- 1 graham cracker crumb crust
- 1-21 oz. can apple fruit filling, divided
- 1½ pints (18 oz.) MRS. GERRY’S CHEESECAKE SUPREME
- ¼ cup caramel topping
- ⅓ cup chopped pecans, toasted
- whipped topping
- Reserve ¾ cup apple pie filling. Spoon remaining filling into crust. Top with Cheesecake Supreme. Mix reserved apple filling and caramel topping. Arrange apple slices around outside edge of cheesecake. Spread caramel mixture over all. Sprinkle with pecans. Garnish with dollops of whipped topping. Chill to 33º to 39ºF before serving.
- Best if served same day. Makes 8 servings.
*To toast, place pecans in baking pan. Bake at 350ºF for 5 minutes. Cool.
2.2.1
| CHEESECAKE SUPREME DESSERT PIZZA |
|
|
- 2 cups MRS. GERRY’S CHEESECAKE SUPREME
- 1-16 inch raw traditional pizza crust on a pizza pan, thawed if frozen
- ¾ cup streusel topping (see recipe below)
- ½ cup powdered sugar icing
- Streusel Topping:
- ½ cup sugar
- 3 tbsp. flour
- 2 tbsp. melted butter
- Mix all ingredients with a fork until crumbly.
- Preheat oven to 450ºF.
- Gently spread Cheesecake Supreme over raw pizza crust. Sprinkle with streusel. Bake crust on pizza pan for 8-10 minutes or until crust is golden brown. Cool completely. Drizzle with icing. Makes 12 servings
2.2.1
| CHOCOLATE BANANA CRÈME PIE |
|
|
- 1-6 oz. ready-made chocolate pie crust
- 2 pints (1½ lbs.) MRS. GERRY’S CHEESECAKE SUPREME
- 2 medium bananas, sliced
- whipped topping
- chocolate syrup
- Stir Cheesecake Supreme until smooth; spread about ⅓ in bottom of pie crust. Layer banana slices on top, saving ½ banana for garnish. Spread remaining Cheesecake on top. Chill to 33º to 39ºF before serving about 2 hours. Garnish with whipped topping and remaining banana slices. If desire, drizzle with chocolate syrup. Makes 6 servings.
2.2.1
- 1-12 inch unbaked pizza crust, thawed if frozen
- 2 tbsp. sugar
- ½ tsp. ground cinnamon
- 1 pint (2 cups) MRS. GERRY’S CHEESECAKE SUPREME
- 2-3 cups assorted fruit, cut in bite-size pieces
- Combine sugar and cinnamon. Sprinkle thawed crust with sugar mixture. Bake according to directions. Cool completely. Spread with Cheesecake Supreme. Top with fruit. Chill at 33º to 39º F. Best if served same day. Makes 8 servings.
2.2.1
Serves: 6
- 1-6 oz. ready-made graham pie crust
- 2 pints (1½ lbs.) Mrs. Gerry’s Cheesecake Supreme
- 1-8oz. can crushed pineapple, drained
- whipped topping
- maraschino cherries
- chopped pecans
- Stir Cheesecake Supreme and pineapple together until well mixed. Pour into pie crust. Chill 2 hours. Garnish with dollops of whipped topping and maraschino cherries; sprinkle with chopped pecans. Makes 6 servings.
2.2.1
- 1- 9 oz. graham cracker crust
- 1 lb. MRS. GERRY’S CHEESECAKE SUPREME
- 1 lb. MRS. GERRY’S PUMPKIN ‘N’ SPICE
- 1 cup frozen whipped topping, thawed (about ⅓ of an 8 oz. container)
- 12 pieces of candy corn
- Spread Mrs. Gerry’s Cheesecake Supreme in bottom of pie crust. Spread Mrs. Gerry’s Pumpkin ‘N’ Spice on top. Spoon 12 dollops of whipped topping around edge of pie. Place a piece of candy corn on each dollop. Cover; chill to 33º to 39ºF, or freeze until serving. If frozen, to serve, remove dessert from freezer 15 minutes before cutting. Makes 12 servings.
2.2.1
| STRAWBERRY CHEESECAKE SWIRL |
|
|
- 1-3 lb. container MRS. GERRY’S STRAWBERRY SURPRISE
- 1-3 lb. container MRS. GERRY’S CHEESECAKE SUPREME
- Put all ingredients into a large mixing bowl. Mix gently just until swirls form. Scoop into serving bowls. Chill to 33º to 39ºF before serving.
2.2.1