When it comes to desserts, there’s something undeniably charming about mini treats that pack a punch of flavor in ever ...

For the freshest cake possible, you need to reconsider where you should be storing your unfrosted or sliced cakes.

The recipe called for a can of store-bought lemon pie filling, which I've always thought ... wrap in plastic and refrigerate for at least one hour. Remove dough from refrigerator, and let stand ...

Refrigerate while preparing filling. Step 3 Make filling ... Step 6 Remove the side of the pan. Transfer the cheesecake to a serving plate. Spoon whipped cream over top. Sprinkle with remaining ...

With a brown butter-vanilla wafer crust and silky banana cheesecake filling, this recipe might just replace a classic banana pudding in your dessert repertoire permanently. If there's one thing that ...

Freeze while preparing filling. BEAT cream cheese and sugar in large bowl with mixer until well blended. Gently stir in COOL WHIP; spoon into crust. Top with berries. Refrigerate. MEANWHILE ...

Cool completely. Refrigerate 4 hours. Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan before cutting to serve. HOW TO PREPARE ...

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The creamy filling, accented by the ... cracks from forming on the surface. Once the cheesecake has cooled to room temperature, transfer it to the refrigerator to chill for at least 4 hours ...

The filling is made with actual ... Garnish with additional nutmeg, and serve. Store cheesecake in an airtight container or wrapped in plastic wrap in refrigerator for up to 3 days.