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Moms Best Vol VI

Moms Best Vol VI

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Publicado porChuck McNevich
A collection of our best recipes, as well as those from family and friends. Volume VI includes recipes 1251-1500 from our blog momsbest.blogspot.com
A collection of our best recipes, as well as those from family and friends. Volume VI includes recipes 1251-1500 from our blog momsbest.blogspot.com

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Categories:Types, Recipes/Menus
Published by: Chuck McNevich on Jun 08, 2010
Copyright:Attribution Non-commercial

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02/25/2015

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(by Shirley McNevich)

Crust: 1 cup crushed graham cracker crumbs; 3 TBSP white sugar; 3
TBSP butter (melted)
Batter: 5 - 8oz. Philadelphia cream cheese (softened); 1 cup white
sugar; 3 TBSP flour; 1 TBSP vanilla; 1 cup Breakstone's sour cream;
4 eggs; 1 can of your favorite fruit pie filling (cherry, strawberry,
blueberry, etc.)

In a bowl add graham cracker crumbs, 3 TBSP white sugar and
melted butter--stir with a spoon. Press the graham cracker mixture
into the bottom of a greased 9 x 13 cake pan. Bake the crust at 325
degrees for 10 minutes--set aside. In a mixer add cream cheese--
beat. Add 1 cup white sugar--beat. Add flour and vanilla--beat. Add
sour cream--beat. Add eggs--beat just until blended. Pour cream
cheese batter over the graham cracker crust. Bake at 325 degrees for
40 minutes or until center is almost set. Cool completely. Refrigerate
the cheesecake and the can of pie filling overnight. The next day,
open the pie filling and spread it on top of the cheesecake.

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