This cheesecake is FULL of flava!! My fan Rickey’s Cherry Blueberry NY Cheesecake recipe is about to make your day!
1 1/3 cups granulated sugar
2 tsp vanilla extract
4 tsp fresh lemon juice
1/3 cup sour cream
2 tbsp flour
3 large eggs
5 8-ounce Original Philadelphia Cream Cheese(softened)
1 can Duncan Hines Comstock Premium Pie Filling – Blueberry
1 can Duncan Hines Comstock Premium Pie Filling- Cherry
1/4 stick real butter
1/2 cup granulated sugar
2 packs of graham crackers (crushed)
To make your crust, crush you graham crackers until they crumble into small pieces. Add your melted butter and half cup of sugar and mix well. Add your crust mixture to your 9″ spring pan (make sure you lightly butter the pan before adding your pie crust.) Pat down evenly across bottom of pan.
To make your cheesecake, preheat your oven to 500 degrees. In a mixing bowl, add your cream cheese, sugar, vanilla, and lemon juice and combine with an electric mixer until smooth. Mix in sour cream and flour mix in well. Add the eggs and mix on slow speed until combined. Pour cream cheese filling into the pan on top of your baked crust and bake at 500 degrees for ten minutes. Reduce your heat to 350 degrees and bake for 30-35 more minutes or until the center is firm. Cool on rack for about 30 minutes and cover with foil an cool in refrigerator over night. Top your cake of with Duncan Hines Comstock Premium Pie Filling and serve with vanilla ice cream! Enjoy!
Recipe by Rickey Thomas Sr.