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

  • CRUST:
  • 24 cinnamon graham crackers, crushed (about 1-3/4 cups)
  • 1/2 cup butter or margarine, melted
  • 1/4 cup sugar
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs
  • 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

Combine all crust ingredients and press into the bottom of a 12-in. x 7-1/2-in. x 2-in. baking pan. For filling, beat cream cheese and sugar in a mixing bowl. Add eggs, one at a time, beating well after each addition. Add vanilla. Pour into crust; bake at 350° for 25 minutes. Meanwhile, for topping, combine the sour cream, sugar and vanilla. Spread over pie and bake an additional 5 minutes. Cool to room temperature; chill at least 4 hours. Cut into squares and top each serving with a spoonful of cherry filling. 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.

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  • CRUST:
  • 24 cinnamon graham crackers, crushed (about 1-3/4 cups)
  • 1/2 cup butter or margarine, melted
  • 1/4 cup sugar
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs
  • 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. Combine all crust ingredients and press into the bottom of a 12-in. x 7-1/2-in. x 2-in. baking pan. For filling, beat cream cheese and sugar in a mixing bowl. Add eggs, one at a time, beating well after each addition. Add vanilla. Pour into crust; bake at 350° for 25 minutes. Meanwhile, for topping, combine the sour cream, sugar and vanilla. Spread over pie and bake an additional 5 minutes. Cool to room temperature; chill at least 4 hours. Cut into squares and top each serving with a spoonful of cherry filling. Yield: 12-15 servings.
Originally published as Cinnamon Cherry Cheesecake Squares in Grandma's Great Desserts Cookbook 1992, p24

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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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