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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This smooth cheesecake is not overly sweet, and the pound cake makes a convenient crust. It's a tradition at holiday time.Nick Mescia, Surprise, Arizona Ingredients:
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/8-inch slices |
3 packages (8 ounces each) cream cheese, softened |
1-3/4 cup sugar |
4 eggs |
4 cups (32 ounces) sour cream |
2 teaspoons vanilla extract |
topping: |
1 cup (8 ounces) sour cream |
cherry pie filling |
Directions:
1. Arrange cake slices in two overlapping layers on the bottom and around the sides of a 10-in. springform pan; set aside.
2. In a bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until combined. Pour over cake slices. Bake at 350° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Just before serving, spread sour cream over cheesecake; top with cherry pie filling. Yield: 12-14 servings.
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