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Cherry Cheesecake Recipe


Makes: 16-20 servings.
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Step 1

Preheat oven to 350ºF. Spray bottom of springform lightly with vegetable pan spray.

Step 2

In medium bowl, stir together graham cracker crumbs, butter and sugar. Press mixture into bottom and up sides of springform pan. Bake 8-10 minutes or until light golden brown. Remove from oven, cool completely.

Step 3

Increase heat to 400ºF. Place a shallow pan of water on bottom rack of oven. In large bowl, beat cream cheese with electric mixer until light and fluffy. Gradually beat in sugar; mix well. Add flour, zests and vanilla; mix well. With the mixer on low speed, add eggs and yolk one at a time, scraping down the sides of the bowl as needed. When mixture is completely smooth, beat in sour cream. Pour filling into prepared crust.

Step 4

Bake 10 minutes; reduce oven temperature to 250°. Bake an additional 45 minutes or until cake is set around edges and still jiggles slightly in center. Turn off oven, leave door closed for 1 hour. Remove cheesecake from oven, cool and refrigerate at least 4 hours.

Step 5

Just prior to serving, spread cherry pie filling over the top of the cheesecake.

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Ingredients

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graham cracker crumbs

1-3/4 cups graham cracker crumbs

butter

1/4 cup (1/2 stick) butter (, melted)

granulated sugar

1-1/4 cups granulated sugar

cream cheese

4 packages (8 ounces each) cream cheese (, softened)

flour

2 tablespoons flour

grated lemon zest

1 teaspoon grated lemon zest

grated orange zest

1 teaspoon grated orange zest

eggs

4 eggs

egg yolk

1 egg yolk

sour cream

1/2 cup sour cream

cherry pie filling

1 can (1 lbs. 5 oz.) cherry pie filling

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$13.99

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Cherry Cheesecake is rated 4.5 out of 5 by 13.
Rated 4 out of 5 by from This recipe is great, it's a constant on my deserts list. So that it does not get old I will add other toppings such as crushed heath bar crunch; peanut butter mousse or caramel sauce to individual slices as served. You just can't go wrong with this one...
Date published: 2011-01-12
Rated 5 out of 5 by from Perfect special occasion dish! I bought the Wilton spring pan and followed the recipe exactly as directed. Cheesecake came out perfect and family loved it!! We will make this yummy dessert again. Lemon and orange give it flavor and the water bath keeps the cake moist.
Date published: 2017-02-15
Rated 5 out of 5 by from A standard favorite at my house all year long. We also love this recipe with strawberries and my with canned blueberries.
Date published: 2010-12-06
Rated 4 out of 5 by from This is the perfect summertime treat! My familly loves this and friends always beg for the recipe.
Date published: 2012-07-18
Rated 4 out of 5 by from good recipe, the zests give it a unique taste that makes you want to come back for another bite!
Date published: 2010-12-06
Rated 4 out of 5 by from This is a great cheesecake recipe! So delicious!!
Date published: 2010-12-05
Rated 4 out of 5 by from so rich and creamy, top it with any pie filling
Date published: 2010-12-02
Rated 4 out of 5 by from Must give this recipe four thumbs up?
Date published: 2010-12-07
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