James and I were goofing around on Friday and had some left over graham crackers from May long camping... We thought we might as well use them up in a little custom-made Robin egg blue cheesecake... why not?!

To make our graham cracker crust we took the following:
  • 2 cups graham cracker crumbs
  • 1/2 cup melter butter
  • 1/3 cup sugar
Cream cheese filling:

  • 4 pkg. (250 g each) cream cheese, softened
  • 1 cup sugar
  • 4 tbs. all-purpose flour, divided
  • 1 tsp. vanilla
  • 4 eggs, room temperature
  • 1/2 cup sour cream
  • 8-12 drops food coloring (optional)
1. Preheat oven to 325 degrees. For crust lightly spray sides of springform pan with nonstick cooking spray. Press cookie crumb mixture into bottom and slightly up sides. Bake for 10 minutes

2. For filling, place cream cheese, sugar, 3 Tbs. of the flour and the vanilla into a mixing bowl and beat on medium speed with an electric hand mixer for 3 minutes or until well blended. Add eggs, mix on low speed for 2 minutes. Add sour cream and food coloring, if desired.
Just two drops of food coloring did this!

This is about 6 drops

3. Pour filling over crust.. We made an "S" with chocolate chips for fun for our last names *yes we are geeks*.. Bake 55-60 minutes or until center appears near set when gently shaken (center will firm as it cools). Remove from oven to a cooling rack and cool completely-- about 3 hours


You can also make a chocolate topping to pour over top by combining the following ingredients:

  • 3/4 cup semi-sweet chocolate chips
  • 1 1/2 cups thawed frozen topping
Place chocolate chips and whipped topping in microwave and cook on HIGH for 1-2 minutes or until melted and smooth, stirring every 30 second interval. Spread topping over center of cheesecake and refrigerate 4 hours or overnight. ENJOY!


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