What's not to love about a pumpkin cake swirled with cream cheese that's super easy to make? And when you bake it in a cast ...

Cream Cheese Cake has been awarded a Blue Ribbon from The Just A Pinch Test Kitchen who prepare and review thousands of real ...

There are many varieties of cream cheese available. Look for young cheeses with a far-off use-by date. Cream cheeses are designed to be eaten as fresh as possible. Eat 3-4 days after opening.

Cover the pan with plastic wrap and refrigerate for at least 4 hours or until the cheesecake is firm. In a saucepan, combine ...

Keep aside. Sift together the bajra flour, wheat flour, cinnamon powder, baking powder and salt in a bowl. Add it, one teaspoon at a time, to the egg mixture. Fold carefully to acquire an even mixture ...

Crowned with candied pistachios and draped in tart, glistening cranberry gelée, Claudia Fleming's holiday cheesecake is extra creamy thanks to a combination of tangy goat cheese and marscarpone.

It is easy to make taking 15 minutes to prepare and a cooking time of one hour and 30 minutes. Camp Coffee has shared various recipes for cakes ... Soften the cream cheese and place it in a ...

Sweet, creamy frosting is an easy (and decadent ... types of icings and frostings—we love cream-cheese frosting for zucchini and carrot cakes, mascarpone frosting for pumpkin and banana cakes ...

Banana CakesThis is our interpretation of the Edmonds Cookbook Banana Cake ... Both the cream and the sugar need to be really hot when they are combined. Cream Cheese IcingMakes 3 1/2 cups ...