There, the post is done.
My husband was one happy man. I had told him I was making a cheesecake for our church's Thanksgiving supper. Being he is a cheesecake fan, he told me in no uncertain terms: save the bowls. And the spoons. And whatever else I use to make this dessert. He'll clean them for me.
He's such a great guy.
I make a cheesecake for him every year on his birthday. It is typically a fruit cheesecake; I have never made him an Oreo cheesecake before. I think he was a little uncertain, but trusting my cheesecake abilities, he allowed it to happen. ;-)
I am a self taught cheesecake maker. However, our neighbor (who makes everything yummy) makes a delightful cheesecake. My hubby raves and raves about her cheesecakes and they are certainly worth raving about! I have always made good cheesecakes, I just wanted to step it up a notch and make it like hers.
I'm on to you, Alice, I think I figured it out. :-)
One cheesecake tip is to always, always use Philadelphia Cream Cheese. I have tried to get by with store brand cream cheese and for a cheesecake, you just can't. It has to be Philly's. There is a flavor, a tang that comes with Philadelphia that can't be duplicated. Another tip is to make your own crust. The store bought crusts work fine, I have used them many times before. When you make your own, you can have a thicker crust resulting in a thicker cheesecake. More cheesecake, more happier husband. More happier husband, more chances my stairwell will get sanded. If my stairwell gets sanded, I can paint it. If I paint it, I can get this really cool sign from Hobby Lobby I want to put on it.
It really is a win-win for all involved.
I know cheesecake looks complicated, but I promise you, it isn't. It really doesn't even take much hands on time, just baking and cooling time. Plan ahead and you will be set.
- 4 (8oz packages) cream cheese (softened)
- 1 cup sugar
- 3 eggs
- 3/4 cup sour cream
- 3/4 tsp vanilla
- 1 package Oreos , finely crushed
- 3 Tablespoons melted butter
- Take crushed Oreos, reserving 1/2 cup, and mix with butter. Spread on the bottom and up the sides of a greased 9 in. springform pan. Set aside.
- Mix cream cheese with a mixer.
- Add sugar and mix well.
- Add eggs, one at a time, beat on low until combined.
- Add sour cream and vanilla. Mix until blended.
- Pour batter into prepared crust. Mix in reserved Oreos and swirl in batter.
- Bake at 350* for 45-50 minutes or until center is almost set.
- Let cool for 10 minutes on wire rack.
- Take a knife and loosen sides.
- Let cool for an hour.
- Place in refrigerator to chill for several hours or overnight.