Cheery Cherry Cheesecake

Cheery Cherry Cheesecake

INGREDIENTS

  • 1 1/2 cups graham cracker crumbs

  • 6 tablespoons butter melted

  • 2 tablespoons granulated sugar

  • 3 packages PHILADELPHIA Cream Cheese 8 ounces each

  • 1 cup sugar

  • 6 large egg yolks

  • 2 tablespoons lemon juice

  • 1 teaspoon vanilla extract

  • 1 cup sour cream

  • 1 can cherry pie filling 21-ounce

INSTRUCTIONS

  1. Preheat oven to 350°F. Stir the crumbs with melted butter and granulated sugar in large bowl until moistened. Press mixture onto bottom of 9-inch springform pan. Bake until crust is set and golden around edges, about 10 minutes. Set aside to cool.

  2. Reduce oven to 325°F. In a large bowl, beat the cream cheese and 1 cup of sugar until smooth, about 2 minutes. Beat in egg yolks one at a time. Add lemon juice, vanilla, and sour cream and beat just until blended. Pour batter into prepared crust. Bake for 45 to 50 minutes or until center is almost set. Run a knife around edge of pan to loosen cake. Set on wire rack to cool completely. Refrigerate for 4 hours or overnight. Remove sides of pan and spoon cherry pie filling over cake.INGREDIENTS

    • 1 1/2 cups graham cracker crumbs

    • 6 tablespoons butter melted

    • 2 tablespoons granulated sugar

    • 3 packages PHILADELPHIA Cream Cheese 8 ounces each

    • 1 cup sugar

    • 6 large egg yolks

    • 2 tablespoons lemon juice

    • 1 teaspoon vanilla extract

    • 1 cup sour cream

    • 1 can cherry pie filling 21-ounce

    INSTRUCTIONS

    1. Preheat oven to 350°F. Stir the crumbs with melted butter and granulated sugar in large bowl until moistened. Press mixture onto bottom of 9-inch springform pan. Bake until crust is set and golden around edges, about 10 minutes. Set aside to cool.

    2. Reduce oven to 325°F. In a large bowl, beat the cream cheese and 1 cup of sugar until smooth, about 2 minutes. Beat in egg yolks one at a time. Add lemon juice, vanilla, and sour cream and beat just until blended. Pour batter into prepared crust. Bake for 45 to 50 minutes or until center is almost set. Run a knife around edge of pan to loosen cake. Set on wire rack to cool completely. Refrigerate for 4 hours or overnight. Remove sides of pan and spoon cherry pie filling over cake.

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