Happy Birthday America and to me! The 4th of July is my favorite holiday. I love the patriotism … the celebrations … seeing families together … the BBQ’s, cookout and picnics … the parades and fireworks … just everything about it. I hope everyone has a safe and happy 4th. Below is one of my favorite songs … perfect for Independence Day!
God Bless the USA by Lee Greenwood
Today I wanted to share an easy cheesecake recipe with you. No, this isn’t my birthday cake! 🙂 I’m making a Devil’s Food Cake with Peanut Butter Frosting and PB Cups for that! Gotta feed my addiction, ya know?! 😉 I’ve had this recipe so long, I can’t even remember where it came from. This cheesecake recipe has a fruity flavor, similar to Sweet Tarts candy. It is easy to throw together because it uses drink mixes and a prepared crust. If you’re looking for an easy dessert that impresses, this couldn’t be any easier!
Sweet Tart Cheesecake Pie
Yield: 8 servings
2 blocks (8 oz. each) cream cheese, at room temperature
1/2 cup sugar
1/4 cup Tang drink mix
1/4 cup cherry drink mix
1 tbsp. flour
1 tsp. vanilla
1/4 cup sour cream
9-in. graham cracker crust
1 cup sour cream
2 tbsp. sugar
1-1/2 tsp. vanilla
Preheat oven to 350° F.
Place cream cheese in a large mixing bowl and mix with an electric mixer until creamy. Add the 1/2 cup sugar, Tang, cherry drink mix, flour and vanilla. Mix well. Add sour cream and eggs; mix well. Spread the mixture into the crust.
Bake for 40 minutes or until center is almost set. Remove cheesecake from the oven. Turn the heat to 450° F.
Mix topping ingredients and carefully spread over cheesecake. Return cheesecake to the oven for 5 minutes to set the topping. Remove from oven and sprinkle with non-pareils, if desired.
Let cheesecake cool 30 minutes on the counter, then chill for at least 4 hours before serving. Store leftover in the refrigerator.
I hope you enjoy!
Shared at these fun parties!