Cherry Cheesecake

Cherry Cheesecake

Category: Desserts

  • Recipe serves 12 servings

  • Prep Time 15 min

  • Cook Time 1 hr 30 min



  • Place 13 x 9-inch pan filled halfway with water on bottom rack in oven. Preheat oven to 325°. Combine graham cracker crumbs, 1/2 cup sugar, cinnamon and 6 tablespoons melted I Can’t Believe It’s Not Butter!® All Purpose Sticks in medium bowl. Press crumb mixture on bottom and halfway up sides in 10-inch springform pan; set aside.

  • Beat cream cheese and remaining 1-1/2 cups sugar in large bowl with electric mixer 3 minutes or until smooth. Beat in remaining 1/2 cup melted I Can’t Believe It’s Not Butter!® All Purpose Sticks, flour and lemon juice. Gradually beat in eggs, cream, milk and vanilla until smooth. Pour into prepared pan; place on middle rack in oven.

  • Bake 1 hour. Reduce to 300° and bake an additional 30 minutes or until almost set in center. Turn off oven without opening the door and let cheesecake stand in oven 1 hour. Cool completely on wire rack. Cover and refrigerate overnight. To serve, top with cherry pie filling. Best if made 1 day ahead.

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