This is a really great textured cheesecake. It is baked so it doesn't have a smooth light texture. I'm going to try making this again but not baking it which means not using any eggs.
what you need
6 HONEY MAID Honey Grahams, finely crushed (about 1 cup)
3Tbsp. sugar
3Tbsp. butter or margarine, melted
5pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1cup sugar
3Tbsp. flour
1Tbsp. vanilla
1cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1can (21 oz.) cherry pie filling (optional)
Directions
HEAT oven to 325°F.
Step 1: Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9X13 pan. Bake 10 min.
Step 2 MEANWHILE, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
Step 3 BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.
Next time I would go through step 2 but stop at the eggs, the flavor and consistency was delicious. I don't usually put any pie filling on top but it would probably be pretty good.
No comments:
Post a Comment