FRUITY CHEESECAKES RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine flour, oats, baking powder, brown sugar and butter. Press all but 3/4 cup of the crumb mixture into the bottom of a 10 inch round baking pan. Spread the fruit pie filling over the top and sprinkle with the remaining crumbs. Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove from oven and let cool for 10 minutes.
• In a large bowl, beat the cream cheese and sugar together. Add the vanilla and sour cream and beat until smooth. Beat in the eggs one at a time. Pour batter into the prepared crust. Place the pan in a large roasting pan and place in the oven. Fill the roasting pan with water to the 1 inch mark. Bake at 350 degrees F (175 degrees C) for 55 minutes. Remove cake from oven, cool to room temperature and refrigerate overnight.

Steps:

• HEAT oven to 325°F. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Bake 10 min. BEAT cream cheese, 1 cup sugar and flour with mixer until well 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 lift cheesecake from pan. Remove cheesecake from foil to tray; spread with COOL WHIP DIPS. Top with fruit just before serving. Nutritional InformationCalories: 310 Total fat: 21 g Saturated fat: 13 g Cholesterol: 90 mg Sodium: 270 mg Carbohydrate: 27 g Dietary Fiber: 1 g Sugars: 20 g Protein: 4 g Vitamin A: 15% DV Vitamin C: 20% DV Calcium: 6% DV Iron: 2% DV