Recipe by Mrs. Cifaloglio
"This cheesecake can be put together in 15 minutes. Impress your guests and place it on a pedestal cake dish! Blueberry pie filling will work well, too!"
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3 (3 ounce) packages
2 (8 ounce) packages
cream cheese, softened
1 (3 ounce) package
cream cheese, softened
heavy whipping cream
1 (21 ounce) can
cherry pie filling
I had planned to make another Allrecipe cheesecake recipe, but couldn't find one of the main ingredients anywhere, so I decided to try this one. When I first read the recipe, I thought "Oh man! That's going to be too cheesey!" But it was excellent! A little goes a long way. Since I had already bought graham cracker crumbs for the other recipe, I decided to make a base for this cake using a mixture of crumbs, sugar and melted butter. Good decision - it tasted great. I omitted the top layer of ladyfingers and just put the light cherry pie filling right on top of the cheese mixture. Excellent!
This is one of my favorite cheesecake recipes. My mom used to make this when I was a little girl. I usually only use 11 ounces of cream cheese instead of the 19 ounces the recipe calls for. I think it makes a much lighter cheesecake.I like to top it off with either blueberry or strawberry pie filling.You have to try it, it's really good.
I really found it hard to find ladyfingers because they aren't so readily available here and I was looking around for about 2 hours before realising they werent in the supermarket I was in. I didn't use softened cream cheese so pretty much this recipe was a complete disaster. I could sort of taste how it might have been okay. But I'm giving it 4 stars cause I think would the proper ingredients it would have been okay. Plus mine didn't set? Is that cause I used the wrong cheese and didn't use ladyfingers (I did sub. in some type of soft biscuit which I crumbled)...
This recipe went together so well. I used a quiche dish since I didn't have a springside pan. I also omitted the top layer of ladyfingers to keep the height down a little. And, instead of using canned pie filling, I made my own with fresh blueberries. A lovely presentation and very tasty.
I've been making this for years, sometimes I fold in drained crushed pineapple to the mixture.
This is my husband's absolutely favorite cheesecake recipe! And several other people who have eaten this tell me it's the best cheesecake they've ever had. I increase the cream cheese to three, I reduce the coolwhip to 8oz instead of 12oz just because we like the more intense cream cheese flavor. We also omit the lady fingers and use graham cracker crust for top and sides. Thanks for this great recipe! Now our go-to recipe for cheesecake!
I have been using this recipe for a couple years now. I started off with one small springform pan and now I have five because people keep giving them to me to make more of this cheesecake. The great thing is, it's so easy! I stocked up on 10 pkgs of ladyfingers the other day and the baker says to me "tiramisu?", no...delicious cheesecake!
This is a great cheesecake, however I use powdered (confectioner's) sugar instead of regular sugar. I think it sweetens things like cream cheese and whipping cream much better, without the gritty taste that you can get with granulated sugar. Also, I topped my cheesecake with crushed pineapple, draining it first of course!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 289
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