When unlikely flavors come together, the results can be delicious. Take, for example, Lillian Stungis’ Pineapple Cheesecake recipe. Combine the rich and creamy texture of cheesecake with the sweet, ...

Readers have come to the rescue, again. A few weeks ago in the Cook’s Notebook we asked on behalf of Lynda Lowman if anyone had a favorite Pineapple Cheesecake recipe that was made with cottage cheese ...

The recipe below, for pineapple cheesecake, is a delicious “welcome in for a cup of coffee” or a not-too-sweet dessert. Made ...

Cheesecake has always been a love-hate relationship in my kitchen. It involves so much precise baking that I never have the time to do it correctly. I’m not a fan of busting out the water bath, and I ...

I've never met a Popsicle flavor I didn't like, but when you can combine the refreshing treat with a creamy and decadent dessert? Forget about it. The Cheesecake Factory has been sharing a few of its ...

3/4 cup well-drained coarsely chopped canned pineapple chunks (1/2-inch pieces) 3/4 cup coarsely chopped dry-roasted unsalted macadamia nuts Line bottom of an 8-inch springform pan with 1 cup coconut, ...

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CLEVELAND, Ohio — Tuesday is National Cheesecake Day! It’s a day the Cheesecake Factory celebrates. In honor of the big occasion, the restaurant chain will be offering any slice of its more than 30 ...

To make the base, add digestive biscuits to a blender and coarsely grind. Add melted butter and blend so it forms a crumb-like consistency. Pour into a greased and lined spring form pan of 9 inches.