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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Use fresh berries if they are in season. Our family loves this pie/cheesecake year round. Ingredients:
crust |
16 double graham crackers, crushed (about 2 cups) |
1/2 c. butter, melted |
1/4 c. sugar |
dash of cinnamon |
cheesecake |
2 pkgs. (8oz. ea) cream cheese |
1/2 c. + 1/3 c. sugar |
2 eggs |
1/2 t. vanilla |
1 pint sour cream |
topping |
1 1/2 lbs. frozen sliced strawberries (about 3 cups) |
1 1/2 t. cornstarch |
1 1/2 t. sugar |
juice of 1/2 lemon |
Directions:
1. Mix graham crackers, butter, sugar, and cinnamon. Line a 9 springform pan with mixture, going up 1 along the sides. Mix cream cheese, 1/2 cup sugar, eggs, and vanilla until smooth and pour into pan. Bake at 350*F for 30 minutes. Mix sour cream with remaining 1/3 cup sugar. Pour over baked mixture and return to 350*F oven for 8 minutes. Let cool. For topping, thaw and drain strawberries, reserving liquid. Return berries to refrigerator. Stir together cornstarch, sugar, and lemon juice; add to reserved strawberry juice and brng to a boil in 1 1/2-quart saucepan, stirring constantly. Boil and stir until thick and clear. Cool then add to berries. Spread on top of cheesecake. Refigerate 3-4 hours before serving.
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