Rose's Fruitcake Cheesecake

Rose's Fruitcake Cheesecake
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup margarine, melted
  • 4 packages, (8 oz each) softened cream cheese
  • Additional 1 1/3 cup sugar
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 can (21 oz) mixed fruit
  • 1 teaspoon lemon juice
  • 1 pint slice strawberries
  • 1 cup sliced peaches

Heat oven to 325 degrees F.  Mix cracker crumbs, 1/4 cup sugar, and the margarine.  Press evenly in the bottom of a square pan (9x9x2) and refrigerate until firm.

Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth.  Gradually beat in the 12 1/3 cups of sugar and the vanilla until smooth.  Beat in the eggs, one at a time.  Pour over crust.

Bake 55 or 65 minutes or until set.  Turn off oven; cool in oven 15 minutes with door open.  Remove from oven.  Cool 30 minutes.  Cover and refrigerate for at least 8 hours.

Combine mixed fruit, lemon juice, strawberries and peaches.  Cut cheesecake into serving pieces; serve with fruit mixture.  Cover and refrigerate any remaining dessert.

  • Yields: 12 servings
  • Preparation Time: Prepare the day before you wish to serve this.

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