cherry-topped cheesecake
(2 ratings)
I got this recipe out of Great American Recipes Cook Book. It is absolutely delicious. My family loves it! It is always requested for holiday meals! Enjoy!!!
(2 ratings)
yield
8 serving(s)
prep time
2 Hr
cook time
50 Min
Ingredients For cherry-topped cheesecake
-
1 1/2 cgraham cracker crumbs
-
1/4 c(1/2 stick) unsalted butter, melted
-
1 1/4 cgranulated sugar, divided
-
3/4 ccherry preserves, warmed and strained
-
3 pkg(8 oz. each) cream cheese, softened
-
4 lgeggs, lightly beaten
-
1/2 tspalmond extract
-
1 can(12 oz) cherry pie filling
How To Make cherry-topped cheesecake
-
1In a medium bowl, combine the graham cracker crumbs, butter and 1/4 cup sugar. Press the mixture into the base of an 8-inch springform pan. Chill for 30 minutes. Spread the preserves over the graham cracker base.
-
2Preheat the oven to 300 degrees. In a large bowl, beat the cream cheese and remaining sugar until fluffy. Beat in the egss and almond extract until blended and smooth.
-
3Pour the cream cheese mixture over the graham cracker base. Bake until firm around the edge, but slightly loose in the center, 45-50 minutes. Turn off the oven and leave the cheesecake inside the oven door slightly ajar for 1 hour.
-
4Remove the cheesecake from the oven and chill until ready to serve. Remove the pan, transfer the cheesecake to a serving plate and spoon the cherry pie filling on top to serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Cherry-Topped Cheesecake:
ADVERTISEMENT