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1 2/3 cups graham cracker crumbs 3 tablespoons sugar 1/2 tablespoon cinnamon 4 tablespoons butter 1. Mix the crumbs, sugar, cinnamon, and butter in a nine inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform. 2. Press the crumbs across the bottom of the pan and up the sides. 3. Bake for ten minutes at 350 degrees. Note: This is a crumb crust that will tend to burn during baking. To reduce the chances of burning, use a ceramic pan or a bright silver pan. A ceramic pan will tend to insulate the crust and a silver pan reflects heat. Filling 2 8-ounce packets of cream cheese, softened 1/2 cup sugar 2 large eggs 1/2 teaspoon almond extract 1 21-ounce can of cherry pie filling 1. In a medium bowl, beat the cream cheese until soft. Add the sugar and beat until smooth. 2. Add the eggs one at a time and the extract. Continue beating until smooth. 3. Poor into the pie shell and bake at 325 degrees until the center of the pie no longer jiggles. 4. Cool on a wire rack. Spoon the prepared pie filling over the cheese filling |
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4 chocolate graham crackers, crushed (1 cup crumbs) 12 ounces Neufchâtel cheese 8 ounces vanilla nonfat yogurt 1/4 cup sugar 1 teaspoon vanilla 1 envelope unflavored gelatin 1/4 cup cold water 1 can (20 ounces) light cherry pie. PREPARATION: 1. Sprinkle cracker crumbs onto bottom of 8-inch square baking pan. Beat cheese, yogurt, sugar and vanilla in medium bowl with electric mixer at medium speed until smooth and creamy. 2. Sprinkle gelatin into water in small cup; let stand 2 minutes. Microwave on HIGH 40 seconds; stir and let stand 2 minutes or until gelatin is completely dissolved. 3. Gradually beat gelatin mixture into cheese mixture with electric mixer until well blended. Pour into prepared pan; refrigerate until firm. Spoon cherry filling onto cheesecake. Refrigerate until ready to serve. |
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