Crust 2 cups graham cracker crumbs 1 1/2 teaspoons flour 1 1/2 teaspoons confectioners’ sugar 1/2 cup margarine, melted
Combine crumbs, flour and confectioners' sugar; stir in melted margarine. Press crust mixture firmly on bottom and sides of an ungreased 9−inch square baking dish.
Filling 16 ounces cream cheese, softened 3/4 cup granulated sugar 2 teaspoons vanilla extract 2 eggs, beaten
Cream softened cream cheese and beat in sugar until smooth. Add vanilla extract and beaten eggs. Spread filling over crust and bake at 350 degrees For 15 to 20 minutes, until set.
Topping 1 pint sour cream 2 tablespoons granulated sugar 1/2 teaspoon vanilla extract 1 (21 ounce) can Wilderness® Blueberry Fruit Filling
Blend sour cream, sugar and vanilla extract. Remove cake from oven and spoon mixture over cake immediately. Return cake to oven for 15 minutes more. Cool cake; spread fruit filling over sour cream topping. Cover and refrigerate before serving.
Variation Substitute Cherry or any other Wilderness® Fruit Filling.
Combine crumbs, flour and confectioners' sugar; stir in melted margarine. Press crust mixture firmly on bottom and sides of an ungreased 9−inch square baking dish.
Filling 16 ounces cream cheese, softened 3/4 cup granulated sugar 2 teaspoons vanilla extract 2 eggs, beaten
Cream softened cream cheese and beat in sugar until smooth. Add vanilla extract and beaten eggs. Spread filling over crust and bake at 350 degrees For 15 to 20 minutes, until set.
Topping 1 pint sour cream 2 tablespoons granulated sugar 1/2 teaspoon vanilla extract 1 (21 ounce) can Wilderness® Blueberry Fruit Filling
Blend sour cream, sugar and vanilla extract. Remove cake from oven and spoon mixture over cake immediately. Return cake to oven for 15 minutes more. Cool cake; spread fruit filling over sour cream topping. Cover and refrigerate before serving.
Variation Substitute Cherry or any other Wilderness® Fruit Filling.
0 comments:
Post a Comment