Our Big Family Kitchen

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Gramie's Cherry Cheesecake

By Dorothy Leusch · Originally from Aunt Laura's 2003 cookbook

Leusch · Desserts

Ingredients

  • 1/2 Bag Graham Cracker Crumbs
  • 3 Eight Ounce Packages Cream Cheese
  • 6 Eggs
  • 1 Pint Sour Cream
  • Scant Teaspoon Cinnamon
  • 1 Large Can Cherry Pie Filling
  • 1/4 Pound Butter, melted
  • 1 and 1/2 Cups Granulated Sugar
  • 1 and 1/2 Teaspoon Vanilla
  • 5 Tablespoons Granulated Sugar
  • 1 Teaspoon Vanilla
  • 1 Can Reddi Whip

Method

  1. Crust

    Pour the melted butter over the crumbs and mix well.
  2. Form a crust over the bottom and up 1 and 1/2 inches of the sides of a buttered 9 inch springform pan.
  3. Bake at 350 degrees for 5 minutes.
  4. Let cool.

  5. Filling

    Beat the cream cheese, 1 1/2 cups sugar and eggs until creamy.
  6. Add the 1 1/2 teaspoon vanilla and beat in.
  7. Pour into the baked crust and bake at 325 degrees for 60 minutes.
  8. Let cool for 20 minutes.

  9. 2nd Filling

    Combine the sour cream with the 5 tablespoons sugar, the scant teaspoon of cinnamon and 1 teaspoon vanilla.
  10. Mix until well combined.
  11. Pour over the top of the cheesecake and bake for 5 minutes at 325 degrees.
  12. Cool.

  13. Topping

    When the cheesecake is totally cool, top with the cherries.
  14. Refrigerate to chill well.
  15. Right before serving decorate the top with the Reddi Whip, using a spoke and wheel pattern.