Cherry Cheesecake With A Graham Cracker Crust
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|2 c||crushed graham crackers|
|3/4 c||sugar, seperated|
|1/2 c||butter, melted|
|8 oz||cream cheese, room temperature|
|1 dash(es)||vanilla extract|
|1 dash(es)||almond extract|
|1 c||heavy whipping cream|
|1 can(s)||cherry pie filling|
|1-2 c||whipped cream|
Anchorage, AK (pop. 291,826)
Member Since Jan 2012
The first bite will melt in your mouth. I told myself to only eat a half of a slice, then one more bite, one more BIG bite, then it was gone. Do not expect 'will power' to come into play when eating this cheesecake.
In a small bowl, combine the crushed graham crackers and 1/4 cup sugar; add the butter and blend well. Press onto the bottom and sides of a 9 inch pie plate. Refrigerate for 30 minutes before filling, or bake at 350 degrees F for 8 minutes, cooling on a cooling rack before filling.
In a large bowl, combine the cream cheese, 1/2 cup sugar, 1 dash of vanilla extract, and 1 dash of almond extract. Mix well. Fold in the heavy whipping cream. Spread over the graham cracker crust. Smooth the top with the spatula, and refrigerate until firm, 2-3 hours. Spread the cherry pie filling over the top and refrigerate until ready to serve. Top with drops of whipped cream.