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IRRESISTABLE CHERRY CHEESECAKE




Source of Recipe


I Can't Believe It's Not Butter! ®


List of Ingredients




2 cup graham cracker crumbs
2 cups sugar
1/2 tsp. ground cinnamon
6 Tbsp. PLUS 1/2 cup I Can't Believe It's Not Butter!® Spread, melted
4 packages (8 oz. ea.) cream cheese, softened
1/4 cup all-purpose flour
1/4 cup lemon juice
7 eggs, slightly beaten
2 cups heavy or whipping cream
1/2 cup evaporated milk
2 tsp. vanilla extract
1 can (21 oz.) cherry pie filling


Recipe



On bottom rack in oven, place 13 x 9-inch pan filled halfway with water. Preheat oven to 325°. In medium bowl, combine graham cracker crumbs, 1/2 cup sugar, cinnamon and 6 tablespoons melted I Can't Believe It's Not Butter!® Spread. In 10-inch springform pan, press crumb mixture on bottom and halfway up sides; set aside.

In large bowl, with electric mixer, beat cream cheese and remaining 1-1/2 cups sugar 3 minutes or until smooth. Beat in remaining 1/2 cup melted Spread, flour and lemon juice. Gradually beat in eggs, cream, milk and vanilla until smooth. Pour into prepared pan; place on middle rack in oven.

Bake 1 hour. Decrease oven temperature to 300° and bake an additional 30 minutes or until almost set in center. Turn off oven without opening the door and let cheesecake stand in oven 1 hour. On wire rack, cool completely. Cover and refrigerate overnight. To serve, top with cherry pie filling. Best if made 1 day ahead.
Serves: 12