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Creamy Cherry Cheesecake
This moist cherry cheesecake from Julie Sibley of Kenai, Alaska, is as creamy as cheesecake gets. The cherry topping is a classic addition to rich cheesecake, and the sour cream topping adds another layer of flavor. —Taste of Home Test Kitchen
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 large eggs, room temperature, lightly beaten
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- SOUR CREAM TOPPING:
- 1 cup 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
- 1. 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.
- 2. For filling, in a small bowl, beat cream cheese until smooth. Add the 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°.
- 3. Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours.
- 4. 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.
Nutrition Facts
1 piece: 404 calories, 25g fat (14g saturated fat), 98mg cholesterol, 243mg sodium, 42g carbohydrate (33g sugars, 1g fiber), 5g protein.
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