Turn out crumbs into a 9x9" pan, and press firmly into the bottom of the pan. With a hand or stand mixer, cream together the cream cheese and Dixie Crystals granulated sugar. Mix until mixture is well combined and smooth. In a separate bowl, whisk together the milk and pudding mix until the mix is dissolved into the milk. 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. Peanut Butter Cheesecake. Calling all peanut butter lovers! This chocolate and peanut butter cheesecake is ultra-decadent. Adding cocktail peanuts and flaky sea salt for garnish helps to cut the sweetness. Get the Peanut Butter Cheesecake recipe. Caitlin Bensel. Heat the lemon juice sugar mixture over medium high heat, while stirring frequently until the mixture comes to a boil. Boil the mixture for about 2 minutes while stirring. Remove from the heat. Add spoonfuls of this hot, thickened lemon mixture into the egg yolk mixture, while constantly whisking the egg yolks. In a large bowl, use an electric mixer to beat the cream cheese, sugar, and caramel until smooth and creamy, scraping down the sides and bottom of the bowl regularly. Add the sour cream, then the eggs one at a time, blending after each addition. Add in vanilla and salt and blend until just combined. Don’t over-mix. Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with foil and spray with nonstick cooking spray. In a large bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Mix until the crumbs are moistened. Evenly press crumb mixture into the bottom of the prepared pan. Step 1 Line an 8"-x-8" pan with parchment paper. Make crust: In a medium bowl, combine crushed Nilla wafers with butter, sugar, and salt. Press in an even layer into the prepared pan. Place in Combine graham cracker crumbs, brown sugar, salt, and melted butter and press into a lined 9×13-inch baking pan. Then chill it in the fridge while you get the filling ready. 2. Make the cheesecake filling. Beat the cream cheese, then add the sugar and vanilla and beat until smooth and creamy. For the cheesecake filling. 1 c.. heavy cream. 1 c.. powdered sugar, divided. 2 (8-oz.) blocks cream cheese, softened . 1/4 c.. Greek yogurt, preferably full fat. 1 tsp.. pure vanilla extract 2.) Transfer the mixture to a 13×9 baking dish and press it into the bottom. It should spread to all the edges and be compacted enough to hold together. Set aside. 3.) In a large mixing bowl, add the cream cheese and sugar. Beat together with an electric hand mixer until smooth. Add in the vanilla and sour cream. HrIBp.