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Washington Cheesecake

Author/Submitted by: From the Official U.S. Olympic Training Table Cookbook. Formatted by Rose Capoccia.
Servings: 12
Categories: Cheesecakes / Desserts


1  cup  Graham cracker crumbs
1/4  cup  Sugar
1/4  cup  Touch of Butter Spread

24  ounces  Cream cheese, softened
3/4  cup  Sugar
2  tablespoons  Flour
3    Eggs
2  tablespoons  Milk
1  teaspoon  Vanilla

2  tablespoons  Almond-flavored liqueur, optional
21  ounces  Cherry pie filling

1. CRUST: Heat oven to 325 F. Mix crumbs; sugar and spread; press onto bottom of 9-inch springform pan. Bake 10 minutes.

2. FILLING: Increase oven temperature to 450 F. Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and vanilla; pour over crust. Bake 10 minutes. Reduce oven temperature to 250 F; continue baking 30 to 35 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate.

3. TOPPING: Combine topping ingredients and add to cheesecake before serving.

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