April 23 - National Cherry Cheesecake Day
Cherry Cheese Cake
Utensils:
6" Spring Form Pan 1 small pan
Blender Oven
Crust:
1/2 Cup Graham Crackers Crumbs 1 Tablespoon Sugar 2 Tablespoons Melted Butter
Cheesecake:
1/4 Cup Sugar 3/4 Cup Sour Cream 1 Egg
1 Teaspoon of vanilla 1 8 oz. Package of Cream Cheese 1 Tablespoon Melted
Butter
Topping:
1 Can Cherry Pie Filling
Combine Graham Crackers, Sugar and Butter then press into the bottom of the
spring form pan.
Hint: an easy way to crush Graham Crackers is to place 3-4 crackers in a
self-closing plastic bag then take a rolling pin and gently crush them. Voila -
no mess!
Put sour cream, egg, vanilla into the blender and begin to blend at a medium
speed add cream cheese slowly by cutting chunks and adding to the mixture wait
until blended before adding the next piece. Lastly add the butter and blend
another moment. Pour into the spring form pan. Bake at 325° F for 45-60
minutes. The cheesecake is done when a straw (or a slender knife) inserted into
the middle of the cake comes out clean.
When the cake is cooled, put the cherry pie filling on the top and serve.
Tip: You can double this recipe easily, but you will need a 12" spring form pan
and baking time may be extended slightly.
GOD Bless, Marla
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