INGREDIENTS

Servings: 32 servings or 4 (9-inch) pies, 8 servings each
  •   Almond Cream
  • 9 oz. unsalted butter, softened
  • 9 oz. powdered sugar
  • 9 oz. blanched almond meal
  • 1/2 tsp. almond extract
  • 6 fl oz eggs
  • -9/10 oz. cake flour, sifted
  • 24 oz. HONEY MAID Graham Cracker Crusts (6 oz.)
  •   Cheesecake
  • 2 lb. cream cheese, softened
  • 8 oz. granulated sugar
  • 2 Tbsp. all-purpose flour
  • 2 tsp. vanilla
  • 8 oz. sour cream
  • 8 fl oz eggs
  • 19-1/2 oz. cherry pie filling, chopped

DIRECTIONS

  1. Almond  Cream: Beat butter and powdered sugar with mixer fitted with paddle attachment until light and fluffy. Add almond meal and extract; mix well. Add eggs, 1 at a time, mixing after each just until blended. Add cake flour; beat 1 min. Scrape paddle, bottom and side of bowl. Beat 30 sec. Pour into crusts, adding about 1 cup to each crust.
  2. Bake  in 350ºF standard oven 20 min. or until centers are just set. (Layers should leave no indentations when pressed lightly in centers.) Cool 15 min. Meanwhile, prepare Cheesecake batter.
  3. Cheesecake:  Reduce oven temperature to 325ºF. Beat cream cheese, granulated sugar, all-purpose flour and vanilla with mixer fitted with paddle attachment 1 min. Scrape paddle, bottom and side of bowl. Beat 1 min. Add sour cream; beat on low speed just until blended. Add eggs, 1 at a time, mixing after each just until blended.
  4. Pour  2 cups batter over Almond Cream layer in each crust. Use a teaspoon to dot 1/2 cup cherry pie filling over batter in each crust; swirl gently with knife.
  5. Bake  20 to 25 min. or until centers are almost set. Cool 30 min. Refrigerate 2 hours or until chilled.
  6. Special Extra

    If desired, garnish with whipped cream just before serving.

    Important Note

    Be sure to reduce the oven temperature to 325ºF before baking the cheesecake layer as noted in recipe.

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