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Valentine’s Day is about expressing your feelings about someone that is plays a significant role in your life. Make this Valentine’s Day extra special by making these White Chocolate Cheesecake Hearts for them to enjoy!

CRUST:

1 ½ cups graham crackers, crushed

4 T sugar

4 T butter, melted

FILLING:

(4) 8oz packages of cream cheese

1 ½ cup sugar

1 tsp vanilla extract

4 large eggs

1 cup white chocolate, melted

TOPPING:

1/2 cup cranberries or cherries, puréed

1 cup water

3 T sugar

Other Items Needed:

Silicone Heart Shaped Mold

Roasting Pan

Hot Water

Hand or Stand Mixer

Blender or Food Processor

Directions:

Preheat oven to 325 degrees. In a small sauce pot combine your cranberries or cherries and water and bring to a boil. Allow to boil until they start to pop, then remove from heat to cool. Grease your silicone mold and set aside.

Mix together graham crackers, sugar and melted butter and press them into the bottom of your mold. Bake for 10 minutes at 325 degrees.

While the crust is baking, beat cream cheese and sugar together on medium speed until well combined. Continue beating and add in vanilla extract. Reduce speed to low, and add in eggs, 1 at a time, beating until incorporated between each addition.

Fold in melted chocolate until well combined.

Pour cheesecake mixture into your molds and place mold into a roasting pan. Fill pan half way up with hot water. Bake for 30-35 minutes or until the edges are set, and the center is still wobbly.

Allow cheesecakes to cool for 1 hour at room temperature then place them in the freezer for 1 hour before removing from molds.

In a blender or food processor, puree your cranberries or cherries and sugar. Add 1-2 T of cranberry sauce to the tops of each cheesecake.

Yields: 12 Cheesecake Hearts

*If not using a heart mold, use a 9 inch spring form pan and bake for 90 minutes.

Mold Used