NY Style Cheesecake... the blank canvas :)

scenario: you've been running around all day doing errands and such, and then you remember-- you have a holiday party in an hour! well i have a simple solution!

new york style cheesecake is simple. its easy to dress up, even if you're in a hurry! go to your local supermarket and right on over to the bakery. in the refrigerated section, you will find cheesecakes of all different sizes. pick one up and place it in your cart or basket. pick up the following ingredients, depending on the event you're going to... or if you can think of another combination, use it! remember, cheesecake is a blank canvas!!


Hazelnut Pirouette's/Nutella
Peanut Brittle/Peanut Butter
Mint Milano Cookies (Pepperidge Farms)/Crushed Starlight Mints
Soft Peppermint Sticks/ Chocolate Shavings
Hershey's Milk Chocolate Bars/Big Marshmellows or Fluffernutter *Toast to golden with a butane torch
Apple Chips/Apple Pie Filling
Apple Chips/Pumpkin Pie Filling


and the list goes on and on and on...

the 1st ingredient, you will layer around the edge of the cheesecake, pressing it into the sides of the cake so it will stay. the second ingredient will go on top of the cheesecake. feel free to get creative! this doesn't take long at all. if you're up to making your own NY style cheesecake... here is a fantastic recipe to try!

Ingredients
Crust:

* 1 cup graham cracker crumbs
* 2 tablespoons sugar
* 2 tablespoons butter, room temperature

Cheesecake:

* 24 ounces cream cheese
* 3 eggs
* 2 cups sugar
* 1 tablespoon vanilla extract

Directions

Preheat oven to 275 degrees F.

Make the Crust: Stir all ingredients with fork and press into 8-inch springform pan that has been sprayed with nonstick cooking spray.

Make the filling: Allow the cream cheese and eggs to sit out for about 1 hour before mixing. Mix the cream cheese and sugar in a mixer on low speed. Add the eggs 1 at a time; then add the vanilla.

Pour the mixture into the prepared pan and bake at 275 degrees F for 90 minutes. Turn the oven off but do not open the oven door for 3 hours. Refrigerate for 8 hours before removing from the pan.