Ingredients Jump to Instructions ↓

  1. 1 pk (20 oz) Cookie Mix

  2. 16 oz Cream Cheese, Softened

  3. 1 c Sour Cream

  4. 3/4 c Sugar

  5. 1/4 t Almond Extract

  6. 3 ea Large Eggs

  7. 21 oz (1 cn) Cherry Pie Filling

  8. 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan. With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve

  9. 1/4 cup batter and chill. Pour remaining batter over crust. Bake at

  10. 1 hour and 10 minutes Increase oven temperature to

  11. 450 degrees F. Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a lattice design. Bake at

  12. 450 degrees F.,

  13. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. VARIATION: Substitute

  14. 13 x 9-inch baking pan for 9-inch springform pan. Prepare as directed except for baking. Bake at

  15. 350 degrees F.,

  16. 40 minutes. Increase oven temperature to

  17. 450 degrees F. Continue as directed.


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