Decorated Cheesecake


1 cup graham cracker crumbs (15 squares)

pinch of cinnamon

4 tablespoons (1/2 stick) butter, melted

24 ounces (3 blocks) cream cheese, softened

1 cup sugar

3 large eggs

1 cup sour cream

1 teaspoon vanilla extract or vanilla paste

food coloring


9 inch spring-form pan or Push-Pan

roasting pan or round pan that is large enough to hold the spring-form pan


Preheat oven to 325 degrees.

Combine graham cracker crumbs, cinnamon, and melted butter, stirring until it looks like sand. Press the mixture into the bottom and up the sides of the springform pan. Bake for 10-12 minutes until fragrant and the edges begin to brown. Allow to cool completely.

Beat 3 block of cream cheese on medium speed until smooth. Add sugar and beat until light and fluffy. Add eggs one at a time and beat until creamy. Add sour cream and vanilla and beat until combined.

Color 1/4 - 1/2 cup of the cheesecake using food coloring to make your design. Pour into pastry bags, zip top bags or squeeze bottles. 

Pour the plain cheesecake batter into the Push-Pan or a spring-form pan.

Pipe on a design using the colored batter. 

Carefully carry your cheesecake to the oven and set it in your roasting pan. Fill roasting pan with boiling water being careful to not spill any water into your cheesecake. Allow water to come half way up the sides of your cheesecake pan. 

Bake 45-50 minutes until the top looks set. The center will still jiggle a bit, but wont look wet. 

Remove from water bath, set on a cooling rack and cool at room temperature for an hour.

Refrigerate for at least 4 hours. Remove from pan and serve.