A very festive-looking cheesecake for the holidays (calories don’t count!).
Original recipe makes 10 – 12 servings
1 (3 ounce) package ladyfinger cookies
3 (8 ounce) packages cream cheese
1 cup white sugar
1 1/2 pints sour cream
1 tablespoon vanilla extract
1 tablespoon almond extract
1 (21 ounce) can cherry pie filling
- Preheat oven to 375 degrees F (190 degrees C). Line the sides of one 10 inch springform pan with lady fingers then line the bottom with lady fingers (cutting lady fingers, if necessary).
- Cream the cream cheese and sugar together. Add the eggs, one at a time, beating after each addition. Stir in the extracts and fold in the sour cream. Pour batter into the prepared pan. Cover tops of lady fingers with foil.
- Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes, until almost set in the middle. Remove cake from oven and let stand for 1/2 hour, then remove sides of pan. Place in the refrigerator for at least 24 hours. Before serving top with canned pie filling.
Calories: 541 kcal
Carbohydrates: 42.5 g
Cholesterol: 189 mg
Fat: 37 g
Fiber: 0.4 g
Protein: 9.9 g
Sodium: 261 mg