Cherry Cheesecake Dessert Recipe

5 3 4
Cherry Cheesecake Dessert Recipe
Cherry Cheesecake Dessert Recipe photo by Taste of Home
Publisher Photo

Cherry Cheesecake Dessert Recipe

Read Reviews
5 3 4
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + chilling
MAKES:
9 servings
TOTAL 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
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 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 the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into 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.
Originally published as Cherry Cheesecake Dessert in Taste of Home December/January 2004, p33

Nutritional Facts

1 slice: 377 calories, 21g fat (12g saturated fat), 103mg cholesterol, 268mg sodium, 42g carbohydrate (32g sugars, 1g fiber), 5g protein.

  • 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
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 1 can (21 ounces) cherry pie filling
  1. In small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 8-in. square baking dish; set aside.
  2. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust.
  3. 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.
Originally published as Cherry Cheesecake Dessert in Taste of Home December/January 2004, p33

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Reviews forCherry Cheesecake Dessert

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bylaw User ID: 797340 103580
Reviewed Jul. 9, 2014

"This is delicious and easy for a quick cheesecake fix. I made mine gluten-free using GF graham cracker crumbs made by Kinnickinnick. Tastes better the next day."

MY REVIEW
celeryroot User ID: 6105566 57080
Reviewed Feb. 2, 2013

"This is my favorite cheesecake recipe. Freezes well, so it's easy to make ahead."

MY REVIEW
lssrls User ID: 1447889 143476
Reviewed Jun. 14, 2008

"I have made this often. We think it is the best cheesecake and very easy to make."

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