With Thanksgiving right around the corner, our WKYC family is sharing their favorite holiday recipes.
WKYC morning anchor, John Anderson is sharing his family’s cherry cheesecake recipe with us:
1 pkg Graham Crackers + a little more
1/3 cup sugar
½ cup butter
½ tsp cinnamon
- Hollie Giangreco's broccoli & cauliflower casserole
- Danielle Wiggins' cornbread stuffing
- Maureen Kyle's lebkuchen cookies
- Lynna Lai's cheesy bacon grits casserole
I pkg 8oz cream cheese (softened)
1 can sweetened condensed milk
1/3 cup real Lemon Juice from bottle
1 tsp vanilla
1 can cherry pie filling
Directions for crust:
Pre-heat oven to 350 degrees. Crush graham crackers in blender. Melt butter then add to sugar and crackers. Push into pie tin and bake for 8-10 minutes. Cool crust in refrigerator.
Directions for filling:
Beat cream cheese until fluffy. Beat in condensed milk, blend until smooth. Stir in lemon juice and vanilla. Pour into cooled crust and chill in refrigerator. When set, put on cherry filling and chill for 3 hours before serving.
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