Don mentioned that his cheesecake is 5 hours on his feet. While it
may be a spectacular cake the way he makes it, neither of us can spend
5 hours on our feet in a day. This is easer and still better than 95%
of the commercial cheesecakes you'd find in a store or bakery.
I prefer a plain New York style cheesecake (no fruit), but usually end up
topping it with cherry pie filling to satisfy my wife.
apple pie fillings work well too.
I've used this same recipe for years. I think it's the traditional recipe
from the Philadelphia cream cheese box.
Title: Tony's Cherry Cheesecake
Chapter: Watson's Favorite Desserts
1 cup Graham cracker crumbs
1/4 cup Margarine, melted
24 ounces Cream cheese, softened
3/4 cup Sugar
3 large eggs
1 teaspoon Vanilla
21 ounces Cherry pie filling (1 cn)
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325'F for 10 minutes. Combine cream cheese and sugar, mixing at
medium speed on electric mixer until well blended. Add eggs, one at a
time mixing well after each addition. Blend in vanilla; pour over crust.
Bake at 450'F for 10 minutes. Reduce oven temperature to 250'F, continue
baking 30 minutes or until set. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Top with pie filling just before serving.
I've made a variety of chocolate, pumpkin, and other flavored cheesecakes
but still prefer a simple basic cheesecake.
Some of my family members make this stuff with whip cream and call it
cheesecake. PLEASE... That's just cool whip pudding.