Whipped Cheesecake
Prep time: 60 min.
Cook time: 10
Serve count: 6
Ingredients
Graham Cracker Crust:
12 full sheets of Best Choice Graham Crackers, crushed
1 tbsp Best Choice Brown Sugar
2 tbsp Best Choice Granulated Sugar
6 tbsp Best Choice Salted Butter, melted
Whipped Cheesecake Filling:
2 packages Best Choice Cream Cheese, at room temperature
1 cup Best Choice Granulated Sugar
3 tbsp Best Choice Vanilla
1 (8oz) tub Best Choice Frozen Whipped Topping, thawed
Method
Preheat the oven to 350°F.
Spray a 9-inch pie pan with Best Choice Pan Spray and set aside.
Using a food processor, pulse the graham cracker sheets into fine crumbs or place
them in a plastic bag and crush with a rolling pin.
Place the graham cracker crumbs, brown sugar, and white sugar in a medium size
mixing bowl and toss together with a fork.
Then pour the melted butter over the top of the graham cracker mixture and stir with a
spatula until the crumbs resemble wet sand.
Transfer the graham cracker mixture to the pie pan.
Press the graham cracker mixture firmly into the bottom and sides of the pie pan. Use a
cup to pack the graham cracker crust tightly.
Bake the crust for 8-10 minutes or until golden and fragrant.
Let the pie crust cool completely (about 30 min) before adding the filling.
While the crust is cooling, use an electric mixer to combine the cream cheese, sugar,
and vanilla. Beat until smooth and creamy.
Gently fold in thawed whipped topping.
Pour cream cheese mixture into the graham cracker crust and smooth the contents
evenly.
Refrigerate for at least 2 hours, but for best results chill overnight.
Top the pie with your favorite fruit toppings if desired.