thepioneerwoman
Cherry-Topped Cheesecake
Everything you want in a dessert is in this cherry-topped cheesecake: a cookie crust, a creamy filling, and a heaping portion of cherries on top!
👥 8 Servings⏱️ Prep & Cook: 3h 45m⏳ Prep: 50 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●oven
- ●pan
- ●bowl
- ●saucepan
📝 Preparation Steps
1
For the crust: Preheat the oven to 350 ̊. Pulse the cookies and sugar in a food processor until the mixture is very finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until set and dry, about ⏱️ 15 minutes. Let cool while you make the filling.
2
For the filling: Beat the cream cheese, sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs, one at a time, beating after each addition. Add the sour cream and beat again. Pour the filling into the crust, smooth the top and bake until the center just barely jiggles, about ⏱️ 25 minutes. Turn off the oven and let the pan sit in the oven for ⏱️ 15 minutes with the door ajar. Remove and let cool completely.
large eggs2
3
For the topping: Combine the cherries, sugar and 1/2 cup water in a saucepan. Bring to a boil over medium-high heat, partially cover and cook, stirring frequently, until the cherries are tender, about ⏱️ 5 minutes.
4
In a small bowl, combine the cornstarch, lemon juice and 1 tablespoon water until smooth. Add to the cherries, return to a boil and cook, stirring, until thickened, about 1 more minute. Transfer to a bowl and let cool to room temperature, about ⏱️ 30 minutes.
5
Mound the cherries in the center of the cheesecake. Refrigerate until set, at least ⏱️ 2 hours or overnight.
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