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Gooseberry Cheesecake Recipe

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This recipe for Gooseberry Cheesecake is from The Keeler Family Cookbook & Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling:
2 C gooseberries, fresh or canned, drained (juice reserved)
3/4 C sugar
1/2 C water
1/4 C cornstarch

Cheesecake:
2-8 oz pkg cream cheese, softened
1 1/2 C sugar
2 t vanilla
1-8 oz carton Cool Whip

Graham Cracker Crust:
2 C graham cracker crumbs
1/2 C butter or margarine, melted
3 T sugar
Directions:
Directions:
Filling:
Mix the filling ingredients and cook over medium heat, stirring occasionally until thickened. If mixture gets too thick thin with some of the reserved juice. Cool completely. If using canned gooseberries, omit water.

Cheesecake:
Mix cream cheese, sugar and vanilla until smooth. Stir in Cool Whip. Spread half onto graham cracker crust, top with all of the COOLED gooseberry filling. Spread remaining cheesecake mixture over gooseberry filling. Sprinkle some remaining graham cracker crust mixture over top if desired. You can also substitute other fruit as desired: raspberries, blackberries, strawberries, etc.

Graham Cracker Crust:
Mix all ingredients and press into 9x13 pan or two 9 inch pie pans. Do NOT cook.

NOTE: This makes either a 9x13 or two 9" pie pans. It is easily halved. However when I make a single pie my family prefers that I use the full gooseberry filling amount. Go figure!
Personal Notes:
Personal Notes:
This recipe originally came from Julie (Fell) Foster. It has quickly become a family favorite and one of the most often requested pie recipes I have.

 

 

 

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