Cherry Cheesecake With A Graham Cracker Crust
By
Shannon Kramer
@wannanoU2
1
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.
Ingredients
- 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
How to Make Cherry Cheesecake With A Graham Cracker Crust
- 1In 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.
- 2In 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.
