Strawberry Bottom Cheesecake
Ingredients
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4 ounces cream cheese, softened*
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1/4 cup sugar
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1/2 cup sour cream
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1 1/2 cups frozen non-dairy whipped topping, thawed
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3/4 cup strawberry glaze, divided**
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1 Keebler® Ready Crust® Shortbread Pie Crust
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or 1 Keebler® Ready Crust® Graham Pie Crust
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2 cups sliced fresh strawberries
Directions
1.
In small mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Add sour cream. Beat until combined. Fold in whipped topping.
2.
Spread half of glaze in crust. In medium bowl gently stir together strawberries and remaining glaze. Spoon into crust. Spread cream cheese mixture over berries.
3.
Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.
*NOTE:
Soften cream cheese in microwave at high for 15 to 20 seconds.
**NOTE:
To make the Strawberry Glaze use the following recipe: 2 tablespoons sugar, 2 tablespoons cornstarch, 3/4 cup water, 1 tablespoon strawberry flavored gelatin.
In small saucepan stir together sugar and cornstarch. Stir in water. Cook and stir over medium heat until boiling. Stir in gelatin until dissolved. Use immediately in recipe.
Nutrition information
Calories 310, Total Fat 16 g, Saturated Fat 9 g, Trans Fat 2 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 35 g, Fiber 1 g, Sugars 24 g, Protein 3 g. Daily Values: Vitamin A 4%, Vitamin C 40%, Calcium 2%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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