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Glazed Strawberry Cheesecake

This ruby-red showstopper has been a family favorite for more than 30 years. When I take it to potluck parties and other get-togethers, we devour every last bite.—Jan Decarlantonio, Centreville, Maryland
  • Total Time
    Prep: 30 min. Bake: 65 min. + chilling
  • Makes
    16 servings

Ingredients

  • 3/4 cup ground pecans
  • 3/4 cup crushed vanilla wafers (about 25 wafers)
  • 3 tablespoons unsalted butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-2/3 cups sugar, divided
  • 3 teaspoons vanilla extract, divided
  • 4 large eggs, lightly beaten
  • 1 cup sour cream
  • GLAZE:
  • 4 teaspoons cornstarch
  • 1/3 cup orange liqueur
  • 1 jar (10 ounces) seedless raspberry spreadable fruit
  • 1 pound fresh strawberries, hulled and sliced

Directions

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
  • In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan.
  • In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  • Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer.
  • Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  • In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally.
  • Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.
Nutrition Facts
1 slice: 462 calories, 30g fat (15g saturated fat), 126mg cholesterol, 253mg sodium, 42g carbohydrate (35g sugars, 1g fiber), 6g protein.

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Reviews

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Average Rating:
  • peazzy
    Oct 31, 2020

    I have used this recipe several times and everyone loves it. I also us strawberry jelly when I don't have the spread. It's my go to recipe

  • Colly
    Apr 15, 2020

    Why are you using raspberry spreadable fruit on a strawberry cheesecake? Wouldn't it be better with seedless strawberry spread? I haven't made this yet, but plan to do it today. I have strawberry spread not raspberry, so I'll use that.