Cheesecake. Easy. Delish.

cheesecakeMy moms owns a bakery, and her cakes are AMAZING!! She taught me her recipe for cheesecake.  I don’t know why, but cheesecake sounds so difficult to make, but really….it’s not at all.  Here is the recipe for basic cheesecake.  Now you can add whatever you want to this recipe, you can use whatever topping you want. Sometimes, I have added peanut butter and chunks of reece’s to the batter, my mom sometimes adds melted white chocolate to the batter, you can add crushed oreos, anything your little heart desires.  You can top your cheesecake with anything.  I’ve done caramel with chocolate swirled on the top, toffee and caramel, oreos, apples, cherries, be creative! As you can tell by my picture, I live to make the top as ooey, gooey and sweet as possible 🙂  Here is the recipe:

Basic Cheesecake

1 package of cake mix
1 stick of butter (melted)

3 packages of cream cheese
1 1/2 cup sugar
3 eggs

Powdered sugar


Mix the dry cake mix with a stick of melted butter.  Use a fork to mix in the butter, Grease (I mean really super grease) the bottom of a 8-9″ round pan (I don’t use a spring form pan) Press cake mixture into the bottom of pan so that its about 1/4″ thick.  Then in your mixer, add softened cream cheese, 1/2 cup sugar and 1 egg.  Beat until its smooth. NOTE*-your cream cheese has to be squishy to begin, if its slightly too cold you will have a chunky cheesecake, you want the batter to be smooth.  Put over top of cake mix crust.  Tap your pan on the counter a few times, this will get any bubbles out (you’ll see them rise to the top and pop).  Bake at 325 for 30 minutes, check your cheesecake at this point.  The top will crack a little but make sure it’s not getting too brown.  This is how I tell if it’s done…..take it out and tap the top a little, if it jiggles a lot then its not done.  If it doesn’t jiggle then its done.  Now, let your cheesecake cool completely.  Once its cool, take a knife and run it around the outside of the pan so that it’s easier to remove.  Now, you are going to freeze your cheesecake.  put saran wrap over the top and freeze it overnight.  When you are ready to use your cake, take it out, flip it over and place a warm towel on the bottom of the pan.  This will loosen it from the pan.  Flip over and run knife around edges again, flip back and use warm rag while pushing on the bottom of the pan.  Do this a few times until your cheesecake comes out of the pan.  If you don’t have time to wait to freeze your cheesecake then use a spring form pan and remove sides once its cooled.

Then frost the top of your cake. Add whatever toppings you desire.


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