Irresistible Cherry Cheese Cake

By Hklbrries

Ingredients

• 2 cups graham cracker crumbs
• 2 cups sugar
• 1/2 tsp ground cinnamon
• 6 tbsp plus 1/2 cup (1 stick) "I Can't Believe It's Not Butter" spread, melted
• 4 packages (8 ounce each) cream cheese, softened
• 1/4 cup all-purpose flour
• 1/4 cup lemon juice
• 7 eggs, slightly beaten
• 2 cups (1 pint) whipping or heavy cream
• 1/2 cup evaporated milk
• 2 tsp vanilla extract
• 1 (21 ounce) can cherry pie filling

Details

Servings 12

Preparation

Step 1

On bottom rack in oven, place 13-by-9-inch pan filled halfway with water. Preheat oven to 325 F. In medium bowl, combine graham cracker crumbs, 1/2 cup sugar, cinnamon and 6 tbsp "I Can't Believe It's Not Butter." In 10-inch springform pan, press crumb mixture on bottom and halfway up sides; set aside.

In large bowl, with electric mixer, beat cream cheese and remaining sugar 3 minutes or until smooth. Beat in remaining "I Can't Believe It's Not Butter," flour and lemon juice. Gradually beat in eggs, cream, milk and vanilla until smooth. Pour into prepared pan; place on middle rack in oven.

Bake 1 hour. Decrease oven temperature to 300 F and bake an additional 30 minutes or until almost set in center. Turn off oven without opening the door and let cheesecake stand in oven 1 hour. Cool on wire rack. Cover and refrigerate overnight. To serve, top with cherry pie filling.