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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A recipe from the blog of Amanda's Cookin' I love cherry cheesecake. Ingredients:
1 cup graham cracker crumbs |
1/2 cup walnuts, finely chopped |
1/3 cup butter, melted |
1/4 cup sugar |
3 (8 ounce) packages cream cheese |
1 1/2 cups sugar |
6 eggs |
2 cups sour cream |
2 tablespoons cornstarch |
1 tablespoon lemon juice |
2 teaspoons vanilla extract |
21 ounces cherry pie filling |
1 tablespoon grated lemon peel |
1/2 teaspoon lemon juice |
Directions:
1. Preheat oven to 350°F In a medium bowl with a fork, mix first three ingredients and 1/4 cup sugar. Press mixture firmly on bottom and around side of 9 x 3 springform pan to within 1 1/2 of the top.
2. In a large bowl with mixer at medium speed, beat cream cheese until smooth; slowly beat in 1 1/2 cups sugar. With mixer at low speed, beat in eggs (one at a time) and remaining ingredients, except cherry topping. At medium speed, beat three minutes.
3. Pour mixture into pan; bake 1 hour or until lightly browned. Turn off oven; leave in oven at least 2 hours. Remove; cool in pan on rack. Cover; chill.
4. Cherry Topping: Mix all three ingredients together and set aside.
5. To serve: remove side of pan. With large spatula; loosen cake from pan bottom, slide onto plate. Spoon cherry topping evenly over cheesecake.
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