House-made Cheesecakes Recipe
Recipe information
Make House-made Cheesecakes in just 2h . New York Style, Oreo Cookie and seasonal features.
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Ingredients
New York Style Cheesecake
Oreo Cookie Cheesecake
Seasonal Features (e.g., Pumpkin Cheesecake)
New York Style Cheesecake
1. Prepare the Crust
Preheat your oven to 325°F (160°C). In a bowl, mix together graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
2. Make the Filling
In a large bowl, beat the cream cheese until smooth. Gradually add sugar and mix until well combined. Add sour cream and vanilla extract, mixing until smooth. Add eggs one at a time, mixing well after each addition.
3. Bake the Cheesecake
Pour the filling over the cooled crust. Bake for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
4. Cool and Serve
Remove from the oven and let cool at room temperature. Refrigerate for at least 4 hours or overnight before serving.
Oreo Cookie Cheesecake
5. Prepare the Crust
Preheat your oven to 325°F (160°C). In a bowl, combine crushed Oreo cookies and melted butter. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
6. Make the Filling
In a large bowl, beat the cream cheese until smooth. Gradually add sugar and mix until well combined. Add sour cream and vanilla extract, mixing until smooth. Add eggs one at a time, mixing well after each addition. Fold in additional crushed Oreo cookies if desired.
7. Bake the Cheesecake
Pour the filling over the cooled crust. Bake for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
8. Cool and Serve
Remove from the oven and let cool at room temperature. Refrigerate for at least 4 hours or overnight before serving.
Seasonal Features (e.g., Pumpkin Cheesecake)
9. Prepare the Crust
Preheat your oven to 325°F (160°C). In a bowl, mix together graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
10. Make the Filling
In a large bowl, beat the cream cheese until smooth. Gradually add sugar and mix until well combined. Add sour cream, pumpkin puree, and vanilla extract, mixing until smooth. Add eggs one at a time, mixing well after each addition. Stir in pumpkin pie spice.
11. Bake the Cheesecake
Pour the filling over the cooled crust. Bake for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
12. Cool and Serve
Remove from the oven and let cool at room temperature. Refrigerate for at least 4 hours or overnight before serving.
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