I am a big cheesecake fan and quite possibly still a fan of all desserts that don’t require a lot of baking. Just place them in the ice box for an hour and take out whenever the cravings and hunger pangs take over. What’s absolutely fun about these kinds of cakes and pastries is the fact that you can eat them off the bat. Perhaps, that’s just the sweet tooth in me talking but really when I see ready-to-eat and easy-to-prepare desserts, my world stops.
Thankfully, I share this enthusiasm with my family. They do have their mini cravings once in a while and I pretend to love those pastries that came from a box. All I really want to do is take out all the contents of the cupboards and think of what to whip up. I don’t run a restaurant kitchen at home so I don’t have baking ingredients on stock most of the time. But by chance I discovered this recipe and have never let it go since.
This cheesecake recipe is the chicken noodle soup of the dessert category. It makes me feel good making it for the family and it gives me comfort knowing that there’s always a slice waiting for me.
- 1 1/4 cups graham cracker crumbs
- 1/4 cup margarine, softened
- 1/4 cup sugar
- 1 (8 ounce) package cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- 1 (12.5 ounce) can cherry pie filling
- Take your graham cracker crumbs (crush them up because that’s more fun), sugar and margarine. Then mix them together in a bowl. Make sure all ingredients are incorporated well.
- On a pie plate, place the crumbs and press until you make a decent pie crust out of it.
- Take another bowl where you can add in the cream cheese, sugar and vanilla. Beat these ingredients together until you get a smooth and spreadable mixture.
- Next, pour this entire mixture over the pie crust you prepared. Smooth it over with the help of a spatula. Refrigerate this until the pie sets in about 2 -3 hours.
- Spread the cherry pie filling over the top and refrigerate just minutes before you serve. Best served chilled.