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Irresistible Cherry Cheesecake
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- #36487
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 cups graham cracker crumbs
2 cups sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter or margarine, melted
1/2 cup butter or margarine (not melted)
32 ounces cream cheese, softened
1/4 cup all-purpose flour
1/4 cup lemon juice
7 eggs, slightly beaten
2 cups whipping or heavy cream
1/2 cup evaporated milk
2 teaspoons vanilla extract
21 ounces cherry pie filling
directions
On bottom rack in oven, place 13" x 9" pan filled halfway with water. Preheat oven to 325 degrees F.
In medium bowl, combine graham cracker crumbs, 1/2 cup sugar, cinnamon and 6 tablespoons melted. In 10" springform pan, press crumb mixture on bottom and halfway up sides; set aside.
In large bowl, with electric mixer, beat cream cheese and remaining sugar 3 minutes or until smooth. Beat in remaining butter, flour and lemon juice. Gradually beat in eggs, cream, milk, and vanilla until smooth. Pour into prepared pan; place on middle rack in oven.
Bake 1 hour. Decrease oven temperature 300 degrees F and bake an additional 30 minutes or until almost set in center. Turn off oven without opening the door and let cheesecake stand in oven 1 hour. Cool on wire rack. Cover and refrigerate overnight. To serve, top with cherry pie filling.
added by
cybercook
nutrition data
Nutritional data has not been calculated yet.
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