Today we’re making a Valentine’s Day Cheesecake to commemorate one of the cheesiest holidays of the year! 😀
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nine inch cheesecake
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Ingredients
Crust
- 2 cups graham cracker crumbs (about 16 sheets)
- 1/2 cup melted butter (1 stick)
- 1/4 tsp cinnamon
Cheesecake
Ingredients
Crust
Cheesecake
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Instructions
Crust
- Preheat oven to 300 F.
- Crush graham crackers into a very fine crumb with a rolling pin or a food processor. I recommend the food processor to get the crumbs as fine as possible (finer crumbs = more workable crust). Mix in melted butter and cinnamon until mixture resembles wet sand.
- Press crust into an un-greased 9" springform pan. Make sure to press the mixture up the sides of the pan as well. Bake for 12-15 minutes, then let cool. If some of the crust at the top of the pan crumbles off, simply press the crumbled pieces into the bottom of the cheesecake crust.
Cheesecake
- Mix cream cheese in a stand mixer on medium speed until completely smooth - about 2 minutes. If lumps appear, the cream cheese is likely too cold - simply heat the bowl if possible or remove the cream cheese and heat in the microwave until cream cheese is room-temp/slightly warm.
- Slowly add in 1 cup sugar and mix until combined. Add in eggs, one at a time, until fully combined. Mix in sour cream and vanilla.
- Scoop out 1/3 cup batter for red heart, 1/3 cup batter for pink border, 1/4 cup batter for black outline, and 1 T. batter for white dots in eyes. Color batter appropriately.
- Pour un-colored cheesecake batter into cooled crust, then spread out until smooth. Pipe over design with colored batter. Wrap outside of cheesecake pan with 2 layers of aluminum foil to prevent water from entering pan, then place foil-wrapped cheesecake pan into large oven-safe pan. Place pan in oven, then pour in water to go halfway up side of pan. Bake for 70-90 minutes or until the top of the cheesecake looks set and the cheesecake jiggles slightly on top.
- Carefully remove cheesecake from oven - I like to scoop out some water before removing pan from oven to make it easier to carry. Let cool for 20 min, then refrigerate for 4 hours or overnight. Enjoy!
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