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Ingredients
| vanilla wafers (crumbs): 1 cup |
| unsalted butter: 3 Tbl |
| granulated sugar: 3 Tbl |
| cream cheese spread: 2 lbs |
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 2 Tbl |
| sour cream: 1 cup |
| eggs: 4 |
| strawberry ice cream: 2 cups |
| blueberries: 1 cup |
| sweetened frozen sliced strawberries (thawed): 1 cup |
| kiwi fruit - Chinese gooseberries: 1 cup |
Fruity Cheesecake
Credit: allrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
24 serving(s)
Tags
Preheat oven to 325 degrees F. Mix crumbs, butter and 3 Tbsp. sugar; press firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 10 min.
Beat cream cheese, 1 cup sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in dry pudding mix. Pour over
crust.
Bake 1 hour or until center is almost set. Cool in pan on wire rack. Refrigerate 4 hours or overnight. Lift cheesecake out of pan with foil handles; place on serving platter. Spread with the whipped topping; top with fruit.