One week left! EEEKKK! I don't know if I've made a cheesecake for this cookie project, but I definitely haven't made a cheesecake dyed green with sprinkles in them. The cheesecake came out really well, it would have come out even better if I hadn't listened to Greg. I baked it to the time mentioned, and asked Greg to take it out. He came back and said it still looked too jiggly, so I stuck it in for another 15-20 minutes. Greg came back and said that I shouldn't have listened to him, because the recipe said it SHOULD look jiggly and would harden up after refrigerated. Oops, but it really didn't hurt it.
INGREDIENTS:
1 3/4 cups vanilla cookie crumbs (Nila Wafters or off-brand would work)
6 Tablespoons butter, melted
16 oz. cream cheese
3/4 cup + 2 Tablespoons granulated sugar, separated
1/2 cup yellow cake mix
2 eggs + 1 egg yolk
1/2 cup + 2 Tablespoons milk
1 1/2 teaspoons vanill extract
1/4 teaspoon salt
1/4 cup sprinkles
5 drops blue food coloring (optional)
3 drops green food coloring (optional)
DIRECTIONS:
1. Preheat oven to 350 degrees F. Grease an 8x8 pan, then line with parchement paper.
2. Stir together cookie crumbs, 2 Tablespoons sugar and melted butter. Press into the bottom of prepared pan. Bake until crust in just brown around the edges (8-10 minutes).
3. Beat the cream cheese until fluffy. Add the remaining sugar, and beat until smooth. Add the eggs and yolk, milk, vanilla, salt and beat until completely combined and smooth. Finally stir in food coloring, cake mix and sprinkles until smooth.
4. Pour filling over crust. Set the pan in a larger pan (9x13) and add enought hot water to come halfway up the sides of the baking pan (about 2 cups). Bake until just set, about 40-45 minutes. Remove the baking pan from the water bath, and transfer to a wire rack. Let cool for 30 minutes, then refrigerate over night.
5. Cut in to bars and serve!
Happy Baking!
Original recipe from: www.teenagetaste.com
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