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Hot Chocolate Cheesecake

INGREDIENTS 22 oreos (about 2 cups) 1/4 cup sugar 6 tbsp. butter or margarine, melted 1 package (8 oz) cream cheese, softened 1 can (14 oz) sweetened condensed milk 6 milk chocolate flavored hot cocoa mixes with marshmallows 1 container (8 oz) cool whip, completely thawed 1/2 cup marshmallow fluff Optional garnish: Reddi Whip Spray

Contributed by Kaitlyn Brielle

Cheesecake Factory Oreo Cheesecake

1 1⁄2 cups Oreo cookie crumbs (about 18 to 23 cookies finely chopped) 2 tablespoons melted butter 1 1⁄2 lbs cream cheese 1 cup sugar 5 large eggs 1⁄4 teaspoon salt 2 teaspoons vanilla 1⁄4 cup all-purpose flour 8 ounces sour cream 5 Oreo cookies (coarsely chopped for the batter) 7 -9 coarsely chopped Oreo cookies, for the top of cheese cake

Contributed by Julianna Smith

Just so everyone knows, cheesecake is always a great gift. Some might say it's the best gift! *Hint, Hint*

Contributed by Mackenzie Sax

Strawberry Cream Cheese Icebox Cake

Strawberry Cream Cheese Icebox Cake 2 pounds strawberries 2 sleeves graham crackers 1 8-oz. package cream cheese, at room temperature 1 14-oz. can sweetened condensed milk 2 3.4-oz. (4-serving) packages instant cheesecake flavored pudding 3 cups milk 1 12-ounce carton cool whip, divided

Contributed by Tess Chaffin

Chocolate Donut Hole Cheesecake Recipe

Ingredients Crust 2 cups Oreo crumbs 4 tbsp butter, melted Cheesecake filling 24 ounces packages of cream cheese, room temperature (three 8 oz packages) 1/2 cup sugar 1/2 cup brown sugar 1/3 cup cocoa 2 tbsp flour 4 eggs, room temperature 1 cup sour cream 3/4 tsp vanilla extract 8-10 doughnut holes Glaze and Topping 1 1/2 cups powdered sugar (add more if needed for thickness) 3 tbsp milk 1/2 tsp vanilla extract doughnut holes

Contributed by Karen Webb

Creamy Lemon Cheesecake Recipe

Ingredients 2¼ cups crushed graham crackers ½ cup all purpose flour ½ cup brown sugar 12 tablespoons butter, softened (not melted) 12 ounces cream cheese, softened 1½ cups of granulated sugar 3 tablespoons flour ½ teaspoon baking powder 3 eggs ¾ cup fresh lemon juice (about 4-5 lemons) 2 tablespoons lemon zest powdered sugar for dusting

Contributed by Karen Webb

Double Chocolate Mint Cheesecake Recipe

INGREDIENTS For the crust: 20 chocolate wafer cookies 3 tablespoons unsalted butter, melted 3 tablespoons granulated sugar Pinch salt For the cheesecake: 8 oz semisweet chocolate chips 8 oz (1 package) cream cheese, softened 1⅓ cups granulated sugar, divided 1½ cups sour cream, divided 2 eggs, room temperature ¼ cup creme de menthe syrup Whipped cream and chocolate shavings, for garnish (optional)

Contributed by Karen Webb

Lemon Ginger Panna Cotta Cheesecake with Blueberry Sauce Recipe

INGREDIENTS For the blueberry sauce: 1 pint (about 2 cups) fresh blueberries ½ cup water ¼ cup granulated sugar 1 teaspoon lemon zest For the cheesecake crust: 1 cup Ginger Snap crumbs (from about 20 cookies) 1 cup graham cracker crumbs (from about 6 crackers) 2 tablespoons light brown sugar ½ cup (1 stick) unsalted butter, melted For the cheesecake filling: 2 cups heavy cream, divided 1 packet unflavored gelatin ½ cup granulated sugar 1 teaspoon vanilla 1 (8 oz) package Neufchatel cream cheese, softened 1¼ cups light sour cream Zest of 1 lemon Juice of ½ lemon

Contributed by Karen Webb

Pumpkin Cheesecake with Salted Caramel Sauce Recipe

Ingredients 1 3/4 cups crushed graham crackers (from 14 sheets) 1/3 cup packed light-brown sugar 6 Tbsp salted butter, melted 3 (8 oz) pkg cream cheese, softened (I recommend using Philadelphia) 1 cup packed light-brown sugar 1/2 cup granulated sugar 3 Tbsp all-purpose flour 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground ginger 1 1/2 cups pumpkin puree 1 1/2 tsp vanilla extract 2 large eggs 3 large egg yolks Topping Salted caramel sauce, recipe here or store bought Sweetened whipped cream, for serving (optional)

Contributed by Karen Webb

Gingerbread Cheesecake Bites

Ingredients 1 Tbsp International Delight Gingerbread Latte Creamer 8 oz. cream cheese, softened 2 Tbsp powdered or granulated sugar 1 cup cool whip ½ cup gingersnap crumbs

Contributed by Tess Chaffin

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