ADVERTISEMENT
- Real Recipes from Real People -

ISO: Cheesecake Tassies?

Misc.
ADVERTISEMENT
I have a recipe for Pecan Tassies. I was at a party where there were Cheesecake Tassies - same size as pecan tassies, but the filling was cheesecake-like. I was unable to get the recipe, and I have been hoping to find something similar to this. Any suggestions?

MsgID: 028719
Shared by: Janet in NJ
Board: All Baking at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Janet in NJ
2
  Olga Drozd Ont.Can.
3
  Nancy Chicago
4
  Janet in NJ
ADVERTISEMENT
Random Recipes
  • Turkey Tetrazzini (Carnation Nonfat Dry Milk, 1975)
  • TURKEY TETRAZZINI 1 cup chicken broth 1 1/2 cups (1/4 pound) sliced fresh mushrooms 1/2 cup thin short strips green pepper 1/4 cup melted butter 1/4 cup flour 1 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teasp...
  • Carrot Salad with Cilantro Dressing (food processor)
  • CARROT SALAD WITH CILANTRO DRESSING 1 pound carrots, peeled, and cut into 2-inch pieces 1/2 cup coarsely-chopped fresh cilantro, tightly packed 1/3 cup light soy sauce 1/4 teaspoon salt 1 tablespoon granulated sugar 3...
  • Choffee Chiffon Cake
  • Hello! I just found recipelink.com, by needing to ask a question about the instant coffee used in this recipe. My mother used to make it. As much as I was in the kitchen with her, I just never made this. I was afraid...
  • Frank's Red Hot Buffalo Shrimp and Chicken Kabobs
  • BUFFALO SHRIMP AND CHICKEN KABOBS 1 lb. jumbo shrimp, peeled and deveined 1 lb. boneless skinless chicken, cut into cubes 2 cups cut-up vegetables 1 1/4 cups any flavor Frank's RedHot Buffalo Wings Sauce, divided u...
  • Sweet and Sour Chicken for 6
  • SWEET AND SOUR CHICKEN FOR 6 1 Reynolds Hot Bags Foil Bag, large size 6 boneless, skinless chicken breast halves (1 1/2 to 2 pounds) 1 (20 oz.) can pineapple chunks in juice, drained 1 medium each green and red bell p...
ADVERTISEMENT
  • Moroccan Vegetable Ragout with Raisins
  • MOROCCAN VEGETABLE RAGOUT WITH RAISINS 2 tablespoons olive oil 2 cups pearl onions, peeled and halved 2 medium carrots, cut into 1/8-inch thick slices (about 1 cup) 1/4 fennel bulb, cut into 1/8-inch thick slices (abo...
  • Low Carb, Low Sugar, High Fiber Peanut Butter Cookies
  • I have tried and retried this recipe, originally from Paula Deen, to make it my own, using things I always have on hand. This is just the thing for a sweet tooth! LOW CARB/LOW SUGAR/HIGH FIBRE PEANUT BUTTER COOKIES ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Cheesecake Tassies?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!