Spago Cheesecake

1699 faves | 11 recommends
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Wolfgang Puck

Comments

It is delicious, however when I made it, it was extremely fluffy, not like cheesecake you would find in the store that is solid. Anyone else have that problem?
Erika Lynn   •  8 Mar   •  Report
Hello Carm - Thanks for bringing this issue to our attention! Please check your email, we've sent you a message.
Staff Faves from Foodily   •  4 Mar   •  Report
Unable to see full recipe
e4d5b7a2eb83   •  4 Mar   •  Report
I love using mini muffin pans for individual serving sizes. Helps with portion control too :)
Amanda Bonomo   •  21 Feb   •  Report
Rose, that's great! Our chefs always find inspiration from the changes in season.
Wolfgang Puck   •  21 Feb   •  Report
I love this cheesecake.i made again last week. I like to change the toppings according to the seasons and my mood. I even drizzle it with my own creation of rum raspberry sauce. So good.
027f68d3de5c   •  21 Feb   •  Report
To make a cheesecake party friendly is to make it bite size and dip it in chocolate.
d9f6051f0dfd   •  20 Feb   •  Report
How do you make cheesecake Oscars party-friendly? We're serving cheesecake pops at the Governors Ball!
Wolfgang Puck   •  20 Feb   •  Report
Fantastic recipe. Great with fresh fruit, and the crust is delicious!!
Amanda Bonomo   •  2 Feb   •  Report
Can't wait to make it!
6bf3378dfa90   •  28 Sep   •  Report
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Ingredients

4 tablespoons butter

1/2 cup all purpose flour

1/2 cup finely chopped pecans or walnuts

2 tablespoons brown sugar

1 1/2 pounds cream cheese, at room temperature, cut into small pieces

1 1/4 cups granulated sugar

1/4 teaspoon salt

3/4 cup sour cream

1 tablespoon dark rum

1 tablespoon lemon juice

2 teaspoons vanilla extract

3 eggs

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