does any one know a cheese cake recepe that takes little time?

Question

please send your recepe at [e-mail]

Answer 1

Eight minutes is all you'll need to make this sweet and tangy strawberry cheesecake.


8-Minute Cheesecake

1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
1 cup non-dairy whipped topping
1 (9-inch) graham cracker pie crust
1/2 pint strawberries, hulled and sliced
In a large mixing bowl beat cream cheese until softened; gradually add sugar. Blend in sour cream and vanilla until well mixed. Gently fold in non-dairy whipped topping, blending well.
Spoon into prepared graham cracker crust and chill. Garnish with sliced strawberries.
Makes 8 servings.


Quick Cherry Cheesecake

1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
2 cups frozen whipped topping, thawed
1 (9-inch) graham cracker crumb crust
1 (21-ounce) can cherry pie filling
Mix cream cheese and sugar with electric mixer on medium speed until well blended. Gently stir in whipped topping.
Spoon into crust. Top with cherry pie filling. Refrigerate until ready to serve.
Makes 8 servings.


No-Bake Cheesecake

1 (8-ounce) package cream cheese
1/3 cup granulated sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 (9-inch) graham cracker pie crust
Mix cream cheese and sugar in a medium bowl with electric mixer on medium speed until well blended.
Whip cream with vanilla in a mixing bowl until soft peaks form. Gently fold whipped cream into cream cheese mixture.
Spoon mixture into crust. Refrigerate 3 hours or overnight. Top with fresh fruit or cherry pie filling, if desired.
Makes 8 servings.

Answer 2

You can't get a cheesecake quicker than this.

Two 8-ounce packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs

Mix all ingredients together. Pour into graham cracker crust. Bake at 350 degrees for 40 minutes. Cool, then refrigerate for 3 hours.

Answer 3

Drumstick Cake Recipe #126603
The most delicious cheesecake EVER in my opinion. I make it at least twice a month.
by sheri77
24 servings
15 min 15 min prep
Base
1 1/2 cups graham wafer crumbs
2/3 cup unsalted peanuts (crushed)
1/3 cup butter
3 tablespoons peanut butter
Filling
1 (8 ounce) package cream cheese
1/2 cup sugar
1/2 cup peanut butter
2 teaspoons vanilla
2 eggs
1 liter Cool Whip
1/2 cup nesquik chocolate syrup

For base: melt butters together. stir in peanuts and graham crumbs. Reserve 3/4 cup for topping. Press into 9 x 13 pan.
For filling: mix cream cheese, sugar, peanut butter & vanilla. Add eggs, one at a time. Fold in cool whip. pour over base. Drizzle brown cow on top and swirl through with a knife. Sprinkle 3/4 cup crumbs over top, with extra peanuts. Freeze at least 6 hours.
Before cutting, let sit for about 15 minutes at room temperature. A pizza cutter works great.
© 1999-2006 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Have we helped with your cooking? Do you like to collect recipes? You might benefit from Recipezaar Premium Membership. You can create your own online Cookbooks of favorite recipes, print custom Shopping Lists, etc., plus hundreds of new recipes each week for less than the cost of a single cookbook. Premium members can customize their printouts and omit this advertisement ;-). Learn more: http://recipezaar.com/members/premium/

Share your experience with others, and post your comments on the recipe. Type 126603 in the Search box at the top of Recipezaar, to get back to this recipe easily.

Recipe Notes & Rating: 5 stars 4 stars 3 stars 2 stars 1 star

Answer 4

Philadelphia Cream Cheese makes a ready made cheesecake filling. Buy that and spoon it into a ready made graham cracker crust. Put a can of fruit filling on top.
That's it! NO baking or anything it is ready to serve.

Answer 5

chocolate cheese pie

Answer 6

yes... the grocery store...

Answer 7

PHILADELPHIA® New York Cheesecake

1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 can (21 oz.) cherry pie filling (optional)



PREHEAT oven to 325°F if using a silver 9-inch springform pan ( or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
BEAT cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.

----------

It's-a-Snap Cheesecake

1 envelope KNOX Unflavored Gelatine
1/2 cup sugar
1 cup boiling water
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 HONEY MAID Graham Pie Crust (6 oz.)



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.

----------

Caramel Cheesecake Bars

1-1/2 cups crushed NILLA Wafers (about 50 wafers)
1 cup chopped PLANTERS Pecans, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
1/4 cup KRAFT Caramel Topping



PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles . Mix wafer crumbs, 1/2 cup of the pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until needed.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Cut into 32 bars. Store leftover bars in refrigerator.

----------

Strawberry Cheesecake Squares

30 NILLA Wafers, finely crushed (about 1 cup)
3 Tbsp. butter or margarine, melted
2 Tbsp. sugar
1/3 cup strawberry jam
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
8 strawberries, halved



MIX wafer crumbs, butter and 2 Tbsp. sugar in small bowl with fork. Press firmly onto bottom of foil-lined 8-inch square pan. Carefully spread jam over crust.
BEAT cream cheese and 1/3 cup sugar in large bowl with wire whisk or electric mixer on medium speed until well blended. Gently stir in whipped topping; spoon over crust.
REFRIGERATE 3 hours or until set. Cut into 16 squares. Top each square with strawberry half. Store leftover dessert in refrigerator.