Razzle Dazzle Berry Cheesecake Recipes

RAZZLE-DAZZLE BERRY CHEESECAKE

Steps:

• Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. In small bowl, mix cracker crumbs and 1/4 cup sugar. Stir in butter. Press firmly in bottom of pan. Bake 12 to 15 minutes or until set.
• Meanwhile, in large bowl, beat cream cheese, 1 cup sugar, the vanilla and eggs with electric mixer on medium speed until smooth. Beat in sour cream.
• Spread half of cream cheese mixture (about 3 cups) over crust. Spoon half of pie filling by tablespoonfuls onto cream cheese mixture. Top with remaining cream cheese mixture. (Refrigerate remaining pie filling.)
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool 15 minutes. Carefully run metal spatula along side of cheesecake to loosen. Cool completely, about 1 hour. Cover cheesecake; refrigerate at least 4 hours.
• To serve, carefully run metal spatula along side of cheesecake to loosen again; remove foil and side of pan. Spoon remaining pie filling over cheesecake.

RAZZLE-DAZZLE BERRY SHORTCAKE

Steps:

• In medium bowl, mix pie filling, strawberries and blueberries.
• Cut each cake slice diagonally in half to make 2 triangles. Arrange 2 triangles on each of 6 serving plates. Top with fruit mixture and whipped cream.