Cherry vanilla graham cracker cheesecake
Cherry vanilla graham cracker cheesecake
Prep time: 15 minute
Cook time: 45-60 minute
Serves: 6-8 servings
Ingredients:
1 Mi-del gluten free graham cracker crust
Filling ingredients:
1 8oz brick of cream cheese
1/2 cup of heavy cream / half & half
2 large eggs
1/4 cup of sour cream
1/2 tsp of vanilla extract
3 tbsp of palm sugar
(Optional) Topping
1 tbsp sprink of coconut flakes
Cooking Tools:
Blender
Oven
Directions :
Preheat oven at 350F.
Add all the filling ingredients into the blender and blend until smooth.
Pour the mixture into the graham cracker pie crust and bake for 45-60 minutes (depending on oven). Cheesecake is done when a toothpick comes out clean from the center.
Optional - top with cherry pie filling as topping and sprinkle with coconut flakes.
Cooking Tip:
Mi-del makes very small pie crusts, so double the recipe if you’re using any other brand of pie crust or homemade.
Especially for the holidays, I usually makes 2x or 4x this recipe to have extra pies to share with friends and family.
Stay healthy with Annie:
Adding the cherry topping is definitely a crowd pleaser (I’ve had so much positive feedback on this cheesecake over the years), but that’s a lot of added sugar I wouldn’t put on the cheesecake unless the recipient specifically tells me “I’m not cutting out sugar!” or the cheesecake(s) is being shared and I know each person won’t be having more than a small slice. It’s not easy balancing decadence and healthy eating sometimes, and this cheesecake walks a fine line!
Nutritious and Delicious:
Disclaimer that this is definitely a “holiday recipe” as each serving is well over my typical sugar limit for dessert (over 10g). Each serving of pie crust contains 8g of sugar, plus 7g more from the cheesecake filling. Still less than a serving of Yoplait yogurt, but definitely a holiday treat.