Tag: Cheesecakes

Blueberry Muffin Mix Recipe

Blueberry Cheesecake

(12 – 15 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Blueberry Muffin Mix
  • 3/4 cup graham cracker crumbs
  • 3 Tbsp. sugar
  • 6 Tbsp. margarine or butter, softened

Filling

  • 2 pkgs. (8 oz.) cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp. lemon extract
  • 1 container (8 oz.) whipped topping, thawed
  • 1 jar (10 oz.) blueberry preserves
  • 2/3 cup fresh or frozen blueberries
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Blueberry Muffin Mix

Directions:

Preheat oven to 375°F.

Combine crust ingredients until crumbly. Reserve 1 tablespoon of crumbs. Press remaining crumbs into bottom and slightly up sides of ungreased pie pan. Bake 7 – 10 minutes. Cool. For filling, beat cream cheese, powdered sugar and lemon extract until smooth. Fold in whipped topping. Set aside. Combine preserves and blueberries. Spread over cooled crust. Spread cream cheese mixture over blueberry mixture. Sprinkle with reserved crumbs. Chill before serving.

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Chocolate Muffin Mix Recipe

Pumpkin & Chocolate Cheesecake

(20 – 24 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Chocolate Muffin Mix
  • 3 Tbsp. margarine or butter, softened
  • 1 Tbsp. sugar

Filling

  • 3 Tbsp. “JIFFY” Baking Mix
  • 3 pkgs. (8 oz.) cream cheese, softened
  • 1 cup sugar
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. cloves
  • 1 can (15 oz.) pumpkin
  • 4 eggs
  • 3/4 cup chocolate chips
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Chocolate Muffin Mix
Baking Mix

Directions:

Preheat oven to 350°F.

Fill a 13” x 9” pan with 1” of water and place on bottom rack of oven. Combine crust ingredients until crumbly. Press into bottom of an ungreased 9” springform pan. For filling, combine baking mix, cream cheese, sugar and spices until smooth. Add pumpkin and eggs. Beat until well blended. Fold in chocolate chips. Pour over crust. Bake 60 – 70 minutes or until edges are set. Center will be soft. Turn off oven and open door 3 – 4 inches. Let cheesecake set for an additional 15 minutes or until center is set. Remove from oven and cool to room temperature. Remove side of pan and refrigerate 3 hours.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Pumpkin Cheesecake

Pumpkin Cheesecake

(9 – 12 Servings)

Ingredients:

Crust

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1 tsp. pumpkin pie spice
  • 1/2 cup margarine or butter, melted

Filling

  • 3 pkgs. (8 oz.) cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk
  • 1 can (15 oz.) pumpkin
  • 4 eggs
  • 2 tsp. pumpkin pie spice
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.

Combine crust ingredients. Press into bottom and slightly up sides of ungreased 10″ springform pan. For filling, blend cream cheese. Add sweetened condensed milk and beat on medium for 2 minutes. Add remaining ingredients, beating on medium for 1 minute. Pour filling into crust. Bake 60 – 70 minutes or until center becomes firm. Remove from oven and cool. Refrigerate 2 hours.  Loosen and remove sides of pan. 

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Peanut Butter Cheesecake Squares

Peanut Butter Cheesecake Squares

(12 – 15 Servings)

Ingredients:

Crust

  • 2 pkgs. “JIFFY” Chocolate Muffin Mix
  • 6 Tbsp. margarine or butter, melted

Filling

  • 2 pkgs. (8 oz.) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp. vanilla extract
  • 2 eggs
  • 1/2 cup peanut butter
  • 1 cup mini chocolate chips
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Chocolate Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

Combine muffin mix and margarine or butter. Press into bottom of pan. Bake 8 – 10 minutes. Beat cream cheese, sugar and vanilla. Add eggs, one at a time. Mix in peanut butter. Spread mixture over crust. Sprinkle chocolate chips over cream cheese mixture (optional). Bake 25 – 30 minutes. Cool completely. Refrigerate 3 hours.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

"JIFFY" Cherry Cheesecake Pie

Cherry Cheesecake Pie

(9 – 12 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1 egg white, room temperature

Filling

  • 1/2 cup sugar
  • 1 Tbsp. cornstarch
  • 2 pkgs. (8 oz) cream cheese, softened
  • 1 egg
  • 1/2 tsp. almond extract
  • 1 can (21 oz) cherry pie filling
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Pie Crust Mix

Directions:

Preheat oven to 350°F.

Prepare pie crust as directed on package for a two crust pie.  Place bottom crust in 9” pie pan and refrigerate.  Roll out remaining dough onto plastic cutting board and cut into half inch wide strips. Cover with plastic wrap and refrigerate.  For filling, combine sugar and cornstarch.  Add cream cheese and mix on medium until smooth.  Add egg and almond extract. Mix on low until combined.  Spread filling into pie shell.  Spread cherry filling on top.  Beat egg white with a whisk until foamy.  Brush onto strips.  Arrange about eight strips evenly across pie filling.  Place eight more strips diagonally over the first strips to form a lattice top.  Trim and press ends to bottom crust.  Brush rim with remaining egg white.  Bake 50 – 60 minutes or until crust is lightly browned and filling is bubbling.  Cool and refrigerate before serving.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.