Post by Debbie on Jun 24, 2012 22:05:08 GMT -5
1 1/2 cup(s) graham-cracker crumbs
6 tablespoons butter melted
2 tablespoons sugar
Filling
1 1/2 package(s) (8 oz. each) cream cheese softened
1/2 cups sugar
2 large eggs
2 teaspoons freshly grated lemon peel
1 1/2 teaspoons pure vanilla extract
1 cup canned cherry-pie filling
Preheat oven to 350ºF.
Grease a 9-inch square baking pan. Line pan with foil, extending foil over rim; grease foil.
Prepare crust:
In bowl, with fork, stir graham-cracker crumbs, butter and sugar until blended.
With hand, press mixture onto bottom of prepared pan.
Bake 10 minutes.
Cool completely in pan on wire rack.
Prepare filling:
In small bowl, with mixer at medium speed, beat cream cheese until smooth.
Gradually beat in sugar.
Beat in eggs, lemon peel and vanilla extract just until blended.
Pour cream-cheese mixture evenly over cooled crust.
Spoon dollops of cherry-pie filling over cheese mixture.
With tip of knife, cut and twist through mixture to create marbled effect.
Be careful not to cut into the crust.
Bake until a toothpick inserted in the center comes out almost clean, about 45 minutes.
Cool completely in pan on wire rack;
refrigerate until ready to serve.
When cold, use foil overhang to lift cheesecake out of pan;
place on cutting board and peel foil away from sides.
Cut lengthwise into 2 strips, then cut each strip crosswise into 2 squares.
Cut each square diagonally into quarters.
6 tablespoons butter melted
2 tablespoons sugar
Filling
1 1/2 package(s) (8 oz. each) cream cheese softened
1/2 cups sugar
2 large eggs
2 teaspoons freshly grated lemon peel
1 1/2 teaspoons pure vanilla extract
1 cup canned cherry-pie filling
Preheat oven to 350ºF.
Grease a 9-inch square baking pan. Line pan with foil, extending foil over rim; grease foil.
Prepare crust:
In bowl, with fork, stir graham-cracker crumbs, butter and sugar until blended.
With hand, press mixture onto bottom of prepared pan.
Bake 10 minutes.
Cool completely in pan on wire rack.
Prepare filling:
In small bowl, with mixer at medium speed, beat cream cheese until smooth.
Gradually beat in sugar.
Beat in eggs, lemon peel and vanilla extract just until blended.
Pour cream-cheese mixture evenly over cooled crust.
Spoon dollops of cherry-pie filling over cheese mixture.
With tip of knife, cut and twist through mixture to create marbled effect.
Be careful not to cut into the crust.
Bake until a toothpick inserted in the center comes out almost clean, about 45 minutes.
Cool completely in pan on wire rack;
refrigerate until ready to serve.
When cold, use foil overhang to lift cheesecake out of pan;
place on cutting board and peel foil away from sides.
Cut lengthwise into 2 strips, then cut each strip crosswise into 2 squares.
Cut each square diagonally into quarters.