Try this Lattice Cherry Cheesecake recipe, or contribute your own.
Suggest a better description* Cookie mix should be refrigerated Sugar Cookie dough from the dairy case. Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan. With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup batter and chill. Pour remaining batter over crust. Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F. Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a lattice design. Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as directed except for baking. Bake at 350 degrees F., 40 minutes. Increase oven temperature to 450 degrees F. Continue as directed. Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream Cheese Cookbooks. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 470 | ||
Calories from Fat: 238 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 13.1g | 65 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 376.1mg | 116 % | |
Sodium 264.7mg | 9 % | |
Potassium 188.6mg | 5 % | |
Total Carbohydrate 47.9g | 14 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 47.9g | ||
Protein 12.5g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 470
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