Archive for January 6th, 2012

Two Layer Cheesecake

Posted on January 6, 2012, under Dessert, Food.

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This two layer cheesecake can be made with a large variety of fruits.. in fact the sky is the limit!  For this blog post, I am using left over cranberry sauce.  You can use pumpkin (which I have actually done.. you have to add the normal pumkin pie spices), berries, peaches, plums, etc.   If you try something different.. please let me know how it turns out :-)

Two Layer Cheesecake

Crust ~

1 1/2 c. graham crackers

1/3 c. sugar

1/3 c. melted butter

Filling ~

4  8 oz packages cream cheese (room temp)

1 c. sugar

1 tsp. vanilla

1 cup whole cranberry sauce - or any other fruit crushed

Preheat Oven to 325 degrees

Crush graham crackers to fine crumbs (for ease, use food processor). Add the sugar and mix.

Pour the melted butter over crumb mixture and mix thoroughly.

 

Generously butter your springform pan, insuring all the nooks and crevasses are covered.

 

Press the crust mixture into buttered springform pan. Cover the bottom and a couple inches up the walls... patting firmly.

Bake 325 degrees for 8-10 minutes. Pull out of oven and set aside while making cheesecake mixture.

Beat cream cheese, sugar and vanilla until smooth.

Beat eggs into mixture one egg at a time. Beat unitl smooth.

 

Remove 2 cups of the batter and spread evenly over the bottom of your prepared crust.

Blend in the crushed fruit (pictured - whole cranberry sauce).. Blend until creamy.

Carefully spread the fruit mixture over the plain layer cheesecake.. Isn't it pretty!

 

Pop it in your preheated oven and bake for 35 - 40 minutes.. or until center is almost set. Cool on the counter until warm.. then refridgerate for 4 hours or overnight. Enjoy :-)