Creamy Cherry Cheesecake Recipe

Creamy Cherry Cheesecake RecipePhoto by: Taste of Home Creamy Cherry Cheesecake Recipe Rating 5

The inspiration for me to find this recipe was my husband. He loves cheesecake but was tired of the dry types. Up here, all the wilderness we could ask for is right outside our back door—everything from wolves to caribou!

This recipe is:

Contest Winning

0
  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • Email
[X]

Rate Creamy Cherry Cheesecake Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Creamy Cherry Cheesecake Recipe
  • Prep: 25 min. Bake: 30 min. + chilling
  • Yield: 10 Servings
25 30 55

Ingredients

  • CRUST:
  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 eggs, lightly beaten
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • SOUR CREAM TOPPING:
  • 1 cup (8 ounces) sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • CHERRY TOPPING:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 can (14-1/2 ounces) pitted tart cherries
  • 1 teaspoon lemon juice
  • Few drops red food coloring

Directions

  • In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside.
  • For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°.
  • Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours.
  • For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan. Yield: 10 servings.

Nutritional Facts 1 serving (1 piece) equals 408 calories, 21 g fat (12 g saturated fat), 101 mg cholesterol, 240 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Creamy Cherry Cheesecake in Country Woman March/April 1992, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Taste of Home

Featured Videos

Mrs. Holiday

Enter your holiday recipe and audition video now and you could win $50,000 and become a Taste of Home ambassador!

Learn More >

Follow Us on Pinterest!

Did you know that Taste of Home is on Pinterest? Be sure to check out our boards for even more delicious inspiration.

Follow Us >

More Ways to get Taste of Home Recipes

Reviews for Creamy Cherry Cheesecake (0)

Creamy Cherry Cheesecake Recipe

Creamy Cherry Cheesecake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

 
 
Healthy Cooking - Try it Risk Free
Simple & Delicious - Free Issue Offer
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT