Easy Cheese Cake

Name: Easy Cheese Cake
Prep time: 20 min
Total time: 2 h 60 min
Yield: 1 - 9 inch springform pan
Ingredients: 1 ¼ cups graham cracker crumbs; ¼ cup white sugar; ½ cup butter, melted; 2 (1.3 ounce) envelopes whipped topping mix; 2 (8 ounce) packages cream cheese, softened; 2 fluid ounces cherry brandy

Rating: 4.14 stars

22 Ratings
16 Reviews
6 Photos

An easy no-bake cheesecake using powdered whipped topping and flavored with cherry brandy. Decorate with chocolate syrup and fresh fruit slices, or just serve on its own.

By SKONSTANTAKOS

Gallery

Recipe Summary

prep:

20 mins

additional:

2 hrs 40 mins

total:

3 hrs

Servings:

Yield:

1 - 9 inch springform pan

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

1 ¼ cups graham cracker crumbs
¼ cup white sugar
½ cup butter, melted
2 (1.3 ounce) envelopes whipped topping mix
2 (8 ounce) packages cream cheese, softened
2 fluid ounces cherry brandy

Directions

Step 1
In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix well and press into the bottom of a 9 inch springform pan.

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Step 2
In a large bowl, mix the whipped topping powder as directed on package and beat until thick. Cut the cream cheese into small cubes and drop them into the whipped topping, one at a time, while beating. Pour in the cherry brandy and beat another 5 minutes at high speed.
Step 3
Spoon the filling into the graham cracker crust and smooth the top. Refrigerate 2 to 4 hours, or until set.

Nutrition Facts

Per Serving:

297 calories; protein 3.5g; carbohydrates 18.3g; fat 21.6g; cholesterol 61.4mg; sodium 218mg. Full Nutrition

Reviews (16)

Most helpful positive review

MLSCA

09/29/2003

I gave this 5 stars because after I tweeked it a bit it's an awesome recipe. I add 1/2 c. sugar (or to taste) and I add milk instead of the brandy because we don't drink. I also don't mix up the whip topping. I add it to the cream cheese while it's still powder. Then I add milk until it's pudding consistancy. It sets up more while it's in the fridge. It's YUMMY!! Read More

Helpful

(138)

Most helpful critical review

flannelpants

07/11/2003

I thought that this recipe came out way too sour. Perhaps it needs some sugar added. I really don t know what would make it better. I put fresh fruit on top of this cheesecake. Maybe it would taste better with that sugary cherry pie filling on top. The recipe was easy to do. Read More

Helpful

(26)

22 Ratings

5 star values: 11
4 star values: 6
3 star values: 3
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

MLSCA

09/29/2003

Helpful

(138)

LUX

09/29/2003

It so easy!!! Read More

Helpful

(27)

flannelpants

07/11/2003

Helpful

(26)

Caljane

05/14/2007

I added 1/2 cup of sugar to the filling as other reviewers suggested. It sure was necessary it came out just right in sweetness. However the taste overall was a bit like package cheese cake nobody was impressed. Read More

Helpful

(16)

ASHLEY

02/04/2007

THIS REALLY WAS EASY AND GOOD Read More

Helpful

(15)

02/01/2008

Simple to make! Followed advice of previous reviewer & combined powdered topping with milk and cream cheese. Topped with canned blueberries and turned out really pretty good...and this is coming from a person who hates cheesecake! Read More

Helpful

(14)

LILCHEF141

07/29/2008

i followed other reviews and added some sugar to the batter and i left the whipped topping in its powder stage when i mixed it with the cream cheese. I also added a tad bit of reall vanilla to give it just an extra bit of flavor. i just now stuck it in the fridge and i can not wait to eat! Read More

Helpful

(12)