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Strawberry Cheesecake Ring


  • Generously grease a 10" Bundt pan with cooking spray.
  • In a big plastic bag, mix ¾ C. graham cracker crumbs and ¾ C. sugar. In a bowl, melt ½ C. butter. Cut each biscuit from 2 (16.3 oz.) tubes refrigerated "grands" flaky biscuits into six equal pieces and dip them, a few at a time, into the melted butter then toss into the bag with the crumbs; shake to coat and set aside. Repeat with remaining biscuit pieces. In a saucepan over medium-low heat, mix 1 (21 oz.) can strawberry pie filling and 2 T. butter; bring to a low boil and stir for 1 to 2 minutes then remove from the heat.
  • Arrange 32 coated biscuit pieces in the bottom of the prepped pan. Spoon half the strawberry filling over the dough and sprinkle with ½ C. white baking chips. Repeat layers and top with the remaining biscuit pieces.
  • Bake for 50 minutes or until golden brown and done in the center. Cool for 15 minutes before inverting onto a serving plate. Spread cream cheese icing on top. Serve warm.