Delightful Cherry Cheesecake
- 20 -40 cinnamon graham crackers (this depends on how thick you like your crust)
- 4 tablespoons butter, melted
- 1 (14 ounce) can sweetened condensed milk
- 16 ounces cream cheese
- 4 eggs
- 1 teaspoon vanilla extract
- 1 (21 ounce) can cherry pie filling
- Preheat oven to 350F.
- Place graham crackers little by little into food processor or blender until they are crumbs.
- Add melted butter to graham cracker crumbs little by little until crumbs become firm.
- Use a little left over butter on 9" pie pan to make sure crust doesn't stick.
- Add crumbs to pan and firmly press into the shape of the pan.
- Make sure the edges of pan have crust.
- Place in oven for 5-10 minutes depending how crispy you want the crust.
- Meanwhile, put cream cheese and eggs in blender.
- Blend.
- Once creamy and mixed, add sweetened condensed milk and vanilla extract.
- Blend again until well mixed and creamy.
- Pour mixture into crust.
- Make sure edges are not fully covered by mixture.
- Place cheesecake back in oven and bake for 40-45 minutes.
- Once cheesecake is done, let cool.
- Once cool, add the cherry pie filling as topping to the cheesecake!
- I would suggest putting in the fridge for a few hours cause it tastes even better cold (thanks Brooke!)
- And try not to eat the whole thing!
- ;).
crackers, butter, condensed milk, cream cheese, eggs, vanilla, cherry pie filling
Taken from www.food.com/recipe/delightful-cherry-cheesecake-282705 (may not work)