Mom's Easy Cherry Cheesecake
Mom's Easy Cherry Cheesecake recipe
Yield
12 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
graham cracker crumbs
|
*
|
| 3 | tablespoons |
sugar
|
|
| 3 | tablespoons |
margarine
melted |
|
| 24 | ounces |
cream cheese
softened |
|
| ¾ | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 21 | ounces |
cherry pie filling
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
graham cracker crumbs
|
*
|
| 45 | ml |
sugar
|
|
| 45 | ml |
margarine
melted |
|
| 693.6 | ml/g |
cream cheese
softened |
|
| 177 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 606.9 | ml/g |
cherry pie filling
|
|
Directions
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325℉ (160℃), 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time mixing well after each addition.
Blend in vanilla; pour over crust.
Bake at 450℉ (230℃), 10 minutes.
Reduce oven temperatur to 250 degrees F, continue baking 25 to 30 minutes or until set.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Top with pie filling just before serving.
