Crust:
2 c. finely crushed vanilla wafer crumbs
1 c. ground toasted almonds
1/2 c. butter, melted
1/2 c. sugar
Filling:
12 oz. milk chocolate pieces
1/2 c. milk
1 envelope unflavored gelatin
16 oz. cream cheese, softened
1/2 c. sour cream
1/2 tsp. almond extract
1/2 c. whipping cream, whipped
16 oz. cream cheese, softened
2 c. cottage cheese
1 1/2 c. sugar
4 eggs, slightly beaten
6 Tbs. cornstarch
6 Tbs. flour
1 1/2 Tbs. fresh lemon juice
1 tsp. vanilla
1/2 c. melted butter, cooled
1 pint sour cream
Graham Cracker Crust:
1 c. graham cracker crumbs
1/2 c. chopped pecans
1/4 c. melted butter
1 tsp. sugar
Blueberry Glaze:
1 c. sugar
3 Tbs. cornstarch
1 c. reserved blueberry juice from canned blueberries
2 16 1/2 oz. cans blueberries, well drained, 1/2 c. berries reserved
2 c. vanilla wafer crumbs
1/4 c. margarine, melted
16 oz. Light Neufchatel Cheese, softened
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 c. canned pumpkin
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg
2 envelopes unflavored gelatin
Sugar
6 oz. pineapple juice
3 eggs, separated
3 8-oz. packages cream cheese, softened
1/4 c. dark rum
1/4 tsp. coconut extract
20 oz. crushed pineapple
1 Tb. cornstarch
Coconut crust
1 lb. cream cheese, softened
1 lb. ricotta cheese
1 1/2 c. sugar
4 large eggs, at room temperature
1/2 stick unsalted butter, melted & cooled
3 Tbs. all purpose flour
3 Tbs. cornstarch
2 1/2 tsps. vanilla
2 c. dairy sour cream
12 vanilla wafers
1 Tb. + 1 tsp. margarine
15 oz. ricotta cheese
1 tsp. vanilla
2 eggs or 4 egg whites
1/3 c. non-fat dry milk
2 tsps. sugar
3 Tbs. flour
1/4 tsp. grated lemon peel
1 c. crushed, drained pineapple
Whipped topping, opt
2 vanilla wafer crumbs
6 Tbs. butter, melted
14 oz. bag caramels
5 oz. can evaporated milk
1 c. chopped pecans, toasted
16 oz. cream cheese, softened
1/2 c. granulated sugar
1 tsp. vanilla
2 eggs
1/2 c. semisweet chocolate pieces, melted
Garnishes:
Whipped cream, pecans, cherries
1 graham cracker crust
16 oz. cream cheese, softened
2/3 c. granulated sugar
1 tsp. vanilla
2 eggs
1 c. semi-sweet chocolate chips
1/4 c. whipping cream
21 oz. cherry pie filling
2 cups graham cracker crumbs
2 cups granulated sugar, divided
1/2 cup (1 stick) butter, melted
4 (8-ounce) packages cream cheese, softened
1 tablespoon vanilla extract
Pinch salt
4 large eggs, at room temperature
16 Snickers "fun-size" bars, divided, plus more for garnish
4 tablespoons milk, divided
2 cups sour cream
Whipped cream for garnish
1 1/2 cups crushed gingersnaps (about 30)
5 tablespoons butter, melted
3 (8-ounce) packages cream cheese, room temperature
3/4 cup granulated sugar
1/2 cup packed light brown sugar
3 eggs, lightly beaten
1 (15-ounce) can pumpkin
1/4 cup heavy cream
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 teaspoon ginger
1/2 teaspoon ground nutmeg
