665 mixed cheesecake Recipes

chocolate cake mix, cream cheese (do not use imitation), egg, sugar, chocolate chips, instead of the box cake mix try, all-purpose flour, light brown sugar, natural unsweetened cocoa powder (not dutch-process), baking soda, salt, water, unflavored vegetable oil, white or cider vinegar, vanilla extract

prepared graham cracker crusts, cream cheese, softened, sugar, vanilla extract, vanilla instant pudding mix, milk, pumpkin puree (not the pie mix), pumpkin pie spice

yellow cake mix, butter, melted, egg, sugar, flour, cinnamon, cream cheese, sugar, eggs, pumpkin pie mix, pumpkin pie spice, evaporated milk

white cake mix , prepared in advance as directed or 1 purchased angel food cake or 1 poundcake or 1 sponge cake, cream cheese, softened, sugar, fresh raspberries, semisweet chocolate , grated coursely or 3/4 cup semi-sweet chocolate chips

crushed chocolate sandwich cookies, butter melted, cream cheese softened, granulated sugar, flour, vanilla, semisweet baking chocolate melted and cooled slightly, hazelnut liqueur, eggs, powdered sugar, mixed berries

cookie base, betty crocker oatmeal cookie mix, crushed gingersnap cookies, chopped pecans, cold butter or margarine, cream cheese, softened, sugar, canned pumpkin (not pumpkin pie mix), all-purpose flour, pumpkin pie spice, whipping cream, eggs, chocolate topping, caramel topping

use chocolate crust - see crust page ., brownie mix (i prefer b. crocker with chocolate syrup), dark special choc. syrup, philly cream cheese, softened, sugar, flour, eggs, vanilla extract, heavy cream

betty crocker sugar cookie mix, all-purpose flour, butter or 1/3 cup margarine, softened, egg, slightly beaten, cream cheese, softened, sweetened condensed milk (not evaporated), instant coffee granules, vanilla, eggs, semisweet chocolate chips, cream cheese, softened, whipping cream, chocolate curls , if desired

blueberries (frozen or fresh ), cornstarch, splenda sugar substitute, vanilla jello sugar-free instant pudding mix (sugar free - sweetened with aspartame, note package serves 4 and pudding does not require cooking), philadelphia ultra low-fat cream cheese (this is half the 250 g tub it comes in), skim milk, water

chocolate crust - see crust page ., brownie mix ( i prefer b. crocker), dark special syrup, philly cream cheese, softened, sugar, eggs, butterscotch morsels, melted and cooled, melted butter, evaporated milk

pillsbury reduced sugar devil s food cake mix, pumpkin puree, cool whip lite (or whichever cool whip you prefer), instant sugar free fat free jell-o pudding mix , cheesecake flavor

betty crocker sugar cookie mix, butter or 1/3 cup margarine, melted, all-purpose flour, egg, cream cheese, softened, sugar, vanilla, eggs, strawberry all-fruit spread

sugar-free instant vanilla pudding mix (1 package, cheesecake flavor suggested), cold skim milk, vanilla protein powder (2 scoops), canned pumpkin (trader vic s suggested, not pumpkin pie mix), pumpkin pie spice, fat-free cool whip

cold butter, betty crocker oatmeal chocolate chip cookie mix, egg, cream cheese, softened, sugar, eggs, vanilla

betty crocker oatmeal cookie mix, firm butter or 1/2 cup margarine, cream cheese, softened, sugar, all-purpose flour, vanilla, egg, apple pie filling, ground cinnamon, chopped walnuts

cream cheese, softened, sugar, bisquick or 1/2 cup reduced-fat baking mix, orange zest, ground cinnamon, ground nutmeg, ground ginger, vanilla, eggs, canned pumpkin (not pumpkin pie mix), sour cream, sugar, vanilla

betty crocker sugar cookie mix, cold butter or 1/4 cup margarine, cream cheese (half of 8-oz package), sliced almonds, cream cheese, softened (20 oz total ), sugar, all-purpose flour, almond extract, eggs, cherry pie filling

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.