Man its been a crazy week….Too much stuff to do and not enough time to do half of it.
This week at work is Employee Appreciation Week in which the company extends an additional 10% on our employee discount and their thanks for all the hard work we do throughout the year. It happens twice a year and usually the management teams at each store go out of their way to make their crews feel extra special through various food offerings and decor strung about the break room as a way of expressing our gratitude for doing all the stuff we don’t want to do.
I usually try to make sure, as I am a manager at my store, that I provide a wide array of goodies for my fellow booksellers to enjoy. They tend to consist of a range of sugary treats that at least one person has requested I make. I also happen to use this time to try out new recipes I have been wanting to attempt and use them mercilessly as my guinea pigs…not that they usually mind.
So far this week, I popped out a Twix tart (which I will discuss and provide the recipe for in my next post where we will talk about the book club’s choice of Michael Crichton’s Timeline) as well as the much desired Fruity Pebble Cheesecake.
Now I’m not a cheesecake lover myself. It’s no secret to those who know me. When I bake cheesecake for the hubby or for my friends, I have to go by sight or have my husband taste test about 20 times until i feel its right as I can’t stand the taste. I have never grown fond of the taste, but don’t mind make it as it tends to be an easy bake for me to do.
This time around was no different, but the response by the crew was phenomenal. I don’t think I’ve eve gotten so many compliments off a dessert that wasn’t labor-intensive.
Normally, cheesecakes tend to have a heavier sugar flavor or a heavy “cheesey” flavor from the cream cheese in the mix. Both have appeasement values for those who like cheesecake, my husband being one of them. He loves it when it’s heavier from cream cheese versus lighter from more whipped cream.
With this recipe, the cheesecake mixture comes off much lighter than usual and the sugar isn’t as strong. I thought this damper the taste, but since the crust is made from fruity pebbles and marshmallows, it balances out nicely and looks great in the process!
I completely recommend this for any get together, kids or no kids. Coming from a non-cheesecake lover, it’s enjoyable for all taste buds.
Fruity Pebble Cheesecake
Prep Time: 30 min
10 ounces marshmallows
3 tbsp. butter
6 c. fruit-flavored rice cereal
16 ounces cream cheese (room temperature)
2 tsp. lemon juice
2 c. heavy cream
1 tsp. vanilla extract
1/3 c. sugar
1. In a large bowl, combine marshmallows and butter. Microwave for 2 minutes, stirring after 1 minute until mixture is smooth.
2. Add rice cereal to the melted marshmallows and stir until fully mixed.
3. Spray the sides of a 9×13 springform pan. Spoon the rice cereal and marshmallow mix onto the bottom of the pan, pressing down all edges to create a smooth surface. Set aside in the fridge.
4. In a stand mixer, blend the cream cheese and lemon juice until fully combined.
5. Add in heavy cream, vanilla, and sugar and mix until it becomes smooth and silky, with soft peaks.
6. Pour the cream cheese mixture on top of the rice crispy base, using a spatula to create a smooth top.
7. Chill for 3 hours.
8. Top with more cereal and enjoy!