Prepare for a splash of color! This is our birthday special – rainbow cheesecake. My kids love it! Plus, as always, the prep or the baking does not involve a lot of attention and time when you use a toaster oven. Better spend it with your kids or loved ones.
This serves four (9″ pan).
- 3 oz finely crushed graham crackers
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1 oz unsalted butter, softened
- 2 packages x 8 oz cream cheese, room temperature
- 2/3 cups sugar
- 1 teaspoons vanilla
- 1 pinch salt
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 large eggs
- 1 each of liquid food colors (blue, yellow, green, red)
- Mix crushed graham crackers, sugar, cinnamon and a pinch of salt together in a bowl. Add butter and mix with clean fingers until pea-sized crumbs form. Press the graham cracker mixture into the prepared toaster oven pan. Tip: To get a flat, even crust surface, press down firmly with the flat bottom of a cup.
- Bake the crust for 10 minutes at the Bake setting, 350°F. Remove from the toaster oven, and allow it to cool completely before adding the filling. Turn toaster oven down to 325°F.
- Cut cream cheese into pieces, add to a mixing bowl and whip until smooth, about 5 minutes. Then add 1 1/3 cups sugar, and continue to beat until smooth again, another 5 minutes. Next, add vanilla, salt, sour cream and heavy cream; beat until smooth. Add in 1 egg at a time, beating briefly between each egg.
- Once the mixture is well combined and very smooth, divide evenly into 6 dishes. Add food color to each dish to get the desired colors. To make orange, combine 2/3 yellow and 1/3 red. To make violet, combine 2/3 red and 1/3 blue.
- Pour colored mixtures into cooled crust. Start with red filling, and slowly pour it right in the center of the crust. Continue to build the rainbow by pouring the fillings directly in the center. This will create layers so that each slice has some of each color.
- Bake until almost done (at least 1 hour) at the Bake setting, 325°F.
- Turn off the oven, open the oven door a bit, and let the cake cool in the oven for 1 hour. Cooling it slowly will help prevent the top of the cake from cracking. Refrigerate for at least 4 hours before serving.
See you next time!
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