HOW TO MAKE CHEESECAKE RECIPE RECIPES
LAYERED TURTLE CHEESECAKE RECIPE: HOW TO MAKE IT
After receiving a request for a special turtle cheesecake and not finding a good recipe, I created my own. Everyone is thrilled with the results and this cheesecake remains a favorite at the coffee shop where I work. —Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 55 minutes
Prep Time 40 minutes
Cook Time 01 hours 15 minutes
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust., In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight., For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. , Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving.
Nutrition Facts : Calories 664 calories, FatContent 46g fat (25g saturated fat), CholesterolContent 182mg cholesterol, SodiumContent 330mg sodium, CarbohydrateContent 55g carbohydrate (36g sugars, FiberContent 2g fiber), ProteinContent 11g protein.
EGGNOG CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I make good use of extra eggnog by creating this luscious cheesecake. A bit of rum extract adds a special taste. —Kristen Grula, Hazleton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.
Nutrition Facts : Calories 275 calories, FatContent 19g fat (11g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 195mg sodium, CarbohydrateContent 24g carbohydrate (18g sugars, FiberContent 0 fiber), ProteinContent 5g protein.
More about "how to make cheesecake recipe recipes"
BEST PUMPKIN CHEESECAKE RECIPE - HOW TO MAKE PUMPKI…
Pumpkin cheesecake takes the best of two famous desserts—cheesecake and pumpkin pie—and turns them into one stunning fall dessert recipe.
From thepioneerwoman.com
Reviews 5
Total Time 16 hours
Category autumn, Thanksgiving, baking, dessert
Cuisine American
From thepioneerwoman.com
Reviews 5
Total Time 16 hours
Category autumn, Thanksgiving, baking, dessert
Cuisine American
- For the crust: Preheat the oven to 350˚. Wrap the bottom of a 9-inch springform pan with two layers of aluminum foil, allowing the foil to come a couple inches up the sides of the pan. (This prevents water from seeping into the pan while the cheesecake cooks in a water bath.) Lightly coat the inside of the pan with cooking spray. Place the pecan halves and the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add the sugar and salt and pulse to combine. Drizzle in the melted butter and process until well combined. Press the crumb mixture evenly along the bottom and partially up the sides of the pan. Bake the crust for 8-10 minutes then transfer to a wire rack to cool. For the filling: Beat the cream cheese and sugars in a large bowl with an electric mixer at medium-high speed, 2 to 3 minutes, until combined and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula. Lower the mixer speed and beat in the eggs, one at a time, until just incorporated. Beat in the pumpkin, sour cream, and vanilla until combined. With the mixer on low, beat in the cornstarch, spices, and salt. Bring a pot of water to a boil for your cheesecake’s water bath. Pour the filling into the crust. Place the cheesecake in the center of a large roasting pan. Transfer the pan to the oven and carefully pour the boiling water into the roasting pan. (The water should come about halfway up the sides of the pan). Bake the cheesecake for 65 to 75 minutes, until the cheesecake is firm around the edges, but the center retains a slight jiggle. Turn the oven off, crack the oven door just slightly (you can use a wooden spoon to keep the door slightly open), and allow the cheesecake to rest in the oven for 1 additional hour. Carefully remove the cheesecake from the water bath. Place the springform pan on a cooling rack until it cools to room temperature. Cover and refrigerate for 12 hours. When ready to serve, remove the sides of the springform pan and garnish the cheesecake with chopped pecans, caramel sauce or whipped cream, if you like.
See details
BEST RED VELVET CHEESECAKE RECIPE - HOW TO MAKE ... - DELI…
Looking for the best red velvet cake recipe? With layers of red velvet cake and cheesecake, this Red Velvet Cheesecake is the ultimate Christmas dessert.
From delish.com
Reviews 5
Total Time 230 minutes
Category Christmas, feed a crowd, Valentine's Day, dessert
Cuisine American
From delish.com
Reviews 5
Total Time 230 minutes
Category Christmas, feed a crowd, Valentine's Day, dessert
Cuisine American
- Preheat oven to 350º and butter and flour two 9" cake pans. Prepare red velvet cake batter according to box instructions. Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans, then invert onto a wire rack to cool completely. Using a serrated knife, level out tops of the cake so they're flat (save scraps for decorating!). Make cheesecake layer: Line a 9" springform pan with parchment and spray with cooking spray. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes. Add eggs, one a time, until combined. Add sour cream, flour, vanilla, and salt and beat until combined. Pour filling into prepared springform pan and bake until only slightly jiggly in the center, about 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling. Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and beat until combined. Assemble cake: On a cake platter, place one red velvet cake. Top with cheesecake layer, pressing down firmly, then top with second red velvet cake. Using an offset spatula, frost cake with cream cheese frosting. Garnish with red velvet cake crumbs before serving.
See details
BEST CARROT CAKE CHEESECAKE RECIPE - HOW TO MAKE CARROT ...
Looking for the best carrot cake recipe? This Carrot Cake Cheesecake from Delish.com is amazing.
From delish.com
Reviews 4.7
Total Time 6 hours 30 minutes
Category vegetarian, Easter, dessert
Cuisine American
From delish.com
Reviews 4.7
Total Time 6 hours 30 minutes
Category vegetarian, Easter, dessert
Cuisine American
- Preheat oven to 350° and grease a 9" springform pan. Make carrot cake mixture: In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Stir in oil, then add eggs and mix until combined. Add carrots, raisins and nuts and mix until combined. Make cheesecake mixture: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese and sugar until smooth. Stir in salt and flour. Mix in vanilla and eggs, beating 1 minute between each addition, then add sour cream. Assemble cheesecake: Pour 2/3 carrot cake mixture into prepared pan and smooth top with spatula. Top with spoonfuls of 1/3 cheesecake mixture, then pour over remaining carrot cake mixture. Top with remaining cheesecake mixture and smooth top with a spatula. Bake until center is only slightly jiggly, 1 hour. Let cool completely, 1 hour, then transfer to the fridge to cool, 4 hours, or up to overnight. Run a knife around inside of springform pan and unmold from pan. When ready to serve, make frosting: Beat sugar, butter, cream cheese and vanilla until smooth. Frost cheesecake, then garnish with pecans or walnuts and let chill, 10 minutes, before serving.
See details
BEST CARAMEL APPLE CHEESECAKE RECIPE - HOW TO MAKE CARAME…
This creamy caramel apple cheesecake recipe will satisfy your fall dessert cravings. If you can't make it to The Cheesecake Factory, this is the next best thing!
From thepioneerwoman.com
Reviews 5
Total Time 12 hours 30 minutes
Category baking, comfort food, dessert, fruit, snack
Cuisine American, Comfort Food
From thepioneerwoman.com
Reviews 5
Total Time 12 hours 30 minutes
Category baking, comfort food, dessert, fruit, snack
Cuisine American, Comfort Food
- For the crust: Prepare an 8-inch round springform pan with nonstick cooking spray. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil. Preheat the oven to 350°F. In a medium bowl, stir together the graham cracker crumbs, butter, sugar and salt. Press the mixture into the bottom and 1 1/2-inches up the sides of the prepared pan. Bake until golden brown, 10 to 12 minutes. Cool completely, about 30 minutes. For the cheesecake: Reduce the oven temperature to 325°F. Arrange the apple slices in an even layer in the bottom of the cooled crust. Drizzle with the caramel sauce. Beat the cream cheese in the bowl of stand mixer fitted with a paddle attachment on medium until creamy, about 2 minutes. Add the brown sugar and flour and beat until smooth, about 1 minute. Add the eggs, one at a time, beating on low until just combined after addition. Beat in the vanilla, cinnamon and salt. Spread the cheesecake batter an even layer over the apples. Place the springform pan in a roasting pan and carefully pour in boiling water to come halfway up the sides of the springform pan. Bake at 325°F until the center of the cheesecake is almost set and jiggles just slightly, 1 hour 10 minutes to 1 hour 20 minutes. Carefully transfer the cheesecake to a wire rack. Remove and discard the foil. Let the cheesecake cool completely, about 2 hours. Cover and chill the cheesecake until firm, at least 8 hours or up to 1 day. For the topping: While the cheesecake is chilling, combine the apples, cinnamon and water in a medium microwavable bowl. Cover the bowl tightly with plastic wrap and microwave on high until the apples are tender, 3 to 4 minutes. Carefully uncover the bowl and pour off any liquid. Let the apples cool completely. Remove the sides of the pan and transfer the cheesecake to a rimmed serving plate. Top with the cooled apples, then drizzle all over with the caramel sauce just before serving.
See details
RASPBERRY CHEESECAKE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 14 hours 0 minutes
Category dessert
Cuisine american
Reviews 4.7
Total Time 14 hours 0 minutes
Category dessert
Cuisine american
- Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.
See details
LAYERED TURTLE CHEESECAKE RECIPE: HOW TO MAKE IT
After receiving a request for a special turtle cheesecake and not finding a good recipe, I created my own. Everyone is thrilled with the results and this cheesecake remains a favorite at the coffee shop where I work. —Sue Gronholz, Beaver Dam, Wisconsin
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 55 minutes
Category Desserts
Calories 664 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 55 minutes
Category Desserts
Calories 664 calories per serving
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust., In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight., For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. , Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving.
See details
BEST PUMPKIN CHEESECAKE RECIPE - HOW TO MAKE PUMPKI…
Pumpkin cheesecake takes the best of two famous desserts—cheesecake and pumpkin pie—and turns them into one stunning fall dessert recipe.
From thepioneerwoman.com
Reviews 5
Total Time 16 hours
Category autumn, Thanksgiving, baking, dessert
Cuisine American
From thepioneerwoman.com
Reviews 5
Total Time 16 hours
Category autumn, Thanksgiving, baking, dessert
Cuisine American
- For the crust: Preheat the oven to 350˚. Wrap the bottom of a 9-inch springform pan with two layers of aluminum foil, allowing the foil to come a couple inches up the sides of the pan. (This prevents water from seeping into the pan while the cheesecake cooks in a water bath.) Lightly coat the inside of the pan with cooking spray. Place the pecan halves and the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add the sugar and salt and pulse to combine. Drizzle in the melted butter and process until well combined. Press the crumb mixture evenly along the bottom and partially up the sides of the pan. Bake the crust for 8-10 minutes then transfer to a wire rack to cool. For the filling: Beat the cream cheese and sugars in a large bowl with an electric mixer at medium-high speed, 2 to 3 minutes, until combined and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula. Lower the mixer speed and beat in the eggs, one at a time, until just incorporated. Beat in the pumpkin, sour cream, and vanilla until combined. With the mixer on low, beat in the cornstarch, spices, and salt. Bring a pot of water to a boil for your cheesecake’s water bath. Pour the filling into the crust. Place the cheesecake in the center of a large roasting pan. Transfer the pan to the oven and carefully pour the boiling water into the roasting pan. (The water should come about halfway up the sides of the pan). Bake the cheesecake for 65 to 75 minutes, until the cheesecake is firm around the edges, but the center retains a slight jiggle. Turn the oven off, crack the oven door just slightly (you can use a wooden spoon to keep the door slightly open), and allow the cheesecake to rest in the oven for 1 additional hour. Carefully remove the cheesecake from the water bath. Place the springform pan on a cooling rack until it cools to room temperature. Cover and refrigerate for 12 hours. When ready to serve, remove the sides of the springform pan and garnish the cheesecake with chopped pecans, caramel sauce or whipped cream, if you like.
See details
BEST RED VELVET CHEESECAKE RECIPE - HOW TO MAKE ... - DELI…
Looking for the best red velvet cake recipe? With layers of red velvet cake and cheesecake, this Red Velvet Cheesecake is the ultimate Christmas dessert.
From delish.com
Reviews 5
Total Time 230 minutes
Category Christmas, feed a crowd, Valentine's Day, dessert
Cuisine American
From delish.com
Reviews 5
Total Time 230 minutes
Category Christmas, feed a crowd, Valentine's Day, dessert
Cuisine American
- Preheat oven to 350º and butter and flour two 9" cake pans. Prepare red velvet cake batter according to box instructions. Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans, then invert onto a wire rack to cool completely. Using a serrated knife, level out tops of the cake so they're flat (save scraps for decorating!). Make cheesecake layer: Line a 9" springform pan with parchment and spray with cooking spray. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes. Add eggs, one a time, until combined. Add sour cream, flour, vanilla, and salt and beat until combined. Pour filling into prepared springform pan and bake until only slightly jiggly in the center, about 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling. Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and beat until combined. Assemble cake: On a cake platter, place one red velvet cake. Top with cheesecake layer, pressing down firmly, then top with second red velvet cake. Using an offset spatula, frost cake with cream cheese frosting. Garnish with red velvet cake crumbs before serving.
See details
BEST CARROT CAKE CHEESECAKE RECIPE - HOW TO MAKE CARROT ...
Looking for the best carrot cake recipe? This Carrot Cake Cheesecake from Delish.com is amazing.
From delish.com
Reviews 4.7
Total Time 6 hours 30 minutes
Category vegetarian, Easter, dessert
Cuisine American
From delish.com
Reviews 4.7
Total Time 6 hours 30 minutes
Category vegetarian, Easter, dessert
Cuisine American
- Preheat oven to 350° and grease a 9" springform pan. Make carrot cake mixture: In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Stir in oil, then add eggs and mix until combined. Add carrots, raisins and nuts and mix until combined. Make cheesecake mixture: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese and sugar until smooth. Stir in salt and flour. Mix in vanilla and eggs, beating 1 minute between each addition, then add sour cream. Assemble cheesecake: Pour 2/3 carrot cake mixture into prepared pan and smooth top with spatula. Top with spoonfuls of 1/3 cheesecake mixture, then pour over remaining carrot cake mixture. Top with remaining cheesecake mixture and smooth top with a spatula. Bake until center is only slightly jiggly, 1 hour. Let cool completely, 1 hour, then transfer to the fridge to cool, 4 hours, or up to overnight. Run a knife around inside of springform pan and unmold from pan. When ready to serve, make frosting: Beat sugar, butter, cream cheese and vanilla until smooth. Frost cheesecake, then garnish with pecans or walnuts and let chill, 10 minutes, before serving.
See details
BEST CARAMEL APPLE CHEESECAKE RECIPE - HOW TO MAKE CARAME…
This creamy caramel apple cheesecake recipe will satisfy your fall dessert cravings. If you can't make it to The Cheesecake Factory, this is the next best thing!
From thepioneerwoman.com
Reviews 5
Total Time 12 hours 30 minutes
Category baking, comfort food, dessert, fruit, snack
Cuisine American, Comfort Food
From thepioneerwoman.com
Reviews 5
Total Time 12 hours 30 minutes
Category baking, comfort food, dessert, fruit, snack
Cuisine American, Comfort Food
- For the crust: Prepare an 8-inch round springform pan with nonstick cooking spray. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil. Preheat the oven to 350°F. In a medium bowl, stir together the graham cracker crumbs, butter, sugar and salt. Press the mixture into the bottom and 1 1/2-inches up the sides of the prepared pan. Bake until golden brown, 10 to 12 minutes. Cool completely, about 30 minutes. For the cheesecake: Reduce the oven temperature to 325°F. Arrange the apple slices in an even layer in the bottom of the cooled crust. Drizzle with the caramel sauce. Beat the cream cheese in the bowl of stand mixer fitted with a paddle attachment on medium until creamy, about 2 minutes. Add the brown sugar and flour and beat until smooth, about 1 minute. Add the eggs, one at a time, beating on low until just combined after addition. Beat in the vanilla, cinnamon and salt. Spread the cheesecake batter an even layer over the apples. Place the springform pan in a roasting pan and carefully pour in boiling water to come halfway up the sides of the springform pan. Bake at 325°F until the center of the cheesecake is almost set and jiggles just slightly, 1 hour 10 minutes to 1 hour 20 minutes. Carefully transfer the cheesecake to a wire rack. Remove and discard the foil. Let the cheesecake cool completely, about 2 hours. Cover and chill the cheesecake until firm, at least 8 hours or up to 1 day. For the topping: While the cheesecake is chilling, combine the apples, cinnamon and water in a medium microwavable bowl. Cover the bowl tightly with plastic wrap and microwave on high until the apples are tender, 3 to 4 minutes. Carefully uncover the bowl and pour off any liquid. Let the apples cool completely. Remove the sides of the pan and transfer the cheesecake to a rimmed serving plate. Top with the cooled apples, then drizzle all over with the caramel sauce just before serving.
See details
RASPBERRY CHEESECAKE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 14 hours 0 minutes
Category dessert
Cuisine american
Reviews 4.7
Total Time 14 hours 0 minutes
Category dessert
Cuisine american
- Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.
See details
CHEESECAKE RECIPES | ALLRECIPES
A gluten-free, low-carb cheesecake recipe that is easy to make and has the creaminess and flavor of the classic without all the carbs! By Holistic Yum. Easy Chocolate Chip Cookie Dough Cheesecake. Easy Chocolate Chip Cookie Dough Cheesecake …
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HOW TO MAKE PUMPKIN CHEESECAKE | ALLRECIPES
The solution: make your Valentine's Day dinner and dessert in advance for an easier, more enjoyable night come February 14. We've compiled a list of date night-approved recipes you can make a day or two before the holiday or make …
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17 RECIPES TO MAKE USE OF YOUR SPRINGFORM PAN (NOT JUST ...
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NUTELLA CHEESECAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
I don’t know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, it’s embarrassingly easy to make and unembarrassingly easy to eat. Don’t be tempted to let the cheesecake …
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EGGNOG CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Directions. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, …
From tasteofhome.com
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CHEESECAKE RECIPES | ALLRECIPES
A gluten-free, low-carb cheesecake recipe that is easy to make and has the creaminess and flavor of the classic without all the carbs! By Holistic Yum. Easy Chocolate Chip Cookie Dough Cheesecake. Easy Chocolate Chip Cookie Dough Cheesecake …
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HOW TO MAKE PUMPKIN CHEESECAKE | ALLRECIPES
The solution: make your Valentine's Day dinner and dessert in advance for an easier, more enjoyable night come February 14. We've compiled a list of date night-approved recipes you can make a day or two before the holiday or make …
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NUTELLA CHEESECAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
I don’t know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, it’s embarrassingly easy to make and unembarrassingly easy to eat. Don’t be tempted to let the cheesecake …
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