FRUITY CHEESECAKE
As if cheesecake isn't tempting enough, this potluck all-star sports a layer of whipped topping and 3 cups of fresh fruit bursting with flavor.
Provided by My Food and Family
Categories Recipes
Time 6h30m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- Bake 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to transfer cheesecake to tray; discard foil. Spread cheesecake with COOL WHIP. Top with fruit just before serving.
Nutrition Facts : Calories 460, Fat 31 g, SaturatedFat 18 g, TransFat 1.5 g, Cholesterol 145 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
FRUIT IN CRUST CHEESECAKE
Great and easy recipe that I received from a friend.
Provided by Angie
Categories Desserts Cakes Cheesecake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In medium bowl, combine flour, oats, baking powder, sugar and butter. Mix until crumbly.
- Reserve 1 cup crumb mixture, set aside. With remaining crumbs, pat onto bottom and sides of 9 inch pie pan.
- Spread fruit preserves over unbaked crust and top with reserved crumb mixture.
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until golden brown. Cool.
- In a large bowl, combine cream cheese, vanilla, milk and confectioners sugar. Blend until smooth. Fold in the whipped topping. Spoon into baked pie crust. Store in refrigerator.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 51.3 g, Cholesterol 41.1 mg, Fat 18 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 11.8 g, Sodium 146.8 mg, Sugar 32.8 g
CHEESECAKE FRUIT SALAD
Creamy, luscious, smooth base to stir a wonderful pile of fruit into. This is a great dish to take to a potluck, or share as a summery dessert. You could even scoop this over angel food cake as a variation. But it doesn't need anything more than a spoon! Don't combine too far in advance, as the cream mixture may absorb liquid from the fruit and start to break down.
Provided by Rebekah Rose Hills
Categories Fruit Salads
Time 15m
Yield 12
Number Of Ingredients 10
Steps:
- Combine milk and pudding mix in the bowl of a stand mixer and mix until incorporated. Slowly blend in cream cheese, increasing the speed to high until mixture is smooth. Mixture should be somewhat thick.
- Fold in frozen whipped topping, using a spatula, until well incorporated and mixture is light and creamy. Add grapes, strawberries, bananas, blackberries, raspberries, and blueberries. Fold in gently, until fruit is well coated and evenly mixed in. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 199 calories, Carbohydrate 32.4 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 3.9 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 86.1 mg, Sugar 21.6 g
PASSIONFRUIT CHEESECAKE
I created the Passion Fruit pie filling for this cheesecake because pie fillings are not readily available in Australia. Of course, you can still use blueberry or cherry pie filling as topping for this cheesecake. This recipe is easily adaptable to low-fat and low-sugar ingredients. This cheesecake freezes extremely well.
Provided by Jaily
Categories Dessert
Time 2h10m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Biscuit base: Combine ingredients then press into an 8" round cake pan or a 9"x9" cake pan. Bake at 350F or 180C for approximately 10 minutes. Allow to cool.
- Cheesecake: Beat cheese until consistency is light. Gradually add milk to blend. Stir in lemon juice and vanilla then pour over cooled biscuit crust. Place in fridge or freezer for about 30 minutes.
- Passion Fruit pie filling: Stir pulp, sugar, and lemon juice in a saucepan over low to medium heat until boil. Combine cornstarch with a little of the mixture until pasty then stir into the remaining mixture. Stir until thick and bubbly. Remove from heat then allow to cool for approximately 30 minutes. Spread over cheese filling.
CHEESECAKE FRUIT DIP
Make and share this Cheesecake Fruit Dip recipe from Food.com.
Provided by BK GeeGee
Categories Dessert
Time 10m
Yield 1 Large bowl, 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the room temperature brick of cream cheese into cubes and place into a large mixing bowl.
- Using a hand mixer, cream the cream cheese until smooth.
- Add the vanilla and condensed milk and mix again until smooth.
- Add the box of instant pudding mix (I like white chocolate or vanilla) and slowly add the milk whilst mixing. Continue to mix until smooth. The dip will become thicker as the pudding mix sets.
- Keep in the fridge and serve with fruit.
Nutrition Facts : Calories 285, Fat 15.9, SaturatedFat 9.4, Cholesterol 55.4, Sodium 179.4, Carbohydrate 29, Sugar 25.9, Protein 7.3
FRUIT CHEESECAKE
Dawn's recipe
Provided by pittero
Time 1h30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- For the Crust: In a bowl stir together crushed digestive biscuits and melted butter. (Put the biscuits into a freezer bag and bash them with a rolling pin or similar.)Turn into a 9-inch springform pan (one that the base separates from the sides to make it easy to remove after baking). Bake in a 375°F (190°C) oven for 10 minutes. Cool. Reduce the oven temperature to 300°F (150°C).
- For the Filling: Beat softened cream cheese in a large mixing bowl. Gradually add 1 cup sugar; beating until fluffy. Add 2 teaspoons grated lemon peel and vanilla. Beat in eggs, one at a time. Pour into the shell and bake for 1 hour, or until the center is set. Cool then spread with the strawberry glaze. Chill for 3 hours.
- For the Topping: spread a thin layer of jam over the top of the cheesecake and sit fresh fruit onto this. Glaze with a thin layer more of jam if desired.
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