Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

CRUMB CRUST-----
2 c Graham cracker crumbs
1/2 c Butter -- melted
1/2 c Powdered sugar
1 ts Cinnamon
7 UP FILLING-----
1 pk Unflavored gelatin
6 tb Sugar
1 1/2 c 7-up -- divided
2 Eggs -- beaten
1 sm Lemon pudding pie filling
3/4 c Water -- not instant
STRAWBERRY GLAZE-----
1/2 c Strawberry jelly -- melted
Unsweetened frozen --
Thawed
Fresh strawberries -=OR=-
Whole strawberries

CRUST: Combine well the graham cracker crumbs, powdered sugar,
cinnamon, and melted butter. Press onto bottom and partway up sides
of buttered 9" springform pan; chill.

FILLING: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes. In a
saucepan combine pie filling, sugar, beaten eggs and water. Blend
well. Add 1-1/4 cup 7-up and bring just to a boil over medium heat
stirring constantly; remove from heat. Stir in softened gelatin; cool
3 minutes. Add 1/2 cup of this warm mixture to softened cream cheese;
mash together. Mix together with remaining 7-up mixture and stir
until well blended. Turn into chilled crust and chill for at least 8
hours. Remove from pan and add topping.

TOPPING: Brush top of chilled cheesecake with melted jelly. Arrange
strawberried upright on cake and spoon any remaining melted jelly over
them.

Recipe By : Patti Anderson

Browse by categories