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    You are in: Home / Cookbooks / The Misunderstood Cheesecake
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    160 recipes in

    The Misunderstood Cheesecake

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    originally from "Better Homes and Gardens" magazine

    Recipe #1150

    2 Reviews |  By P4

    I have a friend who loves spice cake. Now, she loves this spiced cheesecake, too. Very nice and light and the nut crust is perfect with the spicy flavors of the filling.

    Recipe #56302

    This cheesecake comes as a result of my newly discoverd love affair with mini-marshmallows, something previously unavailable to me (I used to snip regular-sized marshmallows into little pieces). This cake is a big hit with both adults and children, and you won't believe how childish adults become when they have to fight a child over the last piece!

    Recipe #30318

    5 Reviews |  By yooper

    I got this out of the latest issue of "Midwest Living." This will definately get made for the holiday season! There are two options, baking with or without a waterbath. Cook time is for waterbath option.

    Recipe #46715

    Deliciously sinful, not-too-rich tasting cheesecake alternative to the traditional pumpkin pie. Even the kids liked this one.

    Recipe #52331

    8 Reviews |  By Derf

    Made this cheesecake only once, quite a few years ago, but remember it as "sumptuous"!! The perfect dessert - 1985

    Recipe #17698

    this is one I have had for many years, give it a try...

    Recipe #90649

    This is one of Southern Living's top-rated recipes from 2001. Prep time does not include chilling for at least 8 hours.

    Recipe #58052

    This is the consummate cheesecake. You won't want any other's after you've had this one. I like to take my ingredients out on Friday morning before work and bake it Friday night when it's cool and quiet. That way it's ready to serve early Saturday.

    Recipe #14561

    Creamy and rich, this cheesecake is a show stopper. It has three beautiful layers of cheesecake - strawberry, vanilla, and chocolate. It tastes heavenly and the flavors blend well together. Topped with a chocolate glaze it is really an indulgence that will receive many compliments - before and definitely after eating it! The recipe was printed in Taste of Home magazine and submitted by Sherri Regalbuto.

    Recipe #91185

    I found this recipe in BH&G & modified it to cut the fat & calories. Feel free to indulge & use the full-fat counterparts of the ingredients if you wish. Prep time does not include chill time.

    Recipe #77720

    Plan ahead the cake needs to chill 8 or more hours.

    Recipe #73358

    Another wonderful Philly Cheesecake! Prep time does NOT reflect overnight chill time.

    Recipe #62050

    2 Reviews |  By ellie_

    Creamy cheesecake uses ricotta and mascarpone cheese instead of the traditional cream cheese so it is very creamy and rich. Adapted from Gardener (Spring, 2004).

    Recipe #86901

    This cheesecake never fails to impress. I can't tell you if aging improves it, it's never lasted that long. I found it in a Northwest cookbook years ago but I don't know which one. There's a talented pastry chef out there who gets my compliments and thanks. Timing does not include refrigeration.

    Recipe #70675

    1 Reviews |  By Dib's

    This cheesecake takes a bit of time but it's well worth your effort!

    Recipe #66694

    Here's a great cheesecake for company or family, if they are lucky!

    Recipe #56562

    My husband loves German Chocolate Cake and cheesecake. He nearly flipped when he set eyes on this luscious cheesecake. Who says you can't have it all? A couple of tips--beat batter gently as over beating can cause the cheesecake to puff up and then fall and crack. Also don't test if it is done by inserting a knife--gently shake the pan. The center should appear nearly set although it might jiggle just slightly in the middle inch. You definitely don't want to overcook! From "Heartland Baking" cookbook.

    Recipe #26334


    Recipe #71720

    I've made this dream twice and can't wait for the excuse to make it a third time!! Even after having a piece in the freezer for two months, it was still delicious!

    Recipe #31033

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