1 8 ounce tub of cool whip
1/3 cup of lemon or lime juice
1 8 ounce package of cream cheese.
Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.
On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola.
6 tablespoons unsalted butter
14 ounces individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese
1/2 cup white sugar
1-1/2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees F. Butter one 9 inch springform pan. Toast the pecans at 350 degrees F for 6 minutes. Remove pecans and set aside. Leave oven at 350F. In a small saucepan, melt the unsalted butter. Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared spring form pan. Place the pan onto a cookie sheet and bake for 10 minutes. Remove and allow to cool. In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top. In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer. Bake at 350 degrees F for 40 minutes or until barely set. Chill over night in the refrigerator before serving.
3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
1/4 cup all-purpose flour
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup semisweet miniature chocolate chips
Preheat oven to 350F. In a medium bowl, combine cookie crumbs and butter. Press onto bottom of 9 inch spring form pan. Bake in preheated oven for 10 minutes. In large bowl combine cream cheese, sugar, and flour. Mix at medium speed until well blended. Stir in eggs one at a time. Blend in sour cream and vanilla. Stir in chocolate chips. Pour batter over baked crust. Bake in preheated oven for 55 minutes. Allow to cool completely before removing from pan. Store in refrigerator.
Cake & filling
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling
1/2 cup powdered sugar
2-3 teaspoons milk
Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.