Cherry Cheesecake

Crust:
1 cup Graham cracker crumbs
3 tbsp. sugar
3 tbsp. margarine, melted

Filling:
24 oz. cream cheese, softened
3/4 cup sugar
3 lg. eggs
1 tsp. vanilla
1 can (21 oz.) cherry pie filling

Directions:

Crust:
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes.

Filling:
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour over crust.

Bake at 450°F for 10 minutes. Reduce oven temperature to 250°F; continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving.

User Reviews:

They Pie set good, but i perfer if u put a little wipped cream, makes for a more taster cheesecake.

Submitted by Brittany on December 07, 2003

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