Chocolate Turtle Cheesecake Recipe April 29, 2008
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If you love those little turtle candies, you will love the combination of the crunchiness of the pecans with the creaminess of the cheesecake. Don't like pecans? Substitute almonds.
2 c Vanilla Wafer Crumbs
6 tbs Margarine, Melted
14 oz Carmels ( 1 bag)
5 oz (1 can) Evaporated Milk
1 c Chopped Pecans, Toasted
16 oz Cream Cheese, Softened
1/2 c Sugar
1 ts Vanilla
2 ea Large Eggs
1/2 c Semi-sweet Chocolate Chips *
* Chocolate chips should be melted.
Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans.
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans.
Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.
Ghiardelli Devil's Food Cheesecake April 28, 2008
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Chocolate and cheesecake… need we say more? Watch as this Ghiardelli contest winner talks about her amazing recipe for this devil's food chocolate cheesecake.
Create a Personal Family Cookbook April 27, 2008
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If you've ever wanted to create your own personal family cookbook, but didn't want the hassle of putting it together yourself, we have found the solution.
Introducing Tastebook. Here's how it works.
Tastebook is an online service that allows you to create a variety of top quality, personal cookbooks. You simply tell it what recipes you want to add and Tastebook will print and bind a beautiful hard cover (cover of our choice!) cookbook and ship it to anywhere you like.
You can search more than 25,000 recipes from Epicurious.com as well as premixed TasteBooks created by top cookbook authors and Epicurious editors. You can also access recipes from other popular websites as well and you can add your own photos to recipes for the personal touch. No matter which online recipe service you prefer, you’ll always find the best recipes available anywhere on TasteBook.
TasteBook offers a very simple drag-and-drop interface, making a personal cookbook is as easy as creating a “playlist” for your recipes. You can choose from numerous customized covers. These personal cookbooks make a unique gift for the holidays or any occasion—from bridal showers and family reunions to Mother’s Day—and includes:
• 100 recipes: Order them all at once or in batches. It’s easy to add more pages anytime.
• Custom covers: Choose a beautiful cover image and edit the title of your cookbook.
• Cooking notes: Add helpful hints, cooking tips, and personal notes to any recipe.
• Colored tabs: Organize your recipes any way you want with ten tabbed chapters.
• The perfect gift: Create one for bridal showers, family reunions, and holidays.
Here's just one example of how we're going to use Tastebook. We have a very strong Italian traditions with recipes passed from one generation to the next dating as far back as the early 1900's. We are going to use Tastebook to create a family heritage cookbook which will make an amazing gift to pass along to our children someday.
That's just one idea and we'll post more. Even better is how affordable Tastebook is.
Use the link below to save $10 and have a great time making a personal family cookbook.
Cherry Cheesecake Recipe April 22, 2008
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This recipe is so simple, you'll wonder why you never made cheesecake before. If you don't like cherries, just substititue blueberries or apple pie filling.
1 c Graham Cracker Crumbs
3 tbs Sugar
3 tbs Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
3 ea Large Eggs
1 ts Vanilla
21 oz Cherry Pie Filling (1 can)
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving.
Go ahead, grab a fork!
Making Cheesecake with Alton Brown April 21, 2008
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Alton Brown, the Food Network's food "scientist", explains the why's and how's of how to make an amazing cheesecake in only a way that he can talk about "Good Eats."
Chocolate Mint Meringue Cheesecake April 15, 2008
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This cheesecake is absolutely delicious an perfect for any holiday, too. If you love chocolate, mint and meringue, the combination of the three in this dessert is scrumptious!
1 c Chocolate Wafer Crumbs
3 tbs Margarine, Melted
2 tbs Sugar
24 oz Cream Cheese, Softened
2/3 c Sugar
3 ea Large Eggs
1 c Mint Chocolate Chips, Melted
1 ts Vanilla
3 ea Large Egg Whites
7 oz Marshmallow Creme (1 Jr)
Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Beat egg whites until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.
Cheesecake Tips from Taste of Home Magazine April 14, 2008
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Taste of Home is an amazing magazine offering mouth-watering recipes just like "mom" or "grandma" used to make. Here's a quick tip on how to make sure your homemade cheesecake doesn't crack when baking.
Cappuccino Cheesecake Recipe April 8, 2008
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If you absolutely love cappuccino, you will love this cheesecake. We wouldn't recommend a cup of cappuccino coffee to go with it, as it would be a bit too much, but a nice mellow house blend will do it just fine.
1 1/2 c Finely Chopped Nuts
2 tbs Sugar
3 tbs Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 tbs Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 tbs Instant Coffee Granules
1/4 ts Cinnamon
1/4 c Boiling water
Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust.
Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired.
Mouth Watering Cheesecake April 7, 2008
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After watching this video, immediately go grab a fork, but first take a look at the cheesecake you can buy at the bottom of the page.
Cheesecake Forums Now Open April 7, 2008
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You spoke and we listened. For all the cheesecake lovers out there, we have now opened our very own "Cheesecake Chat Forum"
Join us as we post our favorite cheesecake recipes, chat about cheesecake, share ideas, reviews and more.
Membership is free and signup is simple:
Go to: Cheesecake Chat Forum > >
