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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I have not tried this recipe. I'm posting this recipe in response to the recipe request board. I got this recipe from My Great Recipes cards. Ingredients:
1 1/4 cups graham cracker crumbs |
2 tablespoons sugar |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/2 cup slivered almonds |
1/4 cup butter or 1/4 cup margarine, melted |
3 (8 ounce) packages cream cheese, room temperature |
1 cup sugar |
4 eggs |
1 tablespoon cornstarch |
1 tablespoon vanilla extract |
1 tablespoon lemon juice |
1 pint sour cream |
1/2 cup sugar |
1 teaspoon vanilla extract |
1/2 cup sugar |
2 tablespoons cornstarch |
1 1/3 cups cherry juice, and |
water |
3 drops food coloring |
2 cups drained canned cherries |
Directions:
1. Prepare crust by mixing together crumbs, sugar, spices and almonds. Stir in butter, mixing well. Press into bottom and slightly up sides of 10-inch springform pan. Set aside.
2. Prepare filling by throughly beating all filling ingredients in food processor fitted with steel blade, scraping down sides occasionally if using mixer, beat at least 10-15 minutes until well blended. Pour into prepared pan. Bake at 350 for 35-40.
3. Remove from oven. Cool for 5-10 minutes. Mix together topping ingredients and pour over cake. Return to oven. Bake at 475 for 5-7 minutes. Cool. Cover. Chill for at least 4 hours.
4. Prepare glaze by mixing well sugar and cornstarch in saucepan.
5. Stir in cherry juice. Simmer over medium heat, stirring, until mixture comes to boiling. Simmer 2 minutes. Remove from heat. Cool 5-10 minutes. Stir in food coloring.
6. Spread cherries evenly over chilled cheesecake. Pour glaze over. Chill until ready to serve.
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