Delectable Cherry Cheesecake

By Addie

Now you can have your cake — or cheesecake — and eat it too!! I had a delectable cherry cheesecake at a Bed and Breakfast recently, and because it was so delightful, I came home and created an equally delicious yet healthier version of the tasty treat for my husband and I to enjoy on a more regular basis. I use vanilla extract instead of lemon juice, which many cheesecake recipes call for, which gives the cheesecake filling a custard-like texture. This recipe, as most of my mine are, is as easy as 1 – 2 – 3, and it really is as simple as can be!

Ingredients

• Graham Cracker Crust:
• Mix 1 1/4 cup graham crackers and 1/3 cup + 1 tablespoon melted margarine together. Gently press the mixture into the bottom and sides of a glass pie plate (could substitute with a pie pan).
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• Filling:
• Blend 1 package (8 oz) cream cheese at room temperature until fluffy. Slowly add 1 teaspoon vanilla, 1 large lightly whisked egg and 1 can sweetened condensed milk to the cream cheese while blending.

Preparation

Step 1

Preheat oven to 300 degrees.

Pour your filling mixture into your prepared pie shell, and bake for 50 – 60 minutes. I actually like this a little warm, but most enjoy cheesecake cooled or even chilled. Whatever you like and your loved ones like — make it happen!

Other Topping Suggestions:

Fresh Raspberries or Blueberries
Whipped Cream and Strawberries
Mini Chocolate Chips with Chocolate or Carmel Drizzled Over Top