Ingredients: fruity cheesecake
1 1/2 cups (145.5 g) graham crackers crumbs
1/3 cup (75 g)butter, melted
1 tbsp (13.2 g)brown sugar
1/2 tsp (1 g)cinnamon, ground
1 1/2 tbsp (14.25 g) unflavored gelatin
1/3 cup (81.66 g)fruit cocktail syrup
1 pack (248 g) All-Purpose Crème, chilled
1/4 cup (56 g)sugar
1 tsp (4.5 g)vanilla extract
1 pack (225 g)cream cheese, softened
2 tbsp (30 g)sugar
1 tbsp (9 g)cornstarch, dissolved in 5 tbsp fruit cocktail syrup
1 can (850 g) Fruit Cocktail, drained (reserve syrup)
strawberry jam & syrup, optional
1. CRUST: Combine ingredients for crust. Mix well. Press into 9" loose bottom tin pan or pie plate. Cover and freeze for 30 minutes.
2. FILLING: Combine gelatin and fruit cocktail syrup. Heat over low fire until gelatin is dissolved. Add sugar and vanilla. Set aside.
3. TOPPING: Heat cornstarch mixture over low heat with constant stirring until thick for 1 minute. Stir in Fruit Cocktail. Set aside.
4. BEAT cream cheese until smooth and fluffy. Gradually, beat in All-Purpose Creme until well blended. Add gelatin mixture gradually while continuously beating. Fold in 1 cup of Fruit Cocktail mixture. Pour over crust. Chill until set. Top with remaining Fruit Cocktail.