The cream of creamy!
If you like cream cheese and creamy, you’ll love this recipe. The ingredients are a lot like the recipe for Cream Cheese Delight, but it’s creamier because of one ingredient, richer because of the amount of cream cheese, and uses two flavorings instead of one. This creamy cheesecake freezes well, which is another plus. I need to remember that the next time I make it!
My friend and cousin-in-law Jeannette Hartman shared this recipe with her daughter Jeanne, who shared it with me. I called Jeannette to ask her about permission to use the recipe. The original recipe, she said, came from a friend in Arkansas. Jeannette has changed it enough that it’s truly now her own.
You can increase the sugar or cream cheese and also the flavorings, depending on your taste palette. So when the recipe calls for a variation, use what works for you. Choose your toppings: cherry, strawberries, blueberries, blackberries or elderberries.
If you like a thicker crust, use more graham crackers and butter. You can use a thinner crust if you like less. To spread out the calories, use a larger pan. If you like it rich and aren’t counting calories, use a smaller pan. This is one of those dump-and-taste recipes that is bound to be a success any way you mix it.
The recipe for this creamy cheesecake!
- 32 oz. cream cheese
- 1-2 cups powdered sugar
- 1½ cup our cream
- 8 oz. cool whip
- 1-2 teaspoons almond flavor
- 1-3 teaspoons vanilla flavoring
- 2 graham cracker crust
- 2-20 oz. fruit topping
- CRUST: 2 cups graham cracker crumbs mixed with about 6 Tablespoons melted butter
- Cream cream cheese and powdered sugar together
- Then add sour cream and mix
- Next, cool whip and mix
- Add flavorings
- Pour into two 8-10 inch pie crusts
- Top with fruit topping of your preference