Saturday, July 14, 2012


I am including this recipe in my quick fix recipes because it is just that.  It only takes a few minutes of your time to make it.  It does, however, need several hours of refrigeration before serving!

Preheat oven to 325 degrees.

1 1/2 cups crushed vanilla wafer cookies
3 tbsp butter, melted

Combine the cookie crumbs and butter; press onto the bottom of a 9-inch springform pan.

3 pkgs (8-oz each) cream cheese, softened
3/4 cup granulated sugar
1 tbsp vanilla extract
3 large eggs

Beat the cream cheese, sugar, and vanilla in large mixer bowl until well blended.  Add the eggs, one at a time, mixing on low speed after each addition just until egg is blended in.  Pour the filling over the crust.

Bake cheesecake at 325 degrees for 50 to 55 minutes or until the center is just almost set.  Remove from oven and run a thin knife around the rim of the pan to loosen cake.  Allow cake to cool completely in pan placed on a wire rack.

1 pkg (8-oz) cream cheese
1/4 cup granulated sugar
1 tsp vanilla extract
1 carton (8-oz) frozen whipped topping, thawed
fresh blueberries for garnish

Beat the cream cheese, sugar, and vanilla together in a large mixer bowl until well blended.  Using a whisk, stir in the thawed whipped topping.  Spread the topping over the cooled cheesecake.

Garnish with fresh berries (I prefer blueberry; use your favorite).

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