Cherry Cheesecake
If ever there was a dessert that tasted like Heaven, this would be it. I remember making this for
Christmas holidays, and occasionally for Easter and Mother's Day. I've always loved the cheesecake
part of the recipe.... but the cherry topping was the ingredient that made it complete. I always wanted
as much topping as I could get. For me, there was never enough topping. This is one of the few
sweet treats I prefer washing down with water instead of milk. And for those of you who can't eat
that much sugar, try the Diabetic Cheesecake. It's a close second
to the original.
2 cups Graham Wafers, crushed
� cup butter
8 oz. Cream Cheese, softened
1 cup White Sugar
1 envelope Dream Whip (or other powdered whip cream package)
1 can (12 oz.) Cherry Pie Filling
Lightly grease an 8"x12"x2" dish. Blend wafer crumbs and butter in a bowl, then line dish with crumb
mixture. Bake 10 minutes at 375 � F. Let cool. Blend cheese and sugar. Prepare Dream Whip as
directed on package and blend with cheese and sugar mixture. Spread over cooled crumbs in pan.
Pour cherry filling on top and let chill for at least 4 hours. Will last nearly a week when kept in fridge
and covered with cellophane.
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