Results 31 - 40 of 73 for german chocolate cheesecake

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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. ...

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, ...

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.

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

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 ...

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.

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