cheese, sugar, sour cream or 1/2 cup greek yogurt, frozen non-dairy topping, thawed, strawberry glaze, divided, shortbread or 1 graham cracker pie crust, sliced fresh strawberries

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 pie crust, prepared, low-fat cream cheese, sugar, vanilla, chocolate chips, low-fat sour cream, light whipped topping (cool whip lite )