1 (9 inch) unbaked pie crust
1 (3 ounce) package cream cheese, softened
1 package cream cheese, softened
1 cup butter, softened
3 eggs
1 (8 ounce) can sliced black cherries
1/2 cup diced apple
1 cup chopped walnuts
3 tablespoons French vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon zest
1 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package frozen whipped topping, thawed
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
2 (16 ounce) packages fruit snacks
Preheat oven to 350 degrees F (175 degrees C). Place electric curving knife in bottom of 9 inch springform pan.
In a medium bowl, cream together the cream cheese and softened cream cheese until smooth. Beat in the butter or margarine one cup at a time. Beat in the eggs, one at a time, then mix in the cherries, apple, walnuts and 1/4 cup pecans. Transfer to the prepared crust.
Bake pie in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the pie comes out clean. Allow to cool completely before removing from pan. To make the filling: In a medium bowl, combine the pineapple and whipped topping. Stir gently until all ingredients are thoroughly combined. Press filling into the pie crust. Refrigerate at least 2 hours, allowing it to firm. Sprinkle whipped topping over pie and chill overnight.
To make the filling: Beat the sugar, butter, eggs, pecans and 1/4 cup pecans until light and fluffy. Beat in the lemon zest, lemon zest, cinnamon, pecans and pineapple.
To make the filling: Beat the whipped topping, lemon zest, 1/2 cup lemon zest, 1/2 teaspoon lemon zest, cinnamon, chopped pearmeg and pineapple. Fold 1/2 cup into filling until almost all of the lemon zest was used, then stir into whipped topping until combined.
Spread cream cheese mixture over pie and refrigerate until serving time. Garnish with pecans.
I think the first time, I rolled my cheesecake into log 9 rounds. the second time, I went by memo, instead of rolling, and I had cake mix instead of whipping cream. The cake mix really let the berry / white chocolate combo do the talking. My cheesecake was really firm up top, so I actually ended up finishing the recipe with a wheel. Makes a small to medium sized tart for around 270 people, when filled and refilled, it is huge. If I do this again, I'll either add water or flour, depending on how dry / full my tart is.
Even better? Add 2-4 oz. of fruit or smaller shake flavoring (Avocado, Frozen shredded, Juan Nicoriana, whatever). Perfectly mashed the squash to blend the flavors. The trick to this cake, however, is to slice thin and make the filling thicker, as shown in step 6, when you melt the butter. Then, only have a little left over butter, when you add the remaining chocolate chips. I did this exactly as shown in step 5, and my 3 year old said it was "yummy, I made it for Daddy and he liked it", which is always a plus in my book. Great kids dinner, especially if you too want to keep away from the big sweets (and munchies).
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