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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 8 |
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It really is a super easy recipe that my 5 year old actually made herself. I did the baking though, of course. ;) The cherry topping is also from the book, but I always add almond extract any time I use cherry pie filling, so I put that in the recipe also. The Cook Time includes refrigeration/cooling time, for planning purposes. (Or, so you don't end up eating dessert at 10:30 at night, like we did. LOL). Ingredients:
8 ounces cream cheese |
2 eggs |
1/2 cup sugar |
1 teaspoon vanilla |
1 graham cracker crust |
1 (15 ounce) can cherry pie filling |
1/2 teaspoon almond extract |
Directions:
1. Preheat the oven to 350°.
2. Add all ingredients (except crust) to the TALL CUP.
3. Twist on the CROSS BLADE, and place cup onto the power base.
4. Turn cup clockwise on the base to LOCK ON, and mix until smooth.
5. Pour the mixture into the graham cracker crust and bake for 20-25 minutes, or until set.
6. Cool on rack for 30 minutes and then cool one hour in the refrigerator.
7. Spread topping (if using) onto chilled cheesecake and enjoy!
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