Fruity Cheesecake Recipes

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to transfer cheesecake to tray; discard foil. Spread cheesecake with COOL WHIP. Top with fruit just before serving.

Steps:

• Melt butter in a pot over medium-low heat. Add marshmallows and heat until melted, about 5 minutes. Add cereal and mix well.
• Press mixture into a 9-inch pie pan and refrigerate for 20 minutes.
• Meanwhile, beat cream cheese in a bowl with an electric stand mixer. Add powdered sugar while continuing to beat; beat in 1 cup cereal. Combine hot water and gelatin in another bowl and mix well. Add gelatin to cream cheese mixture. Mix until smooth and creamy.
• Pour mixture over the crust and refrigerate for at least 2 hours.
• Crush the remaining cereal and sprinkle on top of cheesecake.

Steps:

• In 2-quart saucepan, heat milk over medium heat until steaming. Add marshmallows; remove from heat. Let stand 15 minutes to soften marshmallows, stirring several times until smooth.
• In medium bowl with electric mixer, beat cream cheese on medium speed until fluffy. Beat in marshmallow mixture and liqueur. Pour into crumb crust. Refrigerate until set, about 2 hours.
• In another medium bowl, gently mix kiwifruit and raspberries. Refrigerate until serving time.
• To serve, cut pie into wedges; place on individual dessert plates. Spoon fruit mixture over wedges. Sprinkle with powdered sugar. Store in refrigerator.