1 1/2 cups graham cracker
crumbs
1/4 cup granulated sugar
1/3 cup butter or margarine, softened
4 (3-ounces each) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs, separated
2 teaspoons vanilla extract
1 (27-ounce) jar CROSSE & BLACKWELL Cherry Blackberry Pie
Filling, divided use
1 cup sour cream
3 tablespoons granulated sugar
1 teaspoon vanilla extract
Preheat oven to 325°F
(160°C).
For Crust: Combine graham cracker crumbs,sugar
and butter in medium bowl; mix well. Press onto bottom and 1-inch
up sides of ungreased 9-inch springform pan. Bake for 5 to 7
minutes. Remove from oven; cool.
For Cheesecake: Beat cream cheese and sugar in
large mixer bowl until smooth. Beat in egg yolks and vanilla
extract. Stir in 1/2 cup pie filling. Beat egg whites in small
mixer bowl until soft peaks form; fold into cream cheese mixture.
Pour into crust. Bake for 30 to 35 minutes or until center is
almost set. Remove from oven; cool in pan on wire rack for 5
minutes.
For Topping: Combine sour cream, sugar and
vanilla extract in medium bowl; stir until smooth. Pour over
surface of warm cheesecake. Bake for 10 minutes; cool. Refrigerate
for several hours or overnight. Remove side of pan; cut cheesecake
into wedges. Before serving, spoon remaining pie filling over
wedges.
Makes 12 servings.
Recipe is
the property of Nestlé® and Meals.com, used with permission.
