Happy Valentine's Day! Enjoy this Cherry Cheesecake Pie with your loved ones.
Equipment You Will Need:
- 9" pie pan
- Gallon-sized plastic bag
- Rolling Pin
- Electric mixer
- 1-qt. sauce pot
- Measuring spoons
- Measuring cups
- Large mixing bowl
Preheat oven to 375º
For the crust:
- 18-20 Cinnamon Graham Crackers
- 1/2 c. (1 stick) butter
- 1/4 c. sugar
Place the graham crackers in a plastic bag and roll with the rolling pin until crushed to small crumbs. Or grind in a food processor. Put the crumbs into a large mixing bowl and mix with the sugar.
Melt the butter and pour over the crumb mixture. When thoroughly combined, press the mixture into the bottom and sides of the pie pan.
For The Filling:
- 2 8-oz packages Cream Cheese, softened
- 1 c. sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 can Cherry Pie Filling
In electric mixer at low speed, combine the cream cheese and sugar. Turn the mixer to medium and add the eggs one at a time. Scrape the bowl to make sure everything is evenly mixed. Mix at medium speed for about 5 minutes.
Pour the cheese mixture into the pie pan, and bake for 45 minutes.
Remove the pie from oven, let cool for about 1 hour, and top with the Cherry Pie Filling.
Pareve Cherry Cheesecake:
Substitute 2 containers of Tofutti Better Than Cream Cheese for the cream cheese and margarine for the butter.
Vegan Cherry Cheesecake:
Substitute Tofutti Better Than Cream Cheese for the cream cheese, margarine for the butter and omit the eggs.