Back 1-1/4 Cups / 325 mL All-Purpose
Flour
1/2 Cup / 125 mL Brown Sugar
1/2 Cup / 125 mL Vegetable Shortening
1/2 teas. / 2.5 mL Watkins Butter Extract
1/2 Cup / 125 mL Flaked Coconut
1/2 Cup / 125 mL Finely Chopped Almonds
2 Packages (8 oz. / 227 g each) Cream Cheese, softened
2/3 Cup / 160 mL Sugar
2 Eggs, beaten
2 teas. / 10 mL Watkins Vanilla Extract
1 or 2 Cans (21 oz. / 595 g each) *Cherry Pie Filling
1/2 to 1 teas. / 2.5 to 5 mL *Watkins Almond
Extract
1/2 Cup / 125 mL Slivered Almonds
Combine flour and brown sugar; cut in shortening and butter extract until fine crumbs form. Stir in coconut and finely chopped almonds. Reserve 1/2 cup / 125 ml mixture for topping. Press remaining mixture into bottom of greased 9 × 13-inch / 23 × 33-cm baking pan. Bake at 350ºF / 180ºC for 12 to 15 minutes or until lightly browned. Meanwhile, beat cream cheese, sugar, eggs and vanilla in mixing bowl until smooth. Spread over hot crust. Bake an additional 15 minutes. Combine pie filling and almond extract and spread on top of cream cheese mixture. Combine reserved crumbs and slivered almonds; sprinkle over cherries. Bake 15 minutes more. Cool on wire rack. Refrigerate until serving time. Makes 24 servings.
*Note from Kitchen: The amount of cherries can be added to your own personal taste. For more cheesecake flavor, use one can of cherries and 1/2 teas. almond extract, for more cherry flavor, use 2 cans of cherries and 1 teas. almond extract.
Nutritional
Information Per Serving:
Calories 260, Protein 4g, Carbohydrates 30g, Sodium 80mg, Fat
15g, Saturated Fat 6g, Cholesterol 38mg, Dietary Fiber 2g
© Copyright 1999 The Rising
Stars Team
The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.