Cinnamon Cherry Cheesecake Squares Recipe

5 1 2
Cinnamon Cherry Cheesecake Squares Recipe
Cinnamon Cherry Cheesecake Squares Recipe photo by Taste of Home
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Cinnamon Cherry Cheesecake Squares Recipe

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5 1 2
Publisher Photo
This recipe was given to me by a friend at my wedding shower 24 years ago. It has become a real family favorite over the years.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + chilling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + chilling

Ingredients

  • 1-3/4 cups cinnamon graham cracker crumbs (about 9 whole crackers)
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 2 cups (16 ounces) sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 can (16 ounces) cherry pie filling

Directions

In a bowl, combine graham cracker crumbs and sugar; stir in butter. Press onto the bottom of a 12-in. x 7-1/2-in. x 2-in. baking dish. Set aside.
For filling, beat cream cheese and sugar in a large bowl. Add eggs; beat on low speed just until combined. Add vanilla. Pour into crust.
Bake at 350° for 25 minutes. Remove from the oven; let stand for 5 minutes (leave oven on). For topping, combine the sour cream, sugar and vanilla; carefully spread over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight. Cut into squares; top each with a spoonful of cherry pie filling. Refrigerate leftovers. Yield: 12-15 servings.
Originally published as Cinnamon Cherry Cheesecake Squares in Grandma's Great Desserts Cookbook 1992, p24

Nutritional Facts

1 piece: 290 calories, 18g fat (11g saturated fat), 96mg cholesterol, 185mg sodium, 31g carbohydrate (25g sugars, 0 fiber), 4g protein.

  • 1-3/4 cups cinnamon graham cracker crumbs (about 9 whole crackers)
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 2 cups (16 ounces) sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 can (16 ounces) cherry pie filling
  1. In a bowl, combine graham cracker crumbs and sugar; stir in butter. Press onto the bottom of a 12-in. x 7-1/2-in. x 2-in. baking dish. Set aside.
  2. For filling, beat cream cheese and sugar in a large bowl. Add eggs; beat on low speed just until combined. Add vanilla. Pour into crust.
  3. Bake at 350° for 25 minutes. Remove from the oven; let stand for 5 minutes (leave oven on). For topping, combine the sour cream, sugar and vanilla; carefully spread over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight. Cut into squares; top each with a spoonful of cherry pie filling. Refrigerate leftovers. Yield: 12-15 servings.
Originally published as Cinnamon Cherry Cheesecake Squares in Grandma's Great Desserts Cookbook 1992, p24

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MY REVIEW
yides User ID: 4557887 20844
Reviewed Nov. 20, 2009

"This recipe is absolutely a winner! My husband had to call me at work and said "he never had such a delicious dessert". LOL. I made it for shabbat dessert and my kids also loved it!

I appreciate you sending me recipes although i can't use them all because not all of them are kosher, as i'm jewish. But i do take ideas here and there. Thanks again"

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