Thawed Otis Spunkmeyer Strawberry Shortcake Cookies pressed into a casserole dish and topped with a cream cheese custard and strawberry jam ribbon before being baked, cooled and sliced.


1 Cheesecake


9 pieces Otis Spunkmeyer Strawberry Shortcake Cookies, dough, thawed

16 ounces room temperature Cream Cheese

1 cup Sugar

1 1/2 tablespoons Flour

1/4 cup Sour Cream

3 room temperature Eggs

2 1/2 teaspoons Vanilla Extract

1 teaspoon Lemon Zest

1/4 teaspoon Kosher Salt

1/3 cup Strawberry Jam

  1. Line an 8x8 inch casserole dish with parchment paper.
  2. Press the thawed cookies into a 8x8 inch casserole dish in a flat layer and dock with a fork.
  3. Cook at 300° F for 16 -18 minutes or until golden brown.
  4. Remove from the oven and allow to cool until room temperature.
  5. Mix the cream cheese, sugar and all purpose flour in a stand mixer with a paddle attachment on a low speed for 1 minute.
  6. Add the remaining ingredients to the stand mixer bowl and mix on low speed with a whisk attachment until combined, about 2-3 minutes. Scrape the sides of the bowl down a few times to promote even mixing.
  7. Fill the pan with the cream cheese custard base.
  8. Top with dollops of strawberry jam across the top. Swirl with a wooden skewer.
  9. Increase the oven temperature to 325° F. Cook the cheesecake for 35-40 minutes or until the cheesecake is just set.
  10. Remove from the oven and allow to cool in the fridge overnight for best results.
  11. Cut into the desired amount of servings.
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