THE WORLD'S BEST CHEESECAKE
by Sharon
Karst
CHERRY CHEESECAKE
Crust:
2 1/2 cup graham cracker crumbs
1/2 cup sugar
1 stick butter, melted
Mix together in bowl and press with spoon into springboard pan.
2 (8 oz.) package cream cheese
1 pint sour cream
1 cup sugar
3 eggs
1 tsp. vanilla
1 can cherry pie filling
Cream together cream cheese and sugar. Add one egg at a time. Stir in
vanilla and sour cream. Bake for 30 minutes at 375 degrees. Turn off oven.
Don't open door! Let sit in oven 1 hour. Cool in refrigerator. Top
with pie filling.
Danny's note: The leftover batter makes a great "milkshake", too.
Read what the critics are saying:
"To die for!" -- Tamara Stoneburner
"I don't like cheesecake, but I can still tell that for cheesecake,
this is good." -- Walt Stoneburner
"Mmmmmmmmmmmm." -- Amy Kopia
"I hope you don't mind, Danny, but I entered your cheesecake against you
in the dessert contest..." -- Barb Jablonski
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