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Cherry Cheesecake 2


CRUST
1 Cup of graham cracker crumbs.
3 Tablespoons of sugar.
3 Tablespoons of margarine, melted.

CREAM CHEESE FILLING
4 8-ounce packages of cream cheese, softened.
1 Cup of sugar.
3 Tablespoons of flour.
4 eggs.
1 Cup of sour cream.
1 1/2 Tablespoons of vanilla.

TOPPING
1 21-ounce can cherry pie filling.

Combine crumbs, sugar and margarine; press onto bottom and half way up the sides of 9-inch springform pan.

Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition.

Blend in the sour cream and vanilla, pour into the crust.

Bake at 450 degree F oven for 10 minutes. Reduce oven temperature to 250 degrees F continue baking 1 hour.

Loosen cake from rim of pan; cool before removing rim pan.

Chill.

Top with pie filling just before serving.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.