STRAWBERRY CHEESECAKE DIP 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:

• Heat oven to 350°F. Press cookie dough evenly in bottom of ungreased 13x9-inch pan. If dough is sticky, use floured fingers. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until blended. Add eggs, one at a time, beating on low speed after each, just until blended. (Don’t overbeat.) Spread cream cheese filling in pan over dough.
• Place jam in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Squeeze jam on cream cheese mixture in 5 thick lines the length of the pan.
• Use knife to pull all jam lines from top to bottom through cream cheese mixture at 1-inch intervals.
• Bake 55 to 60 minutes or until filling is set in center. Remove from oven to cooling rack. Cool 30 minutes. Refrigerate at least 1 1/2 hours. To serve, cut into 6 rows by 3 rows. Store covered in refrigerator.