Red, White & Blueberry Cheesecake

Need a little red, white and blue for your weekend?  My festive cheesecake should be on the menu!  Not only is it simple, but it’s make ahead too.  A yummy cheesecake with a holiday touch.  Enjoy!

For this recipe, you will need a 9″ springform pan.  You can find these pans everywhere from Target to Williams-Sonoma and a multitude of places in between.  They make cheesecakes a snap!

Shopping List
2 cups of crushed graham crackers
1 stick of butter, melted
4 (8 oz) packages of cream cheese, at room temperature
1 ¼ cups sugar
4 eggs, at room temp
2 teaspoons vanilla extract
1½ cups of chopped strawberries, plus a few slices for garnishing
1½ cups of blueberries, plus a few more for garnishing
Whipped topping for garnish

Preheat your oven to 350 degrees.

Lightly spray your springform pan with cooking spray and set aside.

In your food processor, pulse your crushed graham crackers with your melted butter until combined.  Press this mixture across the bottom of your pan.  Set aside.

In your mixing bowl, beat with an electric mixer your cream cheese and sugar until smooth.  Beat in your four eggs.  Next, beat in your vanilla.  Now, stir in your chopped strawberries and blueberries.

Pour your batter into your pan on top of your crust.

Bake one hour.  After you remove the cake from the oven, allow to cool on your counter 40 minutes before refrigerating it at least four hours.When you’re ready to serve, pop the sides of your springform pan to release it.  Remove sides of pan and then top your cake with whipped topping (homemade or you can put on some Cool Whip).  Finally, garnish your cheesecake with a few sliced strawberries and blueberries…maybe into the American flag for fun?!

Happy Memorial Day weekend friends!  This little recipe will help you celebrate all of our patriotic summer holidays!