Cherry Cheesecake - Stevie's Crazy Kitchen Blog at Allrecipes.com - 256727

Stevie's Crazy Kitchen

Cherry Cheesecake 
 
Nov. 12, 2011 9:46 am 
Updated: Nov. 14, 2011 8:50 pm
For the Crust:
buy a premade graham cracker crust
OR/
1 C cracker crumbs (about 20 squares.)
4 T melted butter/margarine
1/4 t cinnamon
1/4 t nutmeg
Mix well and press into and up sides of a 9" pie plate.  Chill for one hour.

For the filling:  Pre-heat oven to 350F and place pan of hot water on lower rack. (helps prevent cracking.)
2 8oz pkg's cream cheese
3/4 C sugar
1+1/2 t vanilla
1 egg
1/4 C flour
1/2 C milk
Whip egg with beater, gradually mixing in sugar.  Stir in vanilla.  Mix in flour, cream cheese and milk until smooth.  Pour into crust and bake about 40 minutes.  Chill completely. 

Top with any flavor topping, or eat plain!  Come to think of it, chocolate sauce would go pretty well as well as fruit sauce!

My apologies for writing yesterday about the cheesecake/pie complete with photos... BUT WITH NO RECIPE!  (HOW DARE I?) lol!!  Super easy to make, unless you get a whim and forget to chill a crust in advance!  Wonder if I could keep one in the freezer?  By time the filling was ready, seems the crust would have thawed out....  hmmmm... 

While I'm not recalling where I found this recipe, it is extremely similar to one I found here at AR: Daniel's Favorite Cheesecake (which varies only in amt of vanilla.)

So, back to my earlier post now, to address a couple of other issues...

Enjoy... and be crazy!
 
Comments
judy 
Nov. 12, 2011 1:14 pm
saved....sounds easy & yummy too..thanks ...later friend
 
Nov. 12, 2011 2:13 pm
Be well, Judy, and enjoy if ya make it!
 
Nov. 12, 2011 2:19 pm
Yay! I can do this and Jim will be in cheese cake heaven! I thank you for responding... I just knew I had to have this recipe! Thanks my Crazy friend!
 
Nov. 12, 2011 5:23 pm
Terry, you're more than welcome! (as long as I'm forgiven! lol) Just don't eat the whole thing in one sitting - it'd be pretty easy, actually except it's pretty rich! Shannon, I stepped back a post before coming here again... ya welcome too! Enjoy, and be well!
 
Nov. 12, 2011 5:55 pm
I do like the new york style Sarah Lee cheese cake, It tastes like the one my wife makes from time to time.
 
Nov. 12, 2011 5:57 pm
Is there a reason your putting flour in the filling?
 
Nov. 12, 2011 6:10 pm
King, I've never yet met a cheesecake that I didn't like! This recipe I use as it's easy and uses the pie plate (which I have and use for many things...) Per the flour question - I add it as the recipe calls for it! Chemistry isn't my thing, but perhaps it helps the filling to thicken and "set up" ? I'll see if I can find an explanation...
 
Nov. 12, 2011 6:25 pm
thickening, that's the only thing I could think of. Never heard of it used in cheese cake.
 
Nov. 12, 2011 6:26 pm
King, just looked at a bunch of rec's and most call for some amt of flour... Can't think of another reason! Be well!
 
Nov. 12, 2011 7:12 pm
I love the fact this doesn't make as much as recipes that require a springform pan. I could actually make this and not get myself in trouble.
 
Nov. 12, 2011 8:45 pm
My thoughts too, since it's just the two of us... don't need to eat a whole (big) cheesecake! Some rec's take 3-4 pkgs cream cheese- I just know I'd take a big ol wedge & eat myself sick...
 
Nov. 14, 2011 3:50 pm
Stevie, I guess all in moderation, I never tried to freeze cheese cake but I have frozen cream cheese, it was ok, if it is frozen for 2 years It don't taste good (I found one in my freeze expired for two years) nasty, the recipe my wife uses takes like 3 or 4 packs of cream cheese. I hate for her to make it since I will normally only eat one slice.
 
Nov. 14, 2011 8:50 pm
King, share this rec. with her, it might work well for you! Be well!
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

Links
 
 
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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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