Strawberry Cheesecake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 244.6
- Total Fat: 15.1 g
- Cholesterol: 94.0 mg
- Sodium: 153.5 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 0.4 g
- Protein: 4.5 g
View full nutritional breakdown of Strawberry Cheesecake calories by ingredient
Number of Servings: 12
Ingredients
1 cup graham cracker crumbs
3 Tablespoons butter, melted
3 Tablespoons sugar
2 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
1 Tablespoon Vanilla
3 eggs
1 package (10 oz.) frozen strawberries, thawed
1/2 pint fresh strawberries, sliced
Directions
1. Preheat oven to 325 degrees F
2. Mix cracker crumbs, butter and sugar. Press firmly into bottom of pan.
3. Bake 10 minutes, remove from oven and set aside.
4. Raise oven temperature to 350 degrees F.
5. Beat 1/2 cup sugar, cream cheese,and vanilla, with electric mixer on medium speed until well blended.
6. Mix well. Add eggs, 1 at a time, mixing on low speed after each egg is added just until blended. Pour into crust.
7. Bake 50 minutes or until center is almost set. Cool.
8. Drain strawberries, reserving liquid. In a medium saucepan add enough water to reserved liquid to blend well.
9. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Cool, then stir in the strawberries and spread evenly over cooled cheesecake.
Top cheesecake with sliced strawberries. Refrigerate at least 4 hours before serving.
Serving Size: 12 Slices
Number of Servings: 12
Recipe submitted by SparkPeople user CLARENCE121.
2. Mix cracker crumbs, butter and sugar. Press firmly into bottom of pan.
3. Bake 10 minutes, remove from oven and set aside.
4. Raise oven temperature to 350 degrees F.
5. Beat 1/2 cup sugar, cream cheese,and vanilla, with electric mixer on medium speed until well blended.
6. Mix well. Add eggs, 1 at a time, mixing on low speed after each egg is added just until blended. Pour into crust.
7. Bake 50 minutes or until center is almost set. Cool.
8. Drain strawberries, reserving liquid. In a medium saucepan add enough water to reserved liquid to blend well.
9. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Cool, then stir in the strawberries and spread evenly over cooled cheesecake.
Top cheesecake with sliced strawberries. Refrigerate at least 4 hours before serving.
Serving Size: 12 Slices
Number of Servings: 12
Recipe submitted by SparkPeople user CLARENCE121.