Results 31 - 40 of 73 for german chocolate cheesecake

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Prepare cake mix according to package. Pour 1/2 batter in a greased 9 x 13 inch pan. Reserve other 1/2 of batter. In separate bowl whip cream cheese, ...

Grease 9 x 13 inch pan. Prepare cake mix according to package but do not overbake. Pour half of batter into pan. Reserve the other half of batter. In ...

Blend with a fork until crumbly and pat into a 9x13 inch pan. Beat until fluffy. Pour onto crust and bake at 350 degrees for 25-30 minutes and cool. ...

Heat oven to 350 degrees. After baking, keep refrigerated. In a large bowl dissolve yeast in warm water. Stir in 1 cup flour, 1/4 cup sugar and 1/2 ...

CRUST: Blend all ... butter and melt chocolate; cool. Beat ... thoroughly. Pour filling over crust and bake at 350 degrees for 1 hour. Cool in pan and refrigerate.

For Crust: Melt ... sugar, vanilla, rum, chocolate and salt; mix ... cream cheese and eggs are not at room temperature add 5 minutes to first cooking time.

Blend ingredients 1 ... degrees for 20 to 25 minutes. Ingredients 3: Mix until smooth. Spread over baked cheesecake, cool and refrigerate at least 8 hours.

In large bowl ... minutes. Mix sour cream, 1/4 cup sugar and vanilla until smooth. Spread over cheesecake. Cool. Refrigerate at least 8 hours. Serves 20.

Beat eggs 15 minutes (should be fluffy). Beat cheese separately, then add the milk and beat until creamy, about 20 minutes. Add remaining ...

Mix well and ... mixture; fold in chocolate. Add lemon ... minutes. Cool on wire rack, then chill completely (several hours or overnight). Blend until smooth.

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