""Aunt Ruth" was our nanny when I was little. She made this cheesecake often, many times as an after school project so I could help her. It was torture when my sister and I had to wait until the next day to have a piece since it had to chill overnight. Recently I visited my old neighborhood and stopped by her house. Sure enough, she offered me a piece of her wonderful cheesecake. I made sure to leave with a copy of the recipe!"
Trisha Kruse, Eagle, Idaho
“Heavenly” is a good description for this luscious dessert, conveniently made a day ahead. When I don’t have a candy bar on hand, I melt ¾ cup of chocolate chips to use in the frosting. Whipped cream can be used in place of the whipped topping.—Arlene Butler, Ogden, Utah
I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. —Sonia Lipham, Ranburne, Alabama
I absolutely love peanut butter and peanut butter pie is one of my favorites. But I'm a Registered Dietitian, so I knew just how high my original recipe was in fat and calories. I cut down on several critical things, and the resulting pie is great! —Lisa Varner, Charleston, South Carolina
I tasted this light dessert 7 years ago at a potluck and got the recipe from my mom's dear friend. I've made it dozens of times since for my family and friends, who go wild over it. This is a terrific way to end a heavy meal.
-Debby Chiorino, Pt. Hueneme, CA