I had gotten it into my head that I would bake my friend Leslie a cheesecake for her birthday. I thought I could definitely just wing it because I had heard that they were pretty easy to make. Luckily enough, I told my friend Amber about my silly idea to use a pie tin and throw together a cheesecake. She laughed. I didn’t even know that there were special springform cheesecake pans!
Amber was super sweet and taught me a simple cheesecake recipe her family has been using for years (extra morsels were the only modification). Simple, easy, delicious, and decadent. No wonder Amber’s family is so smitten with this recipe!
We started by preheating the oven to 325 and smushing one log of pre-made pillsbury chocolate chip cookie dough down into the springform pan. This formed the crust of the cheesecake. Amber choose a wider pan so that the cheesecake would be big rather than tall. Since 12 people went to Leslie’s party, I think it was a good choice. Although a taller cheesecake would have been more stately.
To make the filling, we combined: 3 thawed containers of philadelphia cream cheese, a little less than a cup and 1/2 of sugar, 5 large eggs, and a tablespoon of vanilla extract, in a large bowl.
Once everything was in the bowl, Amber flipped on her mixer and blended everything together for 10 minutes. When the filling was smooth we added a cup of chocolate morsels. In the end the chocolate morsels sunk to the bottom, but they were still very delicious.
This is what your mix should look like when you put it in the springform pan. There shouldn’t be any big lumps left. There may be a few tiny lumps, but that is alright. Put the mix in the oven for about an hour and 15 minutes.
This is what the finished cheesecake would look like, if we had decided not to put anything else on it. Because the cake was for Leslie’s birthday, we decided to make it more festive looking.
The topping was made of 8 ounces of sour cream, 1/2 cup sugar, and 1 tsp vanilla whisked together.
Once the topping was smooth we poured it onto the cake in little clumps, making sure it was evenly distributed.
Amber spread the topping across the cake. She barely touched both the cake and the topping. This was very delicate business.
As a final decoration, Amber added more morsels in the shape of an “L” for Leslie.
Once it was decorated, the whole thing had to go back into the oven for 10 minutes. The finished cheesecake had to sit out until it was cool (about an hour and a half). Then it sat in the fridge all day to make sure it was really solidified before Leslie’s party. Putting a cheesecake immediately into the fridge will cause it to crack. Once a cheesecake is cooled enough for the fridge, I would recommend letting it sit in there for at least 12 hours.
The cheesecake was gorgeous and everyone at the table loved it! Since we were at a restaurant, we had to hack away at it with butter knives and forks. That didn’t make for very pretty slices, but it tasted amazing nonetheless.
Thans again Amber and happy birthday Leslie!