Yield: 12 Servings
|\N \N||ROSE CAPOCCIA (DRND29A)|
|1 cup||Graham cracker crumbs|
|¼ cup||Touch of Butter Spread|
|24 ounces||Cream Cheese; softened|
|2 tablespoons||Almond-flavored liqueur(opt)|
|21 ounces||Can Cherry Pie Filling|
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.
From the Official U.S. Olympic Training Table Cookbook Formatted by Rose Capoccia drnd29a