Dessert
Total Time: 70 mins
Prep Time: 15 mins
Cook Time: 50-55 mins
Yield: 8-10 servings
Dish: 13x9 Baker
Ingredients
Graham Cracker Crust
- 2 cups Graham cracker crumbs
- 1/2 cup butter, melted
- 3 Tbsp sugar
- 1 tsp ground cinnamon
Cheesecake Filling
- 3 8oz packages cream cheese
- 3/4 cup sour cream
- 3/4 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- Red & Blue gel food coloring
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Directions
- Prepare Graham Cracker crust by mixing crumbs with meted butter, sugar and cinnamon. Place in 13 x 9 baking pan lined with parchment paper. I line the pan first with aluminum foil with the long sides about 3 inches over the edge.
- In a large bowl, beat the cream cheese until creamy, then beat in the sugar and salt. Beat in the eggs, one at a time. Add in sour cream and vanilla and beat until the ingredients are completely incorporated.
- Divide 2/3 cup each of mixture into two separate bowls, tinting one red and one blue.
- Pour the remaining white cheesecake mixture over the graham cracker crust, smoothing evenly.
- With a tablespoon, pour alternate lines of red and blue mixture over the white cheesecake mixture. With a knife or chopstick, swirl the mixture to create a swirling, marbled pattern.
- In a 325 degree oven with a pan of water in the bottom, bake for 50 – 55 minutes or until the center is set. Open the oven door and let the cake sit in the open oven for one hour.
- Refrigerate overnight before lifting from the pan with the foil. Cut into squares. Top with whipped cream.
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Tip from Tara: These bars can adapted for any holiday. This version is for Memorial Day or July 4th. Tint cream cheese mixture orange and chocolate for Halloween or Thanksgiving – Red and Green For Christmas – whatever you wish!!