Ingredients
Scale
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- Food coloring (variety of colors)
- 1 cup sour cream
Instructions
- Preheat your oven to 325°F (163°C). Combine the crushed graham crackers and melted butter in a mixing bowl and press into the bottom of a springform pan for the crust. Bake for 10 minutes and let cool.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add vanilla and mix well. Incorporate the eggs one at a time. Divide the mixture for food coloring, mixing each with different colors.
- Pour the colored cheesecake mixture into the pan, alternating colors. Bake for 50-60 minutes until set. Allow to cool in the oven for an hour.
- Cool the cheesecake to room temperature, refrigerate for at least 4 hours (preferably overnight), then slice to reveal the colorful layers.
Notes
- Store the cheesecake in the refrigerator for up to 5 days, or freeze for up to 2 months.
- Can experiment with different flavors of cheesecake for variety.
- A springform pan is ideal, but any cake pan lined with parchment paper can work.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300 Kcal
- Sugar: 20g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
