Northwest Cheesecake Supreme Recipe
Ingredients
| Graham cracker crumbs | 1 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Margarine | 3 Tablespoon, melted | |
| 4 8-oz. pkgs. Cream Cheese, softened | ||
| Sugar | 1 Cup (16 tbs) | |
| Flour | 3 Tablespoon | |
| Eggs | 4 standard | |
| Sour cream | 1 Cup (16 tbs) | |
| Vanilla | 1 Tablespoon | |
| Cherry pie filling can | 1 21 Ounce | |
Directions
Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan.
Bake at 325° 10 minutes.
Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in sour cream and vanilla; pour over crust.
Bake at 450°, 10 minutes.
Reduce oven temperature to 250°; continue baking 1 hour.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Top with pie filling just before serving.
Bake at 325° 10 minutes.
Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in sour cream and vanilla; pour over crust.
Bake at 450°, 10 minutes.
Reduce oven temperature to 250°; continue baking 1 hour.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Top with pie filling just before serving.
Chef
