Tuesday, February 15, 2011

Easy-Peasy Cheesecake...

... in an Oreo crust.  How can we go wrong?!

I. Love. Cheesecake.  Period.  I have a few good recipes for cheesecake and I have a couple of GREAT recipes for cheesecake.  This recipe is being filed under the GREAT recipe section.  I've never seen a recipe for cheesecake that 1- has so few ingredients and 2-is so easy to put together!  This is yet another KAF recipe but I promise the next one won't be. This recipe is a wonderful recipe to use if you have the vanilla bean paste (it's available at Williams-Sonoma stores).  When you mix everything together, you'll see all the lovely vanilla beans spread all throughout the cheesecake.  It looks as yummy as it tastes!

Easy Cheesecake
(from kingarthurflour.com)

2 8oz. packages of Cream Cheese, room temp (Philly 1/3rd Less Fat)
2 Eggs
2/3 c. Sugar
1 tsp. Vanilla (Nielson-Massey Vanilla Bean Paste)
Oreo Crust (or the standard Graham Cracker Crust)

Preheat oven to 350.
Mix all ingredients together in a large bowl using a mixer on low-medium speed.
Put the crust onto a baking sheet and pour all the filling into the crust.
Put cheesecake into the oven and bake for 33-35 minutes.
Set the cheesecake on a rack to cool and once it's completely cooled, transfer it to the fridge until you're ready to eat it.

Note:  The center will not look set!  The center will set as the cheesecake cools.

Calories in 1/8 of the cheesecake - 148 (filling only), 248 (filling and Oreo crust)

(forgive the missing piece... I couldn't wait for it to cool before I tried it!)

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