Cheesecake (Magic Bullet)

Contributed By: Parker

Ingredients:

8 ounces cream cheese
2 eggs
⁄ cup sugar
1 teaspoon vanilla
graham cracker crust
1 graham cracker crust
OPTIONAL TOPPING
1 (15 ounce) can cherry pie filling
⁄1/2 teaspoon almond extract

Method:

Preheat the oven to 350°.
Add all ingredients (except crust) to the TALL CUP.
Twist on the CROSS BLADE, and place cup onto the power base.
Turn cup clockwise on the base to LOCK ON, and mix until smooth.
Pour the mixture into the graham cracker crust and bake for 20 to 25 minutes, or until set.
Cool on rack for 30 minutes and then cool one hour in the refrigerator.
Spread topping (if using) onto chilled cheesecake and enjoy!

Helpful Hints:

This recipe was posted for a Magic
Bullet photo demo posted here in the
Kitchen Gadgets forum. It really is a
super easy recipe that my 5 year old
actually made herself. I did the baking
though, of course. ;) The cherry
topping is also from the book, but I
always add almond extract any time I
use cherry pie filling, so I put that in the
recipe also. The Cook Time includes
refrigeration/cooling time, for planning
purposes. (Or, so you don't end up
eating dessert at 10:30 at night, like we
did! LOL)
READY IN: 1hr 35mins
SERVES: 6 to 8
UNITS: US
NUTRITION INFO
Serving Size: 1 (137) g
Servings Per Recipe: 6
AMT. PER SERVING % DAILY VALUE
Calories: 499.2
Calories from Fat 220 g 44 %
Total Fat 24.5 g 37 %
Saturated Fat 9.9 g 49 %
Cholesterol 103.7 mg 34 %
Sodium 386 mg 16 %
Total Carbohydrate 64.3 g 21 %
Dietary Fiber 1 g 4 %
Sugars 33.3 g 133 %
Protein 6.3 g 12 %


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