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Black Cherry Cheesecake with Sour Cream Topping

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Make It

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  • Preheat oven to 350°F. Spray a 9-inch spring pan with Pam. Put cookies in food processor with the butter and 2 Tbsp. of sugar. Blend until even crumbs, press firmly into bottom of spring pan and bake for 10 minutes.
  • Beat cream cheese, 1 cup of sugar, 2 tsp. vanilla until well blended. Add one cup of sour cream, mix well. Add eggs mixing well one at a time. Add 1/3 of the cherries and mix until smooth. Pour 1/3 of the cherries over the crust, pour the cream cheese over that and bake for 40 minutes or until center is almost set.
  • Pour remaining 1/3 of the cherries over the top of the cheesecake. Mix remaining sour cream with 2 Tbsp. sugar and 1 tsp. vanilla until well blended and pour carefully over the top. Bake for an additional 10 minutes or until firm. Let cool, cover and refrigerate 4 hours or overnight.


This is a rich creamy cheesecake with a pecan shortbread crust.

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