Sweetheart Cheesecake the Editors of Publications International, Ltd.
Makes 10 servings
|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|
|1||cup sour cream|
|1||can (21 ounces) cherry pie filling|
- Preheat oven to 350°F.
- For crust, combine cookie crumbs and butter until well blended. Press mixture onto bottom of 9-inch springform pan. Bake 8 minutes; cool.
- 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.
- 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.
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