Cheesecake ( cherry topped )
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Graham cracker crumbs |
| 3 | tablespoons | Sugar |
| 3 | tablespoons | Butter (or marg.); melted |
| ¼ | teaspoon | Cinnamon, ground |
| 3 | packs | Cream cheese;softened,8oz ea |
| 2 | teaspoons | Lemon juice |
| 1 | cup | Sugar |
| 5 | Eggs | |
| ¼ | teaspoon | Salt |
| 1½ | cup | Sour cream |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Vanilla extract |
| 21 | ounces | Pie filling, cherry |
Directions
Combine graham cracker crumbs, 3 tablespoons sugar, butter, and cinnamon in a medium bowl; mix well. Press into a 10" springform pan; set aside.
Beat cream cheese and lemon juice in a large mixing bowl until soft and creamy. Add 1 cup sugar, eggs, and salt; beat on medium speed of electric mixer for 10 minutes. Pour mixture into crust. Bake at 350 degrees for 45 minutes. Remove to wire rack and let stand 20 minutes.
Combine sour cream, 2 tablespoons sugar, and vanilla in a small bowl; stir well. Spread over cheesecake. Bake at 350 degrees for 10 minutes; cool. Chill before removing from pan; top with cherry pie filling.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typos by Nancy Coleman.