makeover cherry-topped cheesecake
From my Mamaw's recipe collection.
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yield
16 serving(s)
prep time
35 Min
cook time
45 Min
method
Bake
Ingredients For makeover cherry-topped cheesecake
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3/4 cgraham cracker crumbs
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1/3 ccrushed gingersnap cookies (about 8 cookies)
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2 Tbspsugar
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2 Tbspbutter, melted
- FOR THE FILLING
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2 pkg(8 ounces each) reduced-fat cream cheese
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1 chalf-and-half cream
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1/2 csugar
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2 Tbspall-purpose flour
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1/2 tspsalt
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3 Tbsplemon juice
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3 Tbsporange juice
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2eggs, lightly beaten
- FOR THE TOPPING
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1 can(20 ounces) reduced-sugar cherry pie filling
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1 c(8 ounces) reduced-fat sour cream
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2 Tbspsugar
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1/2 tspvanilla extract
How To Make makeover cherry-topped cheesecake
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1In a small bowl, combine the cracker crumbs, crushed cookies, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
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2In a large bowl, beat the cream cheese, cream, sugar, flour and salt until smooth. Beat in juices until blended. Add eggs; beat on low speed just until combined. Pour over crust. Return pan to baking sheet. Bake for 35-45 minutes or until center is almost set. Meanwhile, combine topping ingredients. Gently spread over cheesecake; bake 10 minutes longer.
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3Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
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