Directions
- 1Preheat oven to 375°F. Mix crust ingredients (1½ cups graham cracker crumbs, 5 tbsp melted unsalted butter, 2 tbsp sugar, ⅛ tsp salt), press into a springform pan, and bake for 10 minutes.
- 2Reduce oven temperature to 325°F. Beat cream cheese and 2 cups of sugar until smooth. Add 3 tsp of vanilla extract and 4 large eggs one at a time, mixing well after each addition.
- 3Wrap the springform pan in heavy-duty foil, place it in a water bath, and bake for 1 hour at 325°F. The center should still jiggle.
- 4Let the cheesecake cool completely.
- 5Spread 1 (10 oz) jar of apricot preserves in an oval shape over the cooled cheesecake.
- 6Add ½ (10 oz) jar of strawberry preserves around the apricot preserves.
- 7Mix ¼ (10 oz) jar of blackberry preserves with a few drops of black food coloring and use it to create the pupil in the center of the eye.
- 8Chill the cheesecake thoroughly before serving.
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp sugar
- 0.125 tsp salt
- 32 oz cream cheese
- 2 cups sugar
- 3 tsp vanilla extract
- 4 large eggs
- 1 10 oz jar apricot preserves
- 0.5 10 oz jar strawberry preserves
- 0.25 10 oz jar blackberry preserves
- 2 drops black food coloring
Equipment
mortar and pestlehand mixerspringform panaluminum foilovenwooden spoon
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