Lillian Julow

Gainesville, FL

Creative Creations

A layer of cheesecake on a thin crisp crust makes a special dessert in no time and a terrific dessert to take to a potluck or church supper.
CHEESECAKE DESSERT PIZZA with TOASTED WALNUTS and GLAZED CHERRIES
Yields 10 slices
1 12 inch Mama Mary’s 12 inch Gourmet Thin & Crispy Pizza Crust
3 tablespoon melted butter, divided
1 cup walnuts, chopped medium-coarse
1 pound box powdered sugar
3 large eggs
1 8 ounce package cream cheese, softened to room temperature
1 can cherry pie filling
Whipped cream or frozen whipped topping, thawed
Preheat oven to 350 F and arrange rack in the middle position.
Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place crust on the parchment-lined pan and brush the crust and the rim with 2 tablespoons melted b
utter. Scatter walnuts evenly on crust and bake 5-6 minutes until walnuts give a toasted aroma. Remove crust from the oven and set aside to cool.
In a medium bowl blend powdered sugar, eggs, cream cheese and remaining tablespoon of melted butter. Beat with a manual or electric beater until mixture is light and fluff; spoon evenly over the crust to make an even layer
Bake 30 minutes or until firm and lightly browned. Transfer pizza to a wire rack and cool to room temperature. Do not refrigerate.
To serve, spread cherry pie filling evenly on top and serve in thin wedges with whipped cream or whipping topping.