InFluential_Magazine_March_April_2017
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influential-magazine.com<br />
Place baking sheet on<br />
bottom rack of oven. Fill<br />
halfway with water. Heat<br />
oven to 325 F. Line 9-by-13-<br />
inch pan with foil and spray<br />
with nonstick spray. Using<br />
food processor, pulse cookies<br />
until crumbly. Stir together<br />
crumbs and butter. Press evenly<br />
into bottom of prepared pan.<br />
Beat cream cheese until<br />
creamy. Add sugar and sour<br />
cream, and beat again until<br />
smooth. Add key lime juice,<br />
zest and flour, and beat<br />
until mixed thoroughly. Add<br />
eggs, one at a time, and beat<br />
gently after each. Add green<br />
food coloring to cheesecake<br />
mixture, if desired.<br />
Spread cheesecake batter<br />
evenly over crust in pan. Add<br />
1 cup of blueberry pie filling<br />
over top of cheesecake. Use<br />
butter knife to gently swirl pie<br />
filling into cheesecake. Do not<br />
let knife go through to crust.<br />
Place pan on oven rack<br />
above tray of water. Bake<br />
45-48 minutes. Remove<br />
immediately and place on<br />
wire rack for 1 hour then<br />
place in refrigerator until<br />
completely chilled.<br />
Cut into 24 squares and<br />
serve with whipped topping,<br />
remaining pie filling and key<br />
lime wedges.<br />
Cherry Cheesecake<br />
Lush Dessert<br />
Recipe courtesy of Lemon<br />
Tree Dwelling blog<br />
Prep time: 15 minutes<br />
Cook time: 15 minutes<br />
Servings: 12<br />
- 1 cup vanilla wafer crumbs<br />
- 1 cup finely chopped pecans<br />
- 1 cup butter, melted<br />
- 8 ounces cream cheese,<br />
softened<br />
- 1 cup powdered sugar<br />
- 16 ounces whipped topping,<br />
- 2 small boxes cheesecake<br />
flavored pudding<br />
- 3 cups milk<br />
- 1 can (21 ounces) Lucky Leaf<br />
- Cherry Pie Filling<br />
- 1/2 cup. chopped pecans<br />
Heat oven to 350 F.<br />
In medium mixing bowl,<br />
combine vanilla wafer<br />
crumbs, finely chopped<br />
pecans and butter.<br />
Press into 9-by-13-inch<br />
baking pan; bake 15 minutes.<br />
Remove from oven and cool.<br />
In separate mixing bowl,<br />
combine cream cheese,<br />
powdered sugar and 1 1/2<br />
cups whipped topping. Mix<br />
until smooth; spread evenly<br />
over cooled crust.<br />
Combine cheesecake pudding<br />
mix, milk and 1 1/2 cups<br />
whipped topping, and mix<br />
until smooth. Spread evenly<br />
over cream cheese layer in pan.<br />
Top with pie filling, remaining<br />
whipped topping and chopped<br />
pecans. (Family Features) l<br />
MARCH / APRIL <strong>2017</strong><br />
FLUENTIAL<br />
117
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