Lucky Leaf
Cherry Torte

A crispy graham cracker crust lines is topped with a rich cream cheese layer and cherry pie filling.


24 servings
3 cups graham cracker crumbs
2 1/4 cups granulated sugar, divided
3/4 cup butter, melted
1 1/2 lb. cream cheese, softened
6 large eggs
1 1/2 qt. (about 54 oz.) LUCKY LEAF Cherry Pie Filling**


In bowl mix together graham cracker crumbs, 3/4 cup sugar and butter; pat into bottom of shallow, full-size steamtable pan. This could also be done in individual graham cracker crust-lined tart shells.
In mixing bowl whip softened cream cheese and 1 1/2 cups sugar together until smooth. Add eggs, one at a time, beating well after each addition. Mix until smooth.
Pour cream cheese mixture over crumb layer in pan and spread out top evenly. Bake in 350°F oven for 35-40 minutes or just until firm. Remove from heat and cool to room temperature.
Spread Pie Filling evenly over top. Cover and refrigerate at least 4 hours before cutting into 24 portions to serve.
**LUCKY LEAF/MUSSELMAN'S Lemon, Peach or Blueberry or LUCKY LEAF Pineapple or Apricot Pie Fillings can be substituted for Cherry Pie Filling.

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