[RECIPE] Cherry Cheesecake

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CHERRY CHEESECAKE

 

INGREDIENTS:

For the Crust
1 cup (8 ounces) unsalted butter, room temperature
1/4 cup granulated sugar
2 cups all-purpose flour

For the Filling
2 8-ounce packages cream cheese, room temperature
1 1/2 cups confectioners' sugar
2 teaspoons pure vanilla extract

For the Topping
2 21-ounce cans cherry pie filling
whipped cream or whipped topping, optional

DIRECTIONS:

1. Preheat oven to 350°F;. Line the bottom of a 9x13 inch pan with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together butter and sugar for about 2 minutes. Add in flour and mix on low speed until combined. Evenly press dough into the bottom of prepared pan. Bake in preheated oven for 15-17 minutes. Do not over bake. Remove pan to cooling rack and allow crust to cool completely.

3. Once crust is cool, prepare the filling. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer on medium speed, beat together cream cheese and confectioners' sugar for about 3 minutes. Add in vanilla extract and beat an additional minute. Evenly spread filling over cooled crust. Top with cherry pie filling and refrigerate for at least 4 hours before serving. If desired, top with whipped cream or whipped topping before serving.

NOTES:

- I decided to serve Nana's Cherry Cheesecake in a fun new way by cutting the crust with a biscuit cutter after it was baked and cooled. I then layered the rest of the components into individual glass dishes.



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richard-keneath-flores

Love to cook and bake! Want to be loved...

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