Ingredients

The following ingredients have 4 Servings
  • 1 cup graham cracker crumbs ((from 15 squares))
  • 1 pinch cinnamon
  • 4 tablespoons butter, (melted)
  • 24 ounces (3 blocks) cream cheese, (softened)
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract or vanilla paste
  • food coloring - red and blue

Instruction

  • Set your ingredients on your counter (at room temperature) for at least 1 hour so the ingredients come to room temperature.
  • Preheat oven to 325 degrees Fahrenheit.
  • Combine graham cracker crumbs, cinnamon, and melted butter.
  • Press the mixture into the bottom and up the sides of the PushPan or spring-form pan.
  • Bake for 10-12 minutes until the edges begin to brown. Allow to cool completely.
  • Beat the cream cheese on medium speed until smooth, scraping down the sides of the bowl and the beater as needed.
  • Add sugar and beat until light and fluffy.
  • Add eggs one at a time and beat until creamy.
  • Add sour cream and vanilla and beat until combined.
  • Pour 1/3 cup of cheesecake batter into a small bowl.
  • Color it red.
  • Pour 2 tablespoons of batter into another bowl and color it blue.
  • Pour the colored batter into a squeeze bottle (or use a pastry bag or zip-top bag.)
  • Create the corner of the flag using blue. You can add small little stars or one big star.
  • Pipe red stripes across the cheesecake.
  • Bake in a water bath for 45-50 minutes until the top looks set.
  • The center of the cake will jiggle but not look wet.
  • If you think it might not be quite ready but are worried you will over bake it, you can open the oven door, turn off the oven and leave the cheesecake in the water bath for a while.
  • Allow the cheesecake to cool for one hour at room temperature then refrigerate for at least 4 hours, preferably overnight.