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Razzle-Dazzle Berry Cheesecake Recipe | by Betty Crocker Recipes
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Razzle-Dazzle Berry Cheesecake Recipe



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




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.

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Taken on November 28, 2005