Classic Cherry-Topped Cheesecake
from the kitchen of Sharmagne Leland-St. John
1½ cups graham cracker crumbs
1¼ cups plus 3 tablespoons sugar, divided
⅓ cup butter, melted
4 packages (8 ounces each) Philadelphia Cream Cheese®, softened
1 teaspoon pure vanilla
4 eggs
1 package (10 ounces) frozen sweet cherries
1 tablespoon freshly squeezed lemon juice
Pre-heat the oven to 325°F.
In a large bowl combine the graham cracker crumbs, 3 tablespoons of the sugar and the butter; press onto the bottom of 9-inch springform pan.
In a mixing bowl, beat the cream cheese, 1 cup of the remaining sugar and the vanilla with mixer until blended. Add the eggs, one at a time, mixing on low speed after each, until just blended. Pour over crust.
Bake for 55 minutes or until the center is almost set. Run a knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate cheesecake 4 hours.
Meanwhile, cook the cherries, lemon juice and remaining sugar in a saucepan on medium heat 8 to 10 minutes or until cherries are tender and sauce is thickened.
Cool completely. Refrigerate until ready to serve.
Spoon the cherry topping over cheesecake before serving.
Editor’s Note:
Please use Philadelphia Cream Cheese® since I learned this recipe from them.
Prep Time: 20 minutes.
Total Time: 5 hours 45 min. (including refrigerating)
Makes: 16 servings |
