Post by Admin on Jul 15, 2005 1:06:32 GMT 10
9 whole graham crackers -- finely crushed (1 1/2 cups)
3 tablespoons sugar
3 tablespoons butter -- melted
5 packages 8 oz each cream cheese -- softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
20 ounces can cherry pie filling
Mix graham cracker crumbs, 3 tablespoons of sugar and butter; press firmly
onto bottom of a 9" springform pan.
Bake at 325°F for 10 minutes.
Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer until
well blended.
Add sour cream and mix well.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Pour over crust.
Bake at 325°F. for 65 minutes or until center is almost set.
Loosen cake from rim of pan; cool before removing rim.
Refrigerate 4 hours or overnight.
Spread cherry pie filling over cheesecake and garnish with chocolate curls just before serving.
3 tablespoons sugar
3 tablespoons butter -- melted
5 packages 8 oz each cream cheese -- softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
20 ounces can cherry pie filling
Mix graham cracker crumbs, 3 tablespoons of sugar and butter; press firmly
onto bottom of a 9" springform pan.
Bake at 325°F for 10 minutes.
Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer until
well blended.
Add sour cream and mix well.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Pour over crust.
Bake at 325°F. for 65 minutes or until center is almost set.
Loosen cake from rim of pan; cool before removing rim.
Refrigerate 4 hours or overnight.
Spread cherry pie filling over cheesecake and garnish with chocolate curls just before serving.