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Old 10-03-2015, 02:56 PM   #111
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Makin' me hungry, Joey. I haven't made a cheesecake in a long time. I have to get going.
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Old 10-03-2015, 07:13 PM   #112
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WOW S&P that's outa this world!
I've never made a Cheesecake before.
I have a recipe for the Italian version, but I've never had the nerve to make any type of Cheesecake before.
Maybe I'll try my hand at it for New Year's Eve or some other group gathering, I certainly wouldn't want this in my house for very long That could be very dangerous to my waistline
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Old 10-03-2015, 07:17 PM   #113
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Caramel Cheesecake w/ caramel sauce


Oh, Lordy....looks more than amazing! Beautiful, Joey.
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Old 10-03-2015, 07:36 PM   #114
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Caramel Cheesecake w/ caramel sauce


I wonder if we use the same New York Cheesecake recipe. Your cheesecake, from the picture looks like it's cooked perfectly to a creamy finish. I can tell that it's not a heavy, firm cheesecake, but creamy. It took me a while to learn to cook mine to that consistency, though cooking longer to a firmer custard can allow me to do magical things to it as well. I'd like to share notes with you.

Your cheesecake with the caramel sauce looks fantastic. Nice job. This is you -

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Old 10-04-2015, 08:19 AM   #115
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WOW S&P that's outa this world!
I've never made a Cheesecake before.
I have a recipe for the Italian version, but I've never had the nerve to make any type of Cheesecake before.
Maybe I'll try my hand at it for New Year's Eve or some other group gathering, I certainly wouldn't want this in my house for very long That could be very dangerous to my waistline
Cheesecakes are dead simple, K~Girl. We would all be excited to walk you through your first one.
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Old 10-04-2015, 09:18 AM   #116
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Cheesecakes are dead simple, K~Girl. We would all be excited to walk you through your first one.
Absolutely. If I can make two of them in one day, you can make one.

For the longest time I was very hesitant to make one. Then I came across the Eagle Brand of condensed sweetened milk for a chocolate chip cheesecake. Fewer ingredients and simple directions. Having made that one a couple of times, I now make the pumpkin, regular, and other flavors. And I feel so confident in making these, I now can change the ingredients or flavors if I am willing to experiment.

Give it a try. You won't regret it. Get a 7 inch springform pan. That way your waistline won't get mad at you. It is a perfect size for just two people. It is the size I use for my grandson's every year. His waistline loves them also.
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Old 10-04-2015, 10:13 AM   #117
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SO made a couple of pumpkin rolls yesterday. One for the freezer and one for today's dinner with DD.
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Old 10-04-2015, 10:22 AM   #118
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Chief, Here is my basic recipe, and it is heavy, not as light as it may seem.

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Old 10-04-2015, 11:28 AM   #119
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SO made a couple of pumpkin rolls yesterday. One for the freezer and one for today's dinner with DD.
? Pumpkin Rolls ? Andy do you mean like this :
https://www.verybestbaking.com/recip...-pumpkin-roll/

if so, I'm ALL IN!
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Old 10-04-2015, 11:30 AM   #120
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Cheesecakes are dead simple, K~Girl. We would all be excited to walk you through your first one.
Mahalos, thanks PF and Addie, I'll let you all know when the time comes...
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