Creamy Cherry Cheesecake

The Most Delicious Twist to an Old Recipe

Mar 24, 2009 Libby Huffman

Looking for a superior recipe for cheesecake? Look no further. Follow these easy instructions for an awesomely delectable dessert.

It seems like everyone claims to have the most awesome cheesecake recipe ever. But, they’re all liars because you’ve stumbled upon the king of all cheesecakes, right here. For an absolutely delectable treat that the whole family will love, try this amazing recipe with a simple (and easy) topping:

Crust:

• 2 cups finely ground graham crackers (about 30 squares)
• 1/2 teaspoon ground cinnamon
• 1 stick of unsalted butter, melted

Filling:

• 1 pound cream cheese, 2 (8-ounce) blocks, softened
• 3 eggs
• 1 cup sugar
• 1 pint sour cream
• 1 lemon, zested
• 1 dash vanilla extract

Topping:

• One can of cherry pie filling

Directions

For the Crust:

Preheat the oven to 325 degrees F.

1. In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch spring form pan with non-stick cooking spray.
2. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Cake:

1. Use an electric mixer and beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, one at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy for 1 to 2 minutes.
2. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
3. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Be sure to not overlap two pieces of foil on the bottom. You want to have one large piece of foil that fits over the entire bottom so that water does not seep in.
4. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.
5. Bake for 1 hr. and 10 minutes. Then turn off the oven and prop the door open with a large wooden spoon. Let the cheesecake then sit for another ½ hour. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook.
6. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Take the cake out of the mold and transfer it to a cake plate. Using a spatula spread a layer of cherry pie filling over the surface.
7. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water.

Some may think that it’s cheating to spend so much time on a cheesecake only to throw a regular old canned topping on it. But, once anyone bites into this creamy piece of culinary mastery, they’ll understand.

The copyright of the article Creamy Cherry Cheesecake in Recipes is owned by Libby Huffman. Permission to republish Creamy Cherry Cheesecake in print or online must be granted by the author in writing.

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