Fruity Pebbles Cheesecake
Your Fruity Pebbles cheesecake is done when the center is set and the internal temperature is 150°. We’re also fans of the wobble cheesecake test: Tap the pan with a spoon. If the cheesecake wobbles slightly, it’s ready. But, if it wobbles too much, it needs some more time.
Ingredients
- 60 vanilla wafers
- 2 cups fruity pebbles cereal
- 6 tablespoons butter, melted
- 3 blocks (8 ounces each) cream cheese, softened
- 1 cup sugar
- 3 large eggs, room temperature
- 1 cup heavy whipping cream
- 1 tablespoon vanilla extract
- 1-1/2 cups fruity pebbles cereal
Directions
- Preheat oven to 350°. Wrap the outside of a 9-in. springform pan with 3 layers of aluminum foil, set aside.
- Place vanilla wafers and Fruity Pebbles in the bowl of a food processor; pulse until sandy. In a large bowl, combine crumbs and melted butter. Press crumbs into the bottom of prepared pan and about 1 inch up the sides. Place on baking sheet, bake until lightly browned, 8-10 minutes. Cool completely.
- Increase oven temperature to 450°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in cream and vanilla until smooth, 1-2 minutes. Mix in Fruity Pebbles. Pour filling over cooled crust. Place springform pan in a larger baking or roasting pan; add 1 in. of hot water to larger pan.
- Bake 15 minutes. Decrease oven temperature to 225°; bake until just set, about 1-1/4 hours. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove from oven, refrigerate overnight, covering when completely cooled.
- Loosen sides from pan with a knife. Remove rim from pan; serve.
