Try putting some cherry pie filling on this cake just before the sour cream topping.
Difficulty: Average
Make Ahead
Serves 10-12
Ingredients:
Crust
- 3/4 cup graham cracker crumbs
- 1 tablespoon sugar
- 1 tablespoon butter or margarine, melted
Filling
- 3 8-ounce packages cream cheese, softened
- 4 eggs
- 1 teaspoon vanilla
- 1 cup sugar
- 1 teaspoon lemon juice
Topping
- 2 cups sour cream
- 1-1/2 tablespoons sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon lemon juice
Instructions
- Combine graham cracker crumbs, 1 tablespoon sugar and melted butter in a medium bowl and mix well.
- Spread evenly over the bottom of a 9″ spring-form pan and press lightly with fingertips.
- Chill while preparing the filling.
- Preheat oven to 375 degrees.
- In a large bowl, beat cream cheese at medium speed with an electric mixer.
- When cream cheese is light, add eggs, 1 teaspoon vanilla, 1 cup sugar and 1 teaspoon lemon juice, continuing to beat until light and creamy.
- Pour over chilled crust and bake for 45-50 minutes or until center is set.
- With a wooden spoon, beat together sour cream, 1-1/2 tablespoons sugar, 1/2 teaspoon vanilla and 1/2 teaspoon lemon juice.
- Remove cake from the oven and let stand for 5 minutes.
- Cover with sour cream mixture by spooning it around the edges, working toward the center to cover evenly.
- Return to oven for 5 minutes.
- Cool in pan on a wire rack, then refrigerate for 5 hours or overnight.