Fruity Pebbles Cheesecake

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Another chapter of Cereal in my Sweets, a Memoir has been written: the Fruity Pebbles Cheesecake. It was about time I start putting cereal in cheesecakes, and the celebration of my cousin’s 30th birthday was certainly an appropriate time to embark on this escapade. I swear that my cousin has other fantastic qualities besides being a cereal-lover, but this is, after all, a dessert blog, and so as I have in the past, I’m going to direct my attention to all of the cereal-themed baked goods she inspires me to make time after time. Her birthday treat of choice was a Fruity Pebbles Cheesecake, dreamt up surprisingly decidedly when I asked her what tickled her almost-30-year-old fancy.

On a phone call with my aunt (her mother), she mentioned that I was going to make the Fruity Pebbles Cheesecake for her birthday celebration that night. Although my aunt unapologetically responded, “I’m sure it will be delicious but that wouldn’t be my first choice,” we all loved the simple addition of Fruity Pebbles cereal to my favorite, graham cracker crust classic creamy cheesecake. I obviously sampled it as a breakfast cheesecake the next morning, and it really hits the spot first thing (cream cheese and Fruity Pebbles screams breakfast to me). So if you’re a Fruity Pebbles lover (and maybe even if you’re not), try pouring heaps and heaps of them inside your next cheesecake.

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Fruity Pebbles Cheesecake

Ingredients

For the Graham Cracker Crust

  • 1 1/2 cups of graham cracker crumbs about 12 full crackers
  • 3 tbsp sugar
  • 1/3 cup of butter melted

For the Cheesecake

  • 4 8 oz bars Philadelphia cream cheese softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 eggs
  • 3 cups Fruity Pebbles cereal

Instructions

  1. Preheat the oven to 325° F and set out a 9-inch springform pan.

  2. First make the crust. If you are using whole graham crackers, use your food processor to turn them into 1 1/2 cups of crumbs. Mix the crumbs by hand with 3 tbsp of sugar and butter, and press into the bottom of the springform pan.
  3. In the bowl of an electric mixer, beat the cream cheese, 1 cup of sugar, and vanilla until well-blended. Add the eggs, one at a time, and mix on low speed until just blended. Do not over mix. Fold about two cups of the Fruity Pebbles, leaving about a cup to sprinkle on top once the cheesecake is in the pan. Transfer the batter to the pan and spread evenly over the crust. Top the cheesecake batter with the remaining cup of Fruity Pebbles. Bake for 55 minutes, until cake appears form and gives only a slight wiggle when you move the pan. Refrigerate for at least 4 hours before serving. Enjoy!
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