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    You are in: Home / Cookbooks / Cheesecakes
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    148 recipes in


    Yummm! Who doesn't like a good rich cheesecake? This is a collection of some of my favorites and many I'd like to try!
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    This is DH's favorite! He asks for this over and over again whenever I ask for a dessert idea.

    Recipe #377585

    I made this for a special lunch for a special Aunt. When I was little she took me to the Renaissance Festival with several of my cousins. We each picked a treat out to share. Someone picked out Rum-Raisin ice-cream and I remember wanting to eat it all by myself. This recipe has a similar flavor, but don't worry, there is enough for you to share it with those you love... and if you need more, at least you have the recipe! From Williams Sonoma Mexican.

    Recipe #363711

    My Household Accomplice doesn't like vanilla extract - I needed a little boost for the cheesecake and remembered the Limoncello we had. There's just enough here to give the cheesecake flavor; it won't knock you out. This is a snap: make the crust in the food processor. Rinse it out. Make the filling in the food processor. Bake. Top when chilled. Eat.

    Recipe #362686

    I had this at a get together this weekend. It was really good and had to have the recipe.

    Recipe #325046

    Got this from my friend Tina... a great recipe (especially for the Italians :)).

    Recipe #318446

    The original version of this recipe came from Taste of Home, though I have modified it slightly. I chose it originally because no water bath was required. This was the first cheesecake I ever made and it's the one I make most. Friends and family request if often and I've even been known to pack along my springform pan on trips to family functions so I can make it away from home. The top will crack, but much of it will seal during cooling. The topping will cover it all, so the cracks don't really matter at all! Two things to note- #1 This is a big cheescake! You'll need a 10" springform. #2 Because the egg whites are whipped and then folded in, this cheescake is more "italian-style" with a wonderful, light, creamy texture, not dense and heavy like the NY version. Enjoy!

    Recipe #317131

    Recipe #283257

    This is a Lime Cheesecake recipe using Splenda instead of sugar. I tried it over the weekend and was surprised at how easy and good it was. This has to be refrigerated for 6 hours before serving so prepare accordingly

    Recipe #282397

    Found this on a can of blueberries years ago! it's easy, it's quick, it's delicious; and what I love the most is that it is equal amounts of graham cracker crust, cheesecake, and blueberries.

    Recipe #280014

    Never served this that I haven't been asked for recipe. This recipe has been developed by me over the last 15 years and can be doubled to make a thick cake and add any flavor or topping.

    Recipe #258943

    I made these at Christmas time for my husband's work and they loved 'em. Very easy to make!

    Recipe #246366

    A wonderful little cheesecake for a dessert buffet. It is incredibly easy to make and looks and tastes very impressive. I saw Paula Deen make them on FoodTV and I couldn't wait to try them myself. Use canned pie filling, fresh fruit or use your imagination!

    Recipe #114580

    A recipe from Ricardo

    Recipe #245417

    These cute cheesecakes are made in the orange shells.

    Recipe #161320

    This one of the best recipe I've ever done.the taste is simply the best. I've been featured on national tv creating this wonderful cheese cake.

    Recipe #243923

    5 Reviews |  By Redsie

    Haven't tried this yet - as soon as the weather gets hotter I will give it a shot - sounds fresh and delicious! Will give my review then! I found this recipe in Woman's Day Magazine.

    Recipe #168678

    5 Reviews |  By Rita~

    You can use almond extract. Can you beat cherries and almonds yum!

    Recipe #61412

    7 Reviews |  By grberk

    It's sooooo good! And easy to make too!

    Recipe #205277

    Single serving, very low-fat, low sugar, versatile, and tasty! (The fat free ingredients have trace fat.) This is my bedtime snack every night. I make them plain so I can top them with whatever I feel like later. Try topping with peanut butter or nuts, fresh or canned fruit, preserves, even maple syrup! My favorite topping lately is Recipe #242656! I store these in the fridge to eat all week, covered with tinfoil. I have also successfully frozen and thawed them.

    Recipe #240372

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