Cheery Cherry Cheesecake |

Cheery Cherry Cheesecake


1/3c Chopped pecans (fine)

1/3c Cinnamon graham crackers (crushed)

3 tbsp. melted, unsalted butter

1/4c Cinnamon/sugar combo

Preheat oven to 350. Spray/Grease bottom and sides of 12in spring form pan. Mix all crust ingredients by hand until a coarse mixture forms. Spread evenly in pan, covering the entire bottom.

(I like a thick crust so I double the recipe)


4 pkgs. cream cheese at room temp.

4 eggs

1 1/4c sugar

1 tbsp. lemon juice

2 tbsp. vanilla extract

Beat the room temperature cream cheese by itself till smooth. Then add eggs one at a time, and remaining ingredients. Scrape the bowl several times and beating till smooth.

Pour filling evenly over crust.

Bake @ 350 for 40-45 minutes, until slight crack occurs.

While cake is baking make sour cream topping.

Sour cream topping-

2c sour cream

1/2c sugar

2 tsp. vanilla extract

Mix all ingredients till smooth. Refrigerate mixture while cake bakes.

When cake is done baking, cool it completely. Then pour sour cream topping on top, it will fill the top of cake nicely. Bake for an additional 5 minutes at 350.

Refrigerate cake for 24 hours before serving. Top with cherry pie filling or whatever you choose. Fresh fruit is great too. Enjoy!

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