Refrigerate the apple topping for up to 3 days in advance. Refrigerate the cheesecake (without the apple topping) for up to 1 week, or tightly wrap and freeze for up to 2 months. Light brown sugar >> ...

HEAT oven to 325°F. MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs ...

Contrary to what the name implies, the Cheesecake Factory offers much more than just cheesecakes. While the chain may have built its success on cheesecakes, the restaurant has evolved into a full ...

When the first Cheesecake Factory opened in California in 1978, it was the cheesecake recipe of one of its co-founders, ...

For the cheesecake, place the crushed chocolate biscuits into a bowl. Add a third of the butter and all the honey to the crushed biscuits and mix everything together well with a wooden spoon.

Preheat the oven to 180C/350F/Gas 4. For the crumble topping, tip the flour, sugar and cinnamon into a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.

All the creamy tang and autumnal color of a pumpkin-flavored cheesecake, with none of the ... are really important while making this recipe; they help ensure a smooth and velvety batter.

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Claudette Zepeda, Isabel Coss, and more chefs share Mexican recipes that are ideal for the ... Maria cookies as a crisp base for silky-smooth cheesecake flavored with lime juice and lime zest.