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Pumpkin Pot Pies
Halloween can be a scary time, but you don't have to be scared in the kitchen because our recipes will be right there to comfort you.
Sweetheart Cheesecake
Yield: Makes 10 servings
Ingredients:
1-1/4
cups chocolate cookie crumbs
1/4
cup butter, melted
2
packages (8 ounces each) cream cheese, softened
1/2
cup plus 1 tablespoon sugar, divided
1
teaspoon vanilla, divided
2
eggs
1
cup sour cream
1
can (21 ounces) cherry pie filling
Preparation:
1.
Preheat oven to 350°F.
2.
For crust, combine cookie crumbs and butter until well blended. Press mixture onto bottom of 9-inch springform pan. Bake 8 minutes; cool.
3.
For filling, beat cream cheese, 1/2 cup sugar and 1/2 teaspoon vanilla in medium bowl with electric mixer until well blended. Beat in eggs. Pour into cooled crust; bake about 40 minutes or until center is almost set. Cool.
4.
For topping, combine sour cream, remaining 1 teaspoon sugar and remaining 1/2 teaspoon vanilla in small bowl. Spread evenly over top of cheesecake. Drop teaspoonfuls of sauce from cherry pie filling onto sour cream topping; carefully pull tip of knife or wooden skewer through cherry sauce to form hearts. Cover and refrigerate 3 hours or overnight. Serve remaining cherry pie filling over slices of cheesecake.
This recipe appears in:
Valentine's Day
