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    You are in: Home / Recipes / Double Cherry Cheesecake Recipe
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    Double Cherry Cheesecake

    Double Cherry Cheesecake. Photo by *Pixie*

    1/3 Photos of Double Cherry Cheesecake

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 40 mins

    40 mins

    6 hrs

    Baby Kato's Note:

    This big cheesecake is so easy to make and it tastes so good...you won't believe that you baked it...I dare you...try it...you'll like it...

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Place rack in lower third of oven.
    3. 3
      Grease a 9" springform pan.
    4. 4
      Combine graham cracker crumbs with melted butter.
    5. 5
      Mix well.
    6. 6
      Press all the crumb mixture onto bottom of springform pan and half way up the sides of the pan-- evenly-- Bake in 350 oven for 8- 10 minutes.
    7. 7
      Remove crust from oven and allow to cool.
    8. 8
      Drain 1 can of cheeries and set aside.
    9. 9
      Increase heat to 500 degrees.
    10. 10
      Beat cream cheese on medium speed for 5 minutes until smooth and fluffy.
    11. 11
      Reduce speed and gradually add sugar.
    12. 12
      Next add flour and vanilla mix well.
    13. 13
      Reduce speed again for eggs and egg yolks, beating in one at a time until well combined.
    14. 14
      Add sour cream, then beat batter for 1 minute more.
    15. 15
      Spread drained cheeries over bottom of graham cracker crust.
    16. 16
      Pour cake batter over the cherries.
    17. 17
      Bake cake for 10- 15 minutes.
    18. 18
      Lower heat to 200 degrees and bake cake for 1 1/2 hours longer, or until cake sets and center jiggles slightly when shaken.
    19. 19
      (If cake is browning too quickly for your liking cover loosely with foil).
    20. 20
      Turn off the oven, leave cake in oven for 20 minutes longer-- do not open oven door-- Cool cheesecake on rack for 30 minutes.
    21. 21
      Run knife around edge of cake to loosen.
    22. 22
      Refrigerate, at least 4 hours or better yet overnight.
    23. 23
      Remove side from pan, and put cake on platter, serve with the remaining can of cheeries pour over top of cake and enjoy.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on June 22, 2008

      55

      Cooked it for a dinner party and it was a hit to the point a couple guests wanted the recipe. Being health conscious, I substituted lite cream cheese and sour cream and it worked a treat.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2007

      55

      Wonderful cheesecake! I made this for a birthday and will definitely make again! The texture of this cheesecake was perfect and I love the use of extra cherries!! I made one change which was to use a whole egg instead of the two yolks (mostly because I didn't want to figure out what to do with the extra whites). Excellent recipe, thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2006

      55

      This was the first cheesecake I have ever made and it turned out great. I made my own strawberry glaze instead of the cherry pie filling. The pie filling was over $3.50/can! I would highly recommend this recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Double Cherry Cheesecake

    Serving Size: 1 (155 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 388.4
     
    Calories from Fat 211
    54%
    Total Fat 23.5 g
    36%
    Saturated Fat 12.8 g
    64%
    Cholesterol 118.9 mg
    39%
    Sodium 251.3 mg
    10%
    Total Carbohydrate 39.7 g
    13%
    Dietary Fiber 0.6 g
    2%
    Sugars 17.8 g
    71%
    Protein 5.3 g
    10%

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