Oh my golly gosh goodness!
I LOOOVE cheesecake (:
I don't care whether or not it's baked,
as long as it's cheesecake...
This recipe certainly does not disappoint!
Someone made this when we lived in Tucson & gave us the recipe.
I lost the recipe & was super duper sad.
I was ecstatic when I noticed this recipe was in my
That cookbook is one of my faves
because you really can't go wrong with cream cheese.
Anywho, this is one of my go-to desserts to bring to potlucks...
2 cups graham cracker crumbs
6 Tbsp butter, melted
3 Tbsp sugar
4 pkg (8 oz each) cream cheese, softened
3/4 cup sugar (I like to throw an extra spoonful of sugar in when I make it)
1 pkg (12 oz) frozen mixed berries, thawed & well drained
1 tub (8 oz) Cool Whip whipped topping, thawed
Line 9x13-inch pan with foil, with ends of foil extending over sides. Mix crumbs, butter and 3 Tbsp sugar; press onto bottom of pan. Refrigerate while preparing filling. Beat cream cheese and 3/4 cup sugar with mixer until well blended. Add berries; beat on low speed just until blended. Whisk in Cool Whip. Pour over crust. Refrigerate 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve.
Variation: Prepare as directed, substituting 3 cups mixed fresh berries for the pkg of frozen berries and increasing the sugar mixed with the cream cheese mixture to 1 cup.