Cheesecake Parfaits

Ingredients
2 (3-ounce) boxes cheesecake instant pudding mix
2 cups heavy whipping cream
1 cup milk
2 cups sour cream
Vanilla Wafers
Fresh Raspberries
Whipped Cream, if desired


Directions
In medium bowl, combine pudding mix, cream, milk, and sour cream. Beat at medium speed with an electric mixer until soft peaks form. Cover and chill 2 to 3 hours.


In individual serving dishes, layer pudding mixture, vanilla wafers, and raspberries. Repeat layers, ending with raspberries, serve immediately. Top with whipped cream, if desired.


SOURCE


Raspberry Parfait

Aunt Peggy's Cheesecake with Praline Topping

Ingredients

Crust:

• 1/2 cup (1 stick) butter, melted
• 1 1/2 cups graham cracker crumbs
• 1 tablespoon sugar

Filling:

• 2 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract

Praline Topping:

• 2 tablespoons light brown sugar
• 2 tablespoons cornstarch
• 1 cup dark corn syrup
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Crust:

In a medium bowl combine the butter, crumbs, and sugar until well blended. Press into the bottom and 1-inch up the sides of a 9-inch springform pan, using the back of a large spoon.

Filling:

In a large bowl, using a hand mixer, beat the cream cheese, sugar, eggs, and vanilla until creamy. Pour into the prepared crust and bake for 35 to 45 minutes. Be sure the center is firm before removing the cheesecake from the oven. Remove the pan from the oven to a rack and allow it to cool completely. Release the springform and transfer the cake to a platter to serve.

Praline Topping:

In a small heavy saucepan, stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in nuts and vanilla. Cool slightly.

Ladle the praline topping over the cooled cheesecake and serve. Store any leftovers in the refrigerator.

SOURCE

Cream Cheese