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Strawberry Topped Cheesecake

 Strawberry Topped Cheesecake
Juicy whole strawberries top off this impressive dessert.—L. C. Herschap, Luling, Texas
12 ServingsPrep: 30 min. Bake: 50 min. + chilling


  • 3/4 cup ground pecans
  • 3/4 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 4 eggs, lightly beaten
  • 2 cups (16 ounces) sour cream
  • 1/4 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1 jar (12 ounces) strawberry jelly
  • Red food coloring, optional
  • 3 tablespoons orange juice
  • 1 quart whole fresh strawberries, hulled


  • In a small bowl, combine the pecans and cracker crumbs; stir in the
  • butter. Press onto the bottom of a 10-in. springform pan. Set aside.

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Strawberry Topped Cheesecake (continued)

Directions (continued)

  • In a large bowl, beat the cream cheese until smooth. Add the sugar,
  • lemon juice and vanilla; beat well. Add eggs; beat on low speed just
  • until combined. Spoon over crust. Place pan on a baking sheet.
  • Bake at 350° for 45-50 minutes or until the center is almost set.
  • Remove from the oven and let stand 15 minutes (leave oven on). For
  • topping, combine all the ingredients; spoon around edge of
  • cheesecake. Carefully spread over filling. Bake 5 minutes longer.
  • Cool pan on a wire rack for 10 minutes. Carefully run a knife around
  • the edge of pan to loosen; cool 1 hour longer. Refrigerate
  • overnight.
  • Several hours before serving, prepare glaze. In a saucepan, combine
  • cornstarch and water until smooth; add jelly. Bring to a boil over
  • medium-hight heat; cook and stir for 1-2 minutes or until jelly is
  • melted and glaze is thickened. Remove from the heat; stir in orange
  • juice and food coloring if desired. Cool to room temperature.
  • Just before serving, remove sides of pan. Arrange strawberries on top
  • of cheesecake with pointed ends up. Spoon glaze over berries,
  • allowing some to drip down sides of cake. Refrigerate leftovers.
  • Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 442 calories, 22 g fat (11 g saturated fat), 126 mg cholesterol, 159 mg sodium, 55 g carbohydrate, 2 g fiber, 6 g protein.