Oreo Cheesecake
This is, hands down, THE BEST, Oreo cheesecake you’ll ever make! A smooth and creamy cheesecake loaded with chunks of Oreo cookies and it requires no water bath!
READ: Oreo Cheesecake
This is, hands down, THE BEST, Oreo cheesecake you'll ever make! A smooth and creamy cheesecake loaded with chunks of Oreo cookies and it requires no water bath!
No-Bake Strawberry Lemonade Cheesecakes are a burst of summer in one sweet bite. Delectable berry and citrus flavors make these individual desserts impossible to resist!
This post is sponsored by Challenge Butter. Thank you for continuing to support the brands that make My Baking Addiction possible.
I’ve officially reached the point during this strange time in our lives that not only do I have no idea what day it is, I’m also now losing track of what month it is. Yesterday, I wrote two checks dated March 2nd. It wasn’t the 2nd of the month and definitely was not March.
Between working and homeschooling from home, every single day just jumbles together into a big blob of days. I’ve actually resorted to setting reminders on our Alexa because I can’t seem to even follow a calendar anymore.
One thing we are really good at right now is making desserts. From chocolate cake and brownies to more loaves of banana bread than I can count, Elle and I have been busy in the kitchen.
And with a slight taste of summer weather this past weekend, it was time to whip up one of our favorite sweet treats – No Bake Cheesecake!
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Now it’s time to share the ultimate cheesecake recipe with you – a New York-style cheesecake. No fancy embellishments, just a humble graham cracker crust with a sky-high cheesecake filling.
This is a cheesecake purist’s dream.
Is cheesecake difficult to make?
Some people feel that making a homemade cheesecake is time-consuming. But the truth is, it doesn’t require very much hands-on time, and the results are absolutely, 100% worth it!
The graham cracker crust is incredibly quick and easy to make, and you’ll only need a few simple ingredients to make the cheesecake filling.
For many recipes, the most important part of the process requires baking it in a water bath. This helps to ensure an even bake and it reduces the risk of cracks forming on the top of the cake.
The great news is, you won’t need to use a hot water bath to make this recipe!
What’s the difference between regular and New York cheesecake?
Almost every style of cheesecake has a base of cream cheese and eggs. The difference between regular cheesecake and a New York-style is, one bakes in the oven, while the other has a no-bake filling.
The process may be a little easier for a refrigerator cheesecake, but the consistency isn’t nearly as creamy and rich as that of a New York cheesecake.
This cheesecake is everything you would expect from a phenomenal New York-style cheesecake: it’s creamy, tangy and melt-in-your-mouth fantastic.
There are two variations of New York-style cheesecake…
The first relies on either heavy cream or sour cream in the batter to give it a richer flavor and a denser texture.
The second variation is one in which a mixture of sour cream, sugar, and vanilla is combined and spread on top of the almost-baked cheesecake, then returned to the oven to finish baking. The version I’m sharing with you here is the former; sour cream is mixed into the batter and creates a wonderfully decadent cheesecake.
Baking Method Revised and Updated
Many of you may be familiar with this recipe in its original form that was published in 2013; that recipe required you to start the cheesecake at 500 degrees for 10 minutes, then lower the temperature to 200 degrees for the remainder of the baking time. I’ve received a total mixed bag of comments and reviews over the years, from it turning out perfectly to people saying the cheesecake was completely burnt and cracked on top. I couldn’t figure it out because every time I had made it in the past, it was never an issue.
So, I re-tested it (in a newer-to-me oven). And it burned… and cracked. I was stumped after so many successful runs with it, so I did a ton of reading and research.
As it turns out, ovens all vary in the amount of time it takes to drop in temperature, and in this particular recipe, we’re dropping 300 degrees. If your oven drops temperature quickly, then you likely would not have a problem. However, if an oven takes a long time to drop, then it’s baking at a higher temperature for too long, which results in a too-dark and cracked top.
Since a slightly toasted top is characteristic of a New York cheesecake, I wanted to figure out how to make this work. As it turns out, Cook’s Illustrated also re-visited this recipe and flipped the order of baking, STARTING with 200 degrees and getting the cheesecake finished that way, then a quick few minutes in a 500-degree oven to get that little bit of color on top.
This also provides another benefit – if you like a purely pale cheesecake without any color on top, you can completely skip the last step of browning, no other adjustments needed!
How to make New York-style cheesecake:
Complete instructions for making this delicious New York cheesecake recipe are in the recipe card, at the bottom of this post, but here’s a quick recap:
Pre-Bake the Crust: A graham cracker crust is given some extra body with the addition of flour and is baked until fragrant, then cooled while the filling is prepared.
Make the Cheesecake Filling: Cream cheese, sugar, sour cream, lemon juice, vanilla extract, and eggs are mixed together into a wonderfully smooth filling.
Bake Low and Slow: The filling is poured over the crust and baked at 200 degrees F until it reaches 150 degrees F on an instant-read thermometer, which will take anywhere from 2 hours 15 minutes to 3 hours.
Brown the Top: Increase the oven temperature to 500 degrees F and pop the cheesecake back in for a few quick minutes to get that golden toasted look on top.
Chill: The cheesecake must cool to room temperature (about 3 hours) and then go into the refrigerator for at least 6 hours, but overnight is best!
Topping Ideas
While a fabulous cheesecake can absolutely stand on its own, sometimes it’s nice to dress it up a bit when serving it to others. I have included a recipe for a fresh strawberry topping with the recipe below, and here are some other ideas:
To make this New York cheesecake recipe, a springform pan is essential. The pan will give height to your cheesecake, and because the outer ring is separate from the base, the sides stay smooth when you release it after cooling. Also, it’s impossible to get a baked cheesecake out of a regular pan without it falling to pieces.
An instant-read thermometer is the absolute best way to ensure your cheesecake is done but not overdone. We’re looking for 150 degrees F; the cheesecake will continue to cook as it cools and baking to this internal temperature will give you the most amazingly creamy cheesecake. If you do not have an instant-read thermometer, gently shake the pan – you want a circular area of about 2 inches in the center to still jiggle slightly.
As mentioned above, you can skip the browning step completely if you’d like.
If you DO plan on browning, be sure to keep a close eye on it because it will brown quickly. I found that it even darkened a shade or two after cooling, so keep that in mind, as well. Err on the side of removing it earlier rather than later.
A thoroughly chilled cheesecake is best! While 6 hours is the minimum, overnight is even better. (Which is awesome, because cheesecake is the ultimate make-ahead dessert!)
Storage: Keep the cheesecake wrapped in plastic wrap in the refrigerator for up to 5 days.
To Freeze the Entire Cheesecake: Chill overnight in the refrigerator, wrap in plastic, then wrap in foil and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
To Freeze Slices of Cheesecake: Wrap each slice individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, or at room temperature for approximately 45 minutes.
JOIN THE BEB BAKE-ALONG!
To tackle the New York cheesecake and bake along with me this month, simply do the following:
Make the cheesecake! I would love to hear what you plan to top it with, share in the comments below!
Snap a picture and either share it on social media (#BEBbakealong on Instagram or Twitter), upload it to the BEB Facebook group, or email it to me.
Check-in on Instagram and Facebook throughout the month to see everyone’s cheesecake and cheer each other on!
If you make the cheesecake and love it, please take a moment to stop back and leave a review below; they help out fellow readers so much! Thank you! xo
Preheat oven to 325 degrees F and adjust racks to lower-middle and upper-middle positions. Lightly grease the bottom and sides of a 9-inch springform pan.
Make the Crust: In a medium bowl, stir together the graham cracker crumbs, flour, brown sugar, and salt. Pour in the melted butter over the mixture and stir with a rubber spatula until the entire mixture is moistened. Press evenly into the bottom of the prepared springform pan and bake until the edges begin to lightly brown, 11 to 13 minutes. Set aside to cool completely.
Reduce oven temperature to 200 degrees F.
Make the Cheesecake Filling: Beat the cream cheese, ¾ cup of the sugar, and the salt on medium-low speed until combined, about 1 minute. Beat in the remaining ¾ cup of sugar until combined, about 1 minute. Scrape down the sides of the bowl and the beater. Add the sour cream, lemon juice, and vanilla extract and beat on low speed until combined, 1 minute. Add the egg yolks and beat at medium-low speed until thoroughly combined, 1 minute. Scrape the bowl and beater well. Add the whole eggs two at a time, beating for 30 seconds after each addition.
Pour the filling over the crust and place the springform pan on the lower-middle rack. Place a rimmed baking sheet on the rack below to catch any drips. Bake until the cheesecake registers 150 degrees F on an instant-read thermometer, 2 hours 15 minutes to 3 hours.
Remove the cake from the oven and increase the oven temperature to 500 degrees F (leave the rimmed baking sheet on the bottom rack).
Once the oven reaches 500 degrees, place the cheesecake on the upper-middle rack. Bake until the top is lightly browned, 3 to 8 minutes. Remove from the oven, place on a wire rack and allow to rest for 5 minutes. Run a paring knife between the cheesecake and the side of the springform pan, then allow to cool to room temperature, at least 3 hours. Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours but ideally overnight.
Remove the sides of the springform pan and allow to sit at room temperature for 30 minutes before serving.
To Make the Fresh Strawberry Topping: In a large bowl, toss together the sliced strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine.
Process the jam in a food processor until smooth, about 10 seconds (or, whisk vigorously until the jam is completely smooth). Place the jam in a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then pour over the strawberries and stir to combine. Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours (the strawberry topping is best served within 1 day of making it).
Video
Notes
To make this New York cheesecake recipe, a springform pan is essential. The pan will give height to your cheesecake, and because the outer ring is separate from the base, the sides stay smooth when you release it after cooling. Also, it’s impossible to get a baked cheesecake out of a regular pan without it falling to pieces.
An instant-read thermometer is the absolute best way to ensure your cheesecake is done but not overdone. We're looking for 150 degrees F; the cheesecake will continue to cook as it cools and baking to this internal temperature will give you the most amazingly creamy cheesecake. If you do not have an instant-read thermometer, gently shake the pan - you want a circular area of about 2 inches in the center to still jiggle slightly.
As mentioned above, you can skip the browning step completely if you'd like.
If you DO plan on browning, be sure to keep a close eye on it because it will brown quickly. I found that it even darkened a shade or two after cooling, so keep that in mind, as well. Err on the side of removing it earlier rather than later.
A thoroughly chilled cheesecake is best! While 6 hours is the minimum, overnight is even better. (Which is awesome, because cheesecake is the ultimate make-ahead dessert!)
Storage: Keep the cheesecake wrapped in plastic wrap in the refrigerator for up to 5 days.
To Freeze the Entire Cheesecake: Chill overnight in the refrigerator, wrap in plastic, then wrap in foil and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
To Freeze Slices of Cheesecake: Wrap each slice individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, or at room temperature for approximately 45 minutes.
Nutritional values are based on one slice of cheesecake.
Originally published in 2013, this has been updated to include a new recipe technique based on feedback and re-testing, new photos, a helpful video tutorial, and more in-depth recipe tips.
Raise your hand if you love cheesecake and chocolate chip cookies! Then these cookie dough cheesecake bars are a dream come true for you. With a buttery graham cracker crust, a layer of dreamy, creamy cheesecake, and chocolate chip cookie dough baked right into the top, you’ll totally flip over this dessert!
Sometimes I sit and ponder delicious baked goods to make for the blog and jot them into the notes app on my phone. And sometimes I think my ideas are utterly genius – well, momentarily genius, that is.
As soon as I google my brilliant idea, I usually find that someone else had the same amazing idea long before I did.
That was the exact scenario with these chocolate chip cookie dough cheesecake bars. It’s no wonder someone came up with this deliciousness before me!
I mean, can you think of a more amazing combination than the love child of cheesecake and chocolate chip cookies? I think not!
Now granted, I’ve made plenty of different kinds of cheesecake before. What can I say? I’m a big fan! But these cheesecake bars are something special and they’re definitely different from any of the other cookie bar recipes you’ll find out there.
The buttery graham cracker crust is the perfect foundation for layers of creamy cheesecake and chewy chocolate chip
cookie dough. How could you NOT fall in love with a dessert bar like this one??
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At one end of the dessert spectrum is the cleansing, frosty sorbet—sharp and refreshing and crisp. At the other is the cheesecake, which, like a velvet turtleneck, is cushy and luxurious and really only appealing once the temperature drops below 60 deg…
At one end of the dessert spectrum is the cleansing, frosty sorbet—sharp and refreshing and crisp. At the other is the cheesecake, which, like a velvet turtleneck, is cushy and luxurious and really only appealing once the temperature drops below 60 degrees.
Cheesecakes are beloved and legendary and I have to be honest: While wooed by my love of dairy products, I tend to find cheesecakes exhausting. Not making them—that part is fun—but eating them. It’s a heavy end to what’s often, come the cooler months, a heavy meal, and the cake itself is regularly too sweet and served in wedges so large they seem to float on the dinner table like cruise ships.
Look at these little bites of thick, rich chocolate bliss. If you’re a big chocolate lover, then I think you’ll really enjoy these miniaturized cheesecakes. The crust is your basic Oreo variety, crushed into crumbs, mixed with sugar and butter and then pressed firmly into the bottom of a baking dish before baking. Then there’s […]
Look at these little bites of thick, rich chocolate bliss. If you’re a big chocolate lover, then I think you’ll really enjoy these miniaturized cheesecakes.
The crust is your basic Oreo variety, crushed into crumbs, mixed with sugar and butter and then pressed firmly into the bottom of a baking dish before baking.
Then there’s the cheesecake filling. OMG … send help and a spoon.
After baking the cheesecake, let it cool completely and then cut into small squares. About 1.25 inches is where I landed when I made these. It’s a good size for dipping!
But, you can also skip the dip and just enjoy these as larger squares.
Little or large, you can’t lose.
This cheesecake is dense so, take your time when cutting and try to make clean, straight lines. It also helps to use a sharp, non-serrated knife that you run under hot water before each cut as well.
Dipping time.
With the cheesecake, cut into small squares, you can insert a toothpick in the top to use to dip into melted chocolate candy coating. Keep in mind, that larger squares would likely fall off the toothpick due to the heavier weight.
Let any excess chocolate coating fall off and place bites on a wax paper-covered surface to dry completely.
Then, you can leave them just like this to serve on a “stick” if you like.
But for bites, just gently twist and remove the toothpicks and pipe decorative lines starting at the center hole and going diagonally across the top.
Definitely not perfect lines, but I’m okay with that.
1 cup bittersweet chocolate morsels (Used Ghiradelli)
24 oz chocolate candy coating
Directions:
Preheat oven to 325 degrees fahrenheit.
Stir crumbs and sugar in a medium bowl. Add the melted butter and stir until combined. Use a flat bottom utensil and firmly press crumb mixture into an 8 X 8 baking dish. I used 6 X 9, but it’s probably not a size you have handy. Bake for 10 minutes and let cool. Once cool, gently pat off any excess moisture resulting from the cookie creme centers if needed using a paper towel.
Heat chocolate morsels in the microwave on low until melted, fluid and smooth. Let cool somewhat while continuing with recipe.
Add cream cheese, sugar, flour and cocoa to the bowl of a stand mixer. Beat until creamy and combined.
Turn mixer to low and add egg and yolk, mixing until combined. Add sour cream and vanilla, mixing until combined.
Slowly pour in cooled, melted chocolate and beat until combined
Bake 40-45 minutes.Remove from oven and let cheesecake cool completely. Chill for several hours or overnight. Cut the cheesecake into 1.25 inch squares. Make straight, deep cuts all the way through the cookie crust. Run a non-serrated knife under hot water in between each cut. (If using an 8X8 pan, you can get 36. In my 6X9 pan, I yielded seven rows of 5, so 35 bites.
Place the cut squares back in the refrigerator to remain chilled while you melt the candy coating. Microwave in a plastic, heat-proof bowl for 30 seconds at a time stirring in between until melted and smooth.
Working with just a couple of chilled squares at a time from the refrigerator, insert a toothpick into the dense cheesecake and dip the square into the melted candy coating. Gently swirl to let any excess fall off and then place on a large sheet of wax paper to dry.
Serve with toothpicks inserted or remove toothpicks by gently twisting them out and then drizzle with more melted coating to cover up the hole from the toothpick.
Place in a tightly covered container and store in the fridge. Enjoy for several days.
Say hello to this s’mores twist on a classic vanilla cheesecake! S’mores Cheesecake is creamy, decadent but with all the flavors of the classic campfire treat. This is a sponsored post on behalf of Campfire® Marshmallows. Thank you for supporting the brands that continue to make My Baking Addiction possible. When you think of Christmas […]
Say hello to this s’mores twist on a classic vanilla cheesecake! S’mores Cheesecake is creamy, decadent but with all the flavors of the classic campfire treat.
This is a sponsored post on behalf of Campfire® Marshmallows. Thank you for supporting the brands that continue to make My Baking Addiction possible.
When you think of Christmas baking, cheesecake might not be at the top of your list.
Welcome to Set It & Forget It, a series about all the ways we rely on our slow cookers, Instant Pots, and ovens during the colder months. Whether it’s a long braise on the stove or a quick burst in the pressure cooker, one thing’s for sure: Comfort…
Welcome to Set It & Forget It, a series about all the ways we rely on our slow cookers, Instant Pots, and ovens during the colder months. Whether it’s a long braise on the stove or a quick burst in the pressure cooker, one thing’s for sure: Comfort food means comfort cooking.
Instant Pot cheesecakes have gone just the tiniest bit viral. One peek at the Instant Pot Community on Facebook, and you will see post after post about cheesecakes—“New York Cheesecake #17,” to be exact. This particular cheesecake recipe was developed and blogged about by two Instant Pot devotees, Amy and Jacky, and has proliferated across the internet.
