Cherry Cheese Cake Submitted by David McFarland

 

 

There are 4 layers to this dessert. A layer of graham cracker crust, cream cheese, cherries, & dream whip topping. The graham cracker crust and cream cheese get baked in the oven for 18-20 minutes at 350 degrees. I say 17-20 because in Nebraska, it’s 20 minutes, but in Salt Lake, I have found that 17 minutes works better. That is using a 9 X 13 non-stick cake pan. Let cool for a couple of hours on a bakers rack. Add cherries and dream whip and refrigerate. Will keep in refrigerator for up to 7 days.

 

Graham Cracker Crust:

            2 cups crushed graham crackers. (plain or honey, not cinnamon)

½ cup melted margarine or butter.

            ½ cup brown sugar.

            1-tablespoon white sugar.

 

Mix well and evenly spread in cake pan. I use my spatula to pack crust down into pan.

 

 

Cream Cheese:

 

            1 package (8oz) of Philadelphia cream cheese. (can be lite version)

            ½ cup white sugar

            2 beaten eggs

            1-tablespoon lemon juice

 

Beat eggs and lemon juice together. Add to cream cheese and sugar and blend well with mixer. Pour into cake pan and bake as instructed above.

 

Cherries:

 

            2 – 21oz cans of Cherry pie filling. (can be lite version)

 

Spread cherries on top of cream cheese after it has cooled.

 

Whip topping:

 

            2 envelopes of Dream Whip brand whip topping. Follow directions on box.

           

Dream Whip is better then Cool Whip as it spreads easier