You probably recognize this iconic cheese product, even if you haven’t consumed any yourself. Velveeta was invented in 1918 by a man who worked at the Monroe Cheese Company. The company was sold to Kraft in 1927, thus boosting the popularity of the “Pasteurized Recipe Cheese Product.”
These days, Velveeta is used to make things like mac & cheese or queso dip. But there are other, sweeter recipes that call for the smooth, spreadable cheese product. Aside from cheesecake, we’ve also done a Velveeta fudge recipe. You might be surprised at the outcome of these desserts. Let’s take a look at how to make a Velveeta cheesecake!
First, prepare the chocolate cookie crust. Yes, that’s right. We’re kicking things off strong with an Oreo Cookie crust. Place about 12 chocolate sandwich cookies in a food processor and pulse until they are tiny crumbles. Then, repeat the process with chopped walnuts.
Finish off the crust by adding sugar and butter – as all crusts should have. Press the chocolate crust into the bottom of a springform pan. One easy way to get a nice even layer is to grab a measuring cup with a flat bottom and use that to press the crust down. Not only will the crust be even and flat, but it will be nice a compact instead of all crumbly and dry once it’s baked.
Next up, that sweet, sweet, Velveeta filling. You have your Velveeta, of course, and cream cheese. Then sugar, eggs, and vanilla extract. All the usual suspects (aside from Velveeta). But there’s one last surprise ingredient… Sour cream! Beat these ingredients together until smooth and pour the filling into the prepared springform pan.
Bake at 450° for just 10 minutes, and then lower the temperature to 250°. You’ll bake the cake at the lower temperature for around 1 hour, possibly 10 to 15 minutes longer, depending on how liquidy the center of the cheesecake is once you check on it.
Finally, let the cheesecake cool in the fridge until it solidifies. I’m sure you’re wondering how this Velveeta, sour cream, chocolate cookie cheesecake tastes. According to Emmy, it’s surprisingly delicious! You can taste the salt from the cheese, as well as the tartness from the sour cream, but these flavors provide the perfect balance for the sugar and chocolate cookie crust. Together, this cheesecake isn’t too cloying, nor is it the monstrosity you probably thought it would be. Don’t believe us? Try it out for yourself! Get the full recipe in the video below.SKM: below-content placeholder