JELLO CHEESECAKE WITH WALNUT CRUST - ZIPPY'S RECIPE - (3.9/5)
Provided by carvalhohm2
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees fahrenheit. Mix together butter, flour, brown sugar and nuts in a stand mixer. Press into a 13 X 9 inch pan; Bake for 15 minutes. Let this cool completely. Mix the lemon gelatin with 1 cup of boiling water. Set aside to cool. Mix together cream cheese, sugar and Cool Whip; add cooled lemon gelatin mixture to the cream cheese mix. Pour this over the crust; refrigerate for 1 hour. NOTE: The cream cheese filling will be light and soft. It will not be as firm as you might expect it to be. Combine cherry gelatin (or your gelatin flavor of choice) and 2 cups of boiling water; cool. Gently spoon the Jello over the cold cream cheese mixture. Refrigerate until cherry gelatin is firm (overnight or up to 4 hours). Slice Jello cheesecake into generous squares and serve!
IT'S-A-SNAP GELATIN CHEESECAKE
Discover this super-simple and delicious gelatin cheesecake recipe! It's-a-Snap Gelatin Cheesecake takes three steps, the last of which is "refrigerate."
Provided by My Food and Family
Categories Baking Ingredients
Time 4h5m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Mix gelatine and sugar in small bowl. Add boiling water; stir 5 minutes or until gelatine is completely dissolved.
- Beat cream cheese and vanilla in large bowl with electric mixer on medium speed until creamy. Gradually add gelatine mixture, beating until well blended after each addition. Refrigerate 45 minutes or until thickened, stirring every 15 minutes. Pour into pie crust.
- Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 350, Fat 25 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
NO BAKE STRAWBERRY CHEESECAKE
Light and fluffy no bake cheesecake with a strawberry surprise taste.
Provided by mamasguardianangel
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 4h
Yield 10
Number Of Ingredients 7
Steps:
- Dissolve strawberry gelatin in boiling water in a bowl; cool in refrigerator until thick, but not set, about 20 minutes.
- Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.
- Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour strawberry gelatin mixture into evaporated milk, beating constantly. Fold cream cheese mixture into gelatin-milk mixture to form cheesecake filling.
- Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into crust. Refrigerate until cake is set, at least 3 1/2 hours.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 44.9 g, Cholesterol 28.7 mg, Fat 14.8 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 6.8 g, Sodium 252.7 mg, Sugar 37.9 g
VANILLA BEAN CHEESECAKE WITH WALNUT CRUST
This cheesecake is just plain SEXY. So delicate, sultry and beautiful! A true indulgence for the vanilla connoisseur. The pure white topping so innocently covers the pure decadence! I experienced love at first sight with this cheesecake and I think you will too! Since vanilla, almonds and walnuts are aphrodisiacs, I plan on adding this to my Valentine's Day menu and have posted it here for safe keeping! The recipe was adapted from All-American Sexy Foods by Peggy Cullen. A 10 for total YUM factor! Wine Suggestion: A creamy bubbly, such as Michele Chiarlo Moscato d' Asti Nivole 2003 is a wonderful combination with this dessert. Or try a dessert Trebianno such as Late Harvest Trebianno.
Provided by NcMysteryShopper
Categories Cheesecake
Time 1h25m
Yield 1 cheesecake, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350° and butter a 10-inch springform pan.
- In a food processor or blender, pulse walnuts with 1/4 cup of the sugar until finely ground. Add butter and pulse until the mixture looks like moist sand. Press crumbs into bottom of pan. Bake for 12 minutes, or until lightly browned around the edges.
- In a small mixing bowl, mix sour cream with 1/4 cup sugar and 1 teaspoon of the vanilla extract. Cover and set aside.
- Reduce the oven temperature to 300°.
- In a stand mixer fitted with a paddle or using a handheld electric mixer, beat cream cheese on low speed with the remaining sugar and the vanilla seeds until JUST combined. Beat in eggs one at a time. Add remaining vanilla extract and the almond extract. Slowly mix in cream until smooth. Pour batter into pan and bake for 65 minutes or until lightly golden and slightly jiggly in the center.
- Immediately pour the sour cream topping over the cheesecake and smooth the surface with back of spoon or spatula.
- Return to oven and bake an additional 5 minutes.
- Place on wire rack and let cool to room temperature.
- Run a thin sharp knife around cake and remove the ring.
- Refrigerate for 3 hours. Remove cheesecake and cover loosely with plastic wrap. Return to refrigerator and leave overnight before serving.
Nutrition Facts : Calories 764.5, Fat 62.5, SaturatedFat 30.2, Cholesterol 226.8, Sodium 402.8, Carbohydrate 43.1, Fiber 1.2, Sugar 40.2, Protein 11.8
LIGHT AND FLUFFY LEMON JELLO CHEESECAKE
I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!
Provided by Barb Witherspoon
Categories Cheesecake
Time 2h15m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
- Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
- Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
- Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
- In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
- Add Jello mixture to evaporated milk and continue to beat until well blended.
- Pour over Graham cracker crust.
- Chill until firm.
Nutrition Facts : Calories 183.3, Fat 10.5, SaturatedFat 5.9, Cholesterol 29.5, Sodium 183.7, Carbohydrate 19.5, Fiber 0.3, Sugar 12.8, Protein 3.5
EASY NO-BAKE JELLO CHEESECAKE
Ok, so it's not a "traditional" cheesecake, but it's easy and tastes soooo good!! My grandmother used to make this all the time when I was little, and it still takes me back to my childhood whenever I eat it. This is great to take to picnics, potlucks, etc., and for some reason, just seems to taste even better in the summertime! Prep. time includes refrigerating time.
Provided by Manda
Categories Cheesecake
Time 3h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix together cornflake crumbs, brown sugar, and melted margarine.
- Line the bottom of 9x13-inch baking pan, reserving about 1/4 c.
- mixture for topping.
- Beat milk until it forms soft peaks.
- Add sugar and vanilla to whipped milk.
- In separate bowl, whip the cream cheese.
- Add to whipped milk, along with jello powder.
- Add pineapple and maraschino cherries.
- Pour mixture over cornflake crumbs in pan.
- Sprinkle with reserved cornflake crumbs.
- Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 300.9, Fat 16.3, SaturatedFat 6.8, Cholesterol 29, Sodium 242.5, Carbohydrate 35.8, Fiber 0.3, Sugar 28.3, Protein 4.4
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