I’m a sucker for a good cheesecake, and Lynette Jefferies of My Desserts Diva knocked it out of the park with this Sweet Cherry Cheesecake! FULL RECIPE below!
4 eight ounce pkg cream cheese
2 cups of sugar
1 ½ tablespoon vanilla extract
1 cup of sour cream
1 can of cherry pie filling
1 ½ cups of crushed graham crackers
½ cup of melted butter (1 stick)
1 tablespoon sugar
½ teaspoon cinnamon
Cream together the cream cheese, sugar and vanilla extract. Add one egg a time, and mix thoroughly together. Add sour cream and fold into cream cheese mixture. For graham cracker crust – Mix crushed graham crackers, sugar, cinnamon, and melted butter until well blended. Press mixture into a 10 inch spring-form pan. Bake crust for 10 minutes in pre-heated oven of about 325 degrees. Remove from oven and let crust cool for about another 10 minutes. Pour cheesecake batter into spring-form pan. Sit the filled pan in a large roasting pan or other large baking dish and fill with few inches of water. This is known as a wet bath, and will allow a more consistent and creamy cheesecake (it is not mandatory). Return pans to oven of about 325 degrees and bake for at least 1 hour and 15 minutes, or until the top is lightly golden brow, and has a slight jiggle. Let the cheesecake sit and cool completely, then chill in the refrigerator over night or for at least six hours. Then release the cheesecake from spring-form pan and top with your cherry filling. Optional – decorate with a whipped-cream topping around the edge of the cheesecake. Recipe yields 10-12 slices.