Recipes Strawberry Bottom Cheesecake 4.7 (3) 2 Reviews 2 Photos Mouth-watering strawberry glaze is layered in a Ready Crust® Graham Cracker Pie Crust with fresh strawberries and creamy cheesecake for a cool, delightful treat. By Allrecipes Member Published on August 2, 2021 Save Rate Print Share Trending Videos Close this video player Prep Time: 15 mins Additional Time: 4 hrs Total Time: 4 hrs 15 mins Servings: 8 Yield: 1 pie Jump to Nutrition Facts Ingredients 1 (6 ounce) READY CRUST® Graham Cracker Pie Crust 4 ounces cream cheese, softened ¼ cup sugar ½ cup sour cream 1 teaspoon vanilla 4 ounces frozen non-dairy whipped topping, thawed 1 pint fresh strawberries, thinly sliced 1 cup strawberry glaze Directions Beat cream cheese until smooth. Gradually beat in sugar. Add sour cream and vanilla. Fold in whipped topping. Spread thin layer of glaze over bottom of crust. Place strawberry slices on glaze and cover with remaining glaze. Gently spoon cream cheese mixture over glazed berries. Cover with inverted dome and chill until set; at least 4 hours. Store leftover pie in refrigerator. Tips Soften cream cheese in microwave on high 15 to 20 seconds. I Made It Print Nutrition Facts (per serving) 313 Calories 17g Fat 37g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 313 % Daily Value * Total Fat 17g 21% Saturated Fat 9g 46% Cholesterol 22mg 7% Sodium 198mg 9% Total Carbohydrate 37g 13% Dietary Fiber 2g 7% Total Sugars 26g Protein 3g 6% Vitamin C 26mg 29% Calcium 36mg 3% Iron 0mg 2% Potassium 109mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved