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    You are in: Home / Recipes / Milnot Cheesecake Recipe
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    Milnot Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    kelly jean's Note:

    my grandma used to make this all the time. one of our family favorites... there are 2 other similar recipes on recipezaar, but they aren't quite the way i've grown up making it. be sure you are using Milnot Evaporated Filled Milk or something similar. I've tried many times to change the ingredient list on this recipe to reflect that it is an evaporated milk, *not* sweetened condensed milk, but food.com seems intent on making Milnot "sweetened condensed milk". There is no such thing. Use evaporated milk if you must substitute for the Milnot brand. (it seems this edit may possibly stick, but I wanted this note in here to lessen further confusion.) edited october 20th to emphasize cold beaters and milnot: as reviewer cinda lou pointed out, the cold beaters and milnot are very crucial to the recipe. don't skimp on that step! i put the beaters in the freezer for a few minutes and the milnot in the fridge for a couple hours before making the cheesecake.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      dissolve jello in water; cool.
    2. 2
      cream sugar, vanilla, and cream cheese.
    3. 3
      add jello; mix well.
    4. 4
      whip milnot with cold beaters until fluffy.
    5. 5
      fold milnot into jello mixture.
    6. 6
      add butter to graham cracker crumbs and pack into a 9x13 pan.
    7. 7
      add filling to crust.
    8. 8
      sprinkle with more graham cracker crumbs.
    9. 9
      keep refrigerated.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on November 07, 2010

      We have ALWAYS mixed this in the blender and have never had an issue with this setting up in fact this is a big surprise to me.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 12, 2010

      55

      We also made this as I was going up and yes I am in the midwest. We always put our Milnot in the freezer to get it nice and cold and never had a problem with it setting up.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2008

      55

      Kelly, my great aunt used to make this and we are from the midwest. It is awesome. Mine has failed to turn out right a couple times in the past, note Kelly's instructions for beaters to be cold, put the milnot in fridge also before beating. This is crucial! Great recipe!!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Milnot Cheesecake

    Serving Size: 1 (95 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 244.3
     
    Calories from Fat 120
    49%
    Total Fat 13.4 g
    20%
    Saturated Fat 7.5 g
    37%
    Cholesterol 36.6 mg
    12%
    Sodium 196.0 mg
    8%
    Total Carbohydrate 28.9 g
    9%
    Dietary Fiber 0.3 g
    1%
    Sugars 22.1 g
    88%
    Protein 3.0 g
    6%

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