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Ingredients:
Ingredients
CRUST
Crisco® Original No-Stick Cooking Spray
2 (7 oz.) packages Martha White® Strawberry Muffin Mix
6 tablespoons cold butter
CHEESECAKE
2 (8 oz.) packages cream cheese, softened
1/2 cup sugar
2 tablespoons Martha White® All-Purpose Flour
1 large egg
1 teaspoon vanilla extract
1 (21 oz.) can strawberry pie filling and topping
1/2 cup chopped walnuts
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Instructions:
Preparation Directions
1. HEAT oven to 350º F. Spray bottom and sides of 10 to 11-inch springform pan with no-stick cooking spray.
2. COMBINE muffin mix and butter in medium bowl. Cut in butter with pastry blender or fork until mixture is crumbly. Reserve 1 1/3 cups crumb mixture; place in refrigerator. Press remaining crumbs in bottom and partially up sides of prepared pan. Place pan on cookie sheet. Bake 10 minutes.
3. BEAT cream cheese, sugar, flour, egg and vanilla in large bowl with electric mixer on medium-high for 1 1/2 to 2 minutes or until creamy and smooth. Spoon evenly over partially baked crust; spread gently. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved crumbs and chopped walnuts.
4. BAKE 40 to 45 minutes or until light golden brown. Cool about 30 minutes. Chill 2 hours or overnight. Remove sides from springform pan; place on serving plate. Cut into wedges. Store in refrigerator.
Prep Time: 15 min
Cooking Time: 55 min
Serving size: 12 servings |