Description
A vibrant creamy cheesecake swirled with pastel colors, perfect for Easter celebrations.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 drops pastel pink food coloring
- 2 drops pastel yellow food coloring
- 2 drops pastel blue food coloring
- 2 drops pastel green food coloring
Instructions
- Preheat the oven to 325°F (160°C). Lightly grease a 9-inch pie pan.
- Combine graham cracker crumbs, sugar, and melted butter until moistened, then press into the pie pan.
- Beat softened cream cheese and sugar together until smooth.
- Add eggs one at a time, mix well, then stir in sour cream and vanilla.
- Divide the batter into four bowls, tint each with a different pastel color.
- Spoon alternating dollops of colored batter into the crust and swirl gently.
- Bake for 35 to 40 minutes until the center is set but slightly jiggly.
- Cool to room temperature before refrigerating for at least 4 hours.
Notes
Chill overnight for the best flavor and texture; store leftovers covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg