How To make 3 Step Cheesecake
2 pk Cheam cheese,softened (8oz)
1/2 c Sugar
1/2 ts Vanilla
2 Eggs
1 Graham-cracker crust,9"
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well-blended. Pour into crust. Bake at 350'F. for 40 minutes, or until center is almost set. Cool. Refrigerate 3 hours or overnight, Makes 8 servings. NOTE: You can also use lighter Neufchatel-type cheese. Variations: For chocolate, melt four squares of semi-sweet baking chocolate; add after eggs and mix until blended. For candy version, sprinkle 1 cup of chopped candy bars on top of cake before baking. For pumpkin, add 1/2 cup canned pumpkin, 1/2 teaspoons ground cinnamon and a dash each of nutmeg and cloves in the first step. Then add eggs and proceed as directed.
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INGREDIENTS
• Soft Lady fingers
• 24 ounces (3 packages) cream cheese, softened
• 1 cup powdered sugar
• 2 cups heavy whipping cream
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon lemon zest (2 lemons)
Lemon curd
- 1/3 cup lemon juice (2 large lemons)
- 2 egg + 1 yolk
- 1tablespoon corn startch
- 1 tbsp heavy cream
- ½ cup sugar
- 2 tbsp butter
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PHILADELPHIA 3-STEP Pumpkin Cheesecake | My Food and Family
Mix, pour, bake—that's all you have to do for this 3-STEP Pumpkin Cheesecake! This PHILADELPHIA 3-STEP Pumpkin Cheesecake is great for Thanksgiving. See Megumi make it here:
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Kraft Recipes | Philadelphia 3 Step Pumpkin Cheesecake
Make a delicious pumpkin cheesecake easily with our PHILADELPHIA 3-STEP Pumpkin Cheesecake. Mix, pour, bake—that's all you have to do for this 3-step pumpkin cheesecake! Serve this dessert as a Thanksgiving dessert or during any fall-themed get-together.
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-- FULL RECIPE --
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
dash ground cloves
dash ground nutmeg
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
Heat oven to 350°F. Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
Pour into crust. Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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Amazing No Bake Cheesecake Recipe
Looking for a stunningly versatile dessert that will work for literally any occasion? My No Bake Cheesecake recipe is here for you. Whether you top it with fresh fruit, homemade preserves, or even store-bought chocolate or caramel sauce, this 9-ingredient basic cheesecake is the perfect creamy canvas to finish any meal with style. This no-bake cheesecake recipe is the perfect choice when you’re looking for an impressive-looking (and tasting!) treat that’s super low-lift. Whether you’re hosting a fancy dinner party or brunch, or if you’re looking for a crowd-pleasing dessert for your holiday table, you just can’t go wrong with tangy, creamy no bake cheesecake.
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Quick & Easy 3 Step Cheese Cake| Philadelphia Cream Cheese
Easy cream cheese recipe just mix, pour & bake. Everybody loves this cheese cake even people who don't like to eat sweet.
I have used the low fat Philadelphia cream cheese but you can also use the original one for more creamy texture.
Tips:
Remember to use room temperature cream cheese and eggs.
Ingredients:
2Eggs
2X Philadelphia Cream Cheese (8 oz) [I used the less fat cream cheese but if you want more creamy texture then use the original cream cheese]
2 Tbsp of sour cream
1 Tsp Vanilla extract
For decoration:
Dark chocolate chips
Butter
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