Small batch cheesecake using only two 8-ounce cream cheese bricks.
Make either shortbread crust or graham cracker crust by pulsing all items in food processor until combined.
Press crust into the bottom and up sides of a 7-inch springform pan.
Graham cracker crust does not need to be prebaked. For shortbread crust, prick bottom and sides with fork and bake at 400 for 10 minutes.
For cheesecake filling: puree all items except cream in food processor until well mixed, scraping down sides as needed; add cream and pulse to combine. Pour over prepared crust. (Use hand mixer if food processor not available.)
Bake at 450 for 10 minutes, lower heat to 200 and bake for 50 minutes.
Cool to room temperature (about 3 hours) then chill overnight before serving.
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