Cherry Cheesecake Dessert
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
SERVINGS: 9
CATEGORY: Dessert
METHOD: Baked
TIME: 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 mixing 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.