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Countdown Cheesecake
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1-1/2 cups graham cracker crumbs (about 24 squares)
3 tablespoons sugar
1/3 cup butter or margarine, melted
FILLING:
2 cartons (8 ounces each) spreadable strawberry cream cheese
1/2 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed
1-1/2 cups sliced fresh strawberries
Red decorating gel
1 fresh strawberry, halved
In a bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and
1 in up the sides of a greased 9-in. springform pan. Bake at 325° for 10
minutes; cool. In a mixing bowl, beat the cream cheese and sugar until smooth.
Fold in the whipped topping. Gently spread a third of the filling over crust.
Arrange strawberries on top. Spoon remaining filling over berries; smooth top.
Refrigerate overnight. With decorating gel, pipe numerals and the minute and
hour hands for a clock dial on the cheesecake. Place strawberry halves at the
tips of the clock hands.
Yield: 8-10 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |