You know, when you get a bagel, you sometimes have a left-over cream cheese. This is a way you can put them to really good use.
Here is a baked cheesecake recipe using mostly the same ingredients. It’s easy, but has to set overnight in the fridge, so allow extra time for that.
NOTE: We are going to use a graham cracker crust for this cheesecake. Here is a video of the same process making a larger cheesecake. SallysBakingAddiction.com
Graham Cracker Crust
(larger recipe is shown in {{ brackets }}
- 4 Graham Crackers {{ 2.5 C graham crackers }}
- 1 TBL butter (melted) {{ 1/2 C butter }}
- 3 TBL Brown Sugar (packed) {{ 1 C }}
- Pulse grahams and brown sugar in a food processor
- Drizzle in melted butter while running
- Pack (bottom and sides) into lightly greased baking ramekin or miniature bread pan {{ springform pan}}
- Put into freezer for at least an hour, or even overnight.
- Alternately, buy small frozen graham crackers crusts.
Ingredients for pie
- 6 oz (6 mini tubs) full fat Cream Cheese. DO NOT use Cream Cheese Spread – room temperature
{{ 1 block Philadelphia Cream Cheese }} - 2 TBL butter – softened {{ 1 stick }}
- 1/2 C powdered sugar {{ 2 C }}
- 1 tsp each sour cream, lemon juice
- Splash vanilla
- 1 tsp brown sugar {{ 1/4 C }}
- 1/4 C crushed pineapple {{ 20 oz can }} drained
COOL WHIP MIXTURE
- 1/4 C Cool Whip {{ 10 oz }} or start from heavy cream
- Some of your crushed pineapple from above
- Beat COLD heavy cream into heavy peaks. Do not skimp on this step. • Add confectioner sugar as you near completion
- In a separate bowl, combine softened cream cheese (DO NOT use Cream Cheese Spread) with sour cream, lemon juice, vanilla and brown sugar
- Gently fold cream and sugar mixture in a large bowl.
- Combine and pour into pie crusts
- Use an offset spatula or back of a teaspoon to smooth the cake
- App pineapple if desired
- Cover with plastic wrap, and refrigerate for at least 6-8 hours, but overnight is better.
- This WILL NOT freeze well.
OPTIONAL: Before serving decorate with whipped cream, lemon curd, strawberry sauce, raspberry sauce, blueberry sauce, fresh berries or salted caramel.
Cheesecake
- 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
- three 8-ounce blocks (680g) full-fat cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (15g) confectioners’ sugar
- 1/4 cup (60g) sour cream, at room temperature
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract