Monday, May 21, 2012

Berry Creamy Cheesecake

  • This oh so easy to make cheesecake is so creamy delicious & smooth...with  a sweetened pretzel almond crust you will be in berry-licious heaven!! Great way to use up all those fresh berries that come this time of year!!
  • 1 1/2 cups small pretzel twists (2 ounces; about 33)
  • 2 tablespoons sliced almonds, toasted
  • 3 tablespoons butter, melted
  • 2 tablespoons brown sugar
  • 1/3 cup water
  • 1 envelope unflavored gelatin
  • 1 1/2 8 ounce tub light cream cheese, softened
  • 1 8 ounce carton light dairy sour cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon almond extract
  • 1/2 8 ounce container frozen light whipped dessert topping, thawed
  • 1 cup quartered or halved fresh strawberries
  • 1 cup fresh mixed berries (blueberries, blackberries, raspberries)
Preheat oven to 350 degrees. For crust: 1. In a food processor, combine pretzels and sliced almonds; cover and process until finely crushed. Add butter & brown sugar; cover and process until combined. Press pretzel mixture on the bottom of an 8- or 9-inch springform pan. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack.
For filling: 2. Place the water in a small saucepan; sprinkle with gelatin (do not stir). Let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
3. In a large bowl, combine cream cheese, sour cream, powdered sugar, and almond extract; beat with an electric mixer on medium speed until smooth. Add gelatin mixture; beat until combined. Fold in whipped topping.
4. Spread half of the filling evenly over cooled crust. Top with half of the berries & quartered strawberries. Spread the remaining cream cheese mixture over berries. Cover and chill cheesecake for 4 to 24 hours or until set. Run a long sharp knife around edge of cheesecake to loosen; remove side of pan. Cut cheesecake into wedges. Top each serving with some of the remaining berries & strawberries.

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