5/5
(1 Votes)
Ingredients
- Crust:
- 1 C. graham cracker crumbs
- 1/4 tea. Ground cinnamon
- chopped pecans (optional)
- 3 T. sugar
- 3 T. melted margarine
- ●Spray spring from pan with Pam or lightly oil bottom and sides
- ●Mix crumbs, sugar, cinnamon in small bowl. Add margarine and blend well.
- ●Press evenly over bottom of pan. (May press chopped nuts in crust)
- ●Refrigerate while preparing filling.
- Filling:
- 3 (8-oz.) pkg cream cheese @ room temperature
- 5 lg. eggs at room temp.
- 1 C. sugar
- 1/4 tea. salt
- ●With mixer beat cream cheese until it is smooth and creamy.
- ●Add eggs one at a time, beating well.
- ●Add sugar and salt and blend well.
- ●Beat 10 min. until smooth, creamy, and paler in color.
- ●Pour in pan.
- ●Bake @ 350 F. for 50 min. or until cake is set and top is formed. (The cake will be light golden brown.)
- ●Remove from oven and place pan on wire rack for 20 min until the cake sets.
- Topping:
- 1 ½ C. sour cream (12 oz total)
- ½ tea. vanilla
- 3 T. sugar
- ●With wooden spoon, mix above ingredients about 1 min. or until smooth.
- ●Pour over cake spreading gently over surface.
- ●Return to oven and bake 10-12 min. until set.
- ●Cool pan on wire rack.
- ●Refrigerate until cold or up to 2 days before serving. (freezes well)
Preparation
Step 1
●After the cake has cooled or several hours before serving, place a can of cherry pie filling that has been chilled, on top of cake. Serve.