Cheesecake is one of my favorite desserts. I especially love fruit with cheesecake. It somehow makes it more healthy! :-)
I'm always afraid that the cakes won't cook well if I add too much moisture. So I was slightly fearful in using a whole can of pie filling.
It cooked fine though. If I remember correctly, I had to cook it for about 5 - 10 minutes longer.
This was a very pretty cake!
While we enjoyed this, it didn't have as much of a strawberry flavor as I had hoped. I think that I would recommend making a homemade strawberry sauce using real strawberries. I wasn't overly impressed with the canned filling.Week 1 - Cinnamon Bread
Week 2 - Almond Joy
Week 3 - White Chocolate Almond Craisin
Week 4 - Pistachio Pineapple Coconut
Week 5 - Butterscotch Chocolate
Week 6 - Lemon Raspberry or Blueberry
Week 7 - Banana Cream
Week 8 - Oreo
Week 9 - German Chocolate with Coconut Pecan Frosting
Week 10 - Chocolate Covered Cherry
Week 11 - Peaches and Cream
Week 12 - Chocolate Coconut Cream
1/2 cup applesauce
1/2 cup milk
1 cup sugar
1/2 tsp. vanilla
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups flour
2 small boxes of cheesecake pudding
1 can of strawberry pie filling
Spray cooking spray on 2 - 8 x 8 pans. Mix all ingredients but the pie filling together and pour into the pans. Gently drizzle and 1/2 can pie filling on each pan and swirl into the cheesecake batter. Bake for 1 hour at 400 degrees.
This is linked with Ingredient Spotlight:Strawberries at Eat at Home