Yield: 12 Servings
Measure | Ingredient |
---|---|
\N \N | 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 \N | 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