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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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My husband, Bill, does not normally like sweets, but he is a cheesecake fanatic, and this is the favorite of our house. Ingredients:
1 cup graham cracker crumbs |
3 tablespoons sugar |
3 tablespoons melted butter |
4 (8 ounce) packages cream cheese (softened) |
1 cup sugar |
3 tablespoons flour |
4 eggs |
1 cup sour cream |
1 (8 ounce) container mascarpone |
2 teaspoons sugar |
1 (21 ounce) can cherry pie filling |
Directions:
1. Preheat over to 350f.
2. Mix together graham cracker crumbs, 3 tbs sugar and melted butter. Press into bottom of a tall 9 springform pan.
3. Mix the cream cheese, sugar and flour thoroughly, then add agges one at a time. Beat in sour cream, and whip until completely mixed and place into pan.
4. Put the springform pan with the cheesecake on a cookie sheet and add 1/2 inch of water to the cookie sheet. This will help prevent the cheesecake from cracking as it cooks. Bake for 1 hour and 15 minutes.
5. Turn off oven and crack door open, leaving cheesecake inside oven until cool.
6. Topping: Whip the mascarpone and sugar, and top the cheesecake. Once the layer is put on the cheesecake, add the cherry pie filling on top. Place in fridge overnight.
7. NOTE: You can use the pre-made graham cracker crumb pie pans that you get at the store, but if you do, the filling will make three pies, and only bake 50-55 minutes. You also need to double the topping quantity for the three pies.
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