Real Recipes From Real Home Cooks ®

cherry-topped cheesecake

(2 ratings)
Recipe by
Sharron Steward
Chicago, IL

I got this recipe out of Great American Recipes Cook Book. It is absolutely delicious. My family loves it! It is always requested for holiday meals! Enjoy!!!

(2 ratings)
yield 8 serving(s)
prep time 2 Hr
cook time 50 Min

Ingredients For cherry-topped cheesecake

  • 1 1/2 c
    graham cracker crumbs
  • 1/4 c
    (1/2 stick) unsalted butter, melted
  • 1 1/4 c
    granulated sugar, divided
  • 3/4 c
    cherry preserves, warmed and strained
  • 3 pkg
    (8 oz. each) cream cheese, softened
  • 4 lg
    eggs, lightly beaten
  • 1/2 tsp
    almond extract
  • 1 can
    (12 oz) cherry pie filling

How To Make cherry-topped cheesecake

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.