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Cheesecake is one of the best culinary creations in all of the history of forever. It’s my favorite dessert, obviously, and it’s super easy to make. That’s all I have to say. Below you’ll find the ridiculously easy recipe to a fabulous cheesecake. (I tend to half the recipe since there’s usually only a handful of people eating it.) What’s awesome about cheesecake is that you can make the craziest (yet delicious) flavor combinations! For Christmas, I made an Oreo cheesecake with brownie base (because I was feeling daring). I made an Apple Pie Cheesecake for Thanksgiving a few years ago. I’ve made mint, chocolate, plain, strawberry, chocolate and peanut butter swirl cheesecakes. The options are ENDLESS! As long as you start with the following recipe, you can add extra flavoring, like ¼ cup of cocoa powder for a chocolate cheesecake, or change out the base (graham cracker, chocolate chip cookie, brownie, etc.) and have a completely different dessert each time. ENJOY!  Casually mixing in a bunch of Oreo pieces to an out-of-this-world cheesecake batter Super Simple Cheesecake Traditional Graham Cracker Crust Ingredients: 1 ½ cup crumbs (I use Kinninnick) 6 tablespoons unsalted butter, melted Filling Ingredients; 4 (8 ounce) packages of cream cheese, room temperature (1/3 less fat works, if you want) 4 eggs, room temperature 1 teaspoon vanilla 1 cup sugar Directions: 1. Preheat oven to 350° and prepare crust by mixing the two ingredients together and placing in springform pan. Bake for 10 minutes then let cool while making the filling. Reduce oven to 325°. 2. Using a standing mixer (it just works best), beat cream cheese until smooth. 3. Add in eggs, one at a time, mixing well after each addition and scraping down sides of bowl as needed. 4. Add in sugar and vanilla and mix until filling is super smooth. At this point, add in any extra flavors that you’d like. (If adding Oreo cookies or anything other than powder, I'd recommend using a spatula to gently mix the batter together.) 5. Wrap cooled pan in tinfoil. Pour filling into cooled crust. Place cake into larger pan and fill up to halfway with hot water (this is called a water bath and will help the cheesecake stay moist and not crack as much). 6. Bake for 45-55 minutes. When the cheesecake is done, the top will be lightly browned and firm; the cake itself will still be slightly jiggly, but it that’s okay! 7. Remove pan from water bath and let cool on the counter. Once cooled, place cake in fridge for at least 8 hours. THEN EAT IT!  Comments are closed.
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