Cinnamon Cherry Cheesecake Squares |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This recipe was given to me by a friend at my wedding shower 24 years ago. It has become a real family favorite over the years. Ingredients:
1-3/4 cups cinnamon graham cracker crumbs (about 9 whole crackers) |
1/4 cup sugar |
1/2 cup butter, melted |
filling: |
2 packages (8 ounces each) cream cheese, softened |
1/2 cup sugar |
3 eggs, lightly beaten |
1 teaspoon vanilla extract |
topping: |
2 cups (16 ounces) sour cream |
1/4 cup sugar |
1 teaspoon vanilla extract |
1 can (16 ounces) cherry pie filling |
Directions:
1. In a bowl, combine graham cracker crumbs and sugar; stir in butter. Press onto the bottom of a 12-in. x 7-1/2-in. x 2-in. baking dish. Set aside.
2. For filling, beat cream cheese and sugar in a large bowl. Add eggs; beat on low speed just until combined. Add vanilla. Pour into crust.
3. Bake at 350° for 25 minutes. Remove from the oven; let stand for 5 minutes (leave oven on). For topping, combine the sour cream, sugar and vanilla; carefully spread over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight. Cut into squares; top each with a spoonful of cherry pie filling. Refrigerate leftovers. Yield: 12-15 servings.
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