dan's birthday new york cherry cheesecake

★★★★★ 2
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

This is the Cheesecake that I made for my husband's birthday, he told me he wanted a Cheesecake instead of a regular cake, and this is the one I came up with. He was very impressed with the smooth & Creamy texture. Even remarked that it tasted a lot like the Cheesecake Factory, so I knew that was his way of saying that he really liked it. So it has been a family favorite for quite a few years now.

★★★★★ 2
serves 12 to 14
prep time 35 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For dan's birthday new york cherry cheesecake

  • CRUST INGREDIENTS
  • 1 c
    finely chopped pecans, toasted
  • 1 1/2 c
    graham cracker crumbs
  • 3 Tbsp
    granulated sugar
  • 6 Tbsp
    melted butter
  • FILLING INGREDIENTS
  • 5 pkg
    8 (ounces each)cream cheese (softened)
  • 1 c
    granulated sugar
  • 3 Tbsp
    all purpose flour
  • 1 Tbsp
    pure vanilla extract
  • 1 lg
    lemon, zest only
  • 1 c
    sour cream ( good quality)
  • 4 lg
    eggs, room temperature
  • 1 can
    (21 ounce) cherry pie filling, chilled

How To Make dan's birthday new york cherry cheesecake

  • 1
    FOR THE CRUST: Preheat oven 375 degrees F. Toast pecans in preheated oven for 5 -7 minutes. Cool. Mix cooled nuts with remaining ingredients and press into the bottom and up the sides of a 9 inch spring form pan. FREEZE AT LEAST 15 MINUTES BEFORE FILLING.
  • 2
    TO MAKE THE FILLING: Lower oven temperature to 325 degrees F.
  • 3
    Beat cream cheese, sugar, flour vanilla, and lemon zest on medium speed until well mixed.
  • 4
    Add sour cream and mix again. Add eggs one at a time and mix on low speed, after each addition, just until blended.
  • 5
    Pour into prepared crust. Bake one hour and ten minutes to one hour 15 minutes or until golden brown around edges and center is a little jiggly.
  • 6
    Remove from oven and run knife around sides of pan, BUT DO NOT REMOVE SIDES OF PAN. Cool on wire rack about 1 1/2 hours. REMOVE sides of pan. Refrigerate 4-6 hours, preferably overnight. Top with chilled pie filling just before serving.
  • 7
    Note: This was the first time I made what I considered a perfect cheesecake, and it has been my favorite recipe ever since. The neighbors was glad I shared it with them.
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