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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 10 |
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The inspiration for me to find this recipe was my husband. He loves cheesecake but was tired of the dry types. Up here, all the wilderness we could ask for is right outside our back dooreverything from wolves to caribou! Ingredients:
crust: |
1-1/2 cups graham cracker crumbs |
1/4 cup sugar |
6 tablespoons butter, melted |
filling: |
2 packages (8 ounces each) cream cheese, softened |
2 eggs, lightly beaten |
1/2 cup sugar |
1 teaspoon vanilla extract |
sour cream topping: |
1 cup (8 ounces) sour cream |
1/4 cup sugar |
1 teaspoon vanilla extract |
cherry topping: |
1/2 cup sugar |
2 tablespoons cornstarch |
1 can (14-1/2 ounces) pitted tart cherries |
1 teaspoon lemon juice |
few drops red food coloring |
Directions:
1. In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside.
2. For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°.
3. Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours.
4. For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan. Yield: 10 servings.
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