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Enjoy a serving of this rich and indulgent treat on special occasions.
Place completely unwrapped pkg. of cream cheese on microwaveable plate. Microwave on HIGH 45 sec. or until slightly softened.
* 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.
A great variation on the classic New York Style cheesecake. Always a hit with everyone.
Fabulous! Love the taste and texture. The only changes I made was to the crust. There was no chocolate graham available in my area so I tried chocolate animal crackers and made extra to have enough to cover bottom and sides. Also, I ended up with more batter than what would fit in a 9-inch pan and ended up with 3 ramekins of cheesecake. Next time, I'll use a 10-inch springform pan.
It is delicious, rich, creamy. Easy to make. However, I baked it much longer than recommended. I did use a non-stick pan and lowered the oven temp as suggested. I baked for 1 hr. 05, checked to see if all was set but the middle. No- total jello look. Then 1 hr. 10 min. Same. I actually ended up baking this for an addition 20-30 minutes. The top was much darker than in the photo. It didn't crack though. Someone told me to lightly grease the sides of the spring form pan so it would pull away easily when rising and this would help keep it from cracking. It did. Anyhow, when I finally took it out of the oven, the top was a much darker brown. I was concerned that it would be overdone and the crust burnt - but it wasn't. Also, next time I might add one more tablespoon of butter or margarine to the crust to help it hold together better.