1 cup graham cracker crumbs
3 tablespoons margarine, melted
1 cup sugar
4 large eggs
1 tablespoon vanilla
3 tablespoons sugar
32 ounces cream cheese, softened
3 tablespoons unbleached all purpose flour
1 cup sour cream
21 ounce can cherry pie filling
Combine crumbs, sugar and margarine, press onto bottom of 9 inch spring form pan. Bake at 325F for 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450F for 10 minutes. Reduce temperature to 250F; continue baking for 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. Serves 10.
Variation:
Substitute 1 1/2 cups finely chopped nuts and 2 tablespoons sugar for graham cracker crumbs and sugar.
Cheesecake Index | Recipe Index | Home