VANILLA CHEESECAKE WITH CHERRY-BERRY TOPPING
A delectable dessert - vanilla cheesecake with cracker crust base, mouth-watering cherry-berry topping and pure delight in every bite!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h55m
Yield 8
Number Of Ingredients 12
Steps:
- Directions Heat the oven to 325°. Make Graham Cracker Crust (below). While crust is chilling, continue with the recipe.
- Beat the cream cheese in a large bowl with the electric mixer on medium speed until smooth. Gradually beat in the sugar and vanilla until smooth. Beat in the eggs, one at a time.
- Pour the cheesecake mixture into the crust, and spread evenly. Bake about 40 minutes or until filling is set. Place pan on a wire cooling rack. Cool 30 minutes.
- Cover the cheesecake and refrigerate at least 3 hours but no longer than 48 hours. While the cheesecake is chilling, make Cherry-Berry Topping (below).
- Serve the cheesecake with the topping. Store covered in refrigerator.
- Graham Cracker Crust Mix the cracker crumbs, sugar and margarine. Press firmly and evenly against bottom and side of the ungreased pie pan. Cover and refrigerate about 30 minutes or until firm.
- Cherry-Berry Topping Rinse the strawberries with cool water, and pat dry with paper towels. Cut out the hull, or "cap," with the point of a paring knife. Cut the strawberries lengthwise into slices. Mix the strawberries, pie filling and lemon juice in a medium bowl. Cover and refrigerate topping until you are ready to serve the cheesecake.
Nutrition Facts : Calories 450, Carbohydrate 52 g, Cholesterol 135 mg, Fiber 2 g, Protein 8 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 360 mg
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