Delicious Easy Cheesecake Recipe
If you like cheesecake, you will love this Delicious Easy Cheesecake Recipe. I have seen many cheesecake recipes but most have been quite complicated and I like quick and easy recipes. The other night my granddaughter, Alexandra and I set out to make a cheesecake for Thanksgiving dessert. The filling part was easy, the bottom crust was a different story.
We made the filling part using the recipe on the Philadelphia Cream Cheese package. It was so quick and easy to whip up:
4 pkt. (8 oz. each) of Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
Beat the cream cheese, sugar and vanilla with mixer until blended. Add eggs, one at a time, mixing on low-speed after each just until blended. Of course I loved using my new mixer for this, it whipped the cream cheese so smooth!
Now here is the part where Alexandra and I had to put our heads together. The recipe called for graham cracker crumbs to make the bottom crust but we didn’t have any graham crackers! Does that mean we can’t make our cheesecake? NO WAY, we put our thinking caps on, looked through the pantry and of course we came up with an alternative way to make it!
I pulled the box of Cinnamon Toast Crunch cereal from the shelf, looked in it and there was maybe only a cup of that. Hmmm, so now what? Alex suggested to add some Rice Krispies so we added about a cup of them. Next she added sugar, cinnamon and 3 tablespoons of melted butter to the cereal and mixed it all together. It still needed something to hold it together so once again, we brainstormed. We added a few tablespoons of condensed milk and it was perfect to be able to press in the bottom of the pan and “stick” together.
Now the recipe called for using a 9″ springform pan but we didn’t have that either so we needed to improvise once again. We used two regular 9″ round cake pans, spread a layer of the crust on the bottom and poured the cream cheese filling over that. Once the cheese cake was finished baking, it didn’t even need a springform pan, it worked perfect in the regular cake pans.
We refrigerated it over night and when we had it the follow day, it was OMG delicious! It wasn’t as thick as if using the pan it called for but it sure was delicious and the edges were a golden brown. When I cut it into serving pieces, the crust and filling stayed together without any crumbling. The cheese cake was so delicious alone but I drizzled mine with raspberry jelly. It would also be great with caramel or any other fruit flavored sauce.
The next time we make our cheesecake, we are going to use all Cinnamon Toast Crunch, I like that much better than graham crackers. We will also measure and get the exact measurements since we hardly ever measure, we just add a little of this and a sprinkle of that!
Alexandra and I have been baking together since she was a few years old (she’s 21 now) and I love the time we spend together doing something we both enjoy. It’s also fun to come up with ways to make things work when we don’t have the right ingredients. So next time you want to bake something but you don’t have the all ingredients needed, don’t think you can’t make it, just come up with a new way to do it!
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