The other day I received a 12 oz. container of whipped cream cheese from the food bank. Now, we are not heavy cream cheese eaters and I had no idea what to do with this container. You know my philosphy, "waste not, want not" so I stuck it down on the bottom shelf waiting for inspiration.
Then it dawned on me, why not whipped cream cheese for cheesecake? Why does it have to be block? Wouldn't it make the product creamier, velvety? So I went on my way to the local Dollar Tree to pick up some canned cherry pie filling. None could be had, but there stood a can of peach pie filling. Why not? For only a $1 how could I go wrong? Hence a new recipe is born!
2 cups leftover cereal (I used Cookie Crisp)
1/4 cup sugar
3 tab. oil
2 tab. butter
In a blender or food processor, blend cereal until crumbs form. Add sugar. Add oil and whirl. The oil will make this crust crispy without prebaking. Add butter. Press into pie plate extending crumbs up sides.
12 oz. container of whipped cream cheese
1 cup sugar
1 tsp. vanilla flavoring
1 can Musselman's Peach Pie Filling
In a bowl whip cream cheese and sugar. When light and fluffy, add eggs and vanilla. Whip 2 minutes more. Bake at 350 for 35 minutes. Let cool. Dump and spread that peach filling on top. Place in refrigerator to chill an hour.