Very easy cheese cake. DON’T use fat-free cheese. It will taste great, but will be very flat and not fluffy at all. Voice of experience talking.
Servings: 12 large
3 8-ounce packages cream cheese, softened
1 cup sugar
1/4 teaspoon almond extract
16 oz sour cream
2 teaspoons vanilla extract
6 tablespoons sugar
1 can pie filling, cherry is our choice
Prepare a 9- or 10-inch spring form pan by greasing and flouring. Preheat oven to 350 degrees.
Cream sugar, almond extract, and softened cream cheese until fuffly. Beat in eggs one at a time. Pour into a greased and floured 9- or 10-inch spring form pan. Bake at 350 degrees for 40 minutes. Take out of oven and let stand 10 minutes. Mix 16 ounces of sour cream with 2 teaspoons of vanilla extract and 6 tablespoons of sugar and pour over the top after the 10 minutes of setting time. Bake again at 350 degrees for 20 minutes. Remove from oven and cool. Refrigerate and top with pie filling if desired.
This can also be baked in two regular-size graham cracker crust for 30 minutes, then continue as above.
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