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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 50 |
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This is great for a crowd since it makes 50 servings! The dough is yeast-based, cherry pie filling goes on then the cheese filling tops it. Ingredients:
2 cups all-purpose flour |
1/2 teaspoon salt |
2 tablespoons sugar |
1 cup crisco |
1 egg |
2 teaspoons vanilla |
1 small cake yeast |
1/4 cup warm milk |
2 (20 ounce) cans cherry pie filling |
3 (8 ounce) packages cream cheese |
1 cup granulated sugar |
1 teaspoon vanilla |
5 whole eggs |
1 1/2 pints sour cream |
1/2 cup sugar |
1 teaspoon vanilla |
Directions:
1. For the dough crust:.
2. Cut shortening into the flour, sugar and salt as you would do so in making pie crust.
3. Crumble yeast into warm milk and stir till dissolved.
4. Add the egg, vanilla and yeast mixture to the flour mix and form into a ball.
5. Roll dough to fit a large, deep 12 x18 x2 .
6. baking pan.
7. Spread over this 2 cans cherry pie filling.
8. For the cheesecake layer:.
9. Stir the cream cheese and sugar until creamy.
10. Add vanilla and one egg at a time, beating well after each egg is added.
11. Beat until fluffy.
12. Pour this mixture carefully over the cherries.
13. Bake in 350 degree F. oven for about 1 hour.
14. While this is baking, prepare topping:.
15. Mix sour cream with sugar and vanilla to blend.
16. When cheese cake is baked, remove from oven and spread sour cream mixture over top and bake for 5 minutes more.
17. Cool, then chill for a few hours.
18. Cut into small 2 squares to serve.
19. Note- If you don't have this large baking pan you can divide dough to fit into a 9 x13 x2 pan plus a 9 x9 x2 pan.
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