| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Philadelphia |
|
1 |
servings |
INGREDIENTS
| 1 |
c |
Graham cracker crumbs |
| 1 |
c |
Plus 3 Tbs sugar; divided |
| 3 |
tb |
Butter or margarine; melted |
| 5 |
pk |
(8 oz) Philadelphia Cream Cheese; softened |
| 3 |
tb |
Flour |
| 1 |
tb |
Vanilla |
| 3 |
|
Eggs |
| 1 |
c |
Sour cream |
| 1 |
cn |
(21ounce) cherry pie filling |
INSTRUCTIONS
I made the following recipe from the Philadelphia Cream Cheese package for
the first time and it is absolutely sensational. So much so that my son,
who owns a coffee shop, has asked me to make them so he can sell them to
his customers. My brand new daughter-in-law to be (they just became
engaged) is a caterer and she adds pumpkin filling to her cheesecake. I
don't know how she makes it yet but when I do I'll post it.
Mix crumbs, 3 Tbs sugar and butter, press onto bottom of 9-in springform
pan. Bake at 350 degrees F for 10 minutes.
Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on
medium speed until well blended. Add eggs, 1 at a time, mixing on low speed
just until blended. Blend in sour cream. Pour over crust.
Bake at 350 degrees F for 1 hour or until center is almost set. Run knife
around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight. Top with pie filling. Makes 14 servings.
Helpful Hint: For more even cooking, place pan of boiling water onto rack
below cheesecake during baking. This will also help prevent cracking.
Posted to JEWISH-FOOD digest by SWTSTUF742@aol.com on Feb 10, 1999,
converted by MM_Buster v2.0l.
A Message from our Provider:
“Life begins with Jesus”