I hate to even admit it, but I actually made this recipe back in October! I thought it would be a great post to share before the holidays, since that’s when Gram usually made it, but I never got around to it. It has just been sitting here, waiting for me to finish. So, as I was going through my “draft” posts, I saw this one and thought it was time to share. I needed something quick and easy to post, since Ellie keeps us pretty busy around here.
But, I’m happy to say, she’s reached a milestone…she’s sleeping through the night! She’s slept through the night the last three nights, and it couldn’t have come at a better time. I just had carpal tunnel release surgery, so the hubster was in charge of getting up at night. I think Ellie must have known and decided to give him a break because the night before my surgery was the first night she did this. 🙂 Little stinker! I could have used a break a couple of days ago, but that’s okay. I’m super thankful for the extra zzz’s now!
So, if you’re busy taking care of a baby, or just busy in general, this is a great recipe to throw together the night before you need it. It’s a light and fluffy dessert that guests rave about!
March 9th, 2013
Gram's Easy Cherry Cheesecake
Crust: (Gram usually used the premade crust, but I prefer to make it myself)
1 cup crushed graham crackers
3 tbsp sugar
1/4 cup butter, melted
1 pkg. of Philadelphia Cream Cheese (8-oz), softened
½ cup granulated sugar
1 container Cool Whip (12 oz)
1 tsp clear vanilla extract
cherry pie filling (Gram always used Wilderness brand) I prefer homemade filling from my fresh cherries, but this is what I used this time.
Directions for the Crust:
Preheat oven to 375°. Crush about 1 sleeve of graham crackers in a quart-size freezer bag, using a rolling pin. Measure out one cup of crumbs and combine with the 3 tbsp of sugar in a medium bowl. Pour in the melted butter and mix until combined. Press crumb mixture into the bottom of a 8″-9″ pie plate. Bake in 375° oven for 5-6 minutes or until set, but not brown. Cool completely.
Directions for the Filling:
With an electric mixer, beat the cream cheese with sugar until well blended. On low speed, add the Cool Whip and vanilla. Spoon cheesecake mixture into prepared crust and top with ¾ cup cherry pie filling. Cover lightly with Saran wrap and refrigerate for at least 3 hours or overnight. Serve chilled.