Wednesday, May 18, 2011

Cherry Cheesecake

1 tall can evaporated milk (1 2/3 cups)
1 - 3oz pkg lemon Jell-O
1 c boiling water
2 1/2 c graham cracker crumbs
2 T sugar
1/2 t cinnamon
1/2 c butter, melted (one stick)
1 - 8oz pkg cream cheese
1/2 c sugar
2 t vanilla

Pour milk in to a deep small bowl; put in freezer along with beaters of your electric mixer.  Freeze until ice crystals form around the edges.  Dissolve Jell-O in boiling water, cool to room temperature.  Combine crumbs, 2 T sugar, cinnamon, and butter in bowl.  Press most of mixture firmly over bottom of a 9x13" pan;  reserve remaining crumbs.  Beat icy evaporated milk at high speed with beaters until fluffy.

Beat cream cheese and the 1/2 c sugar in a large bowl until light and fluffy; blend in cooled Jell-O and vanilla.  Add whipped evaporated milk to the creamed cheese mixture; beat at high speed for two minutes.  Pour into prepared pan.  Spread evenly.  Sprinkle with reserved crumbs.  Chill until firm (3 hours).  Spread cherry pie filling or other favorite topping on top.

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