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Creamy Cherry Cheesecake

Creamy Cherry Cheesecake
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!
10 ServingsPrep: 25 min. Bake: 30 min. + chilling

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
© Taste of Home 2013

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Creamy Cherry Cheesecake (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013