Cheesecake ( sour cream )
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| ½ | cup | Sugar |
| 2 | teaspoons | Vanilla extract |
| 1½ | cup | Sour cream |
| 2 | packs | Cream cheese;softened 8 oz each |
| 2 | tablespoons | Butter; melted |
| 1 | can | Cherry pie filling ; (16 oz) |
| 15 | Graham cracker squares; crushed | |
| ½ | cup | Sugar |
| ½ | teaspoon | Cinnamon; ground |
| ¼ | cup | Butter; melted |
Directions
CRUMB CRUST
Blend eggs, sugar, vanill, and sour cream for 15 seconds in blender.
Continue blending and gradually add cream cheese, softened and cut into pieces. Add butter; blend well. Pour cheese mixture into 9-inch piepan prepared with crumb crust. Bake at 325 degrees for 35 minutes or until set in center. Filling will be very soft but will firm up as cake cools. Top with cherry pie filling if desired; chill thoroughly before serving.
Crumb Crust:
Combine all ingredients. Press into buttered 9-inch piepan. Bake at 400 degrees for 6 minutes. Cool before filling.
Yield: one 9-inch pie shell.
SOURCE: Southern Living Magazine, December, 1972.
Typed for you by Nancy Coleman