Simple Delicious Cheesecake

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Nothing beats a classic cheesecake recipe! This simple delicious cheesecake has an amazing crust, is creamy and has a classic sour cream topping! Perfect for any occasion. 

My super hubby had a birthday last week.  So I made his favorite thing in the whole world.

Cheesecake.

He isn’t a big fan of cake, and hates all pie except pumpkin. But the man loves cheesecake!!! Over the years I’ve made a bunch for him and this simple delicious recipe is always perfect. A lot of people think cheesecake is complicated and difficult, it’s really not.

You do need a springform pan… but that’s not complicated.

I discovered the crust I’m going to share with you totally by accident once when I went to make these and didn’t have graham crackers. You can use graham crackers though if that’s what you like… or those chocolate wafer cookies, they’re really good with this too!

 

Here’s what you’ll need for this simple delicious cheesecake

For the crust-

2 1/2 – Cups Crunchy Oatmeal Cookie crumbs (you know those really cheap crunchy oatmeal cookies they have at the grocery store. You can use the iced ones too, just half the sugar)

1/4- Cup Sugar

1/2- tsp Cinnamon

1/2- Stick of Butter- melted

 

Mix everything together in a medium size bowl then press into the bottom of your springform pan, making it slightly thicker around the edges. Now pop it  in the freezer for at least 15 minutes… yes the freezer, it gives it a great soft texture when the cheesecake is cooked

 

For the Cheesecake-

3- 8oz  Bricks of Cream Cheese Softened

3- Eggs

1- Cup Sugar

1- tsp Vanilla

 

First pre-heat your oven to 300

Put your cream cheese in a mixing bowl and mix until fluffy with an electric mixer. Add in your sugar and vanilla and mix until incorporated, add eggs one at a time beating thoroughly after each addition. Keep your mixer on low-med speed, you don’t want to incorporate a lot of air.

Pour cheesecake batter over your already prepared crumb crust. Now gently bang the pan on your table or counter… gently… maybe tap would be a better word. It helps work any air bubbles out and will help your cheesecake not to crack.

Now pop it in the oven. Since it cooks slowly set your timer for 50-55 minutes. You’ll know it’s done when the center jiggles ever so slightly.

Take it out and allow to cool completely.

Once it’s cool whip up the sour cream topping and spread it across the top.

 

For the Topping-

1- Cup Sour Cream

1/4- Cup Sugar

1- tsp Vanilla

1/8 – tsp Salt

 

Now here’s the hard part. After you’ve put the topping on cover the cheesecake with plastic wrap or foil and refrigierate 8 hours or overnight… its soooooo hard to wait!!

Serve it as it is or with some fresh fruit on top & enjoy!!

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