Ingredients Jump to Instructions ↓

  1. Crust:

  2. 196 g packages strawberry muffin mix

  3. 6 tbsp. cold butter

  4. Filling:

  5. 448 g cream cheese, softened

  6. 1/2 cup sugar

  7. 2 tbsp. all purpose flour

  8. 1 large egg

  9. 1 tsp. vanilla extract

  10. 588 g can strawberry pie filling

  11. 1/2 cup chopped walnuts

Instructions Jump to Ingredients ↑

  1. For the Crust:

  2. Preheat the oven to 350 degrees. Coat the inside of a 10 inch springform pan with nonstick spray. Place the muffin mix in a large bowl and cut in the butter until coarse crumbs form. Reserve 1 1/2 cups of the crust mixture in a small bowl. Press the remaining crust mixture evenly into the bottom and 1 inch up the sides of the prepared pan. Bake the crust 10 minutes.

  3. For the Filling:

  4. Combine the cream cheese, sugar, flour, egg and vanilla in a large bowl and beat until smooth and creamy. Spoon the cram cheese mixture over the crust. Gently spoon the strawberry pie filling over the cream cheese. Stir together the reserved crust mixture and walnuts and sprinkle over the top of the cheesecake. Bake the cheesecake 45 minutes. Transfer the pan to a rack and cool the cheesecake 30 minutes. Refrigerate overnight.

  5. Carefully remove the pan sides and refrigerate the cheesecake until ready to serve.


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