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Makes 12-16 servings Ready in 11 hours Crisco Original No-Stick Cooking Spray Cheesecake 30 gingersnap cookies 3/4 cup pecans 6 tablespoons butter, melted 4 (8-ounce) packages cream cheese, at room temperature 1/2 cup sugar 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk 4 large eggs 1 cup frozen passion fruit pulp, thawed or 1 cup passion fruit puree Passion Fruit Glaze 2/3 cup frozen passion fruit pulp, thawed or 2/3 cup passion fruit puree 1/2 cup sugar 1/2 cup water

Heat oven to 350 degrees. Coat 9-by-3-inch springform pan with no-stick cooking spray. Process cookies and pecans in food processor until fine crumbs form. Place in small bowl. Stir in melted butter until evenly moistened. Press evenly onto bottom of prepared pan and 1-inch up sides. Bake 10 minutes. Cool on wire rack. Wrap foil around bottom and sides of pan. Beat cream cheese and sugar in large mixing bowl with electric mixer on medium speed until smooth. Pour in sweetened condensed milk gradually, beating until blended. Beat in eggs just until combined. Measure 2/3 cup of cheesecake and pour into small bowl. Whisk with 1 cup passion fruit pulp until blended. Pour remaining cheesecake into cooled crust. Spoon small dollops of passion fruit mixture over top of batter. Swirl with knife to make marbled appearance. Bake 60-70 minutes or until center is almost set. Cool 1 hour on wire rack. Chill at least 8 hours or overnight. To make glaze: Combine fruit pulp, sugar and water in small saucepan. Bring to a boil on medium high heat. Cook 15-20 minutes or until mixture begins to thicken and measures about 2/3 cup. Place in small bowl. Cool completely. Remove cheesecake from pan. Place on large serving dish. Spread glaze over top.