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Sweet Tart Cheesecake Pie is a tasty dessert treat for the 4th of July holiday. It’s easy to make, and everyone will thank you!
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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!
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! Got to 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!
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Sweet Tart Cheesecake Pie
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Ingredients
- 2 blocks cream cheese, at room temperature, 8 oz. each
- ½ cup granulated sugar
- ¼ cup Tang drink mix
- ¼ cup cherry drink mix
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 2 large eggs
- 1 9-inch graham cracker crust
Topping
- 1 cup sour cream
- 2 tablespoons sugar
- 1 ½ teaspoons vanilla extract
- non-pareils, optional
Instructions
- 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 the center is almost set. Remove the cheesecake from the oven. Turn the heat to 450° F.
- Mix the topping ingredients and carefully spread it over the cheesecake. Return the cheesecake to the oven for 5 minutes to set the topping. Remove from oven and sprinkle with nonpareils, if desired.
- Let cheesecake cool for 30 minutes on the counter, then chill for at least 4 hours before serving. Store leftovers in the refrigerator.
Notes
- Feel free to try different drink mix flavors!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on July 4, 2012. Updated on April 21, 2021.
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Looks yummy. What a fun blog check out my blog if you get a min and have not already :).
Have a great day
http://thedailysmash101.blogspot.com
Thank you!
This look amazing! Pinning now! Thanks so much for sharing at Mom On Timeout!
Thanks, Trish 🙂
this looks delicious
would love it if you could share this on my link party – http://serenityyou.blogspot.co.uk/2012/07/serenity-saturday-47.html
I want to eat this yesterday it looks so good!!!Thanks for sharing and I am a new follower!
Hope you are having a great day!
Michelle
http://www.delicateconstruction.com
Thank you Michelle :)I'm on my way to check out your blog!
love it sweet tarts used to be a big deal for us in the summer when we were kids who could keep the straight face the longest super idea come see what we shared at http://shopannies.blogspot.com
Thank you for stopping by!
Happy Birthday! This cheesecake looks delicious! Your birthday cake sounds really good too! Thanks for sharing at Showcase Your Talent Thursday!
Thank you, Alyssa!
What a cool idea! Look absolutely yummy!
Thank you!
Happy Birthday Jamie! My Dad's is the 5th so we celebrated a birthday and 4th of July together too. This cheesecake looks super yummy and perfect for summer. Thanks for sharing at Creative Thursday. Have a wonderful week.
Thanks for stopping by, Michelle!
Happy (belated) birthday. I like the way you think about birthday cakes 😉
This cheesecake is such a fun idea! Thanks for sharing it with See Ya In the Gumbo.
Thank you! I **LOVE** PB and chocolate … this cheesecake was a nice treat for a hot summer day!
Interesting twist on cheesecake. I must try it!
It is so good! Let me know what you think!