Recipe by Kathy Higgins
"This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cake and let it cool for an hour, then chill it in the refrigerator for at least 4 hours prior to serving."
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1 1/4 cups
graham cracker crumbs
2 (10 ounce) packages
frozen sweetened sliced strawberries, thawed and drained
3 (8 ounce) packages
cream cheese, softened
1 (14 ounce) can
sweetened condensed milk
This is a great cheesecake recipe! Very creamy and delicious. A couple suggestions: only use 1/2 a teaspoon of cinnamon as it is a very potent spice and 2 whole teaspoons makes the crust extremely sweet. You can also use natural unsweetened strawberries either frozen or fresh and the cheesecake tastes just as good!
It didn't look awful, but tasted terrible.
My Husband and i LOVED this Cheesecake! and this comes from a me, whose not a cheesecake lover. i made it cause i wanted to use up the strawberries we had, and i was not expecting it to be so great but, i fell in love.
Followed all directions :) and directed this page to many other woman asking for the recipe, thank you so much!
Amazing cheesecake!!! Turned out perfect on the first try!! Didn't change a thing!! Definitely will add this to my recipe box. Thanks for adding!!
Tastes amazing!!! Few quick tips, only mix the batter on low or you will get too much air in the cheesecake, and if you want it a bit firmer try adding 2 tbs of flour. Good Luck :)
I have used this reciepe many times, it always turns out awesome. Love it, I have altered it a few times and made other variations like blueberry, caramel applea, and maple bacon it all turns out great.
Made this twice- first time the box of unopened graham cracker crumbs smelled a little "funny", but I kept going. Ended up throwing it out and now I make my own crumbs from whole graham crackers. Only change was to leave some of the strawberries out of the puree to use on top of the cheesecake when serving. My husband loved it!
I followed the recipe almost exactly...I did bake the crust for 7 min. at 300 degrees and then let it cool. I also made sure to use my ingredients at (almost) room temperature and after pouring it in the spring-pan I let it rest for about 5 minutes to let the bubbles rise. I baked it for 65 minutes then left it in the oven (off) for another hour then put it (uncovered and still in the pan) in the fridge until the next evening. The crust was crisp and delicious & a great contrast to the creamy cheesecake. Everyone loved the strawberry sauce in the middle and the extra swirled on top!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 267
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