| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Desserts |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Graham Cracker Crumbs |
| 3 |
tb |
Margarine, Melted |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 3 |
tb |
Sugar |
| 24 |
oz |
Cream Cheese, Softened |
| 3 |
|
Large Eggs |
| 21 |
oz |
Cherry Pie Filling (1 cn) |
INSTRUCTIONS
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time mixing well after each
addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10
minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to
30 minutes or until set. Loosen cake from rim of pan; cool before removing
rim of pan. Chill. Top with pie filling just before serving.
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
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