Total Time
45mins
Prep 15 mins
Cook 30 mins

I always hated the soggy crust on my cheesecake. The secret is to bake the crust before you put the cheesecake mixture on it.

Ingredients Nutrition

Directions

  1. Spread crust in a 9x13 pan (can put crust on sides as well).
  2. Bake at 350 for 15 minute.
  3. Pour cheesecake mixture into baked crust.
  4. Bake at 350 for 15 minute.
  5. Refridgerate for 6 hours (or overnight).
  6. Pour your choice of pie filling over top. (blueberry, raspberry, cherry).

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