Easy Cheesecake Recipe To Try


Easy Cheesecake Recipe To Bake In A Jiffy

When there is a sudden party plan at your place, you can use an easy cheesecake recipe to make something unique in a jiffy. As a party host serving such palatable desserts to your guests will get you a lot of applause too.

So, if you are searching for an easy cheesecake recipe, this post is for you.

These two easy cheesecake recipes won’t take more than half an hour to prepare. Plus, taste so good that they will disappear from the plate within a couple of minutes.

Oreo Crust Cheesecake

Easy Cheesecake Recipe To Bake In A Jiffy
Easy Cheesecake Recipe To Bake In A Jiffy

Ingredients:

  • 2 1/2 cups lightly crushed Oreo cookies
  • 1/4 cup butter, melted
  • 1/4 cup sugar
  • 4 packages cream cheese, softened
  • 1/2 cup sugar
  • 2 jars Nutella
  • 1 cup heavy whipping cream
  • Four large eggs at room temperature
  • 1 tsp salt
  • 1/2 cup chopped and toasted hazelnuts

Method:

  • Preheat the oven to 325°F.
  • Blitz cookies and sugar in a food processor till they convert into fine crumbs.
  • Keep processing and slowly add butter in a constant stream.
  • Grease the 10×3-inch springform pan. Pour batter in this pan.
  • Cover up the bottom and sides of springform in a heavy-duty foil.
  • To prepare the filling, whip sugar, and cream cheese till smooth.
  • Add in Nutella, cream, and salt. Beat again.
  • Lightly beat the eggs in another bowl and add to the cream filling. Whisk on low speed until blended.
  • Lay this mixture over the crust.
  • Put in in the oven to bake for about 60 to 75 minutes.
  • Transfer the pan on a wire rack to cool completely.
  • Then refrigerate the cheesecake overnight.
  • With a knife gently loosen sides from pan.
  • Remove the rim and deck up with chopped hazelnuts to serve.

Peppermint Cheesecake

Easy Cheesecake Recipe To Bake In A Jiffy
Easy Cheesecake Recipe To Bake In A Jiffy

Ingredients:

  • 1-1/2 cups Graham Cracker Crumbs
  • Four package brick cream cheese softened
  • 3 tbsp sugar
  • 1/4 cup butter, melted
  • 1 cup of sugar
  • 1/4 tsp peppermint extract
  • 1 packet white baking chocolate, melted
  • 1 cup sour cream
  • Four eggs
  • 1 cup cooled whipped cream
  • Some candy canes

Method:

  • Preheat the oven to 325°F.
  • Then line a 13×9-inch pan with foil, with ends of foil stretching over sides.
  • Further, add graham crumbs, sugar, and butter in a bowl. Fold to combine well.
  • Press this crust mixture onto bottom of the pan.
  • Place it in the oven to bake for 10 minutes.
  • In a large bowl, add sugar, cream cheese, and peppermint extract. Whisk using an electric mixer until well combined.
  • Then put sour cream and chocolate in it. Blend well.
  • Now crack eggs in it, one at a time, and continue mixing on low speed after each addition just until blended.
  • Lay this batter over the prepared crust.
  • Put the tin in the oven to bake for 40 minutes. You will see that the center is almost set. Keep aside to cool on a wire rack for a while.
  • Afterward, refrigerate it for 4 hours.
  • Slide cheesecake from pan onto a plate.
  • Slice the cheesecake and serve each piece topped with a blob of cold whip cream.
  • Finally, deck up a candy cane on each slice.
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