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2hrs 45mins

Ingredients Nutrition


  1. Crust.
  2. In a medium bowl, combine cracker crumbs and brown sugar. Stir in melted butter.
  3. Press the mixture firmly into bottom and up sides of a 10-inch spring form pan.
  4. Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.
  5. Cheesecake.
  6. Preheat oven to 300 degrees.
  7. Wrap the outside of a 10 inch springform pan with foil.
  8. Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy.
  9. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
  10. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture.
  11. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well.
  12. Pour mixture into the prepared springform pan.
  13. Place cheesecake pan in a water bath filled with warm water.
  14. Bake 70 minutes, or until center of the cheesecake is just firm.
  15. Cool at room temperature for 1 hour.
  16. Refrigerate until set before removing from pan.
  17. Topping.
  18. Mash 1/3 cup of the strawberries.
  19. Add approximately 1/2 cup of water to the mashed strawberries.
  20. In a small saucepan, combine sugar and cornstarch, add berry liquid and maple syrup.
  21. Cook over medium heat, stirring constantly, until mixture boils and thickens, boil 1 minute.
  22. Stir in the rest of the strawberries and cool to room temperature before serving.

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