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Black Cherry Cheesecake with Sour Cream Topping
Black Cherry Cheesecake with Sour Cream Topping

Black Cherry Cheesecake with Sour Cream Topping

5 Hr(s) 5 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 package (12 oz.) pecan shortbread cookies
1/4 cup (1/2 stick) butter, melted
1-1/4 cups sugar, divided
4 package s (8 oz. each) Philadelphia Cream Cheese
1 package (15 oz.) dark cherries, divided in 3
3 tsp vanilla, divided
1 container (16 oz.) sour cream, divided
4 eggs
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Let's Make It
1
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.
2
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.
3
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.
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