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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is from an old Philadelphia Cream Cheese cookbook. It's my family's favorite cheesecake! Ingredients:
1 cup graham cracker crumbs |
3 tablespoons sugar |
3 tablespoons margarine, melted |
2 (8 ounce) packages cream cheese, softened |
2/3 cup sugar |
2 eggs |
1 cup semi-sweet chocolate chips, melted |
1/4 teaspoon almond extract |
1 (21 ounce) can cherry pie filling |
8 ounces cool whip, thawed |
Directions:
1. Combine crumbs, sugar, and margarine. Press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes.
2. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
3. Add eggs, one at a time, mixing well after each addition.
4. Blend in chocolate and extract. Pour over crust.
5. Bake at 350 degrees for 45 minutes.
6. Loosen cake from rim of pan; cook before removing rim of pan. Chill.
7. Top cheesecake with pie filling and whipped topping just before serving.
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