Strawberry Cheese Bundles Recipes

Steps:

• Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
• Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
• Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.
• Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

Steps:

• In a small mixing bowl, beat the cream cheese, sugar and extract until smooth.
• Unroll crescent dough and separate into eight triangles.
• Place 1 heaping teaspoon of cream cheese mixture in the center of each triangle.
• Top with 1 teaspoon of pie filling and 1 teaspoon of pineapple.
• With one long side of the pastry facing you, fold right and left corners over filling to top corner, forming a square.
• Seal edges.
• Place on an ungreased baking sheet and bake at 375 degrees for 15-17 minutes or until lightly browned.
• Brush with spreadable fruit and serve warm or cold.