-this cheesecake combines the best of my husband and my favorite cheesecake…he loves cherry cheesecake and I love a baked-just-until-set sour cream topping, VOILA, the Cherry Bottom Cheesecake makes us both happy❤️
(Make this cheesecake the day before serving!)
-one can quality Cherry Pie Filling
(21 oz Duncan Hines/Comstock or Lucky Leaf are good brands)
-one box Keebler graham cracker crumbs (13.5 oz)
-10 TBSP butter, almost melted
-2 TBSP Demerara sugar
-4, 8-oz. pkgs. Kraft Philadelphia cream cheese, softened
-1 & 1/3 cups white sugar
-1 TBSP vanilla extract
-5 egg yolks
-1 pint sour cream
(1 cup for cheesecake batter &
1 cup for sour cream topping)
– 1/2 cup white sugar for sour cream topping
-1 tsp. vanilla extract
-You will also need a 9-inch springform pan
Preheat oven to 325 degrees F.
In bowl mix graham cracker crumbs, sugar and butter. Press crumbs into pan about a 1/2″ thick on bottom and use remaining crumbs up the sides just below the top of pan.
Bake in preheated 325 degree oven for five minutes. Take out and put pan in freezer while preparing cheesecake batter.
-In large mixer bowl, beat cream cheese on medium speed until fluffy. Add 1 & 1/3 cups white sugar and the vanilla. Beat until combined. Add egg yolks, one at a time, beating just until blended. Stir in 1/2 cup sour cream.
-Take cake pan out of freezer and evenly pour cherry pie filling in crust and then carefully pour cheesecake batter on top of cherry pie filling without mixing the two together filling pan up to an inch away from the top of pan leaving room for your sour cream topping.
( Note: you will have approx.
4 ramekins worth of cheesecake batter left which I cook in a water-bath in a 325 degree preheated toaster oven for 25 minutes. Nice treat for you to eat the same day!)
-Bake at 325 degrees for one hour. After 70 minutes, carefully remove from oven and set aside for exactly ten minutes. Turn oven temp up to 350 degrees. Meanwhile stir together the remaining cup of sour cream with 1/2 cup white sugar & one tsp. of vanilla. After the cheesecake has rested for 8 minutes carefully spread sour cream mixture on top of cheesecake and at ten minutes put back in your preheated 350 degree oven for ten minutes. Remove from oven and immediately place in refrigerator overnight.
Take out of springform mold just before serving.