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Cinnamon Cherry Cheesecake Squares

 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 McCormick® Pure Vanilla Extract
  • TOPPING:
  • 2 cups (16 ounces) sour cream
  • 1/4 cup sugar
  • 1 teaspoon McCormick® Pure 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.
Nutritional 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.