I LOVE cheesecake. It is my favorite dessert of all time, but it has to be done right. I don’t like just any cheesecake. It is probably because I grew up spoiled eating these. I hope that you love this recipe as much as I do. One of my favorite things about this recipe is that you can make the topping and flavor whatever you want! I am going to post the most generic recipe and include some topping options that we love.
1 1/2 cups finely crushed Oreos (usually 2 rows)
1/4 cup butter melted
3 oz. cream cheese
1- 14 oz. Eagle Brand milk
3 eggs at room temperature
2 tsp vanilla
Preheat oven at 300º. Combine oreo crumbs and butter and press firmly into a 9″ spring form pan lined with parchment paper and sprayed with Pam. With mixer, beat cream cheese until fluffy. Add Eagle Brand milk and beat until smooth. Add eggs and vanilla and beat well. Pour into pan over oreo crust. Bake for 1 hour or until cake springs back when lightly touched. Cool and refrigerate.
Use a water bath (put the springform pan in a pan filled with water)
Let it cool completely before removing from pan.
Some our favorite topping/flavor options—–
1/4 cup of butter
6 oz. semi-sweet chocolate chips
12 oz. smuckers caramel topping
1 cup chopped pecans
Melt chocolate chips and butter together. Pour over the top of the cheesecake. In a sauce pan, heat the caramel and pecans. It will pour easier if it is warm. Pour over the top of the cheesecake.
Chocolate chip cheesecake
Toss 1 tsp of flour and chocolate chips together. Add to cheescake mixture before pouring into pan. Sprinkle extra chocolate chips on top.
White Chocolate Raspberry Cheesecake
Use same recipe as original. Add 12 oz of white chocolate baking bar and once mixed up, pour half of mixture into pan. Top with raspberry syrup. Then pour the remainder on top careful not to displace the syrup (honestly, it is okay if you do). Serve with chocolate syrup drizzled over.
Use same original recipe except add 4 oz. of semi-sweet baking bar to mixture. Top with chocolate crumbles.
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