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Friday, October 1, 2010

Cherry Cheesecake

My friend shared this recipe with me. It was passed on to her from an older lady in Mt. Carmel and is one of her treasured favorites. I just had to share it with you. This is an easy combination of cherry delight and a cheesecake. What could be better than a recipe that give you two in one?


Barb's Cherry Cheesecake
1 pkg. (14-18 oz.) white cake mix
2 pkg. (8 oz. ea.) cream cheese, softened
4 cups confectioner's sugar
2 cans (21 oz.) cherry pie filling

Prepare cake as directed. Pour into sprayed and floured jelly roll pan. Bake at 350 for 20 minutes. Let set for 20-30 min. to cool.

In mixing bowl beat cream cheese and sugar until fluffy. Fold in whipping cream.

Spread with cream cheese and sugar mixture. Layer cherry pie filling on top. Chill 4 hours or overnight.

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