When I was a little girl, my Grandma whom we called Mamaw brought this cheese cake to every Church or Family Pot Luck I can ever remember attending. It was everyone’s favorite! So yummy!
Prep time: 15 Min | Serves: 10-12
Ingredients:
FOR THE CRUST:
2 c graham cracker crumbs
1/4 c sugar
1 stick butter, melted
FOR THE FILLING:
3 pkg (8 oz.) cream cheese
3 c powdered sugar
5+ c frozen whipped topping, thawed
1 tsp vanilla extract
2 can(s) cherry pie filling
Directions:
1. Combine butter, 1/4 cup sugar, and graham cracker crumbs. Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes, Cool.
2. Beat cream cheese on medium speed of electric mixer until smooth. Gradually blend in powdered sugar, one cup at a time and vanilla extract. Fold in whip cream; beat at medium speed of mixture until smooth and thoroughly blended with cream cheese mixture. Spread over Graham cracker crust, top with cherry pie filling. Chill 4 hours or overnight.
3. Fold in whip cream; beat at medium speed of mixture until smooth and thoroughly blended with cream cheese mixture. Spread over Graham cracker crust, top with cherry pie filling. Chill 4 hours or overnight.
Ingredients
FOR THE CRUST:
2 c graham cracker crumbs
1/4 c sugar
1 stick butter, melted
FOR THE FILLING:
3 pkg (8 oz.) cream cheese
3 c powdered sugar
5+ c frozen whipped topping, thawed
1 tsp vanilla extract
2 can(s) cherry pie filling
Instructions
1. Combine butter, 1/4 cup sugar, and graham cracker crumbs. Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes, Cool.
2. Beat cream cheese on medium speed of electric mixer until smooth. Gradually blend in powdered sugar, one cup at a time and vanilla extract. Fold in whip cream; beat at medium speed of mixture until smooth and thoroughly blended with cream cheese mixture. Spread over Graham cracker crust, top with cherry pie filling. Chill 4 hours or overnight.
3. Fold in whip cream; beat at medium speed of mixture until smooth and thoroughly blended with cream cheese mixture. Spread over Graham cracker crust, top with cherry pie filling. Chill 4 hours or overnight.