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Patty's Cheesecake

Contributed By: Pat | See all of Pat's recipes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  50 Minutes
  15 servings
I must have tried over 20 cheesecake recipes and were never totally satisfied until I found this one. It never fails. When ever I go to a pot luck I am asked to bring a cheesecake....Everyone loves it.
RECIPE INGREDIENTS
CRUST:
2 Cups Graham Cracker Crumbs
1 tsp. cinnamon
1 stick melted butter
1/4 tsp. salt
1/4 cup sugar
FILLING:
4 8oz pkgs. cream cheese at room temperature (not low fat)
5 eggs
2 tsp. vanilla
1 cup sugar
TOPPING:
1 pt. sour cream
2 tsp vanilla
1/4 cup sugar
FINAL TOPPING:
1 can cherry pie filling
DIRECTIONS
For the crust, I use packaged graham cracker crumbs:


Pour the crumbs in a small bowl. Add salt, cinnamon, and sugar. Stir these dry ingredients and pour in 1 stick melted butter and stir well. Pat into the bottom of a spring form pan and up the sides. Bake in oven for 5 minutes at 350°. Take out of oven and sit aside.


In large bowl of electric mixer, place: Cream cheese which is at room temperature. Add vanilla and eggs one at a time, beating after each addition. Add sugar from time to time and be sure to scrape sides and bottom of bowl.


Beat until smooth and pour into the spring form pan. Bake at 350° for approximately 40-45 minutes.


While the cake is baking, mix the sour cream, vanilla and sugar. Set aside.


After cake has baked for 40-45 minutes, turn oven up to 400°. Pour the sour cream mixture on top of the hot cake and cook for another 5 minutes. Remove from oven. The top will be runny but it will set as it cools. Let cool to room temperature and refrigerate 4 to 6 hours.


Spread the can of cherry pie filling on the top before serving.


Take out of refrigerator and remove pan sides. Slide cake onto a platter and pour 1 can of pie filling on top. I like strawberry, cherry, raspberry, or blueberry.


Cut with long, slim sharp knife and enjoy.


Date Added: 10/14/2009
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Tina Reviewed: 09/04/2010
Great recipe
Tried this recipe for our monthly card game. Big hit. Very creamy and rich. Everyone wanted the recipe and I was happy to share it. Thanks.
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