Strawberry Bottom Cheesecake made with Reduced Fat Pie Crust
Recipe from Ready Crust


Strawberry Bottom Cheesecake made with Reduced Fat Pie Crust

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Ingredients
  • 4   ounces
    reduced-fat cream cheese, softened*
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  • 1/4   cup
    sugar
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  • 1/2   cup
    fat-free sour cream
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  • 1   teaspoon
    vanilla
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  • 1 1/2   cups
    frozen non-dairy reduced-fat whipped topping, thawed
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  • 3/4   cup
    strawberry glaze, divided**
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  • 1 
    Keebler® Ready Crust® Reduced Fat Graham Pie Crust
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  • 2   cups
    sliced fresh strawberries
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Directions
1.
In small mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Add sour cream and vanilla. 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 260, Total Fat 8 g, Saturated Fat 4.5 g, Trans Fat 1.5 g, Cholesterol 10 mg, Sodium 180 mg, Carbohydrate 42 g, Fiber less than 1 g, Sugars 25 g, Protein 4 g. Daily Values: Vitamin A 4%, Vitamin C 40%, Calcium 4%, Iron 2%. Percent Daily Values are based on a 2,000 calorie diet
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