Ingredients:
1 cup graham cracker crumbs
1/4 cup sugar
2 tablespoons butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs
1 container (8 oz) sour cream
1 can (21 oz) strawberry pie filling
Directions:
1. Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. In small bowl, mix cracker crumbs and 1/4 cup sugar. Stir in butter. Press firmly in bottom of pan. Bake 12 to 15 minutes or until set.
2. Meanwhile, in large bowl, beat cream cheese, 1 cup sugar, the vanilla and eggs with electric mixer on medium speed until smooth. Beat in sour cream.
3. Spread half of cream cheese mixture (about 3 cups) over crust. Spoon half of pie filling by tablespoonfuls onto cream cheese mixture. Top with remaining cream cheese mixture. (Refrigerate remaining pie filling.)
4. Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool 15 minutes. Carefully run metal spatula along side of cheesecake to loosen. Cool completely, about 1 hour. Cover cheesecake; refrigerate at least 4 hours.
5. To serve, carefully run metal spatula along side of cheesecake to loosen again; remove foil and side of pan. Spoon remaining pie filling over cheesecake.
floridecires, Essa Al-Sheikh - @Bo3awas, TheWorldThroughMyEyes, SherryBerryVA, and 99 other people added this photo to their favorites.
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Nanda Melonio 41 months ago | reply
Your photo was seen in/
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The Art of Food Photography
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L'esprit Sud Magazine 41 months ago | reply
Your photo was seen in/
Sua foto foi vista dentro:
The Art of Food Photography
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bisousmonamour 40 months ago | reply
Hi, I'm an admin for a group called Sugary Sweetness, and we'd love to have this added to the group!
TutkuTokol 36 months ago | reply
Hola! Your great photograph invite by Cuisines & Food Styling
Please join to our group & add your photograph.