• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Strawberry Cheesecake with Pecan - Gingersnap Crust

  • Recipe Submitted by on

Category: Cheesecakes

 Ingredients List

  • 1 c Gingersnap crumbs
  • 1/2 c Ground pecans (see note)
  • 1/4 c Granulated sugar
  • 6 tb Butter or margarine, melted
  • 1/3 c Freshly squeezed orange
  • Juice
  • 2 tb Freshly squeezed lemon
  • Juice
  • 2 Env unflavored gelatin
  • 2 pt Fresh, ripe strawberries,
  • Hulled
  • 16 oz Pkg. cream cheese, softened
  • 1/2 c Granulated sugar
  • 8 oz Container strawberry
  • Flavored low-fat yogurt
  • 2 ts Vanilla extract
  • 1 c Heavy cream
  • 2 tb Strawberry preserves


Note: To grind pecans, place in food processor or blender; using
on/off motion, process until finely ground, watching carefully to
prevent nuts from becoming a paste.

Prepare Crust: Heat oven to 350 degrees. In 9 inch springform pan
using fork, combine gingersnap crumbs, pecans and 1/4 cup sugar; stir
in melted butter until thoroughly mixed. press mixture firmly and
evenly over bottom of pan; bake 10 minutes. Cool crust in pan on wire

Prepare Filling: In small saucepan combine orange and lemon juices.
Sprinkle gelatin over juices; let stand 5 minutes to soften.
Meanwhile, slice enough strawberries to make 1 1/2 cups; set aside.
Set saucepan containing gelatin over medium-low heat; stir about 3
minutes until gelatin is completely dissolved. Remove from heat; keep
warm. In large bowl with electric mixer at medium speed, beat cream
cheese and 1/2 cup sugar about 5 minutes until light and fluffy. Add
yogurt and vanilla; beat until smooth and well blended. With motor
running, slowly pour in gelatin mixture; beat well to blend. In small
bowl, with mixer at high speed and using clean beaters, beat cream
until soft peaks form; using rubber spatula, fold gently but
thoroughly into cream cheese mixture. Fold in reserved sliced
strawberries. Pour mixture into prepared pan; refrigerate at least 4
hours until firm.

To serve: Run thin metal spatula or knife around the cheesecake to
loosen from sides of pan; remove sides of pan. Slice remaining
strawberries; arrange in circular pattern over top of cake. In small
saucepan over very low heat, stir preserves until warm. Remove from
heat; brush over strawberries. Makes 16 servings.

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