Rich and Creamy Vanilla Cheesecake is topped with strawberries and cream baked on a sweetened crust made from buttery tots.
3 cups Frozen Tots
3 tablespoons Unsalted butter
½ cup Granulated Sugar
4 pkg. (8 ounces) Cream Cheese, softened
1 cup Granulated Sugar
4 each Large Eggs
½ tablespoon Vanilla
1 cup Fresh Strawberries, sliced
As Needed Strawberry Glaze (Optional)
As Needed Whipped Cream (Optional)
Prep Time: 15min | Cook Time: 45min
Preheat the oven to 400 °F
Arrange the tater tots on a baking sheet and bake them until crispy about 12-15 minutes. While the tater tots are baking make the Cheesecake filling.
Place the 4 packages of cream cheese and 1 cup sugar in a bowl, using a hand mixer or a stand mixer beat the cream cheese and the sugar until smooth. With the mixer running on low speed add the eggs one at a time until the batter is smooth. Add the vanilla. Set the cheesecake filling aside.
Remove the tots from the oven and lower the oven temp to 325 °F. Chop the tots into small pieces. Place into a bowl and combine with the melted butter and 1/2 cup of sugar. Place the chopped tater tots into the bottom of a springform cheesecake pan, press the tots down slightly to compact the crust. Pour the cheesecake batter on top of the crust and place the cheesecake into the 325 °F oven. Allow the cheesecake to bake for 45 minutes.
Remove the cheesecake from the oven and allow it to cool under refrigeration for at least 4 hours.
Top the cheesecake with fresh strawberries, whipped cream and strawberry glaze if desired.
Nutritionals are based on one serving.
This recipe can be modified for a much shorter prep time by using a purchased “No-Bake Cheesecake Filling” Simply follow the steps for the crust, then pour the filling on top. Allow to sit for 15 minutes in the fridge, before slicing and serving.
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