My Mom’s Cheesecake
The springform pan will be the start
of this Christmas dessert art
Butter the bottom and the sides
sprinkle with graham crumbs, the butter hides
Open the cream cheese, four big blocks
warm them to creamy, no white rocks
Add the sugar, two cups full
and the eggs, from the fridge you’d pull
Make it six, a half of dozen there
and crack them clean, no shells I fear
A bit of vanilla, the extract pure
that sweet, light taste is the big lure
Use your blender and blend it well
While it bakes it will grow and swell
When an hour is done shut off the heat
but no time for tasting this yummy treat
Let it sit there overnight
Don’t open the oven, keep it tight
Cool it down the next day morn
Its quite okay if the top looks torn
‘Cause before you serve it you will add
a can of cherry filling you have had
This is the way to bake the cake
You’ll have no leftovers you could take
©2023 CBialczak
Stine Writing 
A poem and a recipe in one! A delicious sounding one at that!
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It is a favorite of everyone I know! It is nice and light and fluffy
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Yummy 😋
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Yum! I am drooling! It sounds so good!
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Each time I think about it I feel like I have to make it!
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Love it!! I think this is the same recipe I have for cheese cake!! It was from a cookbook called 1000 favorite name-brand recipes!
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All I know if my mother used to make it for Christmas and everyone would devour it.
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