Type what you have

Ingredients

• ✓ graham cracker crumb
• coconut
• margarine
• sweetened condensed milk
• milk chocolate

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x8-inch baking dish.
2. 2 In a medium bowl, stir together graham cracker crumbs and coconut. Pour in condensed milk and melted margarine, and mix until well blended. Press mixture evenly into the prepared pan.
3. 3 Bake for 10 to 12 minutes in the preheated oven. Remove and let cool. Melt chocolate bars in a microwave or over a double boiler, stirring occasionally until smooth. Spread over cooled bars, chill and cut into squares.

By Diane

Ingredients

• ✓ graham cracker crumb
• shortening
• semisweet chocolate chip
• walnut
• devil's food cake mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, combine graham crumbs with melted shortening. Stir together until mixture resembles coarse crumbs. Mix in chocolate pieces and walnuts; set aside.
2. 2 Prepare cake mix according to package directions. Spread batter into prepared pan. Sprinkle crumb mixture over batter evenly.
3. 3 Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan.

By Deb Johansen

Ingredients

• ✓ graham cracker crumb
• butter
• milk chocolate candy bar
• marshmallow

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. 2 In a medium bowl, mix together the melted butter and graham cracker crumbs. Press half of the graham cracker mixture into the bottom of the prepared pan. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat and spread over the graham cracker layer. For easier spreading, refrigerate the crust while the chocolate is melting. Make a layer of marshmallows over the chocolate and top with the remaining graham cracker crumbs.
3. 3 Bake for 15 minutes in the preheated oven, cool and cut into squares.

By Katherine

Ingredients

• ✓ graham cracker crumb
• baking soda
• salt
• egg
• vanilla extract
• chocolate-hazelnut spread

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. Form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
3. 3 Bake in the preheated oven until crispy on the outside, 8 to 10 minutes. Allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.

By mommascookin

Ingredients

• ✓ graham cracker crumb
• sweetened condensed milk
• semisweet chocolate chip
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
2. 2 In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
3. 3 Bake for 30 minutes. Let cool before cutting into bars.

By Hanna Coolidge

Ingredients

• ✓ graham cracker crumb
• semisweet chocolate chip
• walnut
• coconut
• butter
• sweetened condensed milk

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a 9x9-inch baking pan.
2. 2 Combine graham cracker crumbs, chocolate chips, walnuts, and coconut in a medium bowl. Pour melted butter over graham mixture and stir. Press into the prepared baking pan. Drizzle condensed milk over the top.
3. 3 Bake in the preheated oven until lightly colored on top, 25 to 30 minutes. Let cool before cutting into 24 bars.

By MB Guba

Ingredients

• ✓ graham cracker crumb
• butter
• sweetened condensed milk
• semisweet chocolate chip
• coconut
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix graham cracker crumbs and melted butter together in a bowl; press into an 8x11-inch glass casserole dish. Pour condensed milk evenly over the crust. Sprinkle chocolate chips, coconut, and pecans evenly on top and press down.
3. 3 Bake in the preheated oven until edges are golden, 25 to 30 minutes. Let cool before cutting.

By Gluten-Free-Wifey

Ingredients

• ✓ graham cracker crumb
• white sugar
• butter
• whipped topping mix
• cream cheese
• cherry brandy

Instructions

1. 1 In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix well and press into the bottom of a 9 inch springform pan.
2. 2 In a large bowl, mix the whipped topping powder as directed on package and beat until thick. Cut the cream cheese into small cubes and drop them into the whipped topping, one at a time, while beating. Pour in the cherry brandy and beat another 5 minutes at high speed.
3. 3 Spoon the filling into the graham cracker crust and smooth the top. Refrigerate 2 to 4 hours, or until set.

By Stamatina

Ingredients

• ✓ graham cracker crumb
• butter
• sweetened condensed milk
• semisweet chocolate chip
• peanut butter chips

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Melt butter over low heat.
3. 3 Pour butter into 13 x 9 inch pan. Sprinkle graham cracker crumbs over butter.
4. 4 Pour condensed milk over crumbs. Sprinkle chocolate and peanut butter chips over milk mixture and press down firmly.
5. 5 Bake 25 to 30 minutes.

By R Lauzon

Ingredients

• ✓ graham cracker crumb
• white sugar
• butter
• cinnamon

Instructions

1. 1 Gather the ingredients.
2. 2 Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a mixing bowl; mix until well blended.
3. 3 Press mixture into the bottom and up the sides of a 9-inch pie plate.
4. 4 Follow directions for a baked or no-bake crust.

By Carol

Ingredients

• ✓ graham cracker crumb
• all-purpose flour
• baking powder
• sweetened condensed milk
• butter
• coconut
• candy-coated chocolate

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl combine graham cracker crumbs, flour and baking powder.
3. 3 In a separate, large bowl combine condensed milk and butter; beat until smooth. Stir in graham cracker mixture, mixing well. Stir in coconut and chocolates.
4. 4 Drop by rounded teaspoonfuls onto ungreased cookie sheets.
5. 5 Bake in preheated oven for 7 to 9 minutes, or until lightly browned. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.

By Lynn Newton

Ingredients

• ✓ graham cracker crumb
• pecan
• butter
• raspberry
• cream cheese
• sweetened condensed milk
• whipped topping

Instructions

1. 1 Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
2. 2 Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
3. 3 Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.

By William Uncle Bill Anatooskin

Ingredients

• ✓ graham cracker crumb
• cream cheese
• sugar
• egg
• white chocolate chip
• heavy cream
• key lime

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9-inch springform pan.
2. 2 Sprinkle graham cracker crumbs into the bottom of the prepared pan.
3. 3 Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next.
4. 4 Mix white chocolate chips, cream, lime juice, and lime zest together in a stainless steel bowl. Place bowl over a pot of boiling water.
5. 5 Stir chocolate chips mixture until the chocolate melts completely and the mixture is smooth, about 5 minutes; pour into the cream cheese mixture and stir to combine. Pour the mixture over the graham cracker crumbs in the prepared springform pan.
6. 6 Bake in preheated oven the cake's center is set, about 75 minutes. Cool at room temperature for 15 minutes before refrigerating to chill completely, at least 1 hour.

By Angela

Ingredients

• ✓ graham cracker crumb
• butter
• white sugar
• egg
• sugar
• all-purpose flour
• lemon juice
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine graham cracker crumbs, softened butter or margarine, and 2 tablespoons sugar. Press mixture onto bottom of a greased 9 x 13 inch baking pan. Bake for 20 minutes.
3. 3 Beat eggs, sugar, flour, and lemon juice. (If mixture is too thick, water may be added to thin it.) Pour the mixture over the hot graham cracker crust. Bake for 25 minutes, or until golden brown.
4. 4 Dust the top with confectioners' sugar. After cooling, cut into squares.

By Carrie Romer

Ingredients

• ✓ graham cracker crumb
• butter
• sweetened condensed milk
• semisweet chocolate chip
• coconut
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine the graham cracker crumbs and melted butter, mix well an press mixture into the bottom of one 18x26 inch pan. Pour the sweetened condensed milk over the crust. Layer the chocolate chips, coconut and nuts on top. Press down gently into the "goo".
3. 3 Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until lightly brown. Let cookies cool completely before cutting into 2x2 inch squares.

By Sudie

Ingredients

• ✓ graham cracker crumb
• butter
• white sugar
• cream cheese
• sugar
• egg
• vanilla extract
• cherry pie filling

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
2. 2 Make the crust: Mix graham cracker crumbs, melted butter, and sugar together in a bowl. Press crumbs into the bottoms of the prepared muffin cups.
3. 3 Make the filling: Beat cream cheese, sugar, eggs, and vanilla in a bowl until smooth. Divide filling between muffin cups.
4. 4 Bake in the preheated oven until cupcake tops are golden around the edges and slightly cracked, about 10 minutes.
5. 5 Remove from the oven and let cool completely, about 30 minutes.
6. 6 Top cooled cupcakes with cherry pie filling.

By littlebettycrocker

Ingredients

• ✓ graham cracker crumb
• butter
• coconut
• sweetened condensed milk
• semisweet chocolate chip
• peanut butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In one 13x9 inch baking dish, melt the butter. Sprinkle the graham cracker crumbs over the melted butter . Top with the coconut, then the sweetened condensed milk and bake for 25 minutes or until golden brown.
3. 3 In a saucepan over low heat melt the chocolate chips and peanut butter together. Stir until creamy and pour over the baked bars. Let cool thoroughly then cut into bars. Garnish with more flaked coconut. Store bars in an airtight container.

By Tracy Ybarra

Ingredients

• ✓ graham cracker crumb
• butter
• semisweet chocolate chip
• maraschino cherry
• coconut
• sweetened condensed milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C ).
2. 2 melt the margarine in the 9x13 inch baking pan. Sprinkle the graham cracker crumbs over the melted margarine. Pour the sweetened condensed milk evenly over the graham cracker layer. Sprinkle the chocolate chips and chopped cherries over the milk in a random fashion. Then sprinkle the coconut over the top of everything.
3. 3 Bake in the preheated oven for 25 to 30 minutes. Cool and cut into squares.

By Terrie

Ingredients

• ✓ graham cracker crumb
• cream cheese
• white sugar
• heavy cream
• sour cream
• half and half
• vanilla extract
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Wrap the outside of an 8 inch springform pan with foil. Generously butter the inside of pan and sprinkle with graham cracker crumbs, then shake out excess.
2. 2 In a large bowl, Beat cream cheese and sugar on low speed until smooth. Beat in heavy cream, sour cream and half-and-half. Add vanilla and beat in the eggs one at a time. Pour filling into prepared pan. Wrap bottom of the pan on aluminum foil to prevent water from seeping in.
3. 3 Place cheesecake in a water bath. Bake in the preheated oven for 75 minutes, or until filling is set.

By PAMSTER2

Ingredients

• ✓ graham cracker crumb
• all-purpose flour
• baking powder
• sweetened condensed milk
• butter
• raisin
• coconut
• walnut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix graham cracker crumbs, flour and baking powder. Beat sweetened condensed milk and margarine until smooth. Add crumb mixture. Mix well. Stir in raisins, coconut and walnuts.
3. 3 Drop by tablespoons onto lightly greased cookie sheets. Bake 9-10 minutes or until lightly browned. Cool 2-3 minutes. Remove from cookie sheets. Store loosely covered at room temperature.

By JJOHN32

Ingredients

• ✓ graham cracker crumb
• ✓ graham cracker crumb
• butter
• white sugar
• cream cheese
• white sugar
• egg
• vanilla extract
• sour cream
• white sugar
• vanilla extract

Instructions

1. 1 Mix graham cracker crumbs, melted butter, and sugar for crust together in a bowl until combined. Transfer to a 10x14-inch glass pan and press to cover the bottom. Refrigerate for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine cream cheese and sugar for cream cheese layer in a bowl. Blend with an electric mixer until smooth. Mix in vanilla and eggs, one at a time, until blended. Pour on top of the cooled crust.
4. 4 Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 20 minutes. Remove from the oven and cool on a wire rack for 20 minutes.
5. 5 Increase the oven temperature to 450 degrees F (230 degrees C).
6. 6 Beat sour cream, sugar, and vanilla for sour cream layer in a bowl with an electric mixer until smooth. Pour on top of the cooled cheesecake.
7. 7 Bake in the preheated oven for 10 minutes. Remove from the oven and sprinkle remaining graham cracker crumbs over top. Cool to room temperature, about 30 minutes, then cool in the refrigerator for at least 2 hours.
8. 8 Cut into 1-inch squares and serve.

By Jen7012020

Ingredients

• ✓ graham cracker crumb
• butter
• cinnamon
• lemon gelatin
• water
• cream cheese
• vanilla extract
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
2. 2 Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
3. 3 Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

By Penny Lipchen

Ingredients

• ✓ graham cracker crumb
• margarine
• cream cheese
• white sugar
• vanilla extract
• almond extract
• heavy cream
• cherry pie filling

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
2. 2 Combine graham cracker crumbs and melted margarine in a small bowl; stir well and press into the prepared baking dish.
3. 3 Bake in the preheated oven for 5 minutes. Place in the refrigerator to cool.
4. 4 Meanwhile, beat cream cheese, sugar, vanilla, and almond extract in a large bowl with an electric mixer until smooth. Whip cream in a medium bowl until stiff peaks form; fold into cream cheese mixture. Spread over cooled crust.
5. 5 Dot top with cherry pie filling; smooth with a knife or spatula to cover. Chill in the refrigerator until serving.

By Laurie

Ingredients

• ✓ graham cracker crumb
• butter
• sugar
• sweetened condensed milk
• cranberry sauce
• whipping cream

Instructions

1. 1 Melt the butter in a skillet over medium heat. Stir in the sugar and cook until bubbling, about 1 minute. Add the graham cracker crumbs; stir until the color deepens, about 3 minutes. Turn out onto a plate to cool.
2. 2 Combine the condensed milk and cranberry sauce in a mixing bowl, blend together with a hand mixer until the mixture thickens. Place the whipping cream in a separate bowl and beat with an electric mixer until firm peaks form; fold into the cranberry mixture.
3. 3 Layer 1/4 cup of the cranberry mixture into each of six (8 ounce) wine goblets or glasses; top each with 1 tablespoon of the crumbs. Repeat layering. Refrigerate at least 1 hour, up to 4 hours.

By susieqsb

Ingredients

• ✓ graham cracker crumb
• butter
• white sugar
• coconut
• sweetened condensed milk
• pecan
• chocolate candy bar
• peanut butter

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix the graham cracker crumbs, butter, and sugar in a bowl. Press the mixture into the prepared baking dish to form a crust. Combine the coconut, sweetened condensed milk, and pecans in another bowl until well mixed. Spread coconut mixture over the cracker crust.
3. 3 Bake in the preheated oven until set, about 15 minutes. Set aside to cool completely, about 1 hour.
4. 4 Melt the chocolate bar and peanut butter in a small saucepan over very low heat, cooking and stirring until smooth, about 2 minutes. Spread the chocolate mixture evenly over the cooled coconut bars. Cool until set, about 15 minutes. Cut into bars before serving.

By kcpjstokes

Ingredients

• ✓ graham cracker crumb
• butter
• sugar
• egg
• cream cheese
• sugar
• salt
• heavy cream
• raspberry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease a 7x11x2 inch baking pan, and set aside.
2. 2 Stir together the graham cracker crumbs, melted butter, and sugar in a bowl until well blended. Press the mixture into the bottom of the prepared pan.
3. 3 Bake the graham cracker crust in preheated oven until golden, about 8 minutes.
4. 4 In a separate bowl, beat the egg yolks on high speed until thick and lemon colored. Add the softened cream cheese, sugar, and salt. Beginning on low speed and increasing to high, beat until smooth.
5. 5 Place the egg whites in a large bowl, and beat until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
6. 6 Place the heavy cream in a bowl, and beat until stiff. Gently fold the whipped cream into the cream cheese mixture.
7. 7 Place the raspberries in a blender. Cover, and blend on low speed until berries soften. Swirl half the berries into the cream cheese mixture. Spread the cream cheese mixture evenly over the crust.
8. 8 Spoon the remaining raspberries on top of the cream cheese mixture. Use a knife to swirl the berries into the cream cheese, making a red and white swirl pattern.
9. 9 Cover the pan tightly with foil or freezer wrap. Place in freezer for at least 3 hours. When ready to serve, let stand 30 minutes before cutting into squares.

By LMLSCA

Ingredients

• ✓ graham cracker crumb
• white sugar
• butter
• chocolate chip
• walnut
• graham cracker
• marshmallow
• chocolate syrup

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Mix graham cracker crumbs and sugar together in a bowl. Add melted butter and toss until combined. Press mixture into the bottom of a 9x13-inch baking pan in an even layer.
3. 3 Spread chocolate chips evenly over the graham cracker mixture. Sprinkle walnuts over chocolate chips.
4. 4 Lay 7 graham crackers evenly into the pan, then pour the mini marshmallows on top of the graham crackers in an even layer. Lay remaining graham crackers over marshmallows, then drizzle chocolate syrup on top.
5. 5 Bake in the preheated oven for 30 minutes. Let cool at least 30 minutes before cutting and serving.

By Nathan C

Ingredients

• ✓ graham cracker crumb
• butter
• white sugar
• semisweet chocolate chip
• cream cheese
• white sugar
• egg
• cocoa powder
• vanilla extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar together in a small bowl. Press 1 tablespoon of the crumb mixture into the bottom of each prepared cup.
3. 3 Measure 1/2 cup chocolate chips and set aside for topping. Evenly distribute the remaining chips among the cups, sprinkling them over the crust layer.
4. 4 Beat cream cheese, 1/2 cup sugar, egg, cocoa powder, and vanilla in a large mixing bowl until smooth. Spoon about 1/4 cup of the cream cheese mixture into each cup. Sprinkle remaining chocolate chips over top.
5. 5 Bake in the preheated oven until just set, 17 to 23 minutes. Remove from the oven and let cool completely on a wire rack, 15 to 30 minutes.
6. 6 Cover and refrigerate for at least 1 hour before serving.

By lostinthesparks

Ingredients

• ✓ graham cracker crumb
• sugar
• butter
• cream cheese
• sugar
• all-purpose flour
• egg
• eggnog
• vanilla extract

Instructions

1. 1 Lightly grease a 9-inch springform pan. Combine the graham cracker crumbs, 3 tablespoons white sugar, and butter in a bowl and mix until evenly moistened; press into the bottom of the prepared pan.
2. 2 Cream together the cream cheese and 1 cup sugar using an electric mixer. Add the flour and beat until smooth. Mix in the eggs with the mixer switched to low. Pour in the eggnog and vanilla; continue beating until just blended. Stop the mixer and scrape the bottom of the bowl occasionally. Pour the mixture over the crust.
3. 3 Fill a shallow dish with some hot water and place on bottom rack of the oven. Put cheesecake on the middle rack of the oven. Turn oven heat to 200 degrees F (95 degrees C). Do not preheat oven.
4. 4 Bake the cheesecake until the center is set, about 3 hours 15 minutes. Turn oven off. Allow cheesecake to cool in the oven, about 3 hours. Chill in refrigerator overnight.

By BRIMAT143

Ingredients

• ✓ graham cracker crumb
• butter
• white sugar
• cream cheese
• white sugar
• sour cream
• vanilla extract
• egg
• cherry pie filling

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
2. 2 Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl until mixture resembles wet sand. Transfer to the prepared pan. Use the bottom of a measuring cup to press crumbs firmly into an even layer.
3. 3 Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and let sit on a wire rack until completely cool. Leave the oven on.
4. 4 While the crust is cooling, beat cream cheese in a stand mixer fitted with the paddle attachment on low speed until smooth.
5. 5 Add sugar, sour cream, and vanilla. Scrape down the bottom and sides of the bowl and continue to beat until combined.
6. 6 Gently whisk one egg with a fork in a small bowl; add to the cream cheese mixture and beat just until combined. Repeat with each remaining egg, whisking and adding just one at a time.
7. 7 Remove the bowl from the stand mixer and firmly bang it on the counter a few times to release any large air bubbles.
8. 8 Place the springform pan (with the cooled crust) in an oven bag. Fold down the excess and wrap the pan in a layer of heavy-duty aluminum foil. Pour cheesecake mixture into the pan.
9. 9 Place the springform pan in a large roasting pan and move it to the lower rack of the oven.
10. 10 Pour 2 inches of boiling water into the roasting pan. Bake cheesecake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 ½ hours. Tent the cheesecake with a sheet of foil if the top is browning too much during baking.
11. 11 Turn off the oven; keep the oven door closed and let the cheesecake cool slowly for 2 hours.
12. 12 Remove from the oven. Take the springform pan out of the water bath and set it on a cooling rack; let sit until it comes to room temperature, about 2 more hours. Place in the refrigerator until fully set, 8 hours to overnight.
13. 13 Run the tip of a knife around the edges of the pan. Unhinge the lock and remove the pan sides. Use a warm, clean knife to cut every slice. Top slices with cherry pie filling. Keep leftovers in the refrigerator.

By eatcakebemerry