A Deliciously Simple Cheesecake Recipe
I'm trying not to drool on my keyboard as I type up this simple cheesecake recipe for you.
Seriously, these cheesecake bars are soooo incredibly smooth and creamy...they have to be the closest thing to heaven on earth!
Swirls of chocolate and vanilla cream rest on a bed of crushed Oreo cookies, resulting in the most succulent cheesecake you'll ever sink your teeth into.
My teenage son thinks this is the best cheesecake recipe, so he requests this every year for his birthday instead of a birthday cake.
Cut into bars like this, they're also the perfect appetizer for any get-together.
How to Make this Simple Cheesecake Recipe
- 20 Oreo cookies, crushed
- 3 tablespoons butter, melted
- 4 8-oz. packages cream cheese, softened (I get best results with Philadelphia cream cheese)
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup sour cream
- 4 eggs
- 6 squares semi-sweet chocolate, melted and cooled
- Preheat oven to 325 degrees. Line a 13x9-inch baking pan with foil, and let the ends extend over the sides of the pan.
- Mix the cookie crumbs and butter, and press down firmly onto the bottom of a prepared pan. Bake 10 minutes.
- Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended. Add sour cream and mix well. Add eggs,
one at a time, beating on low speed after each one, just until blended.
- Remove 1 cup of the batter; set aside. Stir melted chocolate into the remaining batter in large bowl; pour over crust.
- Drop spoonfuls of the remaining 1 cup vanilla batter onto the chocolate batter, creating "dots".
- Use a knife to create a swirl pattern on the batter. I usually stick the knife into the batter at one corner of the pan, and using a pulling motion,
cut through the batter to the other end, continuing the zig-zag motion until I reach the corner diagonal from where I started. Sometimes if it's not quite "swirled" enough
for me, I'll turn the pan 1/4 turn and do it again the opposite direction.
- Bake 40 minutes or until center is almost set (the center will wiggle a little when the pan is gently shaken). Refrigerate at least 4 hours or
overnight. Use the foil handles to lift the cheesecake from the pan and cut into squares.
Yield: Approximately 20 squares.
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