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  • Cheese Cake With Cherry Topp

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    Cheese Cake With Cherry Topp
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 5 1/2 quart WATER, Cool
    • 2 lb BUTTER PRINT SURE
    • 1 1/4 lb Lowfat milk, DRY NON-FAT L HEAT
    • 8 lb CAKE MIX CHEESE 4LB
    • 3 lb COOKIE SUGAR 10 Ounce #10
    • 3/4 lb SUGAR, GRANULATED 10 LB
    • 8 3/4 lb PIE FIL CHERRY #10

    Directions

    1. PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
    2. 1. COMBINE BUTTER Or possibly MARGARINE, CURMBS, AND SUGAR IN MIXER BOWL. BLEND THOROUGHLY.
    3. 2. MEASURE 2 1/4 Quart (ABOUT 2 LB 14 Ounce) CRUMB Mix INTO EACH PAN. PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 Min Cold; SET ASIDE FOR USE IN STEP 4.
    4. 3. RECONSTITUTE NONFAT DRY Lowfat milk IN Cool WATER. Add in CHEESE CAKE MIX. BLEND AT LOW SPEED 30 SECONDS. SCRAPE DOWN BOWL. WHIP AT MEDIUM SPEED 2 Min.
    5. 4. POUR 1 1/4 GAL FILLING INTO EACH CRUST.
    6. 5. Refrigerate1 HOUR Or possibly Till READY TO SERVE.
    7. SERVING SIZE: 1 PIECE

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