Is there anything richer or creamier than a perfectly baked cheesecake? Personally, I’m not the biggest fan of New York Cheesecake, but I absolutely LOVE a really good Philadelphia Cheesecake. I absolutely love this recipe. It’s a little bit different than the one you find on the box of cream cheese packets, but it is divine. I don’t know if it is because it is fluffier, or because the cream cheese flavor is to die for, but I love these delicious little bits of perfection.
The best part? It is super easy, especially the crust! Normal cheesecake recipes call for a graham cracker crust, but not this one. You don’t have to worry about melting butter splattering all over your microwave, or getting your hands greasy as you press crumbs into the baking dish. The cookie crust in this recipe holds up better and has a nice consistent thickness which helps create the perfect base for the perfect cheesecake.
Easy Cheesecake Recipe
Cheesecake is great, not only because it has a great flavor and consistency, but because it can be very versatile. You can add a teaspoon of strawberry flavoring and top with strawberry pie filling, the Voila, strawberry cheesecake. You can add a teaspoon of coconut flavoring, top with shredded sweetened coconut and magically you have a coconut cheesecake.
There are so many combinations of flavors and toppings, there is a perfect cheesecake out there for everyone. I like to use my cheap little silicon cupcake cups, not only because they are reusable, but they are easy to use to make several different snacks, not just cupcakes or muffins. They peel right off any baked good, and be easily washed for next time, saving me many last minute trips to the store to buy cupcake papers.
Perfect Cheesecake Cups
- hand mixer
- silicon cupcake cups
- 3 packages 8 oz. Cream Cheese softened
- 3 eggs Room Temperature
- 1 cup sugar
- 1 tsp. vanilla
- 9 vanilla Oreo Cookies twisted apart
- Preheat oven to 325 degrees.
- Place cream cheese in a bowl and beat with a hand mixer until smooth.
- Add eggs, sugar, and vanilla. Mix until well combined. Do not over mix.
- Line up silicon cupcake cups up on a baking sheet. Place one vanilla cookie side (frosting side up) in each cupcake cup.
- Fill each cupcake cup 3/4 of the way with cheesecake mixture.
- Place in the oven. Allow to cook for 25-30 mins. Cheesecake cups are done once they no longer jiggle.
- Remove from oven and allow to cool on cooling rack. Once cooled, remove silicon cupcake cups and top with jelly/jam, caramel, or chocolate sauce. Garnish with cookie crumbs. Refrigerate leftovers.
Fun Cheesecake Websites
If you want to learn more about the history of cheesecake, checkout these links: