Taking this recipe to a larger scale, I decided to tweak the cooking instructions a bit in order to make sure it came out well. So I decided to take a few pointers from a few cheesecake recipes -- all of which recommended hitting it with a high heat then extremely dropping the temp to finish cooking.
The end result? Deliciousness on a grand scale. :o)
- 1 graham cracker crust
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 can cherry pie filling
Preheat oven to 450.
Beat cream cheese.
Add sugar and vanilla.
Once incorporated, add eggs, beating well with each egg added.
Pour mixture into the graham cracker crust..
Bake for 10 minutes.* Then drop the temperature down to 200 and continue cooking for about 30 minutes when the center of the pie reaches a temperature of 150 degrees.
Once the pie has cooled, top with cherry pie filling.
*If necessary, cover the edges with foil to prevent further browning.