Whats your favorite cheesecake recipe?!
can i have it!?Www@FoodAQ@Com
Answers:
Berry Cheesecake in Chocolate Crust
see link to recipeWww@FoodAQ@Com
see link to recipeWww@FoodAQ@Com
rown Sugar Cheesecake With Caramel Pecan Topping
Top this cheesecake with the delicious caramel pecan sauce, or serve it with a dollop of whipped cream!.
INGREDIENTS:
* Crust
* 1 1/2 cups fine graham cracker crumbs
* 1/3 cup finely chopped pecans
* 5 tablespoons melted butter
* 1 tablespoon brown sugar
* Filling
* 3 packages (8 ounces each) cream cheese, softened
* 1 1/4 cups light or dark brown sugar, packed
* 4 large eggs
* 8 ounces sour cream
* 2 teaspoons vanilla extract
* Caramel Pecan Sauce
* 5 tablespoons butter
* 3/4 cup pecan halves
* 3/4 cup light brown sugar, packed
* 1 cup heavy cream
PREPARATION:
Wrap the bottom of a 9-inch springform pan with 3 or 4 layers of heavy-duty foil!. Combine the crust ingredients; pat into the springform pan, patting gently partway up the sides of the pan!. Place in the refrigerator or freezer while you prepare the filling!.
Heat oven to 450°!.
Beat cream cheese until smooth and fluffy; beat in brown sugar until light and well blended!. Slowly beat in the eggs, then the sour cream and vanilla!. Beat just until well blended!. Pour into the prepared crust!. Place the foil-wrapped pan in a large, shallow roasting pan!. Place in the oven and add about 1/2 inch of hot water!.
Reduce heat to 325° and bake for 45 to 55 minutes, until the cheesecake is firm around edges but still slightly jiggly in the center!. Turn oven off and leave the cheesecake in the oven for 30 minutes longer!. Place the cheesecake on a rack to cool to room temperature!. Remove the pan sides!.
Prepare the sauce!.
Heat the 5 tablespoons of butter and pecan halves in a saucepan over medium heat!. Cook, stirring, until the butter is lightly browned and pecans are aromatic!. Add the brown sugar to the butter and cook, stirring, until the sugar is dissolved!. Stir in the cream until well blended and heat through!. Serve with bread pudding, cheesecake, or pound cake!.
Refrigerate leftover cheesecake and sauce!. Warm the sauce slightly and thin as necessary with a little cream!.Www@FoodAQ@Com
Top this cheesecake with the delicious caramel pecan sauce, or serve it with a dollop of whipped cream!.
INGREDIENTS:
* Crust
* 1 1/2 cups fine graham cracker crumbs
* 1/3 cup finely chopped pecans
* 5 tablespoons melted butter
* 1 tablespoon brown sugar
* Filling
* 3 packages (8 ounces each) cream cheese, softened
* 1 1/4 cups light or dark brown sugar, packed
* 4 large eggs
* 8 ounces sour cream
* 2 teaspoons vanilla extract
* Caramel Pecan Sauce
* 5 tablespoons butter
* 3/4 cup pecan halves
* 3/4 cup light brown sugar, packed
* 1 cup heavy cream
PREPARATION:
Wrap the bottom of a 9-inch springform pan with 3 or 4 layers of heavy-duty foil!. Combine the crust ingredients; pat into the springform pan, patting gently partway up the sides of the pan!. Place in the refrigerator or freezer while you prepare the filling!.
Heat oven to 450°!.
Beat cream cheese until smooth and fluffy; beat in brown sugar until light and well blended!. Slowly beat in the eggs, then the sour cream and vanilla!. Beat just until well blended!. Pour into the prepared crust!. Place the foil-wrapped pan in a large, shallow roasting pan!. Place in the oven and add about 1/2 inch of hot water!.
Reduce heat to 325° and bake for 45 to 55 minutes, until the cheesecake is firm around edges but still slightly jiggly in the center!. Turn oven off and leave the cheesecake in the oven for 30 minutes longer!. Place the cheesecake on a rack to cool to room temperature!. Remove the pan sides!.
Prepare the sauce!.
Heat the 5 tablespoons of butter and pecan halves in a saucepan over medium heat!. Cook, stirring, until the butter is lightly browned and pecans are aromatic!. Add the brown sugar to the butter and cook, stirring, until the sugar is dissolved!. Stir in the cream until well blended and heat through!. Serve with bread pudding, cheesecake, or pound cake!.
Refrigerate leftover cheesecake and sauce!. Warm the sauce slightly and thin as necessary with a little cream!.Www@FoodAQ@Com
my favorite cheesecake is actually made without ANY sugar or sweetness!. this is really good! the crust is made from sliced crossants! the filling has cream cheese, chopped chives, chopped smoked salmon, and chopped crab!. this is called savory cheesecake and its always a bigggggggggg hit!. usually on the top, i put a mixture of chopped pecans and almonds!Www@FoodAQ@Com
The jello no-bake ones in a box are probably my most favorite closet dessert - the one my family eats all the time, but that I wouldn't dare to bring to a dinner party!. Gawd they are soooo good!
Beyond that, the recipe inside the Philly Creamcheese boxes is my favorite!. Its easy and tastes really good!.Www@FoodAQ@Com
Beyond that, the recipe inside the Philly Creamcheese boxes is my favorite!. Its easy and tastes really good!.Www@FoodAQ@Com
SO YUMMY!
http://allrecipes!.com/Recipe/Chantals-Ne!.!.!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Chantals-Ne!.!.!.Www@FoodAQ@Com
My mom makes the most amazing white chocolate and raspberry cheesecake but she won't give me the recepie!.Www@FoodAQ@Com
its a family secret but a recipe book has many ideas for cheesecakesWww@FoodAQ@Com
Jello not bake!!!! it's great! and easy!!! :)Www@FoodAQ@Com