Directions
- 1Bake the crust at 350 degrees Fahrenheit for 8-10 minutes.
- 2Cool the crust for at least 15 minutes before adding the filling.
- 3Bake the cheesecake at 325 degrees Fahrenheit for 75 minutes.
- 4Turn the oven off and let the cheesecake cool in the oven with the door vented for an additional 45 minutes.
- 5Cool the cheesecake at room temperature for an hour before refrigerating.
Ingredients
- 3 blocks cream cheese
- 1.5 stick melted browned butter
- 2 C graham cracker crumbs
- 1 C fruity pebbles
- 3 eggs
- 1 C sugar
- 0.33 C fruity pebbles cereal milk
- 1 T vanilla extract
Equipment
9 inch round panoven
Tips
- Add a handful or so of fruity pebbles if the crust mixture is too wet.
- Vent the oven door while the cheesecake cools in the oven for an additional 45 minutes.
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