Door County Cherry Torte

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prepare

cook

serves

2 cups graham cracker crumbs (about 24 squares)

1/2 cup butter, melted

1/3 cup sugar

1/4 tsp. ground cinnamon

1/2 cup sugar

1/4 cup cornstarch

1/4 tsp. salt

2 1/4 cups milk

2 egg yolks, lightly beaten

1/2 tsp. vanilla

8 oz. cream cheese

1 cup whipping cream

21 oz. cherry pie filling, canned

1

In a medium mixing bowl, combine graham cracker crumbs, melted butter, 1/3 cup sugar, and cinnamon. Press mixture into a buttered 12"x7 1/2"x2" baking dish. Bake at 350°F for 10 minutes.
2

In a medium saucepan, combine 1/2 cup sugar, cornstarch, and salt. Add milk and egg yolks. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 to 2 minutes more. Stir in vanilla. Cover surface with clear plastic wrap; let stand about 20 minutes. Spread over baked crust.
3

In a small mixing bowl, combine cream cheese and whipping cream; beat with an electric mixer on high speed until thickened. Spread over custard layer. Spoon cherry pie filling on top. Chill at least 2 hours before serving.

preparation methods	Bake
Meals/Courses	Other Desserts, Pastry & Bake Shop
cuisines	North & South American