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Use canned pears or poached pears for this creamy custard pie in a graham cracker crust.
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This recipe was passed down from my husband's grandmother. You will love this New York-style cheesecake. The longer it's refrigerated, the better. Enjoy!
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I work at a coffee shop and my favorite coffee drink is a caramel macchiato so I created a caramel macchiato cheesecake that has become my favorite cheesecake.
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The base is cooked up on the stove with lots of spices, condensed milk, and egg until thick and creamy. Pumpkin puree is folded in, and then this rich filling is poured into a graham cracker crust. The fridge does the rest. Garnish with whipped cream and candied ginger.
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Take a bite straight out of your childhood with this nostalgic and delicious orange- and vanilla-flavored cheesecake.
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Orange juice concentrate and vanilla ice cream are beaten into half-and-half, flavored with a bit of cinnamon and nutmeg, and spooned into a home-made graham cracker crust. Freeze and garnish it with whipped cream and orange sections.
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All the goodness of a pumpkin pie is blended into a smoothie and topped with crushed cinnamon graham cracker crumbs.
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A delicious cheesecake that is made in a blender with cottage cheese. It's easy, and lower in calories than the cream cheese cheesecake.
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Egg yolks, lemon juice and sugar are combined and stirred over gently simmering water until thick and creamy. Gelatin, lemon zest and then sweetened whipped egg whites are stirred in. Then this airy custard is spooned into a baked pie shell and chilled.
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Ground toasted almonds spike the crust of this delicious pie.
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A graham cracker crust is filled with a decadent mixture of cream cheese, sugar, eggnog and a hint of rum. Garnish with whipped cream and colored sugar, if desired.
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Get Eagle Brandandreg; Mini Cheesecake Recipe from Food Network