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| Please add Sugar to this picture. My son snatched it. |
What you Need for Homemade
1/2 cup of Marshmallow Fluff
2 1/2 (8-ounce) packages of Cream Cheese
1 Vanilla Pudding cup or 1/2 cup of Vanilla Pudding
1 pint (16oz) of Sour Cream
1 teaspoon Vanilla
4 Eggs
1 cup of Sugar
1 Graham Cracker Crust
What you need for the Easy Way
1 box of Jello No Bake Cheesecake (Already comes with a mix for Graham Cracker crust)
1/4 cup of Marshmallow Fluff
1 1/2 cups Milk
2 tbsp Sugar
5 tbsp Butter or Margarine
Makes Approximately – 1 9x13in cake pan or 2 9in pie plates or 30 (est) cupcakes
Time for Homemade – 1hr for prep + cooking / 3 1/2 hrs for cooling
Time for the Easy Way – 10 min prep / 1 hr cooling
Preheat the oven to 350′ F.
To make your Graham Cracker crust crush 1 bag of Graham Crackers until the consistency is like sand. Add 5 tbsp of butter, 2 tbsp of Sugar and mix. Press the mix down into your cake pan, pie pan or cupcake cups.
Mix all the ingredients (Marshmallow Fluff, Softened Cream Cheese, Sugar, Eggs, Sour Cream, Vanilla, Pudding) into a big bowl. I suggest using a mixer, doing it by hand didn’t work out very well.
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| I added Wilton’s red food dye to make mine pinkish. This isn’t necessary. |
Pour Mix onto your Graham Cracker Crusted cake pan, pie pan or cupcake cups.
Bake for 50 min or until the center sets. (Keep an eye on the cupcakes, sometimes they will set earlier depending on how full you made the cups.) Place the pan 1/2 filled with water on the lower rack beneath your Cheesecake to help prevent it from cracking.
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| To prevent your crust from getting too dark on the sides, wrap the ends in foil before baking. |
Cool the Cheesecake on a rack for 1 hour, decorate with pretty things! Then place it in your fridge for 2-3 hours until it’s cold.
Notes: You do not have to put the Graham Cracker crust all the way up the sides of your cake/pie pans. Usually I just pack it on the bottom. Last night I had a request because my son Cody really likes the crust. It looks a lot “prettier” if you just pack the bottom. Also, I decided last minute to let my son decorate these. If you are looking for something eye catching then do not dye the cheesecake, put a slice on a nice plate once it’s finished cooling and then drizzle chocolate syrup sparingly on the top or place a strawberry sliced down the center and spread like a heart on top.
Also, if your batter for the Homemade Cheesecake tastes too “sweet” add a spoonful of Sour Cream not Cream Cheese. The Sour Cream is what gives it that nice lingering flavor.
