Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the sour cream, vanilla, and lemon juice and briefly beat again until combined. In a separate bowl, whip the heavy cream to very stiff peaks. I like to use a handheld electric mixer to make this easier!
Pour in the heavy cream and vanilla extract and beat on medium-high until light and fluffy. Set aside. In a separate bowl, whisk the pudding mix and whole milk together until combined. Place in the fridge to thicken for about 3 minutes. Fold the pudding mixture into the cheesecake mixture until combined. Add vanilla, lemon juice, pumpkin, and pumpkin spice. Beat until smooth. Step 4 - Fold cream & chill. Carefully fold the whipped cream into the cheesecake just until incorporated and no streaks remain. Transfer to cheesecake crust and smooth the top. Refrigerate for at least 8 hours or overnight.
Add cream cheese, yogurt, confectioners' sugar, lemon zest and lemon juice to the food processor. Puree until smooth, about 1 minute. Dollop the mixture over the crust, then gently spread into an even layer. Cover and refrigerate until cold, at least 2 hours and up to 1 day. To serve, top with berries and cut into 16 squares.
Give it a quick stir, then let it sit while you make the rest of the filling. In a bowl, beat the softened cream cheese, sour cream, sweetener and vanilla extract until light and fluffy (~1min). Add the lemon juice, food colouring if desired, and lemon zest and beat again just until combined.

About 3 minutes. Set in the fridge until needed. In a clean mixer bowl, beat the cream cheese and sour cream until smooth. Beat in the sugar. Stir in the vanilla and lemon juice. Fold in the whipped cream. Transfer the cheesecake filling onto the graham cracker crust. Spread evenly across. Refrigerate overnight.

Step 1: Place biscoff cookies in a food processor and blend until no cookie chunks are left. Add salt and melted butter and pulse until combined. Step 2: Pour into the bottom of an 8x8 pan and press down to create a firm and even crust layer. Place in the freezer to set for 10-15 minutes while you make the cheesecake layer. Using an electric mixer on medium-high, beat ¾ cup heavy cream in a small bowl until stiff peaks form. Place two 8-oz. packages cream cheese, room temperature, ½ cup sour cream, and ½ tsp Beat together the cream cheese, sour cream, sugar, and vanilla until you form a smooth mixture. Gently fold in the Cool Whip. Pour the cheesecake filling into a store-bought graham cracker crust and smooth the top with a spoon or spatula. Cover with plastic wrap and refrigerate for at least 4 hours to allow it to set. Stir in the chopped pecans. Pour over the cheesecake layer, and smooth it out with a spatula if necessary. Transfer the pan to the oven and bake for 40 minutes, the pecan layer should start to get golden. Cool completely then cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight. To Make the Graham Cracker Crust. Place the graham cracker crumbs, brown sugar, cinnamon, and salt in a large mixing bowl and stir to combine. Add the melted butter and mix until evenly combined. Mist a 10-inch diameter springform pan with non-stick spray, then press the mixture into the bottom in an even layer.
Step 2: Line a 9x13" baking dish with foil and press the cookie mixture into the bottom of the dish using the bottom of a glass. Refrigerate for 30 minutes. Step 3: In the bowl of a stand mixer beat the heavy cream with the whisk attachment, until stiff peaks form. Change to the paddle attachment and add the blocks of cream cheese, pumpkin
Press into the prepared pan (step 1). Bake the crust for 10 minutes in a 350 degree oven. While the crust bakes, prepare the filling. Use a handheld mixer to mix together the cream cheese, sugar, and flour until light and fluffy. Then, mix in the eggnog and the eggs, beating between each addition.
Make the cheesecake filling and freeze. In a large bowl, beat the mascarpone and ¼ cup of the sugar using hand beaters until fully incorporated. In a separate bowl, combine the heavy cream, the remaining 3 tablespoons sugar, vanilla extract, almond extract and a pinch of salt.
Line a 9-inch square baking dish with parchment paper or non-stick foil. Set aside. Spread a little more than half of the cookie dough onto the bottom of the baking dish and press down firmly creating an even layer. Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.
Place the baking dish in the fridge for 10 minutes to chill while you prepare the cheesecake filling. Add the cream cheese, vanilla, and powdered sugar to a large sized bowl. Use a hand mixer or stand mixer to beat the mixture until smooth and creamy. Scrape down the sides of the bowl and beat again.
In a small pot over low heat, combine the 120g measure of cream and gelatine. Stir until the gelatine has dissolved. Set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, or using an electric mixer, whip the 300g measure of cream until soft peaks form. Transfer into a bowl.
In a medium bowl, combine the graham crackers, sugar, and melted butter. Press the mixture into a 9x13-inch baking dish. Chill the crust while preparing the cheesecake layer. Beat cream cheese and sugar in a large bowl until smooth. Gently stir in the whipped topping.
FIRST STEP: Place graham crackers in the food processor and pulse into fine crumbs. SECOND STEP: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. THIRD STEP: Line 8×8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
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