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Zen Desserts: How to Make Cannabis-Infused Cheesecake

Elevate your dessert experience with a decadent cannabis-infused cheesecake. This rich and creamy cheesecake features a smooth, infused filling atop a buttery graham cracker crust. Perfect for special occasions or a luxurious treat, this cheesecake provides a delightful way to enjoy the benefits of cannabis.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Cannabis Baking, Cannabis Cheesecake
Servings: 12 slices
Calories: 350kcal
Cost: Approx $25-$35

Equipment

  • 9-inch springform pan
  • Parchment Paper
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Spatula
  • Aluminum foil
  • Baking sheet
  • Cooling rack

Ingredients

  • 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup cannabis-infused butter (cannabutter), melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup cannabis-infused heavy cream (optional for extra potency)

Instructions

  • Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper
  • In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted cannabis-infused butter. Mix until the crumbs are well-coated
  • Press the mixture firmly into the bottom of the prepared springform pan to form an even layer. Bake in the preheated oven for 10 minutes. Remove and let cool slightly
  • In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar together until smooth and creamy
  • Add the sour cream, vanilla extract, and cannabis-infused heavy cream (if using). Mix until well combined
  • Add the eggs, one at a time, beating on low speed after each addition just until blended
  • Pour the cheesecake filling over the pre-baked crust, spreading it evenly
  • Wrap the bottom and sides of the springform pan with aluminum foil to prevent water from leaking in during baking. Place the pan in a larger baking dish or roasting pan
  • Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan, creating a water bath
  • Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until the center is almost set but still slightly jiggly
  • Remove the cheesecake from the water bath and place on a cooling rack. Run a knife around the edges to loosen the cheesecake from the pan
  • Let cool to room temperature, then refrigerate for at least 4 hours or overnight
  • Remove the springform pan sides before serving. Slice into 12 pieces and enjoy responsibly

Notes

  • Adjust the amount of cannabis-infused butter and cream based on your desired potency and tolerance.
  • Cheesecake can be stored in the refrigerator for up to a week or frozen for up to a month.
  • Be sure to clearly label the cheesecake to prevent accidental consumption, especially by children or pets.
  • Always start with a small portion to gauge the effects and avoid overconsumption.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 30g | Protein: 5g | Fiber: 0.5g | Sugar: 22g