Yes...this is the same "famous" cheesecake that I always use...but this time I jazzed it up a bit :)
Chad wanted a cheesecake for his birthday this year--specifically a chocolate chip cheesecake, which I thought would be kind of fun to do for a birthday!
Instead of sticking with my traditional graham cracker crust, I decided to try an Oreo one. ( why yes, I did scrape out all the centers by hand just to use the actual cookie part...) and then ground them up in my food processor. I wanted a thick crust, so I used about 3 cups of cookie crumbs and mixed that with 1/2 c. melted butter to press into the pan. With the graham cracker crust, you add a little bit of sugar to mix in, but I wasn't sure if I should do that or not with the Oreo crust because I figured the cookies were already sweet enough. I didn't end up adding the sugar, but I think I will next time because it wasn't as sweet as I thought it would be!
The filling for this recipe is the same I've always used. I went back and looked at my previous cheesecake blogs and noticed I never put the recipe up! Look out for it this time...it will definitely be included :) I also used mini chocolate chips upon Chad's request :) I actually expected to mix them into the filling, but Chad said the type he's had before we're just placed on top. Hmm...I think next time I'll try mixing them into the actual cheesecake because then my oven might not smell like burnt chocolate.
SIDE NOTE: Because of a little spillage from the cheesecake, my oven now smells awesome. It was smoking up a storm yesterday while I was finishing up the cheesecake. I had to open the sliding door and all the windows, and it has left a reminiscent smell of Christmas 2009 lingering in the air. YUM. (Christmas baking+burnt pie filling on bottom of oven+smoke+freezing air from open windows=what I think of when I was sick ALL day Christmas that year) Anyway...all that being said, be sure to place the cheesecake on a baking sheet, or place one on the rack below it.
I felt a little overwhelmed baking this cheesecake--not because of the cheesecake itself, but I didn't have a whole lot of time to make it because I had to work, run errands, decorate for Chad's bday, and get ready for dinner and the movie we went to! I noticed that the texture was a bit off, so I'm thinking that I didn't give the cheesecake the proper amount of time to cool before putting it in the refrigerator to chill. This is really an easy recipe to make, but I always forget how long it takes to bake and cool.
Ingredients:
-1/2 c. butter, melted
-3 c. crushed oreos (centers removed)
-1/4 c. sugar (optional)
-24 oz. cream cheese, soft
-1 can sweetened condensed milk
-4 eggs
-8 oz. sour cream
-1 Tbsp. vanilla
-1 package of miniature chocolate chips
1. Preheat the oven to 350 degrees.
2. Combine butter, crumbs and sugar. Press firmly on the bottom of a 9-in. springform pan.
3. In a large mixer bowl, beat cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth.
4. Beat in eggs, sour cream & vanilla. Pour into the prepared pan. Top with 1 pack (or less, if desired) of mini chocolate chips.
* I also made a mini-gluten free cheesecake for a friend (just w/o the crust!) *
5. Bake 50-55 minutes, or until lightly browned around the edge (center will be slightly soft). Cool to room temperature and then chill in refrigerator.
The crust cracked a bit, but it still was tasty! Hope you get to make this cheesecake sometime. You'll enjoy it and it's a simple recipe that you'll use over and over. What are some flavors you might try? :)
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