Best 3 Jello Cheesecake With Walnut Crust Zippys Recipes

Welcome to the tantalizing world of jello cheesecake with walnut crust, brought to you by Zippy's! This classic dessert is a harmonious symphony of flavors and textures, where the creamy and velvety filling meets the nutty and crunchy crust. Get ready to impress your taste buds and satisfy your sweet cravings with our carefully curated collection of recipes. Whether you prefer a traditional rendition or an innovative twist, we have something for every palate. So, grab your aprons, gather your ingredients, and embark on a culinary journey that will leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

JELLO CHEESECAKE WITH WALNUT CRUST - ZIPPY'S RECIPE - (3.9/5)

Jello Cheesecake with Walnut Crust - Zippy's Recipe - (3.9/5) image

Provided by carvalhohm2

Number Of Ingredients 13

Ingredients

CRUST:
1/2 cup salted butter, melted
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup unsalted walnuts, chopped (substitute with graham cracker crumbs for nut allergies)
JELLO FILLING:
1 package lemon flavored gelatin Jello, 3 ounces
1 cup boiling water
1 package cream cheese softened, 8 ounces
1 cup sugar
12 ounces Cool Whip
1 package cherry flavored Jello, 6 ounces (any flavor may be used)
2 cups boiling water

Steps:

Preheat oven to 350 degrees fahrenheit. Mix together butter, flour, brown sugar and nuts in a stand mixer. Press into a 13 X 9 inch pan; Bake for 15 minutes. Let this cool completely. Mix the lemon gelatin with 1 cup of boiling water. Set aside to cool. Mix together cream cheese, sugar and Cool Whip; add cooled lemon gelatin mixture to the cream cheese mix. Pour this over the crust; refrigerate for 1 hour. NOTE: The cream cheese filling will be light and soft. It will not be as firm as you might expect it to be. Combine cherry gelatin (or your gelatin flavor of choice) and 2 cups of boiling water; cool. Gently spoon the Jello over the cold cream cheese mixture. Refrigerate until cherry gelatin is firm (overnight or up to 4 hours). Slice Jello cheesecake into generous squares and serve!

VANILLA BEAN CHEESECAKE WITH WALNUT CRUST

Vanilla Bean Cheesecake With Walnut Crust image

This cheesecake is just plain SEXY. So delicate, sultry and beautiful! A true indulgence for the vanilla connoisseur. The pure white topping so innocently covers the pure decadence! I experienced love at first sight with this cheesecake and I think you will too! Since vanilla, almonds and walnuts are aphrodisiacs, I plan on adding this to my Valentine's Day menu and have posted it here for safe keeping! The recipe was adapted from All-American Sexy Foods by Peggy Cullen. A 10 for total YUM factor! Wine Suggestion: A creamy bubbly, such as Michele Chiarlo Moscato d' Asti Nivole 2003 is a wonderful combination with this dessert. Or try a dessert Trebianno such as Late Harvest Trebianno.

Provided by NcMysteryShopper

Categories Cheesecake

Time 1h25m

Yield 1 cheesecake, 10 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups walnut pieces
1 3/4 cups sugar
4 tablespoons butter, melted
2 cups sour cream
1 tablespoon pure vanilla extract (do not use imitation vanilla)
2 lbs cream cheese, softened
1 vanilla bean, split lengthwise, seeds scraped, preferably Madagascar
4 large eggs, at room temperature
1/2 teaspoon almond extract
1/2 cup heavy cream

Steps:

Preheat oven to 350° and butter a 10-inch springform pan.
In a food processor or blender, pulse walnuts with 1/4 cup of the sugar until finely ground. Add butter and pulse until the mixture looks like moist sand. Press crumbs into bottom of pan. Bake for 12 minutes, or until lightly browned around the edges.
In a small mixing bowl, mix sour cream with 1/4 cup sugar and 1 teaspoon of the vanilla extract. Cover and set aside.
Reduce the oven temperature to 300°.
In a stand mixer fitted with a paddle or using a handheld electric mixer, beat cream cheese on low speed with the remaining sugar and the vanilla seeds until JUST combined. Beat in eggs one at a time. Add remaining vanilla extract and the almond extract. Slowly mix in cream until smooth. Pour batter into pan and bake for 65 minutes or until lightly golden and slightly jiggly in the center.
Immediately pour the sour cream topping over the cheesecake and smooth the surface with back of spoon or spatula.
Return to oven and bake an additional 5 minutes.
Place on wire rack and let cool to room temperature.
Run a thin sharp knife around cake and remove the ring.
Refrigerate for 3 hours. Remove cheesecake and cover loosely with plastic wrap. Return to refrigerator and leave overnight before serving.

Nutrition Facts : Calories 764.5, Fat 62.5, SaturatedFat 30.2, Cholesterol 226.8, Sodium 402.8, Carbohydrate 43.1, Fiber 1.2, Sugar 40.2, Protein 11.8

LIGHT AND FLUFFY LEMON JELLO CHEESECAKE

Light and Fluffy Lemon Jello Cheesecake image

I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!

Provided by Barb Witherspoon

Categories Cheesecake

Time 2h15m

Yield 18 serving(s)

Number Of Ingredients 7

Ingredients

2 cups graham cracker crumbs
2 tablespoons sugar
6 tablespoons butter, melted
6 ounces lemon Jell-O gelatin
2 cups boiling water
8 ounces cream cheese
12 ounces evaporated milk, chilled

Steps:

Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
Add Jello mixture to evaporated milk and continue to beat until well blended.
Pour over Graham cracker crust.
Chill until firm.

Nutrition Facts : Calories 183.3, Fat 10.5, SaturatedFat 5.9, Cholesterol 29.5, Sodium 183.7, Carbohydrate 19.5, Fiber 0.3, Sugar 12.8, Protein 3.5

Tips:

For a creamier cheesecake, use full-fat cream cheese.
Be sure to use room-temperature cream cheese and eggs to ensure a smooth batter.
Don't overmix the batter, as this can cause the cheesecake to be dense.
To avoid a cracked cheesecake, bake it in a water bath.
Chill the cheesecake for at least 4 hours before serving to allow it to set properly.
For a richer flavor, use a dark chocolate ganache or a salted caramel sauce as a topping.

Conclusion:

This Jello cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. The walnut crust adds a nice crunch, while the Jello filling is creamy and flavorful. Whether you are a beginner or an experienced baker, this recipe is sure to impress. So, what are you waiting for? Give it a try today!