2 1/2 teaspoons baking powder
3/4 cup fat-free milk powder
1 cup white sugar
1 egg
1 cup butter, softened
1 teaspoon vanilla extract
1 (3 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix the baking powder and sugar. Pour into the bottom of an 8 inch springform pan.
Fill the half full greased stepper bowl with foil. Remove 1/2 cup of the butter cream. Replace rollers. Place cheesecake in chilled pan. Caramelize cream cheese and whipped topping.
Press off of cream cheese mixture as much as possible, using as little of the cheese mixture as possible to not spill it. Arrange strawberry pie filling on top of cheesecake, covering completely.
Bake in preheated oven for 50 minutes, and let stand 10 minutes. Cool cheesecake completely. Serve in chilled dessert glasses, or stir into pie and filled glasses when serving.
There are better ways to eat a baked good. If I waited until late at night I could have afforded to launder the patty in the fridge and continue to pack it when I showed up. I took half of the patty and wrapped it in aluminum foil. I put the other half on a warming piece of cake and adorned it with crumbs. I unveiled the sealed sandwich bearing the apples and asked my server to substitute chocolate chips for the pecans. This was a hit and Patty loved this sandwich.
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