Strawberry, Peach, Cherry, Apple or... Cheesecake |
| Name: |
patti osteen |
| Base: |
fort knox retiree |
| Recipe: |
Use Apple Cinnamon Muffin Mix and Apple pie filling, Berry Muffin Mix with Cherry Pie Filling, Peach Muffin mix with Peach Pie filling. Many choices. ---------------------- CRUST nonstick cooking spray 2 (7 ounce) packages martha white strawberry muffin mix (can use Strawberry Cheesecake Muffin mix too) 6 tablespoons butter, cold --------------------------- FILLING ------------------------ 2 (8 ounce) packages cream cheese, softened 1/2 cup sugar-I use 1/2 sugar and 1/2 splenda. 2 tablespoons flour 1 egg 1 teaspoon vanilla ------------------------- TOPPING 1 (21 ounce) can strawberry pie filling 1/2 cup chopped walnuts (optional) ---------------------------- Heat oven to 350°F; spray bottom and sides of 10 to 11 inch springform pan, I use a 9 by 11 inch aluminum pan, with no stick cooking spray. Place pan on a cookie sheet for support. Combine muffin mix and butter in medium bowl. Cut in butter with pastry blender or fork until mixture is crumbly. Reserve 1-1/3 cup of crumb mixture. Place in refrigerator. Press remaining crumbs in bottom and partially up sides of prepared pan. Place on cookie sheet and bake for 10 minutes. Combine cream cheese, sugar, flour, egg and vanilla in large bowl. Beat with electric mixer on medium high for 1-1/2 to 2 minutes or until creamy and smooth. Spoon cream cheese mixture evenly over partially baked crust. Spread gently. Spoon pie filling evenly over cream cheese mixture. Sprinkle reserved crumb mixture and walnuts on top of pie filling. Bake 40 to 45 minutes longer, or until golden brown on cookie sheet. Cool about 30 minutes. Chill 2 hours or overnight (this is the hard part, waiting -- but worth it!). Remove sides of pan and place on serving plate to serve! YUMMY!
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