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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
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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