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Cheesecake Casserole Recipe
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 3 packages softened cream cheese
- 1 cup sugar
- 3 units eggs
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a baking dish to form the crust.
- In another bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Pour the cream cheese mixture over the crust in the baking dish.
- Bake in the preheated oven for 45 minutes, or until the center is set. Allow to cool before serving.
What You Will Need
Read more: No-Bake Cheesecake Recipe
What you will need to make cheesecake casserole
- Graham cracker crumbs: Forms the base crust, adding a sweet, crunchy foundation that complements the creamy filling perfectly.
- Melted butter: Binds the graham cracker crumbs together, creating a solid, flavorful crust.
- Softened cream cheese: Provides the rich, creamy texture essential for a classic cheesecake.
- Sugar: Sweetens the cream cheese mixture, balancing the tanginess of the cheese.
- Eggs: Adds structure and stability to the cheesecake, ensuring it sets properly.
- Vanilla extract: Enhances the overall flavor, adding a subtle, sweet aroma to the cheesecake.
Tools and Instruments Required
What tools/instruments will be needed to make cheesecake casserole recipe
- Mixing bowl: Essential for combining ingredients smoothly, ensuring a consistent texture in both the crust and the filling.
- Electric mixer: Helps achieve a creamy, lump-free batter by thoroughly blending cream cheese, sugar, and eggs.
- Baking dish: Provides the structure needed to form and bake the cheesecake casserole evenly.
- Measuring cups: Ensures precise ingredient quantities, crucial for the right balance of flavors and textures.
- Spatula: Useful for scraping down the sides of the bowl, making sure all ingredients are well incorporated.
Cheesecake Casserole Recipe
A delightful and easy-to-make cheesecake casserole that's perfect for any occasion.
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Equipment
- Mixing bowl
- Hand mixer
- Baking Dish
- Oven
Ingredients:
Main Ingredients
- 2 cups Graham cracker crumbs
- 1/2 cup Melted butter
- 3 packages Cream cheese softened
- 1 cup Sugar
- 3 units Eggs
- 1 tsp Vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a baking dish to form the crust.
- In another bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Pour the cream cheese mixture over the crust in the baking dish.
- Bake in the preheated oven for 45 minutes, or until the center is set. Allow to cool before serving.
Notes:
For best results, chill the cheesecake casserole in the refrigerator for a few hours before serving.
Nutrition value:
Calories: 450kcalCarbohydrates: 40gProtein: 8gFat: 30gSaturated Fat: 18gCholesterol: 150mgSodium: 350mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 1mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the cheesecake casserole as directed, but don't bake it.
- Cover the unbaked casserole tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Bake the cheesecake casserole and let it cool completely.
- Wrap the cooled casserole tightly with plastic wrap, then a layer of aluminum foil.
- Label with the date and freeze for up to 3 months.
- To thaw, place in the fridge overnight.
- Once thawed, let it sit at room temperature for 30 minutes before serving.
For a twist, add a layer of sour cream mixed with a bit of sugar and vanilla extract on top of the cheesecake before baking. It creates a tangy contrast to the rich cream cheese filling.
Frequently Asked Questions
FAQ:
How do I prevent the crust from getting soggy?
Make sure to press the crust firmly into the baking dish and bake it for a few minutes before adding the filling.
Can I use a different type of crust?
Yes, you can use crushed cookies or even a brownie base if you prefer.
How do I know when the cheesecake is done?
The center should be set but still slightly jiggly. It will firm up as it cools.
Can I add toppings to the cheesecake?
Absolutely! Fresh fruit, chocolate ganache, or caramel sauce work great.
How should I store leftovers?
Keep them in an airtight container in the fridge for up to a week.
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