Publication Date 02/1017
No. Pages 108
No. Recipes 70
Make check payable to: Jamilah Harvey
540 Telfair Court
SUWANEE, Ge 30024
By Jamilah Harvey
24 oz. Cream cheese
1 c. Sugar
2 T. Flour
1 tsp. Vanilla
3 Lrg. Eggs
1/4 c. Evaporated milk (canned)
1 can Sweetened condensed milk (canned)
1 can Cherry pie filling
1/4 c. Sugar
1 1/2 pkg. Original Graham crackers (crumbled)
1/2 pkg. Saltine crackers (crumbled)
1 T. Cinnamon
1 stick Butter (salted/melted)
Pre-Heat: Oven 350ºF
In the first bowl mix the cream cheese and sugar until it becomes smooth. Then add in the flour, vanilla, eggs, and evaporated milk and mix it until it becomes creamy. Set it aside.
In the second bowl mix all of the crust ingredients, making sure to crush the crackers really well.
Pour contents of second bowl into cheesecake pan, press down really well, then pour contents of first pan on-top.
Place cheesecake pan on a baking sheet and place in the oven for 35 minutes or until it barely moves when shaken, remove from oven, place on cookie sheet to cool for 45 minutes.
Pour pie filling over the top of cheesecake; evenly, refrigerate for 2 hours.
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