Carlena's Yummy Cheesecake

Ok so it has been a little bit since I have posted a new recipe.  I was busy this past holiday season making Cheesecakes and everyone seemed to love it so I figured I would share with you my recipe.  Its creamy and delicious!  I have become the official baker of cheesecake for holidays :) which is a high compliment for me.  So maybe your family will be ooohed and awwwed by it.

Ingredients:

4 pkgs Philadelphia Cream Cheese (any brand really but I prefer Philadelphia)

1 1/2 cups sugar

3/4 cups milk

4 eggs

1 cup sour cream (any brand)

1/4 tbsp real almond extract

3/4 tbsp real vanilla extract (both must be real, imitation doesn't taste the same)

1/4 cup all purpose flour

2 graham cracker crusts

2 cans pie filling (I prefer blueberry and strawberry)

(Note: you may use 1 tbsp of vanilla if you don't like the amaretto flavoring from the almond extract)

Directions:

Normally I prepare all my ingredients and put them in their own bowls, it makes it easier for me.

Preheat oven to 350 degrees.

First, in a large bowl combine all the cream cheese and sugar and mix until smooth.  Once smooth blend in the milk.

Next, add the eggs, one at time, mixing just enough to incorporate.  

(If you over work your mix it will put too much air in the batter and will cause the cheesecake to rise a great deal in the oven and then will cave in once you take it out to cool.)

Finally, mix in the sour cream, flour, and vanilla and almond extract until the batter is smooth.

Pour the batter in both graham cracker crusts up to the top of the crust.  

(You will have some batter left over.  I put some cupcake liners in a cupcake pan, spray with a little Pam and sprinkle crushed pecans on the bottom then add the rest of the batter, usually enough to make about 10 minis, these cook for about 15 to 20 mins at 350)

Gently put the cheesecakes in the oven so they don't overflow onto the top rack.  Also, to keep the cheesecake from cracking, as they try to do and can make a cheesecake look ugly, put a bread pan or casserole dish with water in it on the bottom rack.  

Cook for about 30 minutes at 350, turning the cheesecakes about halfway through to get an even baking if your oven is temperamental like mine. :)  The cheesecakes will puff up some, that's ok.

Let them sit for an hour or so.  Then pop them in the fridge overnight to get them nice and chilled.  If you are in a hurry, an hour or two in the fridge will work, just make sure you let them sit at least 30 minutes.

Next day add one can of topping to one and the other to the second (you probably wont need the whole can for each) Let chill for an hour.  Make sure the cheesecake is cold before you put the topping on it.

Serve!

I really enjoy this cheesecake and it gives me a great pride that I can cook a cheesecake.  I know for a lot of people it's a daunting task, but this was super easy and tastes great!

Hope you guys all enjoy!

Sorry the picture is a little foggy, it was hot in the kitchen and my phone was cold.  :)