Not exact matches
Spread melted chocolate
over the top of
cheesecake and chill them in the refrigerator to set.
Add the remaining batter
over the
cheesecake dollops, repeat with remaining cake batter and
spread out in an even layer.
Spread the cream cheese mixture
over the crust, and place in the fridge for 6 hours (or longer) to let the
cheesecake set.
Pour or drizzle
over the center of the chocolate
cheesecake and
spread to outer edges to help cover any cracks.
The next day, when the cake and the caramel are cool and ready to eat pour the caramel
over the
cheesecake and
spread evenly
over the top.
Spread melted caramel mixture
over cheesecake layer.
In order for the lemon curd to be at the right pouring consistency, you need it to be thick, but still thin enough to
spread easily
over the chilled
cheesecakes.
Pour the
cheesecake mixture onto the crust and
spread evenly
over the top.
Pour
over cooled
cheesecake,
spreading to cover.
Spread sour cream mixture evenly
over top of the
cheesecake.
Remove the
cheesecake from the water bath, leaving the water bath in oven, and
spread the sour - cream mixture evenly
over the top of the cake.
Pour
over cheesecake and
spread evenly.
Carefully pour
cheesecake batter
over top;
spread evenly to edges.
Pour
cheesecake mixture
over cooled peppermint bark and
spread evenly.
Spread over top of
cheesecake.
Spread about 2/3 of chocolate batter into prepared pan, and spoon
cheesecake batter
over.
Spread the
cheesecake batter
over the brownie layer to cover evenly.
Spread the
cheesecake filling
over the layer of the cookie dough that's in the pan.
Spread cranberry
cheesecake mixture
over a slice of French toast and sprinkle with pistachios.
Spread over warm
cheesecake.
Carefully
spread topping
over cheesecake, return it to the oven, and bake 15 minutes more, or until set.
If making a full
cheesecake,
spread your cookie dough mixture out
over the base of your
cheesecake tin, pushing the dough just lightly up on the sides of the tin.
Spread evenly
over top of chilled
cheesecake.
Pour the ganache
over the top of the
cheesecake, gently
spreading it to the edges.
When the oven is ready, pour the
cheesecake filling into the prepared crust and
spread the 10 - 12 roughly chopped Oreos
over the top.
Remove the spring form pan from the freezer, remove the sides of the pan and
spread the whipped cream
over the top of the frozen
cheesecake until you've created a smooth layer of whipped cream on top.
Evenly
spread the
cheesecake layer
over the top.
Pour
over frozen
cheesecake and
spread even.
Slowly and gently pour the
cheesecake batter
over the top of the cookie crust, with a spatula
spread the batter out so it is evenly distributed and tap the pan on the countertop to remove any air bubbles.
Carefully
spread the pumpkin
cheesecake over the plain
cheesecake layer.