washington cheesecake
- Categories
- Cheesecakes
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| ROSE CAPOCCIA (DRND29A) | |
| 1 cup | Graham cracker crumbs |
| ¼ cup | Sugar |
| ¼ cup | Touch of Butter Spread |
| 24 ounces | Cream Cheese; softened |
| ¾ cup | Sugar |
| 2 tablespoons | Flour |
| 3 | Eggs |
| 2 tablespoons | Milk |
| 1 teaspoon | Vanilla |
| 2 tablespoons | Almond-flavored liqueur(opt) |
| 21 ounces | Can Cherry Pie Filling |
CRUST
FILLING
TOPPING
CRUST: Heat oven to 325 degrees. Mix crumbs; sugar and spread; press onto bottom of 9-inch springform pan. Bake 10 minutes.
FILLING: Increase oven temperature to 450. Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and vanilla; pour over crust. Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 30 to 35 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan.
Refrigerate.
From the Official U.S. Olympic Training Table Cookbook Formatted by Rose Capoccia drnd29a
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