All To Myself Cheesecake Recipes

ALL TO MYSELF CHEESECAKE

Steps:

• Beat cream cheese, sugar, vanilla and eggs together until smooth Place an Oreo with frosting side up in the bottom of a lined muffin cup.
• Top with cream cheese mixture.
• Top that with crushed Oreo tops.
• Bake at 325° for 25 minutes.
• Remove from oven and cool.
• Melt shortening and chocolate chips until smooth.
• Drizzle over cooled cheesecakes.

ALL-TO-MYSELF CHEESECAKES

Steps:

• 1. Split cookies, keeping filling on one cookie.
• 2. Line muffin pans with foil bake cups. Place filling-covered cookie in bake cups, filling side up. Set aside.
• 3. In a medium mixing bowl, beat cream cheese, sugar and vanilla until smooth and fluffy.
• 4. Beat in eggs just until well mixed.
• 5. Spoon cream cheese mixture into bake cups.
• 6. Crush remaining cookies and sprinkle over cream cheese mixture.
• 7. Bake, uncovered, in a 325 deg. oven for about 25 minutes or until set.
• 8. Cool.
• 9. In 2 small saucepans, melt chocolate chips with shortening, over low heat, stirring frequently. Do the same with the white chocolate chips.
• 10. Drizzle a little bit of each over the baked cheesecakes.
• 11. You can add a tiny Oreo cookie as garnish. Cover and chill.

BEST CLASSIC CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl until mixture resembles wet sand. Transfer to the prepared pan. Use the bottom of a measuring cup to press crumbs firmly into an even layer.
• Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and let sit on a wire rack until completely cool. Leave the oven on.
• While the crust is cooling, beat cream cheese in a stand mixer fitted with the paddle attachment on low speed until smooth.
• Add sugar, sour cream, and vanilla. Scrape down the bottom and sides of the bowl and continue to beat until combined.
• Gently whisk one egg with a fork in a small bowl; add to the cream cheese mixture and beat just until combined. Repeat with each remaining egg, whisking and adding just one at a time.
• Remove the bowl from the stand mixer and firmly bang it on the counter a few times to release any large air bubbles.
• Place the springform pan (with the cooled crust) in an oven bag. Fold down the excess and wrap the pan in a layer of heavy-duty aluminum foil. Pour cheesecake mixture into the pan.
• Place the springform pan in a large roasting pan and move it to the lower rack of the oven.
• Pour 2 inches of boiling water into the roasting pan. Bake cheesecake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 ½ hours. Tent the cheesecake with a sheet of foil if the top is browning too much during baking.
• Turn off the oven; keep the oven door closed and let the cheesecake cool slowly for 2 hours.
• Remove from the oven. Take the springform pan out of the water bath and set it on a cooling rack; let sit until it comes to room temperature, about 2 more hours. Place in the refrigerator until fully set, 8 hours to overnight.
• Run the tip of a knife around the edges of the pan. Unhinge the lock and remove the pan sides. Use a warm, clean knife to cut every slice. Top slices with cherry pie filling. Keep leftovers in the refrigerator.

HOMEMADE CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine graham cracker crumbs, walnuts, and cinnamon sugar in the bottom of a 9-inch springform pan. Add melted butter and mix well. Press into the bottom of the pan and about 1 to 2 inches up the sides. Set aside in a freezer while preparing the filling.
• Beat cream cheese, sugar, and vanilla extract in a bowl using an electric hand mixer until combined. Add heavy cream slowly while beating on low speed; continue beating until smooth. Add eggs slowly, 1 at a time, beating on low speed until combined.
• Remove crust from the freezer and pour in filling.
• Bake in the preheated oven until center appears almost set when gently shaken, 35 to 45 minutes.
• Remove cheesecake carefully from the oven and place on a wire rack to cool, about 15 minutes. Cut around the outer edge using a butter knife to separate from the pan. Let cool to room temperature, about 30 minutes more. Unclip the side of the pan and remove the cake. Let cool for another 30 minutes; chill in the refrigerator at least 4 hours to overnight before serving.