ROSE CAPOCCIA (DRND29A) —–CRUST—– 1 c Graham cracker crumbs
1/4 c Sugar
1/4 c Touch of Butter Spread
—–FILLING—– 24 oz Cream Cheese — softened
3/4 c Sugar
2 tb Flour
3 Eggs
2 tb Milk
1 t Vanilla
—–TOPPING—– 2 tb Almond-flavored liqueur(opt)
21 oz Can Cherry Pie Filling
CRUST: Heat oven to 325 degrees. Mix crumbs; sugar and spread; press onto bottom of 9-inch springform pan. Bake 10 minutes. FILLING: Increase oven temperature to 450. Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and vanilla; pour over crust. Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 30 to 35 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. Refrigerate. From the Official U.S. Olympic Training Table Cookbook Formatted by Rose Capoccia drnd29a