Ingredients
- 2 cups graham cracker crumbs (about 16 full sheets)
- 2 tablespoons granulated sugar
- 6 tablespoons butter, melted
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon bubblegum flavoring
- 4 large eggs, at room temperature
- 1 cup sour cream
- Neon pink gel food coloring, as needed
- Colorful gumballs (optional, for topping)
Instructions
- Preheat oven to 325°F (165°C). Grease or line a springform pan.
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until fully combined.
- Blend in vanilla extract, bubblegum flavoring, and sour cream.
- Add eggs one at a time, mixing gently after each addition.
- Stir in pink gel food coloring until desired color is achieved.
- Pour filling over the cooled crust and smooth the top.
- Bake for 55–65 minutes, until center is slightly jiggly and edges are set.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours, preferably overnight.
- Decorate with colorful gumballs just before serving if desired.
Notes
- Swap graham cracker crust for vanilla wafer or sugar cookie crust for added sweetness.
- Reduce bubblegum flavoring for a milder taste or increase vanilla for balance.
- Top with whipped cream or pastel sprinkles for a softer presentation.
- Use full-fat cream cheese for the creamiest texture.
- Let cheesecake cool gradually in oven to help prevent cracks.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 28g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 110mg
