A very festive-looking cheesecake for the holidays (calories don’t count!).
Christmas Cheese Cake
- 1 (3 ounce) package ladyfinger cookies
- 3 (8 ounce) packages cream cheese
- 1 cup white sugar
- 4 eggs
- 1 1/2 pints sour cream
- 1 tablespoon vanilla extract
- 1 tablespoon almond extract
- 1 (21 ounce) can cherry pie filling
1 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).
2 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.
3 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.
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