Classic Cherry-Topped Cheesecake

Name: Classic Cherry-Topped Cheesecake
Prep time: 20 min
Cook time: 345 min
Yield: 16 servings
Ingredients: cups graham cracker crumbs; cups plus 3 Tbsp. sugar, divided; cup butter or margarine, melted; pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; tsp. vanilla; eggs; pkg. (10 oz.) frozen sweet cherries; Tbsp. lemon juice

Whip up a delicious sweet and tart Classic Cherry-Topped Cheesecake from My Food and Family. This cherry-topped cheesecake has a tasty cherry topping that can't be beat. You can even customize slices for each guest if they prefer a plain cheesecake.

16

servings

20 MINS

PREP

5 HRS 45 MINS

You'll need:

Philadelphia Original Brick Cream Cheese

Save

Adjust Serving Size

- 16 +

Ingredients

1-1/2 cups graham cracker crumbs
1-1/4 cups plus 3 Tbsp. sugar, divided
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
4 eggs
1 pkg. (10 oz.) frozen sweet cherries
1 Tbsp. lemon juice

VIEW NUTRITIONAL INFORMATION

% Daily Value*

Vitamin A

Vitamin C

Calcium

Iron

Potassium

* Percent Daily Values are based on a 2,000 calorie diet.

Servings

Serving size 1 oz (28g/ 1/8 package).

16 servings.

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

VIEW HOT TIPS

Tip 1

Size Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Tip 2

Note

Reduce oven temperature to 300°F if using a dark nonstick springform pan.

Tip 3

Variation

Omit cherry topping. Top chilled cheesecake with your favorite fresh fruit just before serving.

Directions

Heat oven to 325°F.
Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min. or until cherries are tender and sauce is thickened. Cool completely. Refrigerate until ready to serve.
Spoon cherry topping over cheesecake before serving.