adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vanilla Cheesecake with Cherry-Berry Topping
Vanilla Cheesecake with Cherry-Berry Topping
0 Likes
Prep Time:
30 minutes
Total Time:
4 hours 55 minutes
Indulgent vanilla cheesecake on a buttery cracker crust, topped with luscious cherry-berry compote. Pure bliss.
Ingredients:
  • Graham Cracker Crust (below)
  • 2 packages (8 ounces each) cream cheese at room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • Cherry-Berry Topping (below)
  • 1 1/2 cups graham cracker crumbs (about 20 squares)
  • 1/4 cup sugar
  • 1/3 cup margarine or butter, melted
  • 1 pint (2 cups) strawberries
  • 1 can (21 ounces) cherry pie filling
  • 1 teaspoon lemon juice
Instructions:
  • Preheat the oven to 325° and prepare the Graham Cracker Crust (see below). Proceed with the recipe while the crust chills.
  • In a large bowl, cream the cream cheese with an electric mixer until smooth. Gradually mix in the sugar and vanilla until smooth. Add the eggs one at a time, mixing well after each addition.
  • Spread the cheesecake mixture evenly over the crust and bake for about 40 minutes or until the filling is set. Let it cool in the pan on a wire rack for 30 minutes.
  • Chill the cheesecake in the refrigerator for at least 3 hours, up to 48 hours. Meanwhile, prepare the Cherry-Berry Topping (see below).
  • Serve the cheesecake with the topping and store covered in the refrigerator.
  • Combine the cracker crumbs, sugar, and margarine until well mixed. Press the mixture firmly and evenly onto the bottom and sides of the ungreased pie pan. Chill in the refrigerator for about 30 minutes until set.
  • Prepare the strawberries by rinsing them with cool water, patting them dry with paper towels, and removing the caps with a paring knife. Slice the strawberries lengthwise and combine them with the pie filling and lemon juice in a bowl. Refrigerate the topping until ready to serve with the cheesecake.

Similar Recipes