Sweet Cheesecake Recipes
Texas Cheesecake
Yield: 12 servings
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 3/4 cup (1 1/2 sticks) butter
- 2 tablespoons confectioners' sugar
- 3/4 cup chopped pecans
Layer 1
- 8 ounces cream cheese
- 2 cups Cool Whip
- 1 cup confectioners' sugar
Layer 2
- 1 large box instant vanilla pudding
Layer 3
- 1 large box instant chocolate pudding
Layer 4
- 2 cups Cool Whip
- 24 maraschino cherries, with stems
- 3/4 cup chopped pecans
- 1 Hershey bar, shaved
Instructions
Crust
- Combine flour, butter and confectioners' sugar. Mix with electric mixer until dough forms a ball. Roll out and press onto bottom of a 13 x 9 inch baking dish; press pecans into dough.
- Bake at 350 degrees F until golden; cool.
Layer 1
- Whip cream cheese with confectioners' sugar; fold in Cool Whip. Spread mixture evenly over cooled crust. Place in refrigerator to set.
Layer 2
- Mix pudding according to instructions. Pour evenly over first layer. Return to refrigerator to set.
Layer 3
- Mix pudding according to instructions. Pour evenly over second layer. Return to refrigerator to set.
Layer 4
- Spread Cool Whip evenly over third layer; garnish with pecans and chocolate. Place cherries in rows about 1 1/2 inches apart with stems up.
- Keep in refrigerator until ready to serve.