If you need some inspiration for Valentine’s Day, or simply want to make a treat for your sweetie, look no further than this easy cheesecake!
I may not be much of a dessert person, but to no surprise, I do like to shower my family, friends, and neighbors with food to show them that I care. Once or twice a year I’ll make a sweet treat that’s flavorful and festive. This recipe here is geared towards Valentines Day, but honestly you can serve it at any occasion. Other easy-to-make desserts you’ll want to make include my Kid-Friendly Chocolate Bark (TV segment included!), this Super Simple Salted Caramel Sauce (so good over ice cream or cookies!), or my Triple Berry Banana Bread Cobbler (a crowd favorite!).
WATCH OUR VIDEO ON THE GRAM!
INGREDIENTS FOR EASY CHEESECAKE:
This recipe is sweet, but also somewhat savory… my favorite combo. I like to use a mix of two chocolates for decor, but feel free to swap those to with whatever you enjoy most. Here’s my version:
FOR THE GRAHAM CRACKER CRUST:
- Graham Crackers
- Confectioners Sugar
- Unsalted Butter
- Salt
FOR THE CHEESECAKE:
- Cream Cheese
- Granulated Sugar
- Vanilla
- Eggs
- Dark Chocolate Hearts
- Strawberry Shake Valentine’s Day candies
The specific brands I used were Dove for the dark chocolate hearts and M&Ms for the strawberry shake candies. I really enjoy these flavors together, hope you give it a try!
FREQUENTLY ASKED QUESTIONS:
DO I HAVE TO USE A SPRING FORM PAN? The short answer for a traditional looking cheesecake is, yes. It allows you to remove the cheesecake after cooking without having to flip the whole pan over. Can you serve straight out of a regular pie plate? Well… yes, it just won’t be as pretty when sliced.
CAN I MAKE SWIRLS IN MY CHEESECAKE? Of course! You’ll want to make a fruit puree to swirl into the cheesecake after it has been added to the pan, but before baking. Martha Stewart has an easy puree recipe, you can get directions for that here.
HOW LONG DO CHEESECAKE LEFTOVERS LAST? You’ll want to store the leftovers sealed in a container, refrigerated, and enjoy within 2 – 3 days.
- 10 Graham Crackers, crushed
- ¼ cup Confectioners Sugar
- 6 tbsp. Butter, melted
- ⅛ tsp. Salt
- 16 oz. Cream Cheese, room temperature
- ⅔ cup Granulated Sugar
- ½ tsp. Vanilla
- 2 Eggs
- 14 - 16 Dark Chocolate Hearts
- About 30 Round Chocolate Candies
- Preheat oven to 350F.
- Mix all ingredients together for the crust in a large bowl. Once combined, gently press into a springform pan.
- In a separate bowl, mix together the cream cheese, sugar, vanilla, and eggs. Once combined and smooth, pour on top of the graham cracker crust.
- Set the springform pan on a baking sheet. Bake for 20 minutes, cover with foil, and bake for an additional 15 minutes. The cheesecake will be done when the filling 1-inch from the edges is between 165F - 170F.
- Allow the cheesecake to cool to room temperature and then place in the refrigerator to set for at least 1 - 2 hours.
- Once you’re ready to consume, decorate with the chocolate candies, slice, and enjoy!
NOTES ON THIS RECIPE:
- This is a quick and easy way to make cheesecake the same day you want to consume it. Other methods include baking in a water bath… but those take much longer and I’ve found the end results are very similar.
- Do not skimp on the cream cheese. Full fat is required for a flavorful cheesecake. There’s only four ingredients here, so make sure to go with the real deal. Splurging is necessary. YOLO.
- Make sure not to over-bake the cheesecake. When the cheesecake is done, there will still be a small circle int he middle that is a little wobbly. Don’t worry, it’ll smooth out and firm up as the cheesecake cools.
PIN THIS FOR LATER:
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