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BellaOnline's Cooking for Kids Editor

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Heart Shaped Cheesecake Recipe

Guest Author - Brandii Lacey

This fun Valentine’s Day treat is simple enough for kids of all ages to help prepare. From crushing the graham crackers into tiny crumbs to pouring the warm topping over the finished product, this cheesecake recipe has something for everyone!

Ingredients:

• 12 ounces of cream cheese, softened

• 2 large eggs

• ½ cup of sugar

• 1 teaspoon of vanilla extract

• Strawberry pie filling

• 2 cups of graham cracker crumbs

• 4 tablespoons of butter

• 1 heart shaped baking pan (if you don’t have this, simply use a regular baking dish and after the cheesecake cools, you can use a heart shaped cookie cutter).

Directions:

1. Pre-heat your oven to 350 degrees.

2. Spray the heart shaped baking pan with a non stick cooking spray.

3. Crush the graham cracker crumbs in a sealed plastic bag, and pour into
a bowl.

4. Melt the butter in a sauce pan and add it to the crushed graham cracker crumbs. Mix well.

5. Spread the crumb mixture in the heart shaped pan.

6. In a separate bowl, combine cream cheese, eggs, sugar, and vanilla.

7. Pour cheesecake mixture into the pan and bake for thirty minutes.

8. Heat the pie filling in a small sauce pan.

9. After the cheesecake cools completely, top with strawberry pie filling.

10. Place any leftovers in the refrigerator.

Tips for the recipe:

If you don’t have heart shaped pan, simply use a regular baking dish. After the cheesecake has cooked, let it cool, and then place in the refrigerator for an hour or two. Use a heart shaped cookie cutter to make individual heart shaped cheesecakes. You can also use the end of a spoon to carve your own heart shapes.

This recipe can easily be adapted to a finger friendly treat! Instead of pouring the graham cracker crumb mixture into the heart shaped pan, spread a little bit of the mixture into a mini muffin pan. Divide the cheesecake mixture into each of the muffin sections, and bake for twenty five minutes, or until cooked through. Let cool completely, and then store in the refrigerator until ready to serve.


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Content copyright © 2014 by Brandii Lacey. All rights reserved.
This content was written by Brandii Lacey. If you wish to use this content in any manner, you need written permission. Contact Kymberly Morgan for details.

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