Washington cheesecake

Yield: 12 Servings

Measure 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

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

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