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.

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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.

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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!

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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.

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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.

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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.

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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 > >

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1 c Chocolate Wafer Crumbs
3 tbs Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
1/4 c Unbleached All-Purpose Flour
3 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1 c Mini Semi-sweet Chips

Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Bake at 350 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 and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired.

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* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 oz of Chocolate chips should be melted and cooled slightly .
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Combine 24 oz of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust.

Combine remaining 8 oz cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth.

Spread over cheesecake Chill. Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.

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The history of Junior's dates back to 1950 when founder Harry Rosen and Master Baker, Eigel Peterson created their amazing cheesecake. Today, Junior's is known the world over.

We are happy to offer their amazing cheesecake sampler as part of our grand opening celebration.

Register today for a chance to win > >

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Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream.

Pour over crust; chill until firm. Top with strawberries before serving.

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At about 3:00, we didn't want to stop for a sit down meal, we had already had lunch and were only a few hours away until dinner, but a snack attack was well under way.

We stopped at one of our favorite Italian deli's and started browing the aisles for something good to munch on. After all, you can't go wrong in an Italian deli, right?

After strolling to the back of the deli, I came upon the meat and dessert cases, and what do I find, but an entire display of cheesecake tidbits!

Picture 2" x 2" square morsels of the most creamy, delicious cheesecake treats. At only .50 a piece, this was perfect! I could choose from raspberry with white chocolate morsels or a turtle with chocolate. Much to my surprise, I opted for the raspberry and white chocolate instead of the turtle.

We paid for our treats, got in the car and before we got out of the parking lot, they were gone. Yum!! That was exactly what I needed to satisfy my sweet tooth snack attack without feeling like I over-indulged in the middle of a Saturday afternoon.

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If you're looking for the tastiest and most simple cheesecake recipes than this is it. If you're a beginner to baking cheesecake, look no further.

125 Best Cheesecake Recipes will keep you wanting to make more.

Here are what some customers have to say:

"If you love cheesecakes, with this book you will excitedly jump in and start making your own. They are easy to make and you have 125 different recipes to choose from. Out of so many choices you will be able to find a few cheesecakes that you adore. When you make your own they are very fresh, affordable and absolutely delicious." - G. Reid

"I've made about 1/2 of the cheesecakes from this book and each and every one of them was superb. Recipes are clear and easy to follow. Make sure you check out the tips at the beginning. If you follow his advice…you can't fail! Happy Baking!" - H. Kramer

"Our family has always loved cheesecake and this new cookbook is so wonderful and so diverse. It reads beautifully and it includes so many new conbinations along with the old ones."

Get this cookbook now:

and then visit our very own cheesecake cookbook shop:

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* The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9-inch spring form pan. Soften gelatin in water; stir over low heat until dissolved.

Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream.

Reserve 1 1/2 C cream cheese mixture; pour remaining cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.

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