Drizzled with more caramel, nuts, and chocolate, this is one decadent cheesecake recipe. "The first time I made this was for my beautiful daughter-in-law, Laurel." - Ann Simmons Preheat oven to 350F.

She tried it out and perfected the recipe, and her go-to dessert was a hit with everyone she served it to. They got such rave ...

Second, you’ll need steam to keep your cheesecake nice and moist. Some recipes use a water bath ... crumb mixture evenly over the bottom of a 9-inch springform pan. Bake until set and golden ...

Store the cheesecake in the freezer for up to two months. Thaw overnight in the refrigerator. Preheat oven to 375°F. Line a 9-inch ... 6 hours or up to 12 hours. Combine cajeta and milk in a ...

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.

“I try to keep several small cheesecakes in stock at all times,” Kelley said. One of the popular flavors is Kelley’s version of “death by chocolate,” a 4-inch think mouse cheesecake with ...

Remove the blondies from the pan and cut into 2-inch squares. Pipe a dollop of frosting onto the center of each square and ...

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 ...

For the apple topping: 2-3 medium-sized apples (approx. 14 oz./400g) 1-2 tbsp. brown sugar 1 tbsp. cornstarch 1 tsp. ground ...