Ingredients
– 1 cup fruity pebbles, plus more for garnish
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 packages (8 oz each) cream cheese, softened
– 1 cup powdered sugar
– 1 tsp vanilla extract
– 1 cup heavy whipping cream
– ½ cup sour cream
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– 9-inch springform pan
– Rubber spatula
– Measuring cups and spoons
Step-by-Step Instructions
To start off, I first prepped my springform pan by greasing it lightly, just to ensure the cheesecake would slide right out once it was set. In a mixing bowl, I combined the graham cracker crumbs, melted butter, and about a cup of Fruity Pebbles to create a colorful crust. I pressed it firmly into the bottom of the pan, feeling so satisfied as it transformed from crumbs to a crumbly crust. The smell of buttery sweetness wafted through my kitchen as I finished. To set this base, I popped it into the fridge while I moved on to the cheesecake filling. (See the next page below to continue steps…)