Bobbie jean's almond cherry cheesecake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Graham cracker crumbs; about 14 squares |
| ¼ | cup | Butter or margarine; melted |
| ½ | cup | Slivered almonds; broken |
| ¼ | cup | Sugar |
| 8 | ounces | Cream cheese; softened |
| ¼ | cup | Sugar |
| 2 | Eggs | |
| 1 | cup | Cherries; maraschino |
| 1 | pint | Sour cream |
| 5 | tablespoons | Sugar |
| ½ | teaspoon | Almond extract |
| Slivered almonds | ||
| Maraschino cherries | ||
Directions
CRUST
FILLING
TOPPING
Mix crust ingredients and press onto bottom and sides of pie pan. Beat cream cheese and sugar until fluffy Mix in eggs until creamy and smooth Stir in cherries.
Pour cream cheese mixture into crust. Bake at 375* for 20 minutes. Let pie cool for 10 minutes.
Mix topping ingredients, except almonds, pour over pie.
Bake pie at 375* for 5 minutes. Top with slivered almonds. Cool pie 8 hours or over night before serving.
Top with cherries.
NOTES : Makes 1 9-inch pie.
Recipe by: SKOPE Member Bobbie Jean Posted to recipelu-digest Volume 01 Number 523 by "Valerie Whittle" <catspaw@...> on Jan 14, 1998