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Three-Berry Cheesecake

(2)

1 reviews

45 min prep time
4 hr 35 min total time
12 ingredients
12 servings

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Celebrate a trio of summer fruits with this spectacular dessert, with prepared pie crust saving time and becoming easy decorations.

Ingredients

1: box Pillsbury™ refrigerated pie crusts, softened as directed on box

2: tablespoons water

2: tablespoons coarse sugar

2: packages (8 oz each) cream cheese, softened

1 1/4: cups granulated sugar

1: tablespoon lemon juice

1: teaspoon vanilla

1: container (8 oz) frozen whipped topping, thawed

1/4: cup seedless raspberry preserves

1: can (21 oz) cherry pie filling

3: cups fresh strawberries, each quartered

1: cup fresh raspberries

Steps

1 Heat oven to 450°F. Remove 1 crust from pouch. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch glass pie plate. Bake 9 to 11 minutes or until golden brown. Cool completely, about 30 minutes.
2 Meanwhile, to make cheesecake decorations, grease cookie sheet with shortening or cooking spray, or line with parchment paper. Remove remaining crust from pouch; unroll onto cookie sheet. Cut crust into large holly leaves using cookie cutter. Cut small circles for holly berries. Place on cookie sheet; sprinkle with coarse sugar.
3 Bake decorations 8 to 10 minutes or until light golden brown. Carefully remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
4 In large bowl, beat cream cheese, granulated sugar, the lemon juice and vanilla with electric mixer on medium speed until fluffy. Fold in whipped topping until well blended. Spread 2 cups cream cheese mixture in cooled baked shell. Gently spoon and spread preserves over mixture. Spread with remaining cream cheese mixture.
5 In medium bowl, mix pie filling, 2 1/2 cups of the strawberries and 1/2 cup of the raspberries. Spoon over cream cheese mixture. Sprinkle with remaining strawberries and raspberries. Refrigerate at least 4 hours or until set. Just before serving, arrange some of the holly leaves and berries on cheesecake. Serve individual slices with additional holly leaves and berries. Store in refrigerator.

1 Heat oven to 450°F. Remove 1 crust from pouch. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch glass pie plate. Bake 9 to 11 minutes or until golden brown. Cool completely, about 30 minutes.
2 Meanwhile, to make cheesecake decorations, grease cookie sheet with shortening or cooking spray, or line with parchment paper. Remove remaining crust from pouch; unroll onto cookie sheet. Cut crust into large holly leaves using cookie cutter. Cut small circles for holly berries. Place on cookie sheet; sprinkle with coarse sugar.
3 Bake decorations 8 to 10 minutes or until light golden brown. Carefully remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
4 In large bowl, beat cream cheese, granulated sugar, the lemon juice and vanilla with electric mixer on medium speed until fluffy. Fold in whipped topping until well blended. Spread 2 cups cream cheese mixture in cooled baked shell. Gently spoon and spread preserves over mixture. Spread with remaining cream cheese mixture.
5 In medium bowl, mix pie filling, 2 1/2 cups of the strawberries and 1/2 cup of the raspberries. Spoon over cream cheese mixture. Sprinkle with remaining strawberries and raspberries. Refrigerate at least 4 hours or until set. Just before serving, arrange some of the holly leaves and berries on cheesecake. Serve individual slices with additional holly leaves and berries. Store in refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 130

% Daily Value

Total Fat: 14g; 22%
Saturated Fat 8g 41% Trans Fat 0g
Cholesterol: 25mg; 8%
Sodium: 150mg; 6%
Potassium: 170mg; 5%
Total Carbohydrate: 59g; 20%
Dietary Fiber 2g 10% Sugars 42g
Protein: 2g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 45%; 45%
Calcium: 4%; 4%
Iron: 2%; 2%

Exchanges:

1 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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