Cheesecake Recipes

Lattice Cherry Cheesecake
Serving Size: 10

1 package (20 oz) cookie mix
16 ounces cream cheese, softened
1 cup sour cream
3/4 cup sugar
1/4 teaspoon almond extract
3 large eggs
21 ounces (1 cn) cherry pie filling

Cooking Directions:

NOTE: Cookie mix should be refrigerated Sugar Cookie dough from the

Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices,
slightly overlapping, on bottom and sides of greased 9-inch springform
pan. With floured fingers, seal edges to form crust. Combine cream
cheese, sour cream, sugar and extract, mixing at medium speed on electric
mixer, until well blended. Add eggs, one at a time, mixing well after
each addition. Reserve 1/4 cup batter and chill. Pour remaining batter
over crust. Bake at 350 degrees F., 1 hour and 10 minutes Increase oven
temperature to 450 degrees F. Spoon pie filling over cheese- cake. Spoon
reserved batter over pie filling forming a lattice design. Bake at 450
degrees F., 10 minutes. Loosen cake from rim of pan; cool before removing
rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch
springform pan. Prepare as directed except for baking. Bake at 350
degrees F., 40 minutes. Increase oven temperature to 450 degrees F.
Continue as directed.

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