Cheesecake ( cherry topped )

10 servings

Ingredients

Quantity Ingredient
1 cup Graham cracker crumbs
3 tablespoons Sugar
3 tablespoons Butter (or marg.); melted
¼ teaspoon Cinnamon, ground
3 packs Cream cheese;softened,8oz ea
2 teaspoons Lemon juice
1 cup Sugar
5 Eggs
¼ teaspoon Salt
1½ cup Sour cream
2 tablespoons Sugar
½ teaspoon Vanilla extract
21 ounces Pie filling, cherry

Directions

Combine graham cracker crumbs, 3 tablespoons sugar, butter, and cinnamon in a medium bowl; mix well. Press into a 10" springform pan; set aside.

Beat cream cheese and lemon juice in a large mixing bowl until soft and creamy. Add 1 cup sugar, eggs, and salt; beat on medium speed of electric mixer for 10 minutes. Pour mixture into crust. Bake at 350 degrees for 45 minutes. Remove to wire rack and let stand 20 minutes.

Combine sour cream, 2 tablespoons sugar, and vanilla in a small bowl; stir well. Spread over cheesecake. Bake at 350 degrees for 10 minutes; cool. Chill before removing from pan; top with cherry pie filling.

SOURCE: Southern Living Magazine, sometime in the 1970s.

Typos by Nancy Coleman.

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