Upside Down Cherry Crumb Cheesecake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A shortbread like crust topped with cherries, and cheesecake with a crumb topping. This is my attempt to replicate a deliciously different cherry cheesecake that a restaurant in this area used to make years ago. I hope you enjoy it as much as we did. Note that I used light products for this recipe only because that is what I tend to buy these days. Ingredients:
2 1/4 cups flour |
1/2 cup sugar |
3/4 cup butter, softened |
2 egg yolks |
1/2 cup sliced almonds, crushed |
1 (19 ounce) can cherry pie filling (i used e.d. smith's light and fruity) |
1 (8 ounce) package light cream cheese, softened |
2/3 cup sugar |
2 egg whites |
2 eggs |
1/4 cup light sour cream |
Directions:
1. Preheat oven to 350F and lightly spray a 10 springform pan with cooking spray.
2. Crush the sliced almonds with your hands, until they are crumbs (they don't need to be extremely fine).
3. Mix the almonds, flour, and 1/2 cup sugar then add the butter and egg yolks to form crumbs (note you do not want this to form a ball, it should be nice small crumbs).
4. Press 1/2 to 2/3 of the crumbs into the base of a springform pan then spread evenly with the cherry pie filling.
5. Beat the eggs, egg whites, 2/3 cup sugar, cream cheese and sour cream until smooth then pour evenly over the cherries.
6. Make sure the remaining crumb mixture is very finely crumbled then sprinkle it lightly and evenly over the top of the cream cheese mixture.
7. Bake for 50 minutes then remove from oven and cool completely before serving.
8. Note: The cheesecake portion takes awhile to firm up and is better the second day.
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