Rose Mary Mogan


I had wanted to make this Cheesecake a few weeks ago, but decided to make my OVER THE TOP ITALIAN CREAM CHEESE CAKE INSTEAD TO PLEASE MY HUSBAND since he had been waiting since October.

I had worked out the details in my head, and was pretty sure it would work. I just love the flavor, I had a small sample after I took the last pictures to be posted.

It is creamy and smooth, has just the right amount of tartness aided from the addition of the cherry koolaid, and the small amount of lemon juice added to the sour cream. It is just perfect in every way.

Try it and I am sure you will agree

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★★★★★ 4 votes
12 or more depending on portion size
25 Min
1 Hr 20 Min


graham cracker crumb crust
1 3/4 c
graham cracker crumbs
1/4 c
granulated sugar
1 stick
butter, melted


2 lb
cream cheese, softened (4-8 oz. pkgs)
4 large
eggs, room temperature
1 1/4 c
granulated sugar
1 pkg
kool aid (0.13 oz) cherry or strawberry
1 c
sour cream, room temperature
2 tsp
vanilla extract
1 box
vanilla instant pudding & pie filling (3.4 oz)


1 1/2 c
sour cream, room temperature
3 Tbsp
granulated sugar
2 tsp
almond extract
1 tsp
lemon juice
garnish- 4 strawberries, 15-20 hershey kiss candies, hot pink sugar sprinkles


Step 1 Direction Photo

1PREHEAT OVEN TO 350 DEGREES F. I used a 9X 9 springform Pan.

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2Add graham crackers and sugar to small bowl, then pour in melted butter, and mix together.

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3Pour crumbs into bottom of springform pan and with bottom of measuring cup press in pan and about 2 inches up the sides till firm and in place.

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4Bake in preheated 350 degree F. oven for 8 minutes, then allow to cool.

5Reduce oven temperature to 325 degrees F. Fill kettle with water and bring to a boil. Save till needed.

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6When crust has cooled, line bottom of pan with double layer of aluminum foil, folding along side of pan.

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7Prepare cheesecake filling by adding cream cheese, pudding & pie filling,sugar,sour cream & kool aid in a large bowl. Beat till mixed

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8Crack 4 eggs and add one at a time to cream cheese mixture. Blend just till mixed.

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9Pour into prepared crust. Smooth top with spatula, and place cheesecake pan into a larger pan. Carefully add boiling water till it reaches about half way up sides of cheesecake pan.

10Bake in preheated 325 degree oven for 50 minutes, then lower temperature to 300 degrees, and continue to bake for an additional 30 minutes.

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11Prepare topping by combining sour cream with sugar , extract, and lemon juice. Stir to blend.

Turn oven off after 1 hour and 20 minutes, and leave door slightly ajar for 15 minutes.

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12Then spoon sour cream mixture over top of cake, leaving it inside oven for an additional 45 minutes. Remove from oven and allow to cool completely on wire rack.

Cover with saran rack and refrigerate for at least 4 -5 hours, or preferably over night, before serving.

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13Top with your favorite garnish, I used 4 strawberries sliced in 3-4 thin slices from the stem, then shingled the slices, adding hershey kiss candy as extra garnish. Sprinkle top with hot pink sugar crystals if desired. Top with whipping cream if desired.

Step 14 Direction Photo

14Slice and serve.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Collection: Cheesecake