Delightful Cherry Cheesecake

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

This is an amazing cheesecake that my boyfriend's mom makes every year! it never lasts cause its so yummy!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Place graham crackers little by little into food processor or blender until they are crumbs.
  3. Add melted butter to graham cracker crumbs little by little until crumbs become firm.
  4. Use a little left over butter on 9" pie pan to make sure crust doesn't stick.
  5. Add crumbs to pan and firmly press into the shape of the pan. Make sure the edges of pan have crust.
  6. Place in oven for 5-10 minutes depending how crispy you want the crust.
  7. Meanwhile, put cream cheese and eggs in blender. Blend.
  8. Once creamy and mixed, add sweetened condensed milk and vanilla extract. Blend again until well mixed and creamy.
  9. Pour mixture into crust. Make sure edges are not fully covered by mixture.
  10. Place cheesecake back in oven and bake for 40-45 minutes.
  11. Once cheesecake is done, let cool. Once cool, add the cherry pie filling as topping to the cheesecake! I would suggest putting in the fridge for a few hours cause it tastes even better cold (thanks Brooke!) And try not to eat the whole thing! ;).

Reviews

(3)
Most Helpful

This was very good. But I think the directions could have been clearer. I guessed at the graham cracker amount and that didn't get my crust quite to the top of the filling and I didn't know how to tell if it was done or not and I think it ended up a bit overdone. It really MUST be made the day before since even after 2 1/2 hours in the fridge the interior was still lukewarm. Mixing everything up in the blender simplified things tremendously since I would have been reluctant to soften my cream cheese too thoroughly on an afternoon when it broke 80.

3KillerBs May 01, 2008

A nice quick recipe to make that was pretty much foolproof, turned out lovely! Thanks!

dizzydi April 14, 2008

First I have to confess that I have NEVER baked a cheesecake before. This recipe was so easy that it made my first time an absolute success! I could not have been happier with the outcome! I used fat-free sweetened condensed milk, reduced-fat cream cheese and light cherry pie filling and it turned out perfectly. What a gem! The entire family enjoyed this yesterday and it tasted tons better today - I don't think it was chilled thoroughly yesterday (cooled on the counter for an hour, then in the fridge for another 45 min)... and I just wasn't patient enough, so we dug in! Next time (and there will be many more), I'll let it chill longer, the colder, the better. Made for PAC Spring 2008

Brooke the Cook in WI March 30, 2008

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