PILLSBURY SNICKERDOODLE RECIPE RECIPES

Steps:

• Heat oven to 400°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, mix 5 cups diced Granny Smith apples, 2/3 cup packed brown sugar, 2 teaspoons apple pie spice and 1/4 cup all-purpose flour.
• Unroll crusts from 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, on work surface. Place on top of one another; with rolling pin, roll to fit pan. Press pie crust into bottom of pan to fit.
• Spread apple mixture evenly over pie crust. Scatter 2 tablespoons cold butter, cut into small pieces, over apples.
• Bake 30 to 40 minutes or until apples are tender. Serve warm or cool. Just before serving, cut into 5 rows by 4 rows.

Steps:

• Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom and slightly up side of pan. Refrigerate while making filling.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar and eggs; beat on medium speed until smooth. Beat in yogurt and flour until blended. Carefully spread over crust in pan.
• Place cheesecake in oven with pan of water on oven rack below it (to prevent cracking). Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is set. Cool 30 minutes. Without releasing or removing side of pan, run metal spatula along side of cheesecake to loosen. Cover; refrigerate at least 3 hours until chilled. Remove side of pan; leave cheesecake on pan bottom to serve.
• Top cheesecake with strawberries. Store covered in refrigerator.