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Post by ravish30 on Mar 13, 2009 13:08:11 GMT -5
Cherry Cheesecake Recipe
2 eggs 1/2 c. sugar 2 tsp. vanilla extract 1 1/2 c. sour cream 2 pkgs. (8 ounces) cream cheese, softened and cut in pieces 2 Tbsp. melted butter graham cracker crumb crust 1 can (21 ounces) cherry pie filling
Graham Cracker Crust
1 c. graham cracker crumbs, break up graham crackers until you have 1 cup. 1/2 c. sugar 1/4 c. melted butter
Combine graham cracker crumb crust ingredients in a medium sized bowl. Press into a 9inch pie pan. Bake at 400° for 6 minutes. Cool before filling. Prepare cheesecake pie filling. Beat together eggs, sugar, vanilla, and sour cream in a large bowl. Gradually add cream cheese, beating well. Beat in melted butter. Pour cheese mixture into 9-inch prepared and baked graham cracker crust. Bake cherry cheesecake pie at 325° for 35 minutes, or until set in center. Will firm up as it cools. Top with cherry pie filling. I like to put mine into my Tupperware Pie Storer as it has a seal/lid which doesn't smash my cheesecake and then I place it into the refrigerator for 2-3 hours before serving it.
Photo & Printable Recipe Available on my Recipe Blog Under the Desserts Label.
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Post by crimsulent on Mar 19, 2009 14:23:59 GMT -5
this recipe is calling my name! i thought you had to have those spingform pans to make a cheesecake... this sounds way easier just making it in a regular pie pan with a graham cracker crust. i definitely need to try this one! ravish, you're posting some great stuff! keep it coming!
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Post by ravish30 on Mar 20, 2009 8:18:11 GMT -5
Yes this recipe is easy! I love this recipe!
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Post by tara on Mar 20, 2009 19:22:05 GMT -5
I made this today and used some frozen raspberries from the garden instead of the canned topping. It is delicious all on it's own even without the berries, thank you Shelly!
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Post by ravish30 on Mar 21, 2009 8:54:58 GMT -5
your welcome Tara
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