Recipe
Dessert
Cherry Cheesecake Squares
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ¼ c. | Hy-Vee flour | |
| ½ c. | Hy-Vee butter, melted | |
| ⅓ c. | Hy-Vee chopped pecans | |
| 12 oz. | Hy-Vee cream cheese, softened | |
| 2 | Hy-Vee large eggs | |
| ⅔ c. | Hy-Vee sweetened condensed milk | |
| ⅓ c. | Hy-Vee granulated sugar | |
| 1 tsp. | Hy-Vee vanilla extract | |
| 1 | (21 oz) can Hy-Vee cherry pie filling |
Directions
- Preheat oven to 350 degrees. In a large bowl, combine flour, butter and pecans. Press into a greased 8-by-8-inch baking pan. Bake 15 minutes or until edges are golden.
- Meanwhile, in a large mixing bowl, beat cream cheese until smooth. Add eggs; beat well. Beat in sweetened condensed milk, sugar and vanilla until smooth. Pour over baked crust.
- Bake for 30 to 35 minutes or until set. Cool on wire rack.
- Pour cherry pie filling over the cheesecake. Cover and refrigerate 2 to 24 hours before serving. Cut into squares to serve.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 95mg
- Sodium: 115mg
- Total Carbohydrates: 26g
- Protein: 6g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 0%
0%
Iron 6%
0%
Calcium 8%