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Cheesecake 4 Ways

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Dairy Dairy
Medium Medium
0 Servings
30 Minutes

Submitted by putefj


Basic cheesecake recipe with custom add-ons and toppings.


Crust Option 1

  • 35 oreos, crushed

  • 5 tbsp melted butter or margarine

Crust Option 2

  • 15 crushed Graham crackers (abt 2 cups crumbs)

  • 3 tbsp melted margarine or butter


  • 1 tsp vanilla

  • 2 c sour cream

  • 3 large eggs

  • 2 tbsp flour (optional)

  • 4 8-Oz pkg cream cheese, softened

  • 1 cup granulated sugar

Optional Filling Add-Ins

  • 1 c roughly chopped soft caramel candies

  • 12 oreos, roughly chopped

  • 5 Oz melted and cooled bittersweet chocolate (or 4 Oz bittersweet and 1 Oz unsweetened), added to 1/2 cup cheesecake batter

  • 1 cup warmed caramel cream, added to 1/2 cup cheesecake batter

Topping Option 1

  • 1/2 tsp coffee dissolved in 3 TBSP hot water

  • 1 tsp corn syrup

  • 3 – 5 chocolate candies

  • 1 bar white chocolate

Topping Option 2

  • 1 jar caramel cream (10-12 Oz)

  • 3 Oz caramel candy pieces, chopped small

Topping Option 3

  • 1/2 cup heavy cream

  • 8 Oz white chocolate

Topping Option 4

  • 1 c whip cream

  • 7 Oz bittersweet or semisweet chocolate


Prepare the Cheesecake


Preheat oven to 350.


To make two cheesecakes, prepare 2 8-inch high, round cake pans. To make one, use 10.5-inch round springform pan. If you don’t have a springform pan, you can grease pan then crumple wet parchment paper and press into pan, making sure to fit into the pan(s).


Press crust on bottom and up sides of the pan. You can use the bottom of a cup to press it down.


Bake for 8-12 minutes, depending on size of pan.


Lower oven to 250 degrees.


Beat cream cheese and sugar until no lumps remain, but don’t overbeat because that causes cracks.


Add vanilla and sour cream and mix just until incorporated.


Add eggs one at a time, mixing between each egg until fully incorporated. If it’s too liquid, add flour, mixing gently but making sure it’s incorporated.


Depending on your choice, fold chopped candy or oreos into batter. If you are making caramel or marble cheesecake, remove 1/2 cup batter and mix with the melted caramel cream or chocolate. Marbleize (white batter, dollops of caramel, use knife to marbleize) or “zebra” it (pour a circle of white batter into pan, pour circle of chocolate batter on top of it, then keep alternating between white and chocolate circles until no more batter).


Bake for 1.5 hours, in a water bath.


Turn off oven WITHOUT OPENING door. Leave in oven for a few hours or overnight. Top when cool.

Cheesecake 4 Ways

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