New York Style Cherry Cheesecake Recipe
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Cherry Cheesecake Recipe
2 eggs
1/2 c. sugar
2 tsp. vanilla extract
1 1/2 c. sour cream
2 pkgs. (8 ounces) cream cheese, softened and cut in pieces
2 Tbsp. melted butter
graham cracker crumb crust
1 can (21 ounces) cherry pie filling
Graham Cracker Crust
1 c. graham cracker crumbs, break up graham crackers until you have 1 cup.
1/2 c. sugar
1/4 c. melted butter
Combine graham cracker crumb crust ingredients in a medium sized bowl. Press into a 9inch pie pan. Bake at 400° for 6 minutes. Cool before filling. Prepare cheesecake pie filling. Beat together eggs, sugar, vanilla, and sour cream in a large bowl. Gradually add cream cheese, beating well. Beat in melted butter. Pour cheese mixture into 9-inch prepared and baked graham cracker crust. Bake cherry cheesecake pie at 325° for 35 minutes, or until set in center. Will firm up as it cools. Top with cherry pie filling. I like to put mine into my Tupperware Pie Storer as it has a seal/lid which doesn't smash my cheesecake and then I place it into the refrigerator for 2-3 hours before serving it.
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This entry was posted on Sunday, November 13, 2011 at 4:05 AM and is filed under Cakes, Desserts, Pies. You can follow any responses to this entry through the RSS 2.0. You can leave a response.
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