CHERRY CHEESECAKE
Crust:
1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted
Cheesecake:
24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
16 ounces cherry pie filling, chilled
Combine crumbs, sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 350°F, 10 minutes.
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Bake at 450°F, 10 minutes. Reduce oven temperature to 250°F; continue baking for 30-40 minutes. Loosen cake from rim of pan.
Chill. Spread cherry pie filling over cheesecake before serving.
Makes 10 to 12 servings.
Crust:
1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted
Cheesecake:
24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
16 ounces cherry pie filling, chilled
Combine crumbs, sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 350°F, 10 minutes.
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Bake at 450°F, 10 minutes. Reduce oven temperature to 250°F; continue baking for 30-40 minutes. Loosen cake from rim of pan.
Chill. Spread cherry pie filling over cheesecake before serving.
Makes 10 to 12 servings.
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