This has always been a favorite in my household, but with soaring food prices it's taken a back burner most weekends. There is nothing better than a deliciously light cherry cheesecake to whet your dessert whistle. While simplistically easy, most foodies cringe at the extra dollars added to an already unstable food bill each week.
Last week in Aldi they advertised graham cracker crusts for only 99 cents. Also on special were bricks of cream cheese for 99 cents. A can of cherry filling was only $1.69. With these prices I thought it's time to entertain my family again with one of their favorite scrumptious desserts. Wait for supersonic specials like those mentioned and treat your family to this age old recipe.
2 (8 ounce) packages Philadelphia Brand Cream Cheese
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 prepared graham cracker crumb crust (6 ounces or 9 inches)
1 can cherry pie filling
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.
Pour into crust.
Bake at 350 F for 40 minutes or until center is almost set. Cool. Refrigerate 2 hours or overnight. Top with canned cherry pie filling.
Last week in Aldi they advertised graham cracker crusts for only 99 cents. Also on special were bricks of cream cheese for 99 cents. A can of cherry filling was only $1.69. With these prices I thought it's time to entertain my family again with one of their favorite scrumptious desserts. Wait for supersonic specials like those mentioned and treat your family to this age old recipe.
2 (8 ounce) packages Philadelphia Brand Cream Cheese
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 prepared graham cracker crumb crust (6 ounces or 9 inches)
1 can cherry pie filling
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.
Pour into crust.
Bake at 350 F for 40 minutes or until center is almost set. Cool. Refrigerate 2 hours or overnight. Top with canned cherry pie filling.
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