All To Myself Cheesecakes Recipes

ALL-TO-MYSELF CHEESECAKES

Steps:

• Split cookies, keeping filling on one cookie. Line muffin pans with foil bake cups. Place filling-covered cookie in bake cups, filling side up. Set aside.
• In a medium mixing bowl, beat cream cheese, sugar, and vanilla until smooth and fluffy. Beat in eggs just until well mixed. Spoon cream cheese mixture into bake cups.
• Crush remaining cookies and sprinkle over cream cheese mixture. Bake, uncovered, in a 325 degree F oven for about 25 minutes or until set. Cool.
• In a small saucepan, melt chocolate pieces with shortening over low heat, stirring frequently. Drizzle over baked cheesecakes. Cover and chill.

ALL TO MYSELF CHEESECAKE

Steps:

• Beat cream cheese, sugar, vanilla and eggs together until smooth Place an Oreo with frosting side up in the bottom of a lined muffin cup.
• Top with cream cheese mixture.
• Top that with crushed Oreo tops.
• Bake at 325° for 25 minutes.
• Remove from oven and cool.
• Melt shortening and chocolate chips until smooth.
• Drizzle over cooled cheesecakes.

OUR BEST CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.

ALL-TO-MYSELF CHEESECAKES

Steps:

• 1. Split cookies, keeping filling on one cookie.
• 2. Line muffin pans with foil bake cups. Place filling-covered cookie in bake cups, filling side up. Set aside.
• 3. In a medium mixing bowl, beat cream cheese, sugar and vanilla until smooth and fluffy.
• 4. Beat in eggs just until well mixed.
• 5. Spoon cream cheese mixture into bake cups.
• 6. Crush remaining cookies and sprinkle over cream cheese mixture.
• 7. Bake, uncovered, in a 325 deg. oven for about 25 minutes or until set.
• 8. Cool.
• 9. In 2 small saucepans, melt chocolate chips with shortening, over low heat, stirring frequently. Do the same with the white chocolate chips.
• 10. Drizzle a little bit of each over the baked cheesecakes.
• 11. You can add a tiny Oreo cookie as garnish. Cover and chill.

BEST CLASSIC CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl until mixture resembles wet sand. Transfer to the prepared pan. Use the bottom of a measuring cup to press crumbs firmly into an even layer.
• Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and let sit on a wire rack until completely cool. Leave the oven on.
• While the crust is cooling, beat cream cheese in a stand mixer fitted with the paddle attachment on low speed until smooth.
• Add sugar, sour cream, and vanilla. Scrape down the bottom and sides of the bowl and continue to beat until combined.
• Gently whisk one egg with a fork in a small bowl; add to the cream cheese mixture and beat just until combined. Repeat with each remaining egg, whisking and adding just one at a time.
• Remove the bowl from the stand mixer and firmly bang it on the counter a few times to release any large air bubbles.
• Place the springform pan (with the cooled crust) in an oven bag. Fold down the excess and wrap the pan in a layer of heavy-duty aluminum foil. Pour cheesecake mixture into the pan.
• Place the springform pan in a large roasting pan and move it to the lower rack of the oven.
• Pour 2 inches of boiling water into the roasting pan. Bake cheesecake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 ½ hours. Tent the cheesecake with a sheet of foil if the top is browning too much during baking.
• Turn off the oven; keep the oven door closed and let the cheesecake cool slowly for 2 hours.
• Remove from the oven. Take the springform pan out of the water bath and set it on a cooling rack; let sit until it comes to room temperature, about 2 more hours. Place in the refrigerator until fully set, 8 hours to overnight.
• Run the tip of a knife around the edges of the pan. Unhinge the lock and remove the pan sides. Use a warm, clean knife to cut every slice. Top slices with cherry pie filling. Keep leftovers in the refrigerator.