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Cherry Cheesecake Dessert Recipe

Photo by: Taste of Home

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My mother often made this lovely fruit-topped cheese-cake. Now our grown sons consider it my "signature dessert". Sometimes, I bake and freeze the cheesecake ahead. On the day I serve it, I thaw it, then add the fruit. -Christine Eilerts Tulsa, Oklahoma

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9 Servings
Prep: 15 min. Bake: 15 min. + chilling

Ingredients

1-1/4 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup butter, melted
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling

Directions

In small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 8-in. square baking dish; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla just until blended; pour over crust.
Bake at 350° for 15-20 minutes or until almost set. Cool for 1 hour on a wire rack. Refrigerate for 8 hours or overnight. Spoon pie filling over top. Yield: 9 servings.

Nutrition Facts: 1 serving (1 slice) equals 377 calories, 21 g fat (12 g saturated fat), 103 mg cholesterol, 268 mg sodium, 42 g carbohydrate, 1 g fiber, 5 g protein.

Cherry Cheesecake Dessert published in Taste of Home December/January 2004, p33

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