Bobbie jean's almond cherry cheesecake

Yield: 8 Servings

Measure 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 \N Eggs
1 cup Cherries; maraschino
1 pint Sour cream
5 tablespoons Sugar
½ teaspoon Almond extract
\N \N Slivered almonds
\N \N Maraschino cherries




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

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