| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Desserts |
16 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Graham cracker crumbs |
| 1/2 |
c |
Butter; melted |
| 1/3 |
c |
Powdered sugar |
| 24 |
oz |
Cream cheese; softened |
| 4 |
|
Whole eggs |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1 |
pt |
Sour cream; room temperature |
| 21 |
oz |
Canned pie filling; cherry, blueberry or strawberry |
INSTRUCTIONS
CRUST
CHEESECAKE
Heat oven to 350F. Combine graham cracker crumbs, powdered sugar and
butter. Press into bottom of an 8-inch springform pan. In a large bowl,
beat cream cheese, eggs, sugar and vanilla until smooth. Pour mixture over
prepared crust. Bake at 350F for 50 minutes (until center is set). Remove
from oven and spread sour cream on top of cake. Return to oven and bake an
additional 5 minutes. Remove from oven and allow to cool. Spread desired
topping on cheesecake. Chill overnight. Before serving, carefully remove
sides from pan. Source: The Birmingham News, 11/9/97. MC formatted by
Ramona Cooper.
NOTES : To minimize cracking, place a shallow pan half full of hot water on
lower rack of oven during baking. Be sure sour cream is room temperature
when you spread it on.
Recipe by: Dear Abby's Favorite Recipes
Posted to recipelu-digest Volume 01 Number 230 by Sewgoode@aol.com on Nov
9, 1997
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