Centennial Cheesecake
- 8 oz cream cheese
- 1/2 cup margarine
- 1 1/2 cup flour
- 1/4 cup sugar
- 1 tsp grated lemon rind
- 24 oz cream cheese
- 1 cup sugar
- 2 tbsp flour
- 1 tbsp lemon juice
- 2 tsp grated lemon rind
- 4 eggs
- 1 can (21 ounce) cherry pie filling (any flavor can be used)
- 1
Combine softened cream cheese and margarine, mixing until well blended. Add flour, sugar and rind; mix well. Form into ball; chill thoroughly. On lightly floured surface, roll ΒΌ c. dough to 1/8 inch thickness. Cut with assorted 1 inch cookie cutters. Sprinkle with sugar. Bake at 375 degrees for 8-10 minutes or until edges are very lightly browned. Spread 2/3 remaining dough onto bottom of 9 inch springform pan. Bake at 375 degrees for 25 minutes. Press remaining dough around sides of pan.
- 2
Combine softened cream cheese, sugar, flour, lemon juice and rind, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over crust. Bake at 300 degrees for 1 hour, 15 minues. Loosen cake from rim of pan; cool before removing rim of pan. Spoon pie filling over cheesecake; top with cut-outs.
- 2