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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Double Cherry Cheesecake Recipe

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This recipe for Double Cherry Cheesecake is from Homemade Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups graham cracker crumbs
6 tbsps. margarine, melted
2 - 21oz. cans cherry pie filling
4 - 8oz. pkgs. cream cheese, room temperature
1⅓ cups sugar
3 tbsps. all purpose flour
1½ tsps. vanilla extract
4 eggs
2 egg yolks
1 cup sour cream
Directions:
Directions:
Position rack in lower third of oven. Preheat oven to 350ºF. Coat 9" springform pan with cooking spray. Combine crumbs and butter then using bottom of measuring cup or flat bottomed glass, press mixture into bottom and 1½" up side of pan. Bake 8-10 minutes or until golden. Remove from oven. In strainer over bowl, drain 1 can pie filling, discarding liquid; reserve cherries. Increase oven temperature to 500ºF. At medium speed beat cream cheese until very smooth and fluffy, about 4 minutes. Reduce speed to medium-low, gradually beat in sugar, flour and vanilla. Reduce speed to low and beat in eggs and yolks, one at a time, until combined. Beat in sour cream until combined. Beat batter 1 minute. Spread drained cherries in single layer over crust. Pour batter over cherries. Bake 8-10 minute or until golden and edge starts to rise. Reduce oven temperature to 200ºF. Bake 1½ hours or until set and center jiggles slightly when pan is shaken. Check after first 20 minutes; if cheesecake is browning too quickly, cover loosely with foil. Turn off oven and leave cheesecake in oven without opening door 20 minutes. Cool cheesecake on rack 30 minutes. Run knife around edge of cake to loosen. Refrigerate until completely cooled, at least 4 hours or overnight. Remove side from pan and transfer cake to serving plate. Top with remaining pie filling. 20 servings.

 

 

 

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