Fun Size Candy Cheesecake

Hello!  I want to share with you a cheesecake. I am posting a recipe which is near and dear to me.  If you have purchased my cookbook you have read my cheesecake section and how cheesecake had come to my life. 

You will need to have a 9 inch diameter and a deep sided 3 ½ inch to 4 inch side.  Cannot make this recipes with a shallow spring form pan.  You can purchase my spring form pans on ebay.  I hope you enjoy because I had a blast creating this recipe.

Spray your spring form pan with a non stick coating, bottom and sides.

Preheat oven to 350 degrees
Graham Cracker Crust
2 cups of graham cracker crumbs – I feel if you have a food processor, the food processor makes the best graham cracker crumbs.  If not, that is okay as well, place 1 ½ packages of graham crackers and seal bag.  Roll a rolling pin over the bag until all the cookies have been crushed.
6 tablespoons butter melted
¼ cup granulated sugar
Mix in a bowl until well blended and press the graham cracker crumbs into bottom of the prepared spring form pan.  Place spring form pan on a sided cookie sheet and bake in the oven for 10 minutes.

Remove and start preparing the filling;
6 ounces of cream cheese – room temperature
1 cup of granulated sugar
6 large eggs - room temperature
Beat sugar and cream cheese until well blended on medium speed of mixer for about 2 to 3 minutes, scrapping down the sides and beating well once again for 2 minutes.  Add eggs one at a time until well blended again, beating on medium speed.

½ cup sour cream

½ heavy cream
2 teaspoons of vanilla
1 teaspoon almond extract
Add the sour cream, heavy cream and extracts one at a time, beating well until well blended.  You may also need to scrape down the sides, making sure cream cheese filling is well blended.

Prepare the fun size candy as follows;

Use any type of chocolate candy fun sizes, these are the candies I chose.

In a bowl open 3 bags M & M’s,  cut the following candy bars in small pieces;  4 Butterfingers,
4 Snickers, 4 Musketeers, and 4 Reeses Peanut Butter.

Fold gently into the cream cheese filling and then pour the cream cheese filling into the spring form pan and bake at 325 degree for 30 minutes, cut down oven to 300 degrees and bake for 30 minutes, cut down oven to 275 degrees and bake for another hour until cheesecake does not jiggle too much when moved gently in the oven.  Baking could take another 30 minutes.  If the top is browning too much or cracking definitely, cracking, your cheesecake is done.  If the cheesecake is golden brown on top and still jiggly cut oven to 250 degree until finished baking.

Sour Cream Topping

3 cups of sour cream
¼ cup of granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract

Pour sour cream mixture over top of cheesecake and do not place back in the oven.  Just let the cheesecake set until cooled and then refrigerate overnight until well chilled.  After taking the cheesecake out of the oven take a sharp thin knife and run the knife along the sides of the cheesecake.  This will make a very neat appearance to your cheesecake once the spring form pan is removed.  After the cheesecake is chilled you will need to run the knife along the sides again to remove the spring form pan.

Enjoy, have fun, create and you may want to open a bottle of dessert wine of your choice to have even more fun!