Cheesecake. Cheesecake. Cheesecake. We LOVE cheesecake. And this one couldn’t be any easier.
Instead of using pie filling as a topping, I use my grandma’s homemade strawberry-rhubarb jam in the batter. Her jam is pure gold. Love the stuff. I use it to make ice cream as well, but that could be an entirely different blog post. The reason I like to use jam is that it is not as goopy/gloppy as pie filling. Now, if you don’t happen to have grandma’s strawberry-rhubarb jam on hand (which you probably don’t), you can definitely buy some or make some (again, a whole different blog post). Just don’t use the jelly that is so stiff, like a gel. You know the kind…if you took away the glass jar, it would still stand as a cylinder on its own…Your jam should be fluid. You should be able to pour it. This will enable it to be incorporated into the batter.
One reason I like this recipe is that it isn’t complicated and doesn’t have a ton of ingredients. You will notice that the amount of cream cheese is a little different though, considering I am asking you to use 1 and 3/4 bricks. The reason for that is I recently made my Cookie Dough Cheesecake Bars and had 6 ounces leftover from that recipe. So I just used the rest of that in this one. You could very well use a full 16 ounces of cream cheese and it turns out just as fantastic. This recipe is very forgiving.
Here’s what you need to do if you are in a cheesecake state of mind and want to try this:
- 9 graham crackers (one sleeve)
- 2 Tbsp. brown sugar
- 6-7 Tbsp. melted butter
- 14-16 oz. cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/4 cup + 3 Tbsp. strawberry-rhubarb jam (you could use any flavor that suits you)
- Preheat oven to 350 degrees. Using a food processor (or a Ziploc bag and a rolling pin), pulse the graham crackers until they are crumbs. Add brown sugar and melted butter. Mix until well combined.
- Press crumb mixture into a pie pan. I find that it works best just to use my hands.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs and mix until blended.
- Add 1/4 cup jam and stir slightly, but don’t incorporate all the way. It’s nice to have that marbled look.
- Pour into crust. Add the rest of the jam, dropping a tablespoon in three different areas. Use a butter knife to swirl the jam.
- Bake for about 40 minutes or until filling is set. You don’t want the edges to get too brown.
- Cool for one hour on a wire rack. Then chill in the refrigerator for at least two hours before eating.