Fruity Pebble Cheesecake
A fun and colorful dessert that combines creamy cheesecake with crunchy Fruity Pebbles, perfect for celebrations or a sweet indulgence.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 3 packages (8 oz) cream cheese, softened Make sure to soften for a smooth filling
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs Add one at a time to the mixture
- 1/2 cup heavy cream
- 1 cup Fruity Pebbles cereal Fold gently into the batter
For the topping
- 1 cup white chocolate, melted To drizzle on top
- 1 cup Fruity Pebbles cereal For sprinkling on top
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
Making the cheesecake
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add in the vanilla extract and heavy cream, mixing until everything is well combined.
- Beat in the eggs one at a time, ensuring each one is fully incorporated.
- Gently fold in 1 cup of Fruity Pebbles cereal.
- Pour the cheesecake batter over the cooled crust.
- Bake it in a water bath for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
- Chill it in the refrigerator for at least 6 hours or overnight.
Finishing touches
- Once chilled, drizzle melted white chocolate over the top and sprinkle with additional Fruity Pebbles.
Serving
- Serve Fruity Pebble Cheesecake chilled, sliced into wedges. It's great on its own, or you can pair it with whipped cream or fresh fruit.
Notes
To store your Fruity Pebble Cheesecake, keep it covered in the refrigerator. It stays fresh for up to 5 days. Consider experimenting with different toppings for variety!