Here we are yet again with more cheesy displays of joy! I tell ya people I absolutely love making and eating this Peanut Butter Brownie Cheesecake <sigh of happiness>. Nevertheless, this isn’t about me today, it’s about my niece.
Do you remember my niece who made her first cheesecake? Well, check her out again. Back on the block, better than ever. She’s been making them all summer. See, practice makes more things to eat <chuckle>
GO Girl! xoxo
Isn’t it beautiful? She is sooooooo awesome! With the help of her grandmother, Little Miss D gathered up her best cherries and cream cheese filling to sit on top of her graham cracker crust. Oh, so delicious!
Here’s a recipe to try. Note my niece has a thicker topping. No juice, more sugar and added cornstarch.
2 cps graham cracker crumbs
1/2 cp melted butter
2 tbs sugar
4 (8 oz) packages of softened cream cheese
1 3/4 cps sugar
3 (8 oz) sour cream
1 tbs vanilla extract
3 cps fresh blue berries or cherries
1/3 cp sugar
1 tsp lemon juice
- Turn oven to 300 degrees
- Stir curst ingredients together pressing firmly onto bottom and sides of a lightly greased springform pan. Chill.
- Beat cream cheese until fluffy gradually adding 1 3/4 sugar.
- Add eggs one at a time (don’t over beat).
- Continue to add sour cream and vanilla at a low speed until nice and smooth.
- Pour mixture into pan with graham crust and bake for 1 hour and 25 minuets.
- Turn oven off and leave the cake inside for 4 hours. (don’t open)
- Afterwards, remove from rack, cover and chill for 8 hours. Remove sides of pan of course before serving.
- Place 1 cup of your fruit selection and sugar in a saucepan; cook over medium heat until berries begin to break, about 6 minutes.
- Immediately strain the fruit over a bowl, reserving the juice. Discard pulp. Allow the juice to cool.
- Mix remaining 2 cups your fruit and lemon juice together in a large bowl. Stir in the strained cooled juice. Just before serving, pour the topping over the cheesecake.