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453 calories per serving view nutrition facts
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| Crumb crust | |||
| 2 | cups | graham cracker crumbs | |
| 1/2 | cup | butter | melted |
| 1/2 | cup | powdered sugar | |
| 1 | teaspoon | cinnamon | |
| 7up filling | |||
| 1 | package | gelatin, unflavored | |
| 6 | tablespoons | sugar | |
| 1 1/2 | cups | 7-up® | divided |
| 2 | large | eggs | beaten |
| 1 | small | pudding mix | lemon, not instant |
| 3/4 | cup | water | |
| Strawberry glaze | |||
| 1/2 | cup | strawberry jam | melted |
| 1 | x | strawberries | whole, fresh or frozen, thawed |
CRUST: Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter. Press onto bottom and partway up sides of buttered 9" springform pan; chill.
FILLING: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes. In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatin; cool 3 minutes. Add 1/2 cup of this warm mixture to softened cream cheese; mash together. Mix together with remaining 7-up mixture and stir until well blended.
Turn into chilled crust and chill for at least 8 hours. Remove from pan and add topping.
TOPPING: Brush top of chilled cheesecake with melted jelly. Arrange strawberries upright on cake and spoon any remaining melted jelly over them.
| % Daily Value* | |
| Total Fat 27.0g | 41% |
| Saturated Fat 16.0g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 306mg | 13% |
| Total Carbohydrate 45.0g | 15% |
| Dietary Fiber 1.0g | 3% |
| Sugars 37.0g | |
| Protein 10.0g | 21% |
| Vitamin A | 17% | Vitamin C | 0% | |
| Calcium | 4% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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