Rainbow Cheesecake Recipe With Rice Krispie Crust
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Description
If you're looking for a unique and colorful dessert to impress your guests, this Rainbow Cheesecake Recipe with Rice Krispie Crust is a perfect choice. The creamy and tangy cheesecake filling sits on top of a crunchy and sweet Rice Krispie crust, while the vibrant rainbow colors make it a feast for the eyes as well as the taste buds.Prep Time
The prep time for this recipe is approximately 45 minutes.Cook Time
The cook time for this recipe is approximately 1 hour and 30 minutes.Ingredients
For the Rice Krispie Crust:- 4 cups Rice Krispies cereal
- 3 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 4 packages (8 oz each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 4 eggs
- Food coloring (red, orange, yellow, green, blue, and purple)
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Foil
- Baking pan
Method
1. Preheat oven to 325°F. 2. In a large mixing bowl, crush the Rice Krispies cereal. 3. Melt the butter in a microwave-safe bowl and add it to the crushed cereal along with the sugar. Mix well. 4. Press the mixture into the bottom of the springform pan and bake for 10 minutes. 5. Remove the crust from the oven and let it cool. 6. In a large mixing bowl, beat the cream cheese until smooth. 7. Add the sugar, sour cream, and vanilla extract and beat until well combined. 8. Add the eggs one at a time, beating well after each addition. 9. Divide the cheesecake filling into six equal portions and add food coloring to each portion to create the rainbow colors. 10. Pour the red cheesecake mixture into the cooled crust, spreading it evenly. 11. Repeat with the remaining colors, pouring each layer on top of the previous one. 12. Cover the springform pan with foil and place it in a larger baking pan. 13. Add hot water to the larger baking pan until it reaches halfway up the sides of the springform pan. 14. Bake for 1 hour and 30 minutes or until the cheesecake is set. 15. Remove the springform pan from the baking pan and let it cool to room temperature. 16. Chill the cheesecake in the refrigerator for at least 4 hours before serving.Notes
Before adding each layer of the cheesecake filling, make sure the previous layer is set and cooled. This will prevent the colors from mixing and creating a muddy appearance.Nutrition Info
This recipe yields approximately 12 servings. Each serving contains:- Calories: 450
- Total Fat: 28g
- Saturated Fat: 16g
- Cholesterol: 150mg
- Sodium: 300mg
- Total Carbohydrates: 45g
- Dietary Fiber: 0g
- Sugars: 36g
- Protein: 7g
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