Strawberry Streussel Cheesecake (Becky Jennings)

By LADONMANK

Ingredients

• Crust:
• Crisco No Stick Cooking Spray
• 2 (7oz.) pkgs. Martha White Strawberry Muffin Mix
• 6 Tbsp cold butter
• Toppings:
• 1 (21oz.) can strawberry pie filling and toping
• 1/2 cup chopped walnuts
• Filling:
• 2 (8oz.) pkgs. cream cheese, softened
• 1/2 cup sugar
• 2 Tbsp Martha White All Purpose Flour
• 1 egg
• 1 tsp vanilla extract

Preparation

Step 1

1. Heat ovent to 350 degrees. Spray bottom and sides of 10 to 11 inch springform pan with no-stick cooking spray.
Combine muffin mix and butter in medium bowl; cut in butter with pastry blender or fork until mixture is crumbly. Reserve 1-1/3 cups crumb mixture; place in refrigerator. Press remaining crumbs in bottom and partially up sides of prepared pan. Place pan on cookie sheet; bake 10 minutes.

2. Combine cream cheese, sugar, flour, egg and vanilla in large bowl. Beat with electric mixer on medium high for 1-1/2 to 2 minutes or until creamy and smooth.

3. Spoon cream cheese mixture evenly over partially baked crust; spread gently. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved crumbs and chopped walnuts.

4. Bake 40-50 minutes longer, or until light golden brown. Cool about 30 minutes. Chill 2 hours or overnight.

5. To serve, remove sides from springform pan; place on serving plate. Cut into wedges. Store in refrigerator.