It came out really nicely, especially for this being my first attempt at a cheesecake! It may not look quite as pretty as what you would expect at Cheesecake Factory, but it really tastes wonderful and has a nice texture. The recipe I came up with is below! It is basically a classic New York cheesecake with my own modifications. It is not too heavy or dense... the texture is actually relatively light and the fruity pebbles give it a nice brightness!
For the topping, I made the last-minute decision to prepare a glaze with the fruity pebbles... a touch of butter, some water, and confectioner's sugar, all reduced to a syrup in a small skillet, then I tossed some fruity pebbles into it. It sort of made a brittle/crumble kind of topping.
Fruity Pebbles Cheesecake
Prep 30 m
Cook <1
h Ready In overnight
Yield 2
pie pans +extra
Ingredients
½ cup graham cracker crumbs, x2¾ cup crushed fruity pebbles, x2
4 tablespoons butter melted, x2
1 heaping cup additional fruity pebbles
30oz cream cheese
1 1/3 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Directions
1.) Preheat oven to 350 degrees Fahrenheit. Grease two 9 inch pie pans.
2.) In a medium bowl, mix graham cracker
crumbs and crushed fruity pebbles with melted butter. Press onto bottom of pie
pans.
3.) In a large bowl, mix cream cheese
with sugar until smooth. Blend in milk, and then mix in the eggs one at a time,
mixing just enough to incorporate. Mix in sour cream, vanilla, flour, and ½ cup
fruity pebbles until smooth. Pour filling into prepared crusts. With the leftover, I poured the rest into a
muffin tin prepped with cooking spray, and it was just enough to fill each
portion of the pan.
4.) Bake in preheated oven for 35-40 min
(take out muffin tin about 15 minutes early). Turn the oven off, and let cake cool in oven
with the door closed overnight; this prevents cracking. Chill in refrigerator until
serving.
