Natalie's Ladyfinger Cheesecake
This dessert is not only yummy, it's elegant-looking and people will think you are an amazingly talented cook!
2 (8-ounce) packages plus 1 (3-ounce) package cream cheese, softened (total 19-ounces)
1 cup granulated sugar
1 teaspoon vanilla extract
2 pints heavy whipping cream
3 packages unfilled ladyfingers
1 (21-ounce) can fruit pie filling
1 (21-ounce) can fruit pie filling for the top
- Cream together the cream cheese, sugar, and vanilla.
- In separate bowl whip the heavy cream until thick and then mix in with the cream cheese mixture.
- Line a 9-inch or 13-inch spring pan with the ladyfingers (sides and bottom and press in so no holes). Pour half of the cream mixture in and 1 can of the pie filling. Then place a layer of ladyfingers over the mixture and filling; pour the rest of the cream mixture on top of this and then add fruit to top.
- Refrigerate for at least an hour and then remove the spring side of pan when ready to serve.
Makes 12 servings.