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Crust:
1 cup Cinnamon Graham Crackers finely grated
1/3 cup sugar
5 tbs unsalted butter, melted
Filling:
1 8oz package cream cheese, softened
3 egg yolks
1 package Wind & Willow Crème Brulee Cheeseball mix
1 cup sweetened condensed milk
¼ cup heavy cream – whipped for topping
1 tablespoon powdered sugar
Mix crust ingredients and spread into foil lined and sprayed 8” square. Bake at 325 degrees for about 10 mins. Let cool completely. Place cream cheese, egg yolks, and Wind & Willow cheeseball mix in stand mixer and let mix on high about 5 mins. Bring mixer down to medium and add sweetened condensed milk in slow stream. Turn to high & mix for additional 3 mins until thick. Pour filling into dish with crust and bake 10 mins. Refrigerate 4 hours until firm. Whip heavy cream with 1 tablespoon powdered sugar for topping and sprinkle with topping packet from Wind & Willow.
Recipe by Julie Jester of The Cook’s Station
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