Cherry Cheesecake

Cherry Cheesecake

  • Recipe serves: 12
  • Prep Time 15 min
  • Cook Time 1 hr 30 min
  • Stand Time 1 hr



  1. 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.
  2. 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.
  3. 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.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 12 servings Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 12 servings
Amount Per Serving
Calories 940
Calories from Fat 530
Total Fat 59 g
Saturated Fat 29 g
Trans Fat 59 g
Cholesterol 250 mg
Sodium 510 mg
Total Carbs 94 g
Dietary Fiber 1 g
Sugars 68 g
Protein 11 g
Calcium 15 %
Iron 10 %
Vitamin C 6 %
Vitamin A 50 %