RAZZLE-DAZZLE BERRY CHEESECAKE
Dazzle guests with a crowd-sized cheesecake bursting with swirls of ruby red fruit.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h5m
Yield 12
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.)
- 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.
- 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.
Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 150 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 36 g, TransFat 1 g
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Trymore Chinombo
[email protected]This cheesecake is the perfect dessert for any occasion.
SANDIP SIWA
[email protected]I can't wait to try making this cheesecake again!
Prince Molubah
[email protected]I would definitely recommend this recipe to others.
Brianna Garrett
[email protected]Overall, I thought this cheesecake was a good recipe. It was easy to follow and the results were delicious.
Elias Mattar
[email protected]I had some trouble getting the cheesecake out of the pan. I think I'll try using a springform pan next time.
Debrah Kirksey
[email protected]This cheesecake was a bit too sweet for me. I think I'll reduce the amount of sugar next time.
Moriah Hogan
[email protected]I found the crust to be a bit too thick for my taste. Next time, I'll try using a graham cracker crust instead.
MD sakib Talukder
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort. It's a showstopper dessert that will impress your guests.
Brian Omondi
[email protected]I love the combination of berries in this cheesecake. They add a tartness that balances out the sweetness of the filling.
Ch Azad
[email protected]I've made this cheesecake several times now and it always turns out perfectly. The crust is flaky and buttery, and the filling is smooth and creamy with just the right amount of sweetness.
George N
[email protected]This cheesecake was a hit at my party! Everyone raved about how creamy and delicious it was.