1 1/2 cgraham cracker crumbs
1/4 c(1/2 stick) unsalted butter, melted
1 1/4 cgranulated sugar, divided
3/4 ccherry preserves, warmed and strained
3 pkg(8 oz. each) cream cheese, softened
4 largeeggs, lightly beaten
1/2 tspalmond extract
1 can(s)(12 oz) cherry pie filling
How to Make Cherry-Topped Cheesecake
- In a medium bowl, combine the graham cracker crumbs, butter and 1/4 cup sugar. Press the mixture into the base of an 8-inch springform pan. Chill for 30 minutes. Spread the preserves over the graham cracker base.
- Preheat the oven to 300 degrees. In a large bowl, beat the cream cheese and remaining sugar until fluffy. Beat in the egss and almond extract until blended and smooth.
- Pour the cream cheese mixture over the graham cracker base. Bake until firm around the edge, but slightly loose in the center, 45-50 minutes. Turn off the oven and leave the cheesecake inside the oven door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and chill until ready to serve. Remove the pan, transfer the cheesecake to a serving plate and spoon the cherry pie filling on top to serve.