Plain Cheesecake {Toppings optional!}

From a young age, cheesecake has been a dessert that’s been present in my life. I remember going to the local street fair when I was in elementary school with my mom, sister, and aunt and getting to have a bite or two of the “cheesecake on a stick” we always purchased. It was always such a treat to get a bite, and then it’d be gone and we’d have to wait a year to have another bite. What I wouldn’t give for a taste of the cheesecake on a stick again! I don’t think they sell them anymore. 😦

Nowadays, I don’t have to wait for a year to go around to have cheesecake. I make one every so often, and my mom has a wine and dessert party each year that boasts all sorts of cheesecakes. I don’t think a plain cheesecake is on her menu though, as it’d be too boring for all the ladies that attend!

This cheesecake recipe is very versatile with different flavors and toppings that you can add. I don’t think I’ve ever had it plain, and it’s been my go-to recipe for years! There’s always some sort of candy topping or fruit drizzled on top. The sky’s the limit on what you choose to add, or if you’d rather enjoy it just as it is without a darn thing on top!

Plain Cheesecake

1 to 1/1/2 c. finely crushed Oreos

3 Tbsp. butter or margarine, melted

3 packages (8 oz each) cream cheese, softened

3/4 c. sugar

1/4 c. flour

1/2 c. sour cream

1 tsp. vanilla

3 eggs

*1 c. of mini-chips, coarsely chopped Oreos, Snickers, etc will be needed if you want to have a candy topped cheesecake

Preheat the oven to 325 degrees if using a silver 9 inch springform pan, or to 300 degrees if using a dark, non-stick pan.

Mix Oreos and butter in a food processor until just combined.








Firmly press mixture onto the bottom of the springform pan.








Bake 10 minutes.

While the crust is baking, beat cream cheese, sugar, and flour in a large bowl with an electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well.










Add eggs, one at a time, mixing on low-speed after each addition, until just blended.








If you’d prefer your candy to be inside the cheesecake, stir in 1 c. of candy into the batter and pour into the pan over the crust. If you’d prefer it on top or with no topping at all, pour just the plain batter into a pan over the crust.








Bake 55 minutes or until center is almost set (Batter will jiggle a little. This is normal, and it will set once refrigerated).








Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Sprinkle toppings on cheesecake- as much or as little as you’d like. I like to cut up the cheesecake into slices, then melt chocolate and drizzle on top of the cheesecake and candy. Yum!


3 Comments (+add yours?)

  1. crizzle
    Sep 21, 2011 @ 13:38:49

    Oh my word, the recipe to Kate’s famous cheesecake is OUT!!!! I can attest to the fact that she has been making these for years… but I’m surprised you didn’t add the effect your cheesecake has on your sweet Wifey. 😉


  2. crizzle
    Sep 21, 2011 @ 13:39:40

    P.s. By the way, I always tell people about your cheesecakes. They are seriously a work of art. I actually was just telling Krystle Whitney about them!


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