Description
This is a sweet, dense cheesecake topped with black cherries and black cherry preserves.
Ingredients
Units
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- 1 cup cinnamon graham crackers, crushed
- 7 tablespoons butter, softened
- 32 oz. cream cheese, softened
- 1 1/4 cup sugar
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- 5 eggs, room temperature
- 3/4 cup black cherry preserve
- 2/3 cup fresh black cherries
Instructions
- Take out your ingredients. Take the cream cheese, sour cream, butter, and eggs out of the refrigerator and set them on the counter for 1 hour. When you’re 20 minutes out from starting your prep, preheat your oven to 350°F or 177°C.
- Make the crust. Crush 12 to 15 sweet cinnamon graham crackers in a food processor. If they’re not finely crushed in the processor, pour them into a ziptop bag and roll the bag with a rolling pin. Measure 1 cup of the cracker crumbs back into the food processor. Add 7 tablespoons of softened butter and pulse. Press the crumb mixture into a 9-inch springform pan.
- Bake the crust. Bake the crust in the heated oven for 8 minutes. Let it cool.
- Prep the filling. Heat your oven to 425°F or 218°C. Add 4 8-oz. blocks of cream cheese, 1 1/4 cup sugar, 1/4 cup sour cream, and 1 tablespoon vanilla to a large mixing bowl. Combine. If you’re using a mixer, mix on low speed. Add eggs one a time and mix between each.
- Bake. Pour the filling over the cooked, cooled crust. Bake the cheesecake at 425°F (218°C) for 1 hour. Turn the oven off, open the door slightly and let the cake cook for a few hours. Slide a knife around the edge and place in the refrigerator to chill.
- Add topping. Mix the preserves and the cherries in a bowl. Pour over the cheesecake top just before serving.
Notes
To prevent cracking, wrap the springform pan with heavy-duty foil and place it in a pan. Add water to the pan to create a water bath.
Nutrition
- Serving Size:
- Calories: 463
- Sugar: 31.2 g
- Sodium: 266.7 mg
- Fat: 31.1 g
- Carbohydrates: 39.8 g
- Protein: 7.2 g
- Cholesterol: 148.6 mg