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Cinnamon Cherry Cheesecake Squares

This recipe was given to me by a friend at my wedding shower 24 years ago. It has become a real family favorite over the years.

12-15 ServingsPrep: 20 min. Bake: 30 min. + chilling

Ingredients

1-3/4 cups cinnamon graham cracker crumbs (about 9 whole crackers)
1/4 cup sugar
1/2 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
TOPPING:
2 cups (16 ounces) sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1 can (16 ounces) cherry pie filling

Directions

In a bowl, combine graham cracker crumbs and sugar; stir in butter.
Press onto the bottom of a 12-in. x 7-1/2-in. x 2-in. baking dish.
Set aside.
For filling, beat cream cheese and sugar in a large bowl. Add eggs;
beat on low speed just until combined. Add vanilla. Pour into crust.
Bake at 350° for 25 minutes. Remove from the oven; let stand for

2 of 2

Cinnamon Cherry Cheesecake Squares (continued)

Directions (continued)

5 minutes (leave oven on). For topping, combine the sour cream,
sugar and vanilla; carefully spread over pie. Bake 5 minutes longer.
Cool on a wire rack for 1 hour. Refrigerate for 4 hours or
overnight. Cut into squares; top each with a spoonful of cherry pie
filling. Refrigerate leftovers. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 piece) equals 290 calories, 18 g fat (11 g saturated fat), 96 mg cholesterol, 185 mg sodium, 31 g carbohydrate, trace fiber, 4 g protein.