Velveeta Cheesecake - Recipe

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VELVEETA CHEESECAKE

Crust:

1 c. chocolate wafers, finely chopped
1/2 c. finely chopped nuts of your choice
3 tbsp. sugar
4 tbsp. (1/2 stick) butter

In a bowl, combine wafers, nuts and butter. Press into a 9-inch springform pan. Bake at 325°F for 10 minutes. Let cool.

Filling:

2 (8 oz. ea.) pkgs. cream cheese
1 lb. Velveeta (1/2 of 2 lb. loaf)
1 1/2 c. sugar
3 tbsp. flour
4 eggs
1 c. sour cream
1 tbsp. imitation butter flavor
1 tsp. vanilla
Whipped cream

Combine cream cheese, Velveeta, sugar and flour, mixing at medium speed on mixer until blended well. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, butter flavor and vanilla mixing until well blended.

Pour over cooled crust and bake at 450°F for 10 minutes. Reduce oven temperature to 250°F and continue baking for 1 hour. Loosen cake from rim of pan; cool before removing rim from pan. Chill. Garnish with whipped cream, if desired.

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recipe reviews
Velveeta Cheesecake

· Nov 23 · #169011

Matt (South Carolina) says:

I made this as a joke but it's some of the best cheesecake I've ever had.

· Apr 20 · #177942

Nancy (Pennsylvania) says:

I just prepared this and is in the oven now. I'm making this for Easter tomorrow and I hope it tastes better baked! I tasted the batter and it's not so good :(

There only other review said it was one of the best they've had so I'm hoping this will be good when it's finished baking but idk... :)

· Apr 20 · #177947

Nancy (Pennsylvania) replies:

Well I just reviewed this cheesecake 3 hours ago and I had extra so I made 2 and I have to say I was worried for nothing! This Velveeta cheesecake isn't bad at all, it's pretty good :)

· May 9 · #181255

Casey (Michigan) says:

I don't have butter flavoring. Can I use vanilla or real butter?

· May 24 · #181376

Brianna (Maine) says:

I made this recipe. The cheese cake floofed up and spilled over the spring form pan like a souffle. The batter was delicious. I get the feeling I will be making this again very soon. Delicious!

· Jun 8 · #181500

Heather B. (North Carolina) says:

Who else is here because of Emmymadeinjapan? :) This recipe is very easy to follow if you've made cheesecake before. Here are the things I did differently: I wrapped the outside of the springform pan with aluminum foil to help prevent any leaks. I used vanilla bean paste instead of regular vanilla. I placed the springform pan in a 9x13-inch casserole dish full of water. The batter looked like a bit much, so I withheld about 1 1/3 cup (which was completely unnecessary because the batter wasn't even close to overflowing when baked). My oven must run hotter than average because my first attempt was slightly overcooked, but delicious nonetheless. My second attempt came out perfect with some slight modifications. The Velveeta cheesecake does NOT taste like cheese, it is surprisingly delightful and unsurprisingly ORANGE!

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