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Enjoy a serving of this indulgent cheesecake on special occasions.
If using a dark nonstick springform pan, reduce oven temperature to 300ºF.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is such a hit whenever I make it. Always a request. My husband who doesn't eat cheesecake loves this!! I just recently changed up the recipe and found pumpkin pudding mix. I then used gingersnaps for the crust. My co-workers loved it.
I made this recipe as an Easter dessert. Everyone loved it. I drizzled raspberry preserves over the top and added some fresh raspberries and blackberries. It was so good. Recipe is a keeper - I will be making this again.