If you're craving cheesecake but you A) don't have a springform pan and B) only have one eight-ounce package of cream cheese, I'm here to save the day. After scouring the internet to find a cheesecake ...

Bake bar until cheesecake layer no longer jiggles, 55 to 60 minutes. Let cool 15 minutes, then refrigerate until firm, at least 3 hours and up to overnight.

Corn starch, you fickle ingredient. Bubbling away in a saucepan, if I turn off the heat too soon, you refuse to prevent fillings from pouring like water through a colander. But just as I think you've ...

Our editors independently select these products. Making a purchase through our links may earn Well+Good a commission While summer celebrates desserts that are light and fruity, fall and winter adorn ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Pies, cakes, and cookies may be mainstays in your post-dinner diet, but don't forget about one of the ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. At Honeysuckle ...

Cheesecake bars are made even simpler in my no-bake version of this classic dessert. Perfect for entertaining and serving a crowd, but delicious enough to dig into the whole pan all by yourself, these ...

The Lemonade Bars you see here are for all my salty-sweet tooths out there. They’re actually a mashup of two confections: cheesecake (my mom’s signature) and lemon bars (Ina Garten’s specifically).

*Indulge in Crème Brûlée Cheesecake Bars with a crunchy caramelized top, creamy cheesecake, and buttery graham crust. Perfect dessert recipe for any occasion! These Crème Brûlée Cheesecake Bars ...