Washington cheesecake
12 Servings
Ingredients
| Quantity | 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 |
Directions
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