Cherry Cheese Cake
Cherry Cheese Cake
Crust:
1/4 Cup butter or margarine
1 egg yolk (I ususally use the egg white in the filling for more fluffyness)
2 T sugar
3/4 C flour
1/8 t salt
1/4 c ground almonds (optional)
Filling:
1 8oz pkg Philadelphia Cream Cheese, softened (I've tried cheaper substitues and it's not worth it)
1/3 C sugar
1 Lg egg
1/8 t cinnamon
1 lb 6 oz can cherry pie filling
Directions for crust:
Cream butter, sugar and salt. Beat in egg yolk. Add flour and almonds and blend til mixed well. Do not use mixer. It gets too tough).
Press pastry into and up sides of 8 or 9" pie pan. Put in refrigerator to cool while mixing filling.
Directions for filling:
Beat cream cheese until smooth; add sugar, egg (and if you want the other egg white from the crust) cinnamon; beat until fluffy. Pour into chilled pastry. Bake at 425 for 15 minutes or until filling is set and pastry brown.
Let cool. Spoon Cherry Pie Filling over top. Cchill til time to serve. At least 4 hours.
I've also doubled this recipe and used a deep dish pie plate.
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